Name: Biscoff Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 3 h 25 min
Yield: 20
Cuisine: American
Ingredients: ½ cup unsalted butter; ½ cup granulated sugar; ½ cup light or dark brown sugar; 1 large egg; 1 large egg yolk; 2 tsp pure vanilla extract; ½ cup Biscoff spread; 2¼ cups all purpose flour; 1 tsp Baking Soda; 1 tsp cornstarch; ½ tsp ground cinnamon; ½ tsp salt; 1¼ cups semi sweet chocolate chips

Photos of Biscoff Chocolate Chip Cookies Recipe

How To Make Biscoff Chocolate Chip Cookies

Baked with Biscoff spread and spiced with cinnamon, these chocolate chip cookies give a delightful twist to the classic treats.

Preparation: 15 minutes

Cooking: 10 minutes

Chill Time: 3 hours

Total: 3 hours 25 minutes

Serves:

Ingredients

½cupunsalted butter,softened to room temperature
½cupgranulated sugar
½cuplight or dark brown sugar,packed
1large egg,at room temperature
1large egg yolk,at room temperature
2tsppure vanilla extract
½cupBiscoff spread,or Trader Joe’s Speculoos cookie butter
2¼cupsall purpose flour,spoon & leveled
1tspbaking soda
1tspcornstarch
½tspground cinnamon
½tspsalt
1¼cupssemi sweet chocolate chips

Instructions

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
Add the granulated sugar and brown sugar and beat on medium-high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla extract at high speed.
Scrape down the sides and bottom of the bowl as needed. At high speed, beat in the Biscoff spread until completely combined.
In a separate bowl, whisk the flour, baking soda, cornstarch, cinnamon, and salt together until combined. At low speed, slowly mix into the wet ingredients until combined.
Switch to high speed and beat in the chocolate chips. The cookie dough will be a little sticky.
Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Scoop and roll balls of dough, about 1.5 tablespoons of dough each, into balls and place on the baking sheets.
Bake the cookies for 9 to 10 minutes. Be sure to rotate the pan once or twice during bake time. The baked cookies will look extremely soft in the centers when removed from the oven; they will continue to “set” as they cool.
Allow to cool for 5 minutes on the cookie sheet. Transfer to a cooling rack to cool completely.

Nutrition

Calories: 185.09kcal
Fat: 8.45g
Saturated Fat: 5.02g
Trans Fat: 0.19g
Monounsaturated Fat: 2.47g
Polyunsaturated Fat: 0.42g
Carbohydrates: 26.47g
Fiber: 1.05g
Sugar: 14.51g
Protein: 2.41g
Cholesterol: 30.72mg
Sodium: 100.86mg
Calcium: 13.21mg
Potassium: 66.08mg
Iron: 1.09mg
Vitamin A: 46.07µg
Vitamin C: 0.00mg

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