Biscoff Chocolate Chunk Cookies: Your New Cookie Jar Legend 🍪
Hey friends, Jackson from Food Meld here. Let’s get real for a second. We’ve all been there. Standing in the kitchen, craving something truly epic—a cookie that doesn’t just satisfy a sweet tooth but completely obliterates it. A cookie that’s chewy in the middle, crispy on the edges, and packed with so much gooey, melty goodness that you have to eat it over a plate. You want a cookie that makes people’s eyes go wide and immediately ask, “Okay, what did you put in these?”
Well, my fellow flavor seekers, today is that day. We’re taking the classic chocolate chip cookie and launching it into a whole new dimension of delicious. How? We’re melding it with the one, the only, the utterly magical flavor of Biscoff. That’s right. We’re folding rich, caramel-spiced Biscoff spread and crunchy speculoos biscuit pieces into a dough loaded with dark chocolate chunks. The result is a cookie that’s rich, chewy, and has this incredible warm, spiced complexity that makes it absolutely impossible to eat just one.
This isn’t just a recipe; it’s a flavor experience. It’s my mission at Food Meld to take bold, comforting ideas and make them easy and fun for your kitchen. This recipe is a bigger batch because, trust me, you’ll want plenty to share (or not, no judgment here). So, preheat that oven, grab your favorite mixing bowl, and let’s cook something awesome together. Get ready to create your new all-time favorite cookie.
The Cookie That Started It All: A Little Story for You
This recipe has a fun little backstory. It was born on a rainy Sunday when I was hit with a serious case of baking nostalgia. I was thinking about my grandma’s kitchen—the queen of comfort food—and her legendary chocolate chip cookies. They were always perfectly imperfect, with a little extra salt that made the chocolate pop.
I wanted to recreate that feeling but add my own “what if we tried this?” spin. Sitting on my counter was a nearly-empty jar of Biscoff spread (you know, the one you attack with a spoon when no one’s looking) and a sleeve of the actual Biscoff cookies. The lightbulb went off. What if I swirled that spiced, caramelized goodness right into my grandma’s base dough? And what if I added chunks of the actual cookies for a crazy-good texture? The first test batch disappeared in about five minutes flat, and I knew we had a winner. It’s the perfect Food Meld moment: Southern baking roots meets global flavor inspiration, all in one unforgettable, chewy bite.
Gathering Your Cookie Squad: The Ingredients
Here’s everything you’ll need to make these legendary cookies. Don’t just think of them as a list; each ingredient plays a specific role in creating cookie magic. I’ve included my chef insights and easy swaps so you can make this recipe your own.
- 400g (about 1¾ cups) unsalted butter, softened: This is the foundation of flavor and texture. Softened is key! It should be cool to the touch but leave a slight indent when you press it. Pro tip: I always use unsalted so I can control the exact amount of salt in the dough.
- 400g (2 cups packed) brown sugar & 200g (1 cup) granulated sugar: The dynamic duo! Brown sugar gives us that moist, chewy texture and deep molasses flavor, while granulated sugar helps with spreading and that perfect crisp edge.
- 240g (about 1 cup) Biscoff Spread (aka Cookie Butter): The star of the show! This gives the cookies that incredible warm, spiced, caramel flavor. Use the creamy kind for a smooth dough or the crunchy for extra texture bits.
- 4 large eggs: Our binding agent. They provide structure and richness. Make sure they’re at room temperature to emulsify properly with the butter and sugars.
- 2 tsp vanilla extract: The flavor enhancer. It rounds out all the other flavors. Use the real stuff if you can—it makes a difference!
- 600g (about 5 cups) all-purpose flour: The structure. I spoon and level my flour into the measuring cup to avoid packing too much in, which leads to dry cookies.
- 2 tsp baking soda & 2 tsp baking powder: Our leavening dream team. Baking soda helps with browning and spread, while baking powder gives a little lift. Yes, we use both!
- 2 tsp salt: Absolutely non-negotiable. Salt balances the sweetness and makes every flavor sing. I use fine sea salt in the dough.
- 480g (about 3 cups) dark chocolate, chopped or chips: Go for a good-quality bar (around 60-70% cacao) and chop it yourself. You’ll get those beautiful, irregular melty pools of chocolate that chips just can’t replicate.
- 180g (about 1½ sleeves) speculoos biscuits, crushed: These are the actual Biscoff cookies! Crushing them and folding them in gives an amazing crunchy texture and doubles down on that iconic spice flavor.
Let’s Get Baking: The Step-by-Step Magic
Alright, let’s do this! Follow these steps, read my little hacks along the way, and you’ll be a cookie hero in no time.
- Preheat and Prep: Fire up your oven to 350°F (175°C). This is crucial for even baking. Line 2-3 baking sheets with parchment paper. Chef Hack: No parchment? A silicone baking mat works great, or you can even give the pan a very light coating of butter.
- Cream the Butter & Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer on medium speed for a good 2-3 minutes. We’re not just mixing; we’re creaming. You want it to become light, fluffy, and pale in color. This step incorporates air, which is key for the perfect texture.
- Add the Wet Team: Beat in the Biscoff spread until it’s fully incorporated and the mixture is smooth. Then, add the eggs one at a time, beating well after each addition. Finally, mix in the vanilla. Scrape down the sides of the bowl to make sure everything is homogenous.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Whisking ensures the leaveners and salt are evenly distributed so you don’t get a bitter bite of baking soda. Slowly add this dry mixture to the wet ingredients, mixing on low speed just until the flour disappears. Chef Hack: Overmixing at this stage develops gluten and can make cookies tough. Stop as soon as you no longer see dry flour.
- Fold in the Goodness: This is the best part! Using a sturdy spatula, gently fold in the chopped dark chocolate and the crushed speculoos biscuits. Make sure they’re evenly distributed throughout the dough.
- Scoop and Shape: Roll the dough into 1½-inch balls (a medium cookie scoop is perfect for this). Place them about 2 inches apart on your prepared baking sheets. They need room to spread! If you’re going for the Biscoff Lava twist, now’s the time: press your thumb into the center of a dough ball, add a teaspoon of extra Biscoff spread, and seal the dough around it. Magic awaits.
- Bake to Perfection: Bake for 10-12 minutes. The cookies are done when the edges are firm and golden brown, but the centers still look soft, puffy, and slightly underdone. Chef Hack: They will continue to cook on the hot baking sheet. For a perfectly chewy center, this is the most important step—do not overbake!
- The Cool Down: Let the cookies cool on the baking sheet for at least 5 minutes. This allows them to set up so they don’t fall apart when you move them. Then, transfer them to a wire rack to cool completely… or, you know, dig in immediately with a glass of cold milk.
How to Serve These Bad Boys
Okay, you’ve baked the most incredible cookies. How do you serve them for maximum impact?
The Classic: Pile them high on a rustic wooden board or in a big, happy cookie jar. Let people help themselves. They’re perfect alongside a cold glass of milk, a hot coffee, or a dunkable chai tea latte.
The “Wow” Plating: For a dinner party dessert, place one warm cookie on a plate and top it with a scoop of high-quality vanilla bean ice cream. The contrast of warm cookie and cold ice cream is a classic for a reason. Drizzle with a little extra melted Biscoff spread and sprinkle with crushed speculoos for a truly restaurant-worthy dessert.
The Ultimate Treat: Crumble a cookie over your morning yogurt or oatmeal. It’s a decadent start to the day that I fully endorse.
Mix It Up: Fun Flavor Twists
I love this recipe because it’s an incredible canvas for your own creativity. Here are a few of my favorite ways to mix it up:
- Biscoff Lava Center: As mentioned, press a teaspoon of Biscoff spread into the center of each dough ball before baking. You’ll get a molten, surprise center that is pure bliss.
- Holiday Spice: Add 1 teaspoon of cinnamon and ½ teaspoon of ground ginger to the dry ingredients. It amplifies the warm spices and gives the cookies a super cozy, gingerbread-vibe twist.
- Cookie Monster: Can’t decide? Swap out half of the dark chocolate chunks for white chocolate chips or chewy caramel bits. It’s a triple-hit of sweetness and texture that’s always a crowd-pleaser.
- Salty-Sweet Supreme: Right when the cookies come out of the oven, immediately sprinkle the tops with a little flaky sea salt (like Maldon). It cuts through the richness and takes the flavor to a sophisticated new level.
- Gluten-Free Friendly: You can easily make these gluten-free! Use a 1:1 gluten-free all-purpose flour blend (I like Bob’s Red Mill) and ensure your Biscoff spread and speculoos biscuits are gluten-free versions (Lotus makes them!).
Jackson’s Chef Notes & Kitchen Stories
This recipe has evolved so much since that first rainy Sunday. The first batch was good, but they spread way too thin—a classic “too much butter was a little too warm” situation. I learned that chilling the dough for just 30 minutes if your kitchen is really warm makes a huge difference in controlling the spread.
Another funny fail: I once tried to “healthify” them by cutting the sugar. Big mistake. The texture was all wrong, and they baked up more like biscuits. Some recipes are meant to be indulgent, and this is one of them! Trust the process and the ratios. I’ve tested this dozens of times so you don’t have to. Now, it’s my most-requested recipe from friends and family. Nothing beats the smell of these cookies baking—it’s like a warm, spiced hug for your entire house.
FAQs & Cookie Troubleshooting
Q: My cookies spread too much and got flat. What happened?
A: This is usually one of three things: 1) Your butter was too warm. It should be softened but still cool. 2) Your baking soda or powder might be old and lost its potency. 3) Your baking sheets were too warm. Always use cool pans for each batch. If in doubt, chill the dough balls for 30 minutes before baking.
Q: Can I make the dough ahead of time?
A: Absolutely! The dough balls freeze beautifully. Scoop them onto a parchment-lined tray, freeze solid, then transfer to a zip-top bag. Bake straight from frozen, adding 1-2 minutes to the bake time. You can also refrigerate the dough for up to 48 hours for a deeper, more complex flavor.
Q: My cookies are cakey instead of chewy. Why?
A: This often means there was too much flour. Next time, try spooning your flour into the measuring cup and leveling it off with a knife instead of scooping the cup directly into the flour bag, which can pack it down.
Q: Can I use peanut butter instead of Biscoff?
A: You sure can! It will be a different cookie, but it’ll still be delicious. Use an equal amount of creamy peanut butter for a classic PB-chocolate combo.
BISCOFF CHOCOLATE CHUNK COOKIES
- Total Time: 40 minutes
- Yield: 48 Cookies 1x
Description
Rich, chewy, and loaded with gooey chocolate chunks, these cookies get a caramel-spice upgrade from Biscoff spread and crunchy speculoos biscuits. Bigger batch, bigger flavor, and fun twists to make them party-ready!
Ingredients
400g unsalted butter, softened
400g brown sugar
200g granulated sugar
240g Biscoff spread
4 large eggs
2 tsp vanilla extract
600g all-purpose flour
2 tsp baking soda
2 tsp baking powder
2 tsp salt
480g dark chocolate (chopped or chips)
180g speculoos biscuits, crushed
Instructions
Preheat oven to 350°F (175°C). Line 2–3 baking sheets with parchment.
Cream butter & sugars: Beat butter, brown sugar, and granulated sugar until light and fluffy. Mix in Biscoff spread, eggs, and vanilla.
Combine dry ingredients: Whisk flour, baking soda, baking powder, and salt. Slowly add to wet mixture.
Fold in goodness: Stir in chocolate chunks and crushed speculoos biscuits.
Scoop & shape: Roll dough into 1½-inch balls. For lava twist, stuff with extra Biscoff before sealing.
Bake 10–12 minutes, until edges are golden and centers are soft.
Cool & enjoy: Let cookies rest on pan 5 minutes, then transfer to a rack.
Notes
Biscoff Lava: Press a teaspoon of Biscoff spread into the center of each dough ball before baking for a molten surprise.
Holiday Spice: Add 1 tsp cinnamon + ½ tsp ground ginger for a festive gingerbread vibe.
Cookie Monster: Swap half the chocolate with white chocolate or caramel chips for a triple-hit of sweetness.
Finishing Touch: Sprinkle baked cookies with flaky sea salt for a sweet-salty kick.
- Prep Time: 20 minutes
- Cook Time: 12 minutes per batch
Nutrition
- Calories: 190 / Cookie
- Sugar: 15g / Cookie
- Fat: 9g / Cookie
- Carbohydrates: 24g / Cookie
- Protein: 2g / Cookie
Nutritional Info (Because We’re Curious!)
Alright, let’s keep it real. This is a treat, through and through. But here’s a rough breakdown per cookie (based on the recipe making 48 cookies). This is just an estimate, as ingredients can vary.
- Calories: ~190
- Fat: 9g
- Carbohydrates: 24g
- Sugar: 15g
- Protein: 2g
Remember, folks, food is about joy and connection, not just numbers. Savor every bite of these incredible cookies guilt-free! The cost for a full batch is around $12-$15, which is a steal for about four dozen bakery-quality cookies.
Final Thoughts: Let’s Keep the Fun Going!
There you have it, my friends—the Biscoff Chocolate Chunk Cookie in all its glory. This recipe is a perfect example of what I love to do here at Food Meld: take something familiar, add a bold twist, and show you just how easy it is to create magic in your own kitchen.
I hope these cookies bring as much joy to your home as they have to mine. They’re the perfect project for a lazy afternoon, a surefire hit for any gathering, and the ultimate answer to a “I need something amazing right now” craving.
Did you make them? Did you try one of the twists? I’d love to hear about it! Tag me on Instagram @FoodMeld so I can see your beautiful creations. Now, go forth and bake! And remember, the best kitchen is a messy, fun, and flavor-filled one.
Until next time,
Jackson
