Chocolate Biscoff Cookies Recipe

If you’ve never experienced the combined flavours of Biscoff and chocolate together, then these Biscoff chocolate cookies will blow you mind.

They’re chocolatey, soft and chewy on the inside, with a crisp and crunchy outer, dotted with creamy chocolate chips and the distinctive flavour of Biscoff throughout.

With a half a Biscoff biscuit topping each chocolate cookie, they look the absolute business and are sure to impress your friends.

Are Biscoff chocolate cookies easy to make?

Making these Biscoff chocolate cookies is incredibly simple – you’ll just need common store cupboard ingredients.

To make your chocolate Biscoff cookies, you’ll start measuring butter, Biscoff spread (cookie butter), golden syrup, vanilla and sugar in a large bowl and giving them a good mix.

Next you’ll fold in flour cocoa and baking powder to give a lovely light cookie dough, which you’ll complete by stirring in lots of deliciously creamy chocolate chips.

Shaping and baking your Biscoff chocolate cookies is easy too. You’ll simply portion the dough up with an ice cream scoop, rolling each piece of dough into a ball and popping it on a lined baking sheet.

For added Biscoff yumminess and crunch, you’ll then press half a Biscoff cookie on top of each ball of cookie dough and bake!

The result is these beautiful Biscoff chocolate cookies – crisp at the edges, soft in the middle and with a wonderful Biscoff flavour.

Ingredients

Makes 18 cookies

How can I tell if my butter has gone off?

If your butter has gone off, it will have an unpleasant sour smell and a slightly yellowish tinge to the colour

If you’re in any doubt, it’s always best to err on the side of caution and throw out any butter that looks or smells even slightly off.

Will I need special equipment to make these Biscoff chocolate cookies?

You’ll need only simple equipment to make this Biscoff chocolate cookies recipe.

You’ll need weighing scales (or measuring cups) and measuring spoons, a bowl to mix in, and something to mix your dough with.

I recommend an electric whisk and a silicone spatula, but you could make the whole recipe with a wooden spoon if need be.

I like to use a large ice cream scoop to portion out my dough quickly and efficiently, but it’s not essential.

And you’ll then need a baking sheet and some baking paper to bake your cookies on.

If you don’t have a wire cooling rack too cool your cookies on, you can use a cool oven shelf instead.

And if you want to give your hot cookies a quick ‘scoot’ to help give them a neat round shape, you’ll need a large tumbler, or small bowl or a large cookie cutter, but again, it’s not essential.

There’s always a complete list of suggested equipment on the recipe card below my recipes if you’re in doubt. 

I also aim to include links to example products, to show exactly what I used to make each recipe.

Step-By-Step Instructions

Preheat the oven to 180C/350F (160C/320F fan-assisted).

Put the butter, Biscoff spread, golden syrup, vanilla and sugar in a large bowl.

Beat until fluffy.

Add the flour, cocoa and baking powder.

Mix until you have an even, sticky, light dough.

Add the chocolate chips.

Mix through.

Use a large ice cream scoop the dough, flattening off against the side of the bowl, then roll the dough into a ball with your hands. This is the best way to get 18 equally sized cookies.

Place the balls of dough on baking sheets lined with greaseproof paper, being sure to place each cookie at least an inch apart so that they don’t stick together when they spread.

Snap the Biscoff cookies in half and push one half on top of each ball of cookie dough, pressing down slightly.

Bake for 12-14 minutes until golden at the edges. Get them out of the oven while they’re soft will ensure they stay crisp at the edges but soft and chewy in the middle when cool.

If the cookies lose their shape at all during cooking, you can reshape them while they’re still hot. Place a tumbler over a cookie and gently move it in small circles to bring the cookie into a neat circle. Repeat with all of the cookies – this only works when they are fresh from the oven and soft.

Allow to cool on the tray until firm enough to transfer to a wire rack to cool completely.

Are these Biscoff chocolate cookies suitable for vegetarians

Yes, these cookies are suitable for vegetarians as they do not contain any meat or fish.

Always make sure that you double-check all of your ingredients labels to ensure that they are suitable for vegetarians, and don’t forget to also check anything you serve your cookies with.

Are these Biscoff chocolate cookies suitable for vegans

These Biscoff chocolate cookies are not suitable for vegans as they contain and butter and dairy milk chocolate.

If you like, you could try substituting the butter for a vegan alternative. This should work fine as long as you aim to use a vegan “butter” with fat content of around 80%, so that it behaves as similarly as possible to vegan butter.

Likewise, it should work fine to substitute the milk chocolate chips with a vegan alternative. Some dark chocolate chips are naturally free from dairy, but you will need to check the labels to be sure.

At the time of writing (November 2023), store bought Lotus Biscoff biscuits and Lotus Biscoff spread (cookie butter) are actually considered suitable for vegans. However, you should always check the labels for yourself as things can vary over time and from country to country.

Always make sure that you double-check all of your ingredients labels to ensure that they are suitable for vegans, and don’t forget to also check anything you serve your cookies with.

Are these Biscoff chocolate cookies gluten free?

These Biscoff chocolate cookies are not gluten-free as they contains wheat-based self-raising flour in the dough and in the Biscoff biscuits and spread.

I haven’t tried swapping the flour for a gluten free version, but I always recommend using a good quality brand that will likely be a blend of different flours like rice or oat mixed with a binding agent like xanthan gum which really helps with the texture and, of course, a raising agent if its self-raising flour.

The trickiest element to make gluten free will, of course, be the Biscoff cookies and spread themselves, as they are made with wheat flour. However, there are brands that make copycat gluten-free versions of Biscoff cookies.

One such brands is Schar, which makes gluten-free speculoos cookies that are much like Biscoff cookies.

For the gluten-free Biscoff spread, you could try making your own. I haven’t tried this myself, but this recipe by Glutarama looks good.

Although chocolate, cocoa etc shouldn’t naturally contain gluten, some brands may contain traces, so it’s really important to double check all of your ingredients labels to make sure to check that they are gluten-free.

Don’t forget to also check anything extra you intend to serve the recipe with.

Are Biscoff chocolate cookies keto-friends?

This recipe is high in sugar and so not suitable for a keto diet.

Are Biscoff chocolate cookies healthy?

These cookies are high in sugar and fat. They can be enjoyed on occasion as part of a healthy diet, rich in a variety of fruits and vegetables.

Are Biscoff chocolate cookies safe to eat while pregnant?

There is nothing that should present a risk to pregnant people, provided the ingredients are fresh, have been stored correctly, and the recipe is prepared safely, hygienically and cooked properly.

Most dairy butter and milk purchased in the UK is pasteurised, but it’s a good idea to check if you’re unsure as pregnant people should not eat unpasteurised dairy. The NHS explains why here.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

How should I store my Biscoff chocolate cookies?

Keep any leftover Biscoff chocolate cookies in a sealed container in a cool place. If storing in the fridge, I recommend getting out half an hour before you serve as it tastes better at room temperature.

How long will my Biscoff chocolate cookies keep?

If properly stored in a sealed container in a cool place or in the fridge, your cookies should keep for up to a week.

In the freezer, leftover cookies will keep for around 3-6 months.

Can I leave Biscoff chocolate cookies out on the counter?

No, you shouldn’t leave your cookies out on the counter, apart from for serving as they’ll quickly go stale.

Can I keep Biscoff chocolate cookies in the refrigerator?

You can keep these cookies in a sealed container in the fridge if you like, but you may find they loose their crunch more quickly.

If storing in the fridge, I recommend getting out half an hour before you serve as it tastes better at room temperature.

Can I make these cookies ahead?

You could make the dough the day before, cover it and store it in the refrigerator, if you like. You would need to allow it to come up to temperature a bit before portioning out of you may find it’s too firm to work with.

Can I freeze Biscoff chocolate cookies?

Yes, you can freeze these cookies. Make sure to get them into a sealed container and into the freezer as soon so they are kept at their best.

They may also lose their crunch in the freezer, but should otherwise keep well.

To defrost them, put them in a sealed container in the fridge until defrosted, and then ideally allow to come up to room temp for serving.

Your cookies will keep in the freezer for up to 3-6 months.

Can I freeze the Biscoff chocolate cookie dough?

Yes, you can freeze your cookie dough, if you like. The easiest way to do this is to portion the dough into balls, place them on a tray and pop in the freezer. Once frozen, the balls can be transferred to a bag so that they take up less space.

In theory, the dough can then be cooked from frozen, with just a little extra time in the oven to allow them to cook through. I haven’t tested this but i would guess they would need around an extra 5 minutes.

Print this Biscoff chocolate cookies recipe

Print Recipe

Biscoff Chocolate Cookies

If you’ve never experienced the combined flavours of Biscoff and chocolate together, then these Biscoff chocolate cookies will blow you mind.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Cookies, Desserts and sweet treats

Cuisine: American

Diet: Vegetarian

Servings: 18 cookies

Author: Emily Leary

Ingredients

• 130 g (½ cup + 1tbsp) salted butter softened
• 150 g (½ cup) Lotus biscoff spread
• 1 tbsp golden syrup
• 1 tsp vanilla extract
• 160 g (1 cup) soft dark brown sugar
• 225 g (1½ cups) plain white flour (all purpose flour)
• 2 tbsp cocoa powder (dutch processed)
• 1 tsp baking powder
• 300 g (1½ cups) chocolate chips
• 9 Lotus biscoff caramelised biscuits

Instructions

• Preheat the oven to 180C/350F (160C/320F fan-assisted).

• In a large bowl, beat together the butter, Biscoff spread, golden syrup, vanilla and sugar until fluffy.

• Add the flour, cocoa and baking powder and mix well – you should now have a sticky, light dough.

• Add the chocolate chips and fold through.

• Use a large ice cream scoop the dough, flattening off against the side of the bowl, then roll the dough into a ball with your hands. This is the best way to get 12 equally sized cookies.

• Place the balls of dough on baking sheets lined with greaseproof paper, being sure to place each cookie at least an inch apart so that they don’t stick together when they spread.

• Snap the Biscoff cookies in half and push one half on top of each ball of cookie dough, pressing down slightly.

• Bake for 12-14 minutes until golden at the edges. Get them out of the oven while they’re soft will ensure they stay crisp at the edges but soft and chewy in the middle when cool.

• If the cookies lose their shape at all during cooking, you can reshape them while they’re still hot. Place a tumbler over a cookie and gently move it in small circles to bring the cookie into a neat circle. Repeat with all of the cookies – this only works when they are fresh from the oven and soft.

• Allow to cool on the tray until firm enough to transfer to a wire rack to cool completely.

Nutrition

Calories: 288kcal | Carbohydrates: 39g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 93mg | Potassium: 58mg | Fiber: 1g | Sugar: 25g | Vitamin A: 218IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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