Brown Butter Biscoff Chocolate Chip Cookies
These indulgent cookies combine nutty brown butter with creamy Biscoff spread for a deeply caramelized flavor that pairs beautifully with chocolate chips. The brown butter adds complexity while Biscoff contributes sweet spiced notes reminiscent of European speculoos cookies. Perfect for cookie exchanges, afternoon treats, or whenever you want something more sophisticated than standard chocolate chip cookies. The dough benefits from chilling, creating cookies with crispy edges and soft, chewy centers finished with a sprinkle of flaky salt.
Ingredients
- 1 cup unsalted butter, cut into tablespoon pieces
- 2 ½ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- ½ teaspoon ground cinnamon
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 cup Biscoff cookie butteralmond butter1:1nut-free
changes flavor profile significantly
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ½ cups semi-sweet chocolate chips or chocolate chunks
- flaky sea salt, for sprinkling(optional)
Instructions
- 1
Place butter in medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns
- 2
Scrape browned butter into small bowl and refrigerate while prepping other ingredients
- 3
Whisk together flour, baking soda, baking powder, salt, and cinnamon in medium bowl
- 4
Combine brown sugar, granulated sugar, and cooled browned butter in stand mixer bowl with beater blade
- 5
Add Biscoff cookie butter and mix until smooth, scraping down bowl sides
- 6
Add eggs and vanilla extract and mix until combined
- 7
Add dry ingredients and mix on low until just combined, then stir in chocolate chips
- 8
Chill dough in refrigerator for 30 minutes
- 9
Preheat oven to 350 degrees F and line baking sheet with parchment
- 10
Roll dough into balls using about 2 tablespoons per cookie and place 2 inches apart
- 11
Bake for 10 to 12 minutes until golden brown around edges but soft in center
- 12
Remove from oven, immediately sprinkle with flaky sea salt, and cool on baking sheet for 5 minutes before transferring to cooling rack
Tips
Don't skip chilling the dough - it prevents excessive spreading and creates better texture
Watch the butter carefully while browning to avoid burning - it should smell nutty and turn golden
Use a cookie scoop for uniform size and even baking
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be chilled up to 72 hours or frozen for 3 months
Best served at room temperature within a few hours of baking
Common Mistakes
Don't overbrown the butter to avoid bitter taste
Avoid overmixing after adding flour to prevent tough cookies
Don't skip the salt sprinkle - it enhances the sweet flavors
Substitutions
Gluten-Free Swaps
may affect texture slightly
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without a stand mixer?
Yes, use a hand mixer or mix by hand with a wooden spoon, though it will take more effort to cream the butter and sugars properly.
What if I don't have Biscoff cookie butter?
You can substitute with smooth peanut butter, almond butter, or even Nutella, though the flavor will be different from the original speculoos taste.
How long will these cookies keep fresh?
Store in an airtight container for up to one week at room temperature, or freeze baked cookies for up to three months.