Chocolate Chip Biscoff Cookies
Thick, soft, and gooey chocolate chip cookies packed with chocolate chips and crushed Biscoff cookies, then finished with a rich Biscoff drizzle.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber Spatula
- Cookie scoop
- Baking sheets
- Parchment paper
- Cooling rack
- Microwave-safe bowl
- Spoon or piping bag
Ingredients
- 1 cup 226 g unsalted butter, softened
- 1 cup 200 g brown sugar
- 1/2 cup 100 g granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups 315 g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups 255 g chocolate chips
- 8-10 Biscoff cookies crushed
- 1/2 cup Biscoff spread
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Beat the softened butter, brown sugar, and granulated sugar until creamy and fluffy.
- Add the egg and vanilla extract and mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture and mix just until combined.
- Fold in the chocolate chips and crushed Biscoff cookies.
- Chill the dough for 30 minutes if it feels very soft or sticky.
- Scoop about 3 tablespoons of dough for each cookie and gently roll into balls.
- Place the dough balls several inches apart on the prepared baking sheets.
- Press a few extra chocolate chips and Biscoff pieces onto the tops, if desired.
- Bake for 10-13 minutes, until the edges are lightly golden and the centers still look soft.
- Let the cookies rest on the baking sheet for 10 minutes.
- Transfer the cookies to a cooling rack and let them cool.
- Warm the Biscoff spread for 10-15 seconds in the microwave and stir until smooth.
- Drizzle the warm Biscoff spread over the cooled cookies. Sprinkle with extra crushed Biscoff cookies and serve.
Notes
Nutritional Information per cookie:
- Calories: 380 kcal
- Carbohydrates: 48 g
- Protein: 5 g
- Fat: 20 g
- Saturated Fat: 10 g
- Sugar: 29 g
- Fiber: 2 g
- Sodium: 230 mg
- Cholesterol: 45 mg
