Introduction

These Biscoff Cookie Butter White Chocolate Chip Cookies combine the rich, spiced flavor of Biscoff cookies with creamy white chocolate chips for an irresistible treat. Soft and slightly chewy, they’re perfect for anyone who loves a decadent twist on a classic cookie.

Biscoff Cookie Butter White Chocolate Chip Cookies Recipe - Recipe Image

Ingredients

32 Biscoff cookies
1 cup salted butter (cold, cubed)
1 cup light brown sugar (packed)
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup Biscoff cookie butter
2 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups white chocolate chips

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper for easy cleanup.
Step 2: Place half of the Biscoff cookies in a food processor and pulse into fine crumbs; set these crumbs aside.
Step 3: In a large bowl, cream together the cold, cubed butter, light brown sugar, and granulated sugar until the mixture is fluffy and well combined.
Step 4: Add the eggs and vanilla extract to the creamed mixture and mix thoroughly. Then, incorporate the Biscoff cookie butter until smooth.
Step 5: Gradually add the all-purpose flour, reserved cookie crumbs, cornstarch, baking soda, baking powder, and salt. Mix until just combined, taking care not to overwork the dough.
Step 6: Break the remaining Biscoff cookies into chunks and fold them into the dough along with the white chocolate chips.
Step 7: Scoop portions of dough onto the prepared baking sheets, spacing them evenly. Bake for 8 to 10 minutes, aiming for a slightly underbaked center to keep cookies soft and chewy.
Step 8: While cookies are still warm, gently press reserved cookie halves on top for extra crunch and flavor. Allow the cookies to cool on wire racks before serving.

Tips & Variations

For a more intense Biscoff flavor, try swirling extra cookie butter on top of each cookie before baking.
Substitute white chocolate chips with milk or dark chocolate chips to vary the sweetness.
If you prefer a crispier cookie, bake a minute or two longer until golden around the edges.
Using cold butter helps achieve a better texture, so avoid melting it.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container, which helps retain moisture. For longer storage, freeze baked cookies for up to 3 months; thaw at room temperature before serving. Reheat briefly in a microwave for a warm, gooey treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy Biscoff cookie butter instead of smooth?

Yes, crunchy cookie butter will add extra texture and a slight crunch to the cookies, enhancing their flavor and mouthfeel.

What can I substitute if I don’t have cornstarch?

If you don’t have cornstarch, you can use an equal amount of arrowroot powder or potato starch. These help keep the cookies tender and soft.

Biscoff Cookie Butter White Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.4 from 108 reviews

Delight in these rich and chewy Biscoff Cookie Butter White Chocolate Chip Cookies that combine the warm spiced flavor of Biscoff cookies and creamy cookie butter with the sweetness of white chocolate chips. Perfectly soft with a slight crunch, these cookies are ideal for a special treat or sharing with friends and family.

Author: Tara
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 cookies 1x
Category: Cookies
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Base

32 Biscoff cookies
1 cup salted butter, cold and cubed
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup Biscoff cookie butter

Dry Ingredients

2 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Add-ins

1 1/2 cups white chocolate chips

Instructions

Preheat Oven: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
Process Cookie Crumbs: Using a food processor, pulse half of the Biscoff cookies until they form fine crumbs. Set these crumbs aside for mixing into the dough.
Cream Butter and Sugars: In a mixing bowl, cream together the cold cubed salted butter, light brown sugar, and granulated sugar until the mixture is fluffy and light, which helps create a tender cookie texture.
Add Eggs and Vanilla: Beat in the eggs and vanilla extract thoroughly before adding in the cookie butter, ensuring the mixture is smooth and well combined.
Combine Dry Ingredients: Gradually add in the all-purpose flour, Biscoff cookie crumbs, cornstarch, baking soda, baking powder, and salt, mixing until just combined to avoid overworking the dough and toughening the cookies.
Fold in Add-ins: Gently fold in the remaining broken Biscoff cookie pieces along with the white chocolate chips for texture and flavor bursts in each bite.
Scoop and Bake: Scoop the cookie dough onto the prepared baking sheets. Bake for 8-10 minutes until the cookies are slightly underbaked; this will keep them soft and chewy once cooled.
Press Reserved Cookies: Immediately after baking, press the reserved Biscoff cookie halves into the warm cookies for an extra decorative and flavorful touch. Transfer cookies to wire racks to cool completely.

Notes

Using cold butter helps control the spread of the cookies, resulting in a thicker, chewier texture.
Do not overbake; the cookies should look slightly underbaked when removed for a soft center.
Pressing cookie halves into warm cookies adds visual appeal and extra crunch.
The recipe can be stored in an airtight container for up to 5 days to maintain freshness.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum.

Keywords: Biscoff cookies, cookie butter, white chocolate chip cookies, chewy cookies, dessert, baked cookies