These soft-baked Chocolate Biscoff Cookies are a cookie lover's dream!
Studded with chunky white chocolate chips and swirled with moreish cookie butter Biscoff spread, the rich chocolate cookies are then drizzled with melted Biscoff as a finishing flourish!
As a HUGE lover of all things Biscoff (have you seen my Biscoff Flapjacks btw?), these delicious Chocolate Biscoff Cookies were another hit in the Effortless Foodie house, with my 6 year old declaring them the BEST COOKIES EVER!
The Biscoff cookies have a wonderfully light and soft texture and are just perfect for kids' parties and snack-time treats.
What are you waiting for? Just a head's up...you won't be able to stop at one, these little beauties are mightily addictive!
👩🍳 Love cookies? Try my easy ginger cookies or Smarties cookies too!
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✔️ Why should you try it?
- Quick and easy to make.
- Chocolate and Biscoff are a match made in heaven.
- Perfect for a snack time treat.
- Can be frozen.
- Addictive and SO SO delicious.
🥘 Ingredients
- Biscoff Spread - I used crunchy Biscoff spread in the cookie batter and smooth Biscoff for the drizzle.
- Butter - unsalted butter at room temperature.
- Sugars - I find a combination of light brown sugar and caster sugar gives the best texture and flavour. You could use all caster sugar if you prefer.
- Egg - 1 large free-range egg at room temperature.
- Flour - self raising flour.
- Cocoa - a good quality cocoa powder (I use Green & Black's) will give you the best chocolatey flavour.
- Chocolate Chips - white chocolate chips provide a nice colour contrast against the dark cookie dough but swap with milk chocolate chips if you prefer.
- Salt - helps balance out the sweetness of the Biscoff, giving the cookies a salted caramel flavour.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Cream the butter and sugars until pale and fluffy.
Two: Beat in the egg.
Three: Mix in the flour, cocoa powder and salt until all the flour is combined.
Four: Add the white chocolate chips and stir to combine.
Five: Soften the biscoff spread in the microwave for 10 seconds before swirling it through the cookie dough.
Six: Take tablespoons of the cookie dough and roll them into balls. Place on a lined baking sheet.
Seven: Bake in the oven for 10 minutes (they will still look a little under-baked at this point but will firm up on cooling).
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Eight: Once cooled, drizzle with melted Biscoff spread, cool and serve!
💭 Top tips
- Make sure all of your ingredients are at room temperature before starting the recipe. If you keep eggs in the fridge take them out at least an hour before baking.
🍴 Serving suggestions
The chocolate biscoff cookies are just perfect with a cup of tea or ice cold milk.
Why don't you try making ice-cream sandwiches using homemade honeycomb ice cream?
📖 Variations
- Use milk chocolate chips instead of white chocolate chips.
- Use smooth Biscoff spread for the cookies, rather than crunchy.
- Drizzle melted white chocolate, as well as melted Biscoff spread over the baked cookies for extra decadence.
- Add a handful of chopped hazelnuts to the cookie dough for added crunch and texture.
🥡 Storage
The Biscoff cookies will keep in an air-tight container for up to 3 days. Soft baked cookies like these are always best eaten fresh though.
The cookies can also be frozen in a freezer-safe container for up to 3 months.
❓ FAQS
Biscoff cookie butter is a food spread made primarily from speculoos or Biscoff cookie crumbs, fat, flour, and sugar. The spread is smooth and creamy, with a deep brown sugar, butter and spice flavor to it.
Yes, Biscoff spread AND biscuits are vegan!
😋Related recipes
Delicious recipes using Biscoff!
- Biscoff Blondies
- Biscoff Rocky Road
- Biscoff Mug Cake
- Biscoff Tiffin
- Biscoff Muffins
- Biscoff Porridge
- Biscoff Swirl Brownies
🍽️ More family-friendly recipes
More baked treats from the Effortless Foodie kitchen!
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Recipe
Chocolate Biscoff Cookies
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Equipment
- Wooden Spoon
- Baking Paper
Ingredients
- 100 g Butter softened
- 50 g Light Brown Sugar
- 50 g Caster Sugar
- 1 Egg
- 150 g Self Raising Flour
- 2 tablespoon Cocoa Powder
- ¼ teaspoon Salt
- 100 g White Chocolate Chips
- 100 g Biscoff Spread I used crunchy but use smooth if you prefer
Topping
- 3 tablespoon Smooth Biscoff Spread
Instructions
- Preheat the oven to 180°c (160 fan/ Gas 4/ 350F) and line 2 large baking sheets with baking paper.
- Cream together the softened butter and sugars until pale and fluffy.
- Beat in the egg.
- Mix in the flour, cocoa powder and salt.
- Add the white chocolate chips and stir to combine.
- Put the Biscoff spread in the microwave for 10 seconds to softene it before swirling into the cookie dough.
- Take tablespoons of the cookie dough and roll into balls. Place well spaced on he baking sheets and bake for 10 minutes. The cookies may seem a little underdone but they will firm up on cooling.
- Once the cookies have cooled, melt 3 tablespoons of smooth Biscoff spread in the microwave for 20 seconds, then use a teaspoon to drizzle the melted Biscoff spread over the top of the cookies.
Notes
- Use milk chocolate chips instead of white chocolate chips.
- Use smooth Biscoff spread for the cookies, rather than crunchy.
- Drizzle melted white chocolate, as well as melted Biscoff spread over the baked cookies for extra decadence.
- Add a handful of chopped hazelnuts to the cookie dough for added crunch and texture.
Claudia Lamascolo says
I never met a cookie I didnt like and this one just brought them to a new level of yum!
Sharon Chen says
Perfect snack for my little one. Will definitely try this soon!
Pam Greer says
I was looking for a new cookie recipe and these are going to be perfect! I love all the chocolate and that biscoff drizzle!
Jen says
What a yummy treat! Loved that they were so different from our usual sweet craving. The drizzle on the top was such a nice addition.
Michelle says
We love biscoff -- these look so yummy! Can't wait to try these cookies out!
Ailish says
If I want to make these not chocolate, how much extra flour should I use to compensate for taking away the cocoa powder? Just the same amount?
Beth Sachs says
Yes the same amount.