
Soft, chewy cookies studded with milk chocolate chips, crunchy Biscoff cookie pieces, and swirls of creamy cookie butter—pure comfort in every bite.

This recipe for Chocolate Chip Biscoff Cookies is a cookie lover’s dream and the kind of recipe I reach for when I want something reliably comforting, impressive, and perfect with a glass of milk. I discovered this combination during a weekend when I was craving something with warm spice and buttery crunch — the Lotus Biscoff cookies and cookie butter brought that caramelized, cinnamon-kissed depth that elevates a classic chocolate chip cookie. From the first tray pulled from the oven my kitchen smelled like a bakery: caramel, toasted brown sugar, and warm cinnamon.
What makes these especially memorable is the contrast of textures: a soft, tender interior from the cake flour and cream cheese, chewy edges from a short chill in the refrigerator, and scattered crunchy bites from coarsely crushed Biscoff cookies. The swirl of cookie butter folded into the dough gives layers of flavor—sweet, slightly spiced and almost toffee-like—so each bite is a little different. Friends and family always ask for the recipe, and it’s become my go-to cookie for holiday cookie trays and casual cookie swaps.
From my first batch to the one I make now, the responses have stayed the same: people go back for seconds. I remember bringing a tin to a neighborhood potluck and watching them disappear within an hour—neighbors kept telling me the texture reminded them of bakery-style cookies but with a fun twist.
I love the surprising way a small tweak—like adding cream cheese or swapping some flour for cake flour—changes the cookie's entire character. These cookies created a lasting memory at my last holiday brunch; guests kept asking what that warm spice was and were delighted to learn it was the Biscoff. Baking them is a little ritual now: scoop, chill, bake, and taste while still warm.
Store cooled cookies in an airtight container at room temperature for up to four days; place a slice of bread in the container to help maintain chewiness. For longer storage, freeze baked cookies in a single layer on a sheet tray until firm, then transfer to a freezer-safe bag for up to two months. To freeze dough balls: scoop and place them on a parchment-lined tray, freeze until solid (about 1 hour), then transfer to a freezer bag. When ready to bake, bake from frozen adding 2–4 minutes to the bake time or thaw overnight in the refrigerator.
If you don’t have cake flour, substitute by removing 2 tablespoons of all-purpose flour per cup and replacing with 2 tablespoons cornstarch. If you must use all-purpose entirely, consider adding an extra tablespoon of cornstarch and removing two tablespoons of flour to retain tenderness. Swap milk chocolate for semisweet for less sweetness; use crunchy peanut butter in place of cookie butter in a pinch, though flavor will lean peanutty rather than spiced caramel.
Serve warm with a tall glass of cold milk, espresso, or a scoop of vanilla ice cream for an indulgent dessert. For holiday platters, garnish with a drizzle of warmed cookie butter and extra crushed Lotus cookies. These are great packed in cellophane bags as gifts; include reheating instructions to warm for 10–12 seconds in the microwave for that fresh-from-the-oven sensation.
Lotus Biscoff originates from Belgium and has a caramelized, spiced flavor profile that became popular worldwide. Folding Biscoff spread and cookie pieces into a classic cookie brings together American cookie traditions—soft, buttery, chocolate-studded cookies—and European spiced caramel flavors. This fusion highlights how small imported pantry items can transform familiar baking into something novel and globally inspired.
In autumn, add a pinch of nutmeg and swap some of the chocolate chips for chopped pecans. For winter holiday cookies, press a few festive sprinkles into the tops after baking and drizzle with white chocolate. In summer, serve cooled cookies with a scoop of lemon gelato for contrast—the cookie’s warm spice plays nicely against bright citrus.
Make a double batch of dough and freeze individual scoops so you can bake fresh cookies on demand. Store frozen dough in labeled bags and bake directly from frozen. For packed lunches, place a cookie in a small insulated container with an ice pack to avoid melting if you're using a soft filling or warm weather transport.
These cookies are a warm, slightly nostalgic treat with modern pantry convenience—make them your own by adjusting chocolate levels or stirring in extra cookie crumbs for crunch. Share a tray with friends; it’s the simplest way to make new memories over something delicious.
Chill the dough for at least 1 hour to control spread and improve chewiness.
Measure flour by spooning into the cup and leveling or use a kitchen scale for best results.
Use full-fat brick-style cream cheese for moisture and richer flavor.
For uniformly round cookies, gently press a wide biscuit cutter over each warm cookie to even the edges.
This nourishing chocolate chip biscoff cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. If you don't have cake flour, you can substitute by using all-purpose flour and removing 2 tablespoons per cup of flour, replacing those 2 tablespoons with cornstarch. Alternatively, use all all-purpose but add an extra tablespoon of cornstarch and remove two tablespoons of flour for slightly denser but still tender cookies.
Flash-freeze dough balls on a tray until solid, then transfer to a freezer bag. Bake from frozen adding 2–4 minutes to the baking time, or thaw overnight in the refrigerator and bake as directed.
Store in an airtight container at room temperature up to 4 days. For longer storage, freeze baked cookies up to 2 months.
This Chocolate Chip Biscoff Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Line two baking sheets with silicone mats or parchment. In a bowl, whisk together cake flour, all-purpose flour, cornstarch, cinnamon, baking powder, baking soda, and salt. Set aside so the dry mix is evenly combined.
In a stand mixer with the paddle attachment or using a hand mixer, beat cream cheese, light brown sugar, cookie butter, unsalted butter, and granulated sugar on medium until light and creamy, about 3–5 minutes. Scrape bowl as needed to ensure even aeration.
Mix in the whole egg, egg yolk, and vanilla extract until the mixture is glossy and homogenous. This creates structure and richness without making the dough heavy.
Gradually add the dry mixture on low speed and stir until just combined. Avoid over-mixing to keep cookies tender. Stop when no pockets of flour remain.
Fold in the milk chocolate chips and coarsely crushed Biscoff cookies until distributed evenly. Keep the fold gentle to preserve texture of cookie pieces.
Scoop 14–16 dough balls at about 3 to 3.25 ounces (80–90 grams) each. For textured tops, split each ball and nest halves together jagged-side up. Arrange 8 per sheet and chill for about 1 hour to control spread.
Preheat oven to 375°F. Bake chilled cookies for 11–12 minutes until edges are golden and centers set. For round cookies, press a large biscuit cutter or glass around each hot cookie to even the edges, then cool on a rack.
Drizzle melted cookie butter over cooled cookies and sprinkle with extra crushed Biscoff for presentation. Serve warm or at room temperature.
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