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Chewy, gooey Biscoff cookies packed with milk chocolate and crushed Biscoff biscuits. A must-bake for Biscoff lovers.

Biscoff Cookies

If you love Biscoff, these cookies are about to become your new obsession. I genuinely can’t believe I didn’t make them sooner! As a self-confessed Biscoff lover, I know there are plenty of fellow fans out there and these cookies are 100% Team Biscoff approved.

These Biscoff cookies are soft, gooey, and absolutely loaded. Each cookie is packed with milk chocolate chunks and crushed Biscoff biscuits, then topped with melted Biscoff spread, extra chocolate, and a generous sprinkle of Biscoff crumbs. Every bite is rich, indulgent, and full of that iconic caramelised Biscoff flavour.

If you’re a Biscoff fan, you are going to adore this recipe. These are truly the ultimate Biscoff cookies and a must-bake for anyone who can’t get enough of Biscoff.

Cookie Dough

For this recipe, I used my classic cookie dough as the base and adapted it to create these irresistible Biscoff cookies. Crushed Biscoff biscuits are mixed directly into the dough, adding extra flavour and crunch that makes these cookies truly next level.

I finished the cookies with Biscoff spread drizzled on top, but you can easily switch things up by adding the spread to the centre of the dough to make Biscoff-stuffed cookies instead. Both versions are absolutely delicious. If you love a stuffed cookie, try these cherry bakewell cookies!

I chose milk chocolate for this recipe, but you can swap it for white chocolate or dark chocolate depending on your preference, each works perfectly with the caramelised Biscoff flavour.

To achieve the perfect soft and chewy texture, I use cornflour (also known as cornstarch), 20g in total. If you don’t have cornflour, simply replace it with an extra 20g of plain flour.

I also like to add a little golden syrup to my cookie dough. While it’s optional, it enhances the flavour and texture, making the cookies even better, trust me, it’s worth adding!

Biscoff

I used smooth Biscoff spread for these cookies, but you can also use the crunchy version if you prefer a little extra texture. Alternatively, feel free to swap in another spread, such as white chocolate spread, milk chocolate, or Nutella, just make sure it’s a spread that freezes well if you plan to freeze your cookies.

For those who might be new to it, Biscoff is a popular caramelised biscuit from Belgium, famous for its unique spiced flavour, notes of cinnamon, ginger, and cloves and its crunchy texture. Traditionally served with coffee, Biscoff has become equally beloved in its creamy, spreadable form, perfect for desserts, baking, and even on toast.

If you’re a Biscoff fan, you might also enjoy some of my other favourite recipes, like Biscoff Blondies, Biscoff Fondant Fancies, and Biscoff Coffee Millionaires Slice.

Ingredients

• Butter- I use unsalted butter for these chocolate chip cookies, Unsalted butter gives you full control over the salt content in your cookie dough! It creates a rich, buttery base and Using room-temperature butter helps cream it smoothly with sugar, giving your cookies a perfectly soft and chewy structure.
• Sugar- Caster sugar adds sweetness and helps achieve slightly crispy edges, giving that classic bakery-style cookie finish. You can use a mix of caster sugar and light brown sugar if you’d prefer. light brown sugar will add a slight caramel flavour!
• Eggs- Eggs provide structure, stability, and moisture. They help bind the ingredients together and contribute to that soft and rich interior that makes cookies irresistible. This recipe uses one large egg and 1 egg yolk for the perfect consistency. I like to add an extra egg yolk as it makes the cookies richer, softer and chewier cookie!
• Raising Agents-I use baking powder and bicarb for these cookies. Baking powder helps to make the cookies rise, and maintain a risen structure. Bicarb reacts with the sugar which gives the cookies rise and softness without being cakey!
• Salt- adding 1/2tsp salt really enhances the flavour of the cookies!
• Flour- I use plain flour for these cookies then add my raising agents. this is also known as all purpose flour!
• Cornflour- Adding cornflour makes the texture even better so don’t skip this! it is also known as corn starch! if you don’t have access to this, don’t worry you can still make delicious cookies! just add 20g more plain flour!
• Golden Syrup- A game-changer for the perfect cookie texture! Golden syrup keeps the cookies moist and adds a light chewiness. It helps bind the ingredients while enhancing the overall flavour. If you’re looking for gooey, soft-centred cookies, golden syrup is a must.
• Chocolate- I used chopped up milk chocolate in these cookies as i love a chunky pool of chocolate in my cookies. but also because supermarket own brand chocolate is a lot cheaper than chunks or chips. a 100g bar is 50p here in the uK, chocolate chips are around £1.50 for 100g! so I make my own chunks by chopping up the chocolate!
• Biscoff biscuits– Crushed or roughly chopped and mixed into the dough.
• Biscoff spread– For topping the cookies or stuffing into the centre.

Why You’ll Love These Biscoff Cookies

• Soft, gooey centres with perfectly chewy edges– These Biscoff cookies bake up with soft, gooey middles and lightly crisp edges, giving you that bakery-style cookie texture everyone loves.
• Packed with Biscoff biscuits and milk chocolate– Each cookie is loaded with crushed Biscoff biscuits and chunks of milk chocolate, creating rich caramelised flavour in every bite.
• Easy to adapt into stuffed Biscoff cookies– Add a spoon of Biscoff spread to the centre of the dough to create indulgent Biscoff-stuffed cookies for an extra gooey surprise.
• Perfect for Biscoff lovers and cookie fans– If you love Biscoff or homemade cookies, this recipe is a must-bake. It’s full of flavour, indulgent, and delicious!
• Ideal for baking at home or sharing– These cookies are perfect for bake sales, gifting, or enjoying fresh from the oven, though they’re so good, you might not want to share!

Tips & Tricks

• Don’t overbake your cookies– For soft, gooey Biscoff cookies, remove them from the oven while the centres still look slightly underbaked. They will continue to set as they cool, giving you that perfect chewy texture.
• Chill the dough longer if your kitchen is warm– If the dough feels soft or sticky, chilling it for 1-2 hours helps prevent spreading and keeps the cookies thick and bakery-style. Freeze for chunkier cookies.
• Use room temperature ingredients– Room temperature butter and eggs mix more evenly, creating a smoother cookie dough and better texture.
• Measure flour correctly– Too much flour can result in dry cookies.
• Swap chocolate to suit your taste– Milk chocolate gives a classic sweet flavour, while white chocolate pairs perfectly with Biscoff. Dark chocolate adds balance and richness.
• Use golden syrup for extra chewiness– While optional, golden syrup improves moisture, chew, and depth of flavour. It’s highly recommended for the best gooey cookie texture.
• Top with extra Biscoff crumbs for texture– Adding crushed Biscoff biscuits after baking gives extra crunch and enhances the caramelised flavour.

Frequently Asked Questions

Can I freeze Biscoff cookie dough?

Absolutely. Roll the dough into balls and freeze for up to 3 months. Bake straight from frozen, adding 1–2 extra minutes to the baking time.

Can I freeze baked Biscoff cookies?

Yes. Once completely cooled, store baked cookies in an airtight container in the freezer for up to 3 months. Defrost at room temperature.

How do I make Biscoff-stuffed cookies?

Flatten a ball of dough, add a teaspoon of Biscoff spread to the centre, seal the dough around it, and roll back into a ball before baking.

Can I make these cookies without Biscoff spread?

You can, but the Biscoff spread adds extra flavour and indulgence. Without it, the cookies will still be delicious thanks to the Biscoff biscuits in the dough.

What can I use instead of cornflour?

If you don’t have cornflour (cornstarch), replace it with an extra 20g of plain flour. The texture will be slightly different but still tasty.

Why did my cookies spread too much?

This can happen if the butter was too soft or the dough wasn’t chilled. Chilling the dough and measuring ingredients accurately will help.

How long do Biscoff cookies stay fresh?

Stored in an airtight container at room temperature, these cookies stay fresh for up to 3–4 days. They can also be gently reheated for a gooey centre.

Recommended Equipment

• Biscoff Spread
• Cookie Rings
• Stand Mixer (Use code BITEOFBAKES for 20% off).
• Baking Tray

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These gooey Biscoff cookies are rich, indulgent, and completely irresistible. If you love Biscoff, this recipe is an absolute must-bake. Soft centres, loaded with chocolate, and bursting with Biscoff flavour, what more could you want?

If you try them, let me know what you think. Team Biscoff forever!

Loved this biscoff cookie recipe? Don’t forget to leave a comment and star rating below! Share your cookie creations with me on Instagram @biteofthebakes or use the hashtag #biteofthebakes I’d love to see them!

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