Soft and chewy cookies with chips, Biscoff butter and crunchy cookie bits. It mixes cinnamon, semisweet chocolate and a hint of caramel flavor. And it's amazing. I give you all my tips to bake them directly, chill the dough for a while before baking, or freeze it for later.
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Cookie butter like Biscoff spread (based on speculoos cookies) is a game-changer if you like that honey cinnamon flavor that reminds you of the holidays.
For today's recipe, I use it together with bits of their namesake cookies and semisweet chocolate chips. The resulting cookie is one of my favorites as it has a little bit of everything: chewy, sharp from the chips, soft from the butter and intense from the cinnamon.
You could say they're a mix of chocolate chip cookies and these old-fashioned and popular peanut butter cookies.
The texture remains wonderful for a few days if stored properly, just like the almond butter chocolate cookies. The key is baking them until they are slightly soft in the center.
I like to underbake them slightly and eat them warm. This creates a gooey cookie with melting chips, which is a tad messy but so yummy!
- Very easy to make.
- Spiced caramel flavor.
- Soft and chewy.
- Make ahead
Testing notes
Paula's baking tips that make a difference.
Refrigerating the dough: I usually bake half the cookies directly and chill the rest for up to 3 days. The waiting time will hydrate the flour, making the cookies plumper. I like that. I recommend a test bake to see how you like them the most.
Batching and freezing: Make a large batch (double this recipe), form the mounds or balls of dough and freeze them. Bake them directly, no thawing needed. They might take a few more minutes, so watch carefully. It'll save you time, and you'll always have freshly baked cookies.
Storing: Cookie jars or tins are ideal for keeping them, but plastic bags can also work well.
For a sweeter cookie, use half dark chocolate chips and half milk chocolate chips or white chocolate chips.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Cookie butter: it's similar in consistency to almond or peanut butter, with a spiced cinnamon flavor. It's so good!
- Biscoff cookies: they're chopped to add flavor and crunch.
- Chocolate chips: Use your favorite semisweet chip.
- Cinnamon chips: they add flavor. If unavailable, you can use butterscotch morsels or more chocolate chips.
- Baking soda: Make sure it's not expired.
Electric mixer: if using it when adding the flour, do so at low speed. We don't want to develop the gluten in the flour, so it needs to be mixed until well incorporated, but no more than that.
One-bowl recipe
The process is very simple as you only mix the ingredients until well integrated.
To chill or not to chill?
For plumper, softer cookies, I recommend half an hour in the fridge. If you leave them longer (the cookie dough can be kept for 2-3 days, well covered), let the dough soften or come to room temperature before baking, or they might not spread well.
For chewier, thinner cookies, bake them directly.
Vintage Kitchen Tip
Do a test bake! I always recommend baking two or three cookies to find your sweet spot regarding baking time and texture. Check the time to ensure you don't over or underbake them. Also, see how much they expand (if at all) and adjust accordingly if needed so they don't touch during baking.
Baking
- Preheated oven: ensure it's at the right temperature when you put in the cookies.
- Cookie sheets: I recommend turning the baking pan around (back to front) halfway through baking so the cookies bake better. Ovens transfer heat differently, and this is the easiest way to bake them evenly, especially if you use a large baking sheet.
- Should you slightly flatten the tops before baking? If you're making them right away, it's not necessary. If you refrigerate the dough for several hours or days and you like a chewy texture, I recommend flattening the tops slightly because the dough will be firmer and drier (the flour will have absorbed more liquid), so the cookies might not expand well and take too long to fully bake.
- How long you should bake them depends on the texture you like. I like chewy cookies with crisp edges, so I underbake them a tiny bit and take them out when the center is still very soft. For crunchier cookies all around, bake them for a few minutes more, depending on the size. You can do a test run and bake a few cookies first to find your sweet spot regarding baking time and texture.
Cookie scoops
It's the easiest way to get even-sized cookies
Leave a 1-inch separation between each so they can spread comfortably during baking. I use the small cookie scoop of this set, which is 1.57 inches / 4cm in diameter, for regular-sized cookies. For larger cookies, leave 2 inches.
For thick, perfectly round cookies, you can use metal rings.
Freezing individual cookies allows you to make a large batch of dough and freshly bake them as needed.
It takes 3 simple steps:
- Measure and freeze: Pretend you're about to bake them, measure them (with a cookie scoop), and place them on a cookie sheet. There is no need to leave much space between them. Pop the cookie sheet into the freezer.
- Transfer to a bag: Once the raw cookie balls are frozen rock solid, transfer them to a plastic bag or freezer-safe container or cover them well in plastic wrap and then foil. That way, you can recover the cookie sheet.
- Bake straight from the freezer: When you want fresh cookies, place the frozen cookie balls you want to make on a cookie sheet and bake them as directed in the recipe below. Due to their freezing temperature, they might take another minute or two to be ready.
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Cookie Butter Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- ½ cup unsalted butter, at room temperature
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg, at room temperature
- ½ cup cookie butter, at room temperature. I use Biscoff cookie butter.
- 1 ½ teaspoons vanilla extract
- ½ cup crushed Biscoff or speculoos cookies, you can buy Biscoff cookies online
- ½ cup cinnamon chips, such as Hershey's cinnamon chips. See Notes below.
- ½ cup semisweet chocolate chips
- sprinkle of sea salt, to garnish, optional
Instructions
- Line baking sheets with parchment paper.
- In a large bowl, cream ½ cup unsalted butter, ½ cup brown sugar and ½ cup white sugar for 1 or 2 minutes until incorporated. It will be grainy.
- Add 1 egg, ½ cup cookie butter and 1 ½ teaspoons vanilla extract and mix well.
- Sift 2 cups all-purpose flour, ¾ teaspoon salt and 1 teaspoon baking soda in a medium bowl. Or have them measured and sift them directly over the butter mixture.
- Add the dry ingredients to the wet ones and mix just until flour is fully incorporated. Do not overmix or the cookies will be tough.
- Add in ½ cup crushed Biscoff or speculoos cookies, ½ cup cinnamon chips and ½ cup semisweet chocolate chips.
- Use a cookie scoop to form dough balls and place them on the prepared cookie sheet. Set them 1 inch apart for regular cookies (I use the small cookie scoop of this set that is 1.57 inches / 4cm in diameter) and at least 2 inches for large cookies.
- Chill the pan for 30 minutes. If stored longer, make sure they come to room temperature before baking, or they might not spread well. Also, using light metal pans helps with spreading (as opposed to dark ones).
- When ready to bake, preheat the oven to 350°F (180°C).
- Place the dough on the prepared baking sheet 1 or 2 inches apart (depending on how large your cookies are) and bake for 10-12 minutes. When ready, the cookies will be slightly set around the edges and still soft in the center.
- Remove the cookies from the oven and add a sprinkle of sea salt if you want to.
- Let the pan cool on a wire rack for about 5 minutes and then carefully transfer the cookies to a cooling rack to cool completely.
Marlene Gris says
These are delicious cookies but mine did not spread at all.i am not sure what I did wrong but will try again.
Paula Montenegro says
Hi Marlene! It might be the type of baking pan and/or oven temperature: dark metal makes them spread less than light ones; make sure the oven temp is accurate (I use a thermometer). Also, the dough might've been too cold (that depends on your fridge and how long you refrigerated it). If it's too firm to scoop, let it come to room temperature or soften for a while.
Marlene Gris says
Good thing I only baked a couple of the cookies. This is what I get for not fully reading your excellent instructions. I did everything wrong by first not checking my oven, it was on the Convection setting so didn't lower the temp to 325 to start, I also used a dark pan and baked them directly from frozen.
This time with your trouble shooting they came out perfect. They were over the top when I sandwiched two of them with Biscoff cookie cream.
Yummie !!
Paula Montenegro says
Thank you for the detailed feedback Marlene! It helps me to adjust the recipe so it’s easier to understand.