Rich chocolate cookies. Warm spiced Biscoff centers. Soft, chewy texture. Biscoff Double Chocolate Chip Cookies have it all.
These cookies are thick, deeply chocolatey, with a melty pocket of heavenly cookie butter in the center. Every bite hits you with rich cocoa flavor first, then the warm caramelized spice of Biscoff spread sneaks in like the best surprise.
They’re also crazy easy to make. We’re talking one bowl, 20-minute prep, and no mandatory dough chilling. Just mix, stuff, bake, and suddenly your kitchen smells like a chocolate bakery collided with a Biscoff factory.
They bake up beautifully thick and chewy thanks to a few simple baking tricks detailed below. I did all the experimentation and trial and error so you don’t have to!
There are cookies you make because they’re easy. There are cookies you make because they’re impressive. And then there are cookies like these—the ones people talk about later.
And if someone bites into one and immediately asks for the recipe… well, that’s usually a good sign.
And if you’re a total Biscoff fiend like me, you’ll love my Cookie Butter Blondies too!
Why You’ll Love These Cookies:
- Thick, bakery-style cookies with rich chocolate flavor
- Gooey Biscoff center that melts into gooey heaven as the cookies bake
- One-bowl recipe with simple pantry ingredients
- No chill required (but you can if you want)
- Works with any type of cocoa powder
- Extra chewy texture thanks to an extra egg yolk
Basically: minimal effort, maximum cookie glory.
Baking Science Moment: The Tricks Behind Ultra-Thick & Chewy Cookies
A few intentional ingredient choices make these cookies especially good.
Cold Butter = Thicker Cookies
Most cookie recipes call for softened butter, but this dough uses cold butter instead. This is a trick I picked up from King Arthur Baking (though I did tweak their approach).
Basically, cold butter alters the creaming process and it also melts more slowly in the oven, which gives the cookie structure time to set before spreading too much. The result? Thicker, bakery-style cookies with soft centers.
Extra Egg Yolk = Extra Chewy
The extra yolk adds fat and emulsifiers, which improves both texture and flavor. That means cookies that are richer and chewier in texture. Egg yolks are basically the secret weapon of chewy cookies.
Higher Heat = Soft Centers, Crisp Edges
These cookies bake at 375°F (190°C), which is slightly higher than most cookie recipes. Higher heat means:
- The edges set quickly
- The centers stay soft and fudgy
- Cookies spread less
Translation: thick, chewy, bakery-style cookies.
Want to learn more about the science behind baking the best cookies of your life? Check out my How to Bake Perfect Cookies post!
Ingredients You’ll Need for Biscoff Double Chocolate Chip Cookies:
- Biscoff spread or cookie butter – I used Trader Joe’s Cookie Butter but any Biscoff spread works great
- Cold unsalted butter
- Light brown sugar
- A large egg + extra egg yolk
- Vanilla extract
- All-purpose flour
- Cocoa powder – either natural or Dutch-process. More on this just below.
- Baking soda
- Baking powder
- Salt (I prefer a fine sea salt)
- Chocolate chips – I used semi-sweet but any chips will work
- Biscoff cookies for topping – optional but fun
What Type of Cocoa Powder Should I Use?
This recipe works with either Dutch-process cocoa OR natural aka unsweetened cocoa powder because it uses both baking soda and baking powder, which balances the acidity differences between cocoa types. So use whatever cocoa powder you prefer – or whatever you already have in the pantry!
The Biscoff Center Trick
To create the gooey Biscoff-stuffed cookie center, simply:
- Scoop the cookie dough using a large spring-loaded cookie scoop (3 Tablespoons of dough).
- Flatten the dough out using your fingers.
- Add about 1 Tablespoon of Biscoff spread in the center (feel free to use less, if preferred). I like to pop a tray of pre-portioned Biscoff balls in the freezer while I make the dough, so it’s super easy to shape the cookies – but you can simply spoon the spread in the middle if preferred.
- Bring the edges up and around the Biscoff, leaving a little spread visible in the center.
- As the cookie bakes, the cookie butter softens into a flood of warm, spiced, caramelized center.
- Bake and enjoy – or cover and chill for up to two days.
Do You Have to Chill the Dough?
Nope!
These cookies are designed to work without chilling, which keeps them quick and last-minute or weeknight-friendly.
However, if you need to chill the dough, cover well with plastic wrap for up to 2 days. Bake as directed in the recipe below.
How to Store Biscoff Double Chocolate Chip Cookies
Store cookies in an airtight container at room temperature for up to 4 days.
They also freeze beautifully. Freeze dough balls up to 3 months, thawing overnight in the fridge before baking as instructed below.
Frequently Asked Questions for Biscoff Double Chocolate Chip Cookies
Can I use Any Biscoff Spread?
Yes! Any cookie butter or Biscoff-style spread works. I typically use Trader Joe’s Cookie Butter, but Lotus Biscoff spread or any similar brand work perfectly too.
Can I Make These Cookies Without Stuffing Them?
Don’t feel like stuffing cookies? Try my Fudgy Double Chocolate Chip Cookies instead. Alternatively, feel free to simply drizzle the cookies with melted Biscoff once baked and cooled.
Why Did My Cookies Spread Too Much?
This typically happens if:
- The butter was too soft (cold from the fridge is perfect)
- The dough warmed up too much (if needed, chill the dough briefly before baking).
- Your oven was too cold. Invest in an oven thermometer to ensure your oven is at the temp it says it is!
- Ingredients were altered (I promise, these cookies are perfect when made as written, with no alterations or substitutions!).
Why Didn’t My Cookies Spread At All?
This tends to happen if too much flour is accidentally added. Please use a digital kitchen scale for best, most consistent results – and, bonus: fewer dishes!
More Stuffed Cookies:
- Dubai Chocolate Chip Cookies
- Nutella Stuffed Brown Butter Cookies
- Pistachio Cream Stuffed Double Chocolate Chip Cookies
- Red Velvet “Cube of Cheese” Cookies – Inspired by The Devil Wears Prada
Biscoff Double Chocolate Chip Cookies
Ingredients
- 300 grams Biscoff spread or Cookie Butter, approximately
- 1 stick (113 grams) unsalted butter, cold from the fridge, cubed
- 1 cup (200 grams) light brown sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cups (163 grams) all-purpose flour
- ⅔ cup (56 grams) cocoa powder, any type
- ¼ teaspoon baking soda
- ½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- 1 cup (170 grams) semi-sweet chocolate chips
- Biscoff Cookies, for decoration, optional
Instructions
To Make the Cookies:
- Place parchment paper on a rimmed baking sheet. Spoon the Biscoff spread into 15 balls, about 1-Tablespoon-sized or 20 grams each. Place in the freezer to firm up while preparing the cookie dough.**
- Preheat oven to 375°F / 190°C. Line two large light-colored rimmed baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl, using an electric handheld mixer), place the cold, cubed butter and sugar. Cream on medium-high for about 5 minutes, or until well combined, fluffy, and creamy. Using a rubber spatula, stop to scrape down the bottom and sides of the bowl halfway through creaming, and again once creamed fully.
- Add the egg, egg yolk, and vanilla. Beat on medium speed until completely incorporated, about 1 minute. Scrape down the bottom and sides of the bowl.
- Add the flour, cocoa powder, baking soda, baking powder, and salt. Mix on low until almost combined. Add the chocolate chips and mix until just incorporated, scraping down the bottom of the bowl to ensure everything is combined.
- Use a large 3-Tablespoon cookie scoop to portion the cookie dough into 15 balls.
- Flatten each dough ball out with your fingers, to about 3" in diameter. Place a ball of Biscoff inside each cookie dough disc. Gently wrap the edges of the dough around the Biscoff, leaving a little spread visible on top in the middle. Place on prepared baking sheets, leaving a few inches to allow for spreading.
- Bake 9-11 minutes or until cookies appear puffed and set at the edges.
- Optional: Immediately out of the oven, swirl a large round cookie cutter around the edges of each cookie, to bring the edges in neatly and create perfectly round cookies. Place half a Biscoff cookie so it's sticking out of the gooey Biscoff center.
- Allow to cool completely on cookie sheets before serving. Store completely-cooled cookies inside an airtight container for about 4 days. Note the Biscoff cookie on top (if using) will soften slightly as the cookies sit.
