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Gooey chocolate Biscoff cookies fresh out of the oven

Gooey Chocolate Biscoff Cookies

These gooey cookies combine the spiced, caramel notes of Biscoff with chocolate chips for a delightful treat that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup Biscoff spread (smooth cookie butter) Can use crunchy for texture.
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 large eggs Use room temperature for better emulsification.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Measure correctly to avoid dense cookies.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt Reduce if using salted butter.
  • 1 cup chocolate chips (semisweet or dark)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the Biscoff spread, softened butter, brown sugar, and granulated sugar until the mixture is smooth and slightly lighter in color.
  3. Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla.
  4. In a separate bowl, whisk the all-purpose flour, baking soda, and salt. Gradually add the dry mix to the wet ingredients and stir until just combined — stop as soon as no streaks of flour remain.
  5. Fold in the chocolate chips evenly through the dough.
Baking
  1. Drop rounded spoonfuls (about 1.5 tablespoons each) of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  2. Bake for 10–12 minutes, watching for set edges and soft centers — the cookies will continue to set as they cool.
Cooling
  1. Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Notes

For a vegan version, swap butter for a plant-based margarine and use flax eggs (2 tbsp ground flax + 6 tbsp water). Store cooled cookies in an airtight container at room temperature for up to 4 days. Warm slightly in the microwave to restore gooeyness.