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–+ servings
Scoops of cookie dough in a small bowl on the table with a spoon.

Biscoff Cookie Dough

Amanda
Biscoff Cookie Dough! Safe to eat edible cookie dough brimming with Biscoff and studded with miniature chocolate chips. Infused with comforting spices, this treat is irresistible!
5 from 1 vote
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Prep Time 15 minutes
Total Time 13 minutes
Course Dessert
Cuisine American
Servings 1.5 cups

Equipment

  • Handheld or stand mixer
  • Measuring cups and spoons
  • Mixing bowls
  • Rubber Spatula

Ingredients
 

  • 4 tablespoons (60 grams) salted butter room temperature (add ¼ teaspoon more kosher salt if you're using unsalted)
  • ½ cup plus 2 tablespoons (180 grams) Biscoff spread smooth
  • ½ cup (102 grams) packed dark brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk I like whole
  • ¾ cup (104 grams) all purpose flour
  • 1 teaspoon cinnamon
  • ¼ tsp kosher salt
  • ½ cup (80 grams) mini semi sweet chocolate chips

Instructions
 

  • Heat treat the flour in the microwave: Start by spreading the flour evenly on a microwave-safe plate or shallow dish. It's essential to spread it out thinly to ensure even heating. Microwave the flour in short intervals to prevent it from burning. Heat it on high power for about 30 seconds at a time. I did it 3 times so 1 minute 30 seconds. After each interval, carefully remove the plate from the microwave and stir the flour with a spoon or spatula. This helps distribute the heat evenly and prevents any hot spots. Continue microwaving and stirring the flour until it reaches a temperature of at least 165°F throughout. This temperature is necessary to kill off any potential bacteria, ensuring the flour is safe to consume.
  • Beat the butter, Biscoff, and dark brown sugar until light and fluffy for about 3 minutes. Beating for so long ensures the sugar is broken down.
  • Add the vanilla and milk, mix until combined.
  • Whisk together or sift together the flour, salt, and cinnamon. It will be lumpy from microwaving.
  • Add to the Biscoff mixture, beat until combined. Add the mini chocolate chips.
  • Stir in the chocolate chips until combined. If the dough is crumbly add a teaspoon of milk until desired consistency is achieved.

Notes

I love using mini chocolate chips, regular size are too big and take over the Biscoff flavor.
The butter should be room temperature, not melted. Melted butter will make the Biscoff cookie dough greasy.
Do not skip the salt, if you only have unsalted butter, add a ½ teaspoon of kosher salt to the flour before mixing it in.
If the Biscoff cookie dough is crumbly, add more milk, about 1 teaspoon at a time until it is to your desired consistency.
Storage
Refrigerator
Place in an airtight container for up to 6 days. Take out about an hour before eating for the best texture.
Freezer
Place in an airtight container for up to 2 months.
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