Biscoff Cookie Butter White Chocolate Chip Cookies Recipe
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.
- 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
