These easy Biscoff Butter Cookies with Chocolate Chunks are packed with Biscoff flavours. The decadent, gooey and chunky cookies are super easy to prepare and make a great treat!
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Why we love this recipe
If you love Cookie Butter (aka Biscoff Spread or Speculoos Butter) and you love chocolate chunk cookies, then you’re going to love these buttery, chunky Biscoff cookies. Being from Belgium, I grew up on Speculoos so this recipe always bring me straight back home.
These cookies are super fragrant and flavourful thanks to the addition of both Cookie Butter Spread and Speculoos Spices in the dough. They are super easy to make in one bowl only and require a minimal chill time. A truly irresistible treat!
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Ingredients
To make these Biscoff Chocolate Chip Cookies, you will need (Scroll down to recipe card below for all quantities):
- Butter: Unsalted and soft. You could use salted butter instead (and discard the added salt), but the amount of salt contained in salted butter can vary from brand to brand so the flavours are less easy to control.
- Sugar: a mix of Brown Sugar and White Sugar to create both a chunky yet fudgy cookie with soft centre and slightly crispy edges. There is a higher ratio of brown sugar to boost the caramelised flavours of these cookies.
- Egg: medium size, at room temperature.
- Biscoff Spread: I used the smooth biscoff cookie butter spread but you could also use the crunchy one for more texture. It can be interchanged with any brand of Speculoos Cookie Butter.
- Flour, Baking Soda + Salt: Plain / All-Purpose, preferably sifted to avoid any lumps. The baking soda will give a bit of a rise to the cookies, and the salt is used to balance the sweet flavours of biscoff.
- Speculoos Spices: probably the only "unusual" ingredient of the recipe. This is the spice mix used to make Belgian Speculoos Cookies. The mix I used is made with ground Cinnamon, Coriander Seed, Nutmeg, Ginger, Caraway Seed and Cloves. It is relatively close to a Mixed Spiced or Pumpkin Pie Spice blend so they could be used as a substitute.
- Chocolate: optional here - you could make biscoff cookies only. For nice pools of melted chocolate, finely chop a bar of dark cooking chocolate instead of using chocolate chips.
How to make Cookie Butter Cookies
Start by preparing all of your ingredients, melt the biscoff spread until fluid and chop the darl chocolate.
- Photo 1: in a large mixing bowl (or the bowl of your stand mixer), combine the Soft Butter, Brown Sugar and White Sugar. Mix them together with a hand mixer (or the paddle attachment of your stand mixer) for 1 to 2 minutes or until combined.
We are not trying to cream the butter and sugars for a long time here. This would add a lot of air into the cookie batter, which would make the cookies rise more than we want in the oven.
- Photo 2: Mix in the Egg until just combined. Scrape the sides of the bowl if required to avoid under-mixed areas.
- Photo 3: Add the melted Cookie Butter or Biscoff Spread. Make sure it isn't too hot; it should just be fluid enough to be easily mixed in.
Optionally at this stage, you can also add 1 tsp vanilla extract.
- Photo 4: Sift in all the dry ingredients (Flour, Baking Soda, Salt and Speculoos Spice Mix).
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- Photo 5: mix the dry ingredients into the mixture on low speed until just combined. Try not to over-mix the dough at this point to get nice and soft cookies.
- Photo 6 & 7: Add the chopped Dark Chocolate and fold it into the cookie dough with a spatula. I like to keep a few chunks aside to press them on top of the cookies just before baking them to get nice large pools of melted chocolate.
- Place the dough in the fridge to chill for 30 minutes.
Chilling the dough is important to make sure the cookies don't spread too much in the oven. That being said, if you like thinner and crispier cookies (rather than chunky like here), you can bake it straight away.
- Preheat your oven on 180 degree Celsius / 350 degree Fahrenheit.
- Prepare one or two baking sheets (depending on the size of your oven and if you want to bake the whole batch at once) and line them with a baking mat, baking paper or parchment paper.
- Photo 8: Scoop the cookie dough onto the lined baking sheet (I used a 2,5 tablespoon cookie scoop), leaving a little bit of space between each cookie. Optionally, press the rest of the chocolate chunks over each cookies.
- Bake for 12 minutes. Remove from the oven and leave to cool down for about 15 minutes before placing over a cooling rack to finish cooling.
Recipe FAQs
It is the mix of spices used to make traditional Belgian Speculoos Cookies.
Although the exact spices can vary from brand to brand, speculoos spices usually contain Cinnamon, Coriander Seed, Nutmeg, Ginger, Caraway Seed and Cloves.
Mixed with a specific brown sugar produced by sugar beets, these spices creates a delicious spicy caramel taste in the cookies. Both Mixed Spices and Pumpkin Pie Spice are relatively close to speculoos spices so they could be used as a substitute here.
Speculoos is the name of the traditional Belgian Cookies. Biscoff is a branded name created by the Belgian company Lotus when they started to sell their Speculoos Cookies internationally.
Both Biscoff Spread and Cookie Butter are mainly made from crushed Speculoos Cookie Crumbs mixed with fat, flour and sugar. Although the exact recipes can slightly vary from brand to brand (like it would for peanut butter), you can basically use any type of Cookie Butter (like the Trader Joe brand) or Speculoos Spread to make this recipe.
You can use both chocolate chunks and chips. The main difference is that chocolate chips won't melt the same way chocolate chunks do so you won't get the same gooey pools of chocolate.
Tips for Success
- Not adding too much flour is essential to get a chunky yet soft and chewy texture in your cookies. Make sure to use a kitchen scale to properly measure the flour (all all other ingredients).
- For a fun added crunch, use a Crunchy Cookie Butter Spread instead of the smooth one.
- You can easily change the texture of these biscoff butter cookies but adjusting the chilling time. If baked straight away (no chill), the cookies will spread more in the oven creating a thinner, crispier cookie. For chunkier cookies like here, chill for at least 30 minutes.
- Want even more biscoff flavours? Substitute some of the chocolate chunk for biscoff chips! To make biscoff chips, simply drop small dollops of biscoff spread on a baking tray and freeze until solid. Fold them into the cookie dough batter at the same time than the chocolate.
Storing & Freezing
These cookie butter cookies are best eaten fresh within 2 or 3 days. They should be kept at room temperature in an airtight container.
They also freeze well so you can bake half of the batch and keep the rest for later! To freeze, scoop the chilled dough over a lined baking tray and freeze until solid. Transfer into a freezing bag or container.
Bake straight from the freezer with an additional 2 to 3 minutes of baking time (the cookies won't spread a lot) or leave to thaw at room temperature first.
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Recipe
Biscoff Butter Cookies
Ingredients
- 120 gr (1/2 cup) Unsalted Butter - very soft
- 100 gr (1/2 cup) Brown Sugar
- 60 gr (1/4 cup) White Sugar
- 1 Egg - medium, at room temperature
- 150 gr (1/2 cup + 2 tablespoons) Biscoff Spread - or cookie butter
- 225 gr (1 1/2 cup) Plain / All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/3 teaspoon Sea Salt
- 1/2 teaspoon Speculoos Spices - (see note 1 below for substitute)
- 75 gr (2.5 oz) Dark Cooking Chocolate, chopped - or chocolate chips
Disclaimer
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
Instructions
- Measure all of your ingredients, melt the biscoff spread until fluid and chop the dark chocolate into chunks.
- In a large mixing bowl (or the bowl of your stand mixer), mix the Soft Butter, Brown Sugar and White Sugar for 1 to 2 minutes or until just combined (see note 2).
- Mix in the Egg then the melted Biscoff Spread.
- Sift in the Flour, Baking Soda, Salt and Speculoos Spice (see note 1 for substitute). Mix on low speed until just combined.
- Fold in the chopped chocolate chunks (see note 3), then place in the fridge to chill for minimum 30 minute.
- Preheat your oven on 180 degree Celsius / 350 degree Fahrenheit and line a large baking tray (see note 4) with baking paper or a baking mat.
- Scoop the cookie dough onto the prepared tray, leaving a little bit of space between each cookie (see note 5).
- Bake for 12 minutes. Remove from the oven and leave to cool down for about 15 minutes before placing over a cooling rack to finish cooling.
- Optional: sprinkle some flaky Sea Salt over each cookie when just out of the oven.
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Notes
- Speculoos Spice: the mix of spices used to make traditional Belgian Speculoos Cookies. Although the exact spices can vary from brand to brand, speculoos spices usually contain Cinnamon, Coriander Seed, Nutmeg, Ginger, Caraway Seed and Cloves. Both Mixed Spices and Pumpkin Pie Spice are both relatively close to speculoos spices so they could be used as a substitute here.
- We are not trying to cream the butter and sugars for a long time here. This would add a lot of air into the cookie batter, which would make the cookies rise more than we want in the oven.
- Optionally, keep a little bit of the chocolate chunks aside to add on top of each cookie scoop.
- If baking the whole batch at once (and depending on the size of your oven), you might need two baking trays.
- I used a 2,5 tablespoon cookie scoop to make medium size cookies.
Optionally, press the rest of the chocolate chunks over each cookies.
