Biscoff and Dark Chocolate Chip Cookies


Biscoff and Dark Chocolate Chip Cookies

I have not been able to eat chocolate for the better part of a year. The reason? I’m still nursing Kellan and for the longest time every single time I would eat chocolate, he would break out in eczema. It took me a while to figure out that is what it was but when I did it was just a little devastating. I would try every few months to see if he could tolerate it and each time more eczema. Until a few weeks ago. Yep. I can finally eat chocolate again. These cookies are the first way I decided to enjoy it. And enjoy it I did. About 3 dozen times.

Alright, 3 dozen is a bit of an exaggeration. But not much. These are in one word: addicting. So addicting in fact that, I’ve made them every week since I first tried the recipe. Ryan loves them. I love them and Kellan loves them. They are chewy. Chocolaty. And Biscoffy.

What is biscoffy you ask? Well it’s a word that I just made up about 30 seconds ago that means that these cookies are loaded with Biscoff spread. Luscious, creamy, dreamy Biscoff spread. It’s all the loveliness of spiced Biscoff cookies but in spread form. It’s heaven I tell you. Heaven.

  • Makes 3 dozen
  • Prep time:
  • Cook time:


  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 (12 ounce) bag dark chocolate chips
  • 1 cup Biscoff spread


  1. Preheat oven to 375 degrees.
  2. Beat butter, brown sugar and granulated sugar together until fluffy. About 3 minutes. Beat in eggs one at a time. Scraping down the sides of the bowl after each egg. Beat in vanilla extract.
  3. In another bowl combine flour, baking soda and salt. Slowly beat flour mixture into egg mixture. Mix well. Fold in dark chocolate chips and Biscoff spread.
  4. Roll out tablespoonfuls of dough and place them on cookie sheets. Bake for 10 minutes or until edges have started to brown. Note: when baked for 10 minutes these are chewy cookies. Baked for 12 minutes they get a bit crispy.
  5. Allow to cool on the baking sheet for a few minutes. Transfer to a cooling rack to cool completely.


  • David Chun

    I was wondering about Biscoff spread…now I may have to splurge and buy.

  • Evie

    Biscoff spread is amazing. I eat it by the spoonful.

  • Pingback: Biscoff & Dark Chocolate Chip Cookies | Elite Daily()

  • RK

    I have only sampled Bisocoff at the store….have been too scared to buy it as I think I might eat the entire container in a day :) But these cookies look amazing so may bring it home!

A little bit about me...

My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

Have new recipes emailed to you.