Biscoff Chocolate Chip Sparklers

I love a cookie that takes me back to my childhood. Remember those Voortman bulk cookie bins in the grocery store? Oh, how I loved when we were allowed to pick out and take home a mixed bag of those cookies! Everyone could choose their favourite, and I always went for the windmills—crunchy, sweet, warmly spiced, and dotted with slivered almonds.

These sparkly little gems of cookies, made with my own speculaas spice blend, are reminiscent of those favourite childhood flavours. They’re chewy, packed with melty chocolate chips and warming spices, and rolled in crackly spiced sugar that gives them a pleasing crunchy exterior. A cheeky dollop of Biscoff cookie butter gives them an extra special softness that’ll have you dipping back into the cookie jar for just one more.

Biscoff Chocolate Chip Sparklers


  • Cookies:
    • 113 g softened butter (1/2 cup)
    • 57 g Biscoff cookie butter (1/4 cup)
    • 50 g granulated sugar (1/4 cup)
    • 110 g packed brown sugar (1/2 cup)
    • 1 egg
    • 205 g flour (1 1/2 cups)
    • 2 tsp baking soda
    • Pinch of salt
    • 1 tbsp Speculaas spice blend
    • 85 g semi-sweet chocolate chips (1/2 cup)

  • Topping:
    • 50 g granulated sugar (1/4 cup)
    • 2 tsp Speculaas spice blend

  • Speculaas Spice Blend:
    • 4 tsp cinnamon
    • 1 ½ tsp nutmeg
    • 1 tsp cloves
    • 1 tsp ginger
    • ½ tsp cardamom
    • ½ tsp aniseed (optional)
    • ½ tsp white pepper


  1. Preheat oven to 180°C/350°F.
  2. Line a cookie sheet with parchment paper.
  3. Combine all of the ingredients for the spice blend together in a small bowl.
  4. Combine ¼ cup sugar and 2 tsp spice blend in another small bowl for the topping.
  5. In a large bowl, cream together the butter, Biscoff, and both sugars. When light and fluffy, mix in the egg.  
  6. In a separate bowl, combine flour, baking soda, spices, and salt. Add in thirds to sugar/butter mixture, stirring until just combined. Mix in the chocolate chips.
  7. Scoop tablespoon-sized pieces, roll into balls between your palms, then gently roll in the sugar/spice mixture. Place onto cookie sheet, allowing a little room for them to spread.
  8. Bake at 180°C/350°F for 8-10 minutes, depending on your oven and your cookie sheet. Don’t overbake; you want these to be soft.

Makes two dozen cookies. Delightful fresh out of the oven, even better the next day once the flavours have really come out. Store in an airtight container to keep them soft.

Published by Aly Writes

I bake. I write. What goes better together than a good story and a delicious fresh-baked pastry? Nothing. And I can give you both. Grab a hot cuppa and join me.

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