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!
Jump to:
✔️ 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).
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!
Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!
Recipe
Chocolate Biscoff Cookies
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.
Video
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
I never met a cookie I didnt like and this one just brought them to a new level of yum!
Sharon Chen
Perfect snack for my little one. Will definitely try this soon!
Pam Greer
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
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
We love biscoff -- these look so yummy! Can't wait to try these cookies out!
Ailish
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
Yes the same amount.