Quick Summary
Brown Butter Biscoff Chocolate Chip Cookies- soft and chewy chocolate chip cookies made with brown butter and Biscoff cookie butter. These cookies are a family favorite!
There is a new cookie in town…Brown Butter Biscoff Chocolate Chip Cookies. All of the BEST ingredients in ONE cookie.
That’s right, this cookie has:
- Brown butter
- Biscoff cookie butter
- Chocolate chips (or chocolate chunks)
- Flaky sea salt
I make A LOT of cookies and these have a special place in my heart. They are perfect in every way. The cookies are soft, chewy, and slightly crisp around the edges, with plenty of chocolate…everything you want in a chocolate chip cookie.
But it gets better, the cookies also have a slightly nutty/caramel flavor thanks to the brown butter. Oh, and that’s not all, you also get a sweet, cinnamon spice flavor from the creamy Biscoff. Finish the cookies with sea salt and WOW!!!
You need these cookies in your life. Trust me.
Cookie Ingredients
- Butter– I use unsalted butter for baking so I can control the salt amount.
- Flour– regular, all-purpose flour!
- Baking soda & Baking powder– make sure they are fresh!
- Sea salt– I use sea salt in the cookies and I sprinkle some on top of the cookies when they come out of the oven.
- Cinnamon– just a little, it goes so nicely with the Biscoff.
- Sugar– brown sugar and granulated sugar!
- Biscoff cookie butter– so creamy and divine! You can also use Trader Joe’s cookie butter.
- Eggs– use large eggs.
- Vanilla extract– a must for cookies!
- Chocolate– you can use chocolate chips or chocolate chunks…or even both!! I prefer semi-sweet chocolate for these cookies, but you can use milk or dark chocolate.
How to Brown Butter
Browning the butter takes a little extra time, but it’s SO worth it! The toasted, nutty, caramel flavor really enhances the overall flavor of the cookies. And don’t worry, browning butter is easy!
- Cut the butter into tablespoon pieces.
- Place the butter in a medium saucepan, I like to use a light colored pan so it’s easier to see when the color changes.
- Melt the butter over medium heat, stirring often, until it foams, smells nutty, and browns.
- Watch closely so you don’t burn the butter. Scrape the browned butter into a small bowl.
- Place in the fridge while you prep the other ingredients, for about 10 minutes. You don’t want to add it to the cookies when it is super hot.
How to Make Brown Butter Biscoff Chocolate Chip Cookies
- After you’ve browned the butter, it’s GO time! In a medium bowl, whisk together the dry ingredients.
- In the bowl of a stand mixer with the beater blade, combine the brown sugar, granulated sugar, and browned butter. Mix until combined. Add the Biscoff and mix until smooth. Scrape down the sides of the bowl with a spatula.
- Add the eggs and vanilla extract and mix until combined.
- Add the dry ingredients and mix on low until just combined. Don’t over mix.
- Stir in the chocolate chips or chocolate chunks.
- Chill the dough in the refrigerator for 30 minutes to make sure the butter isn’t too warm. You can chill the dough for up to 72 hours if you want to.
- When ready to bake, reheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat.
- Roll the cookie dough into balls, about 2 tablespoons of dough per cookie. Place the dough balls on the prepared baking sheet, about 2-inches apart.
- Bake until cookies are golden brown around the edges but still a little soft in the center.
- Remove from the oven and immediately sprinkle with flaky sea salt. The sweet and salty combo is perfection.
- Let the cookies cool on the baking sheet for 5 minutes. When they are set up, transfer to a cooling rack to cool completely.
Tips for Storing & Freezing
Let the cookies cool completely. Place them in an airtight container and keep them on the counter for up to 4 days. Ours never last that long, everyone in our family loves these cookies:)
To freeze the baked cookies, place them in a freezer bag or freezer container and freeze for up to 3 months.
To freeze cookie dough, scoop the cookies into balls and place on a baking sheet or tray. Put in the freezer until the balls are firm. Transfer the balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, remove from the oven and add a few minutes to the baking time.
FAQ
Biscoff spread is made of speculoos cookies, which are brown sugar, spiced-flavored cookies, that are similar to gingersnaps. The spread is smooth and creamy, with a deep brown sugar, butter and cinnamon spice flavor. It’s consistency is similar to peanut butter. You can find Biscoff at most grocery stores in the peanut butter aisle.
Yes, Trader Joe’s cookie butter will also work to make these cookies.
Yes, chill the dough for at least 30 minutes to make sure the brown butter isn’t too warm. If you bake the cookies right away, they will spread and be too flat.
You can wrap the cookie dough in plastic wrap and chill for up to 72 hours. Remove the dough from the fridge when you preheat the oven so it can come to room temperature. This will make it easier to roll into balls.
You can also roll the cookie dough into balls and chill the balls. Keep them in an airtight container in the fridge.
More Chocolate Chip Cookie Recipes
Find all of our cookie recipes HERE.
More Biscoff Recipes
Brown Butter Biscoff Chocolate Chip Cookies
Brown Butter Biscoff Chocolate Chip Cookies- soft and chewy chocolate chip cookies made with brown butter and Biscoff cookie butter. These cookies are a family favorite!
- 1 cup unsalted butter, cut into tablespoon pieces
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup Biscoff cookie butter
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups semi-sweet chocolate chips or chocolate chunks
- Flaky sea salt, for sprinkling on cookies
Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a small bowl. Place in the fridge while you prep the other ingredients, for about 10 minutes, so it can cool down a bit.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
In the bowl of a stand mixer with the beater blade, combine the brown sugar, granulated sugar, and browned butter. Mix until combined. Add the Biscoff cookie butter and mix until smooth. Scrape down the sides of the bowl with a spatula.
Add the eggs and vanilla extract and mix until combined.
Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in the chocolate chips or chocolate chunks.
Chill the dough in the refrigerator for 30 minutes. Note-you can chill the dough for up to 72 hours.
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat.
Roll the cookie dough into balls, about 2 tablespoons of dough per cookie. Place the dough balls on the prepared baking sheet, about 2-inches apart.
Bake for 10 to 12 minutes or until cookies are golden brown around the edges but still a little soft in the center.
Remove from the oven and immediately sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. When they are set up, transfer to a cooling rack to cool completely.
You can also freeze the cookies and the cookie dough for up to 3 months.
Calories: 254kcal, Carbohydrates: 30g, Protein: 3g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 30mg, Sodium: 131mg, Potassium: 98mg, Fiber: 1g, Sugar: 18g, Vitamin A: 224IU, Vitamin C: 1mg, Calcium: 25mg, Iron: 1mg
Have you tried this recipe?
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