These Biscoff Chocolate Chip Cookies are packed with tons of chocolate chips and a touch of sea salt, all nestled in the easiest gingerbread-flavored cookie dough on earth – no sticky molasses or grated ginger required!
Don’t judge a book by its cover. These aren’t just ordinary chocolate chip cookies, folks.
Sure, they may look like your everyday, homemade, classically delicious treats, that someone (me) ruined by dumping perfectly good salt all over their precious, chocolate-oozing faces.
Just strap in. I promise they will leave a smile on your face.
Not only because they’re delicious, but because they’re so darn easy! The secret to these special Christmas cookies is…
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
Cookie Butter.
That’s right!
Biscoff spread. or Trader Joe’s Speculoos.
Either version will work just fine for them, as long as it’s pureed gingerbread cookies masquerading as something intended for a sandwich.
These are not your granny’s Molasses Crinkle Cookies, my friends… though, those are just as delicious.
Why you’ll love these Gingerbread Chocolate Chip Cookies
- Unique! Surprise everyone who tries them with the subtle, distinct additional flavors of cookie butter and a little sea salt in every bite.
- Easy! All you need is one bowl and a sweet tooth.
- Make-ahead Friendly! Chill or freeze the cookie dough until you’re ready to bake with no negative effects.
Ingredients
- All-purpose flour – I do not recommend substituting gluten-free flour here, as cookie butter is NOT gluten free.
- Baking soda
- Sea salt
- Unsalted butter
- Cookie butter – Biscoff or Trader Joe’s Speculoos
- Dark brown sugar & granulated sugar
- Large eggs
- Vanilla extract
- Assorted chocolate chips & chunks
For exact ingredient measurements and recipe instructions, scroll down to the recipe card at the bottom of the post!
How to make Biscoff chocolate chip cookies
- Preheat oven to 325 degrees F. Line Baking Sheets with parchment paper and set aside.
- Combine flour, baking soda, and salt in a medium bowl. Set aside.
- In the bowl of a Stand Mixer, or using a hand mixer, beat the butter for 30 seconds until smooth. Add Cookie Butter and sugars, and cream for 2 minutes until fluffy. Add the egg, egg yolk, and vanilla and mix well.
- Gradually add flour and mix until a crumbly dough forms. Fold in chocolate chips. Cover the bowl with plastic wrap and refrigerate for 30 minutes – 24 hours.
- When ready to bake, use your hands to shape tablespoons of dough into balls. Place on prepared baking sheets, two inches apart, then sprinkle each with a bit of Sea Salt.
- Bake for 10-12 minutes or until the edges begin to brown, but the centers remain soft and puffy – do not over bake! Remove from oven and allow to cool on baking sheets 5 minutes, then move to cooling rack.
LOOKING FOR MORE CHOCOLATE CHIP COOKIE RECIPES?
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Biscoff Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt plus more for sprinkling
- ½ cup unsalted butter softened
- ½ cup cookie butter Trader Joe’s Speculoos or Biscoff
- ½ cup dark brown sugar
- ⅓ cup granulated sugar
- 1 egg + 1 yolk room temperature
- 2 teaspoons vanilla
- 1 ½ cups assorted chocolate chips and chunks
Instructions
- Preheat oven to 325 degrees F. Line baking sheets with parchment paper and set aside.
- Combine flour, baking soda, and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer, beat the butter for 30 seconds until smooth. Add cookie butter and sugars, and cream for 2 minutes until fluffy. Add the egg, egg yolk, and vanilla and mix well.
- Gradually add flour and mix until a crumbly dough forms. Fold in chocolate chips. Cover the bowl with plastic wrap and refrigerate for 30 minutes – 24 hours.
- When ready to bake, use your hands to shape tablespoons of dough into balls. Place on prepared baking sheets, two inches apart, then sprinkle each with a bit of sea salt.
- Bake for 10-12 minutes or until the edges begin to brown, but the centers remain soft and puffy – do not over bake! Remove from oven and allow to cool on baking sheets 5 minutes, then move to cooling rack.
Notes
Nutrition
This post was originally published on December 16, 2015. It was republished with additional & updated information on December 14, 2024.
Sarah E. says
Yesssssssss! I need these in my life 🙂
Muna Kenny says
Gorgeous and yummy looking cookies 🙂
Erica says
Thanks Muna! They taste even better than they look!