Why make this recipe
Biscoff Cookie Butter White Chocolate Chip Cookies combine the unique flavors of Biscoff cookies and rich white chocolate. These cookies are soft, chewy, and packed with sweet surprises. Whether you’re baking for a special occasion or just because, this recipe brings a delightful treat to your day. The blend of cookie butter and white chocolate makes every bite irresistible!
How to make Biscoff Cookie Butter White Chocolate Chip Cookies
Ingredients:
- 32 Biscoff cookies (divided)
- 1 cup salted butter (cold, cubed (227g))
- 1 cup light brown sugar (packed (200g))
- 1/2 cup granulated sugar (100g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup Biscoff cookie butter (250g + extra for stuffing, if desired)
- 2 3/4 cups all-purpose flour (scooped and leveled (387g))
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips (+ extra for decorating)
Directions:
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
- Use a food processor to pulse 16 Biscoff cookies until you have about 1 cup of fine crumbs. Set these aside. Break another 8 cookies into chunks for later. Keep the last 8 whole for decoration.
- In a large bowl, cream the cold butter with the brown sugar and granulated sugar for 3-4 minutes until light and fluffy.
- Add the eggs and vanilla extract to the mixture, beating well and scraping the sides of the bowl as needed.
- Mix in the Biscoff cookie butter until everything is combined.
- Add the flour, reserved cookie crumbs, cornstarch, baking soda, baking powder, and salt. Stir on medium-low speed until just combined, making sure to scrape the bowl.
- Fold in the Biscoff chunks and white chocolate chips gently until evenly distributed.
- Using a 1/4 cup cookie scoop, scoop the dough onto the prepared baking sheets, spacing them a few inches apart. Roll each scoop gently in your hands if you want perfectly shaped cookies.
- Bake for 8-10 minutes until the edges are set and the centers are slightly underbaked to keep them soft.
- Once out of the oven, press half of one reserved cookie and a few extra white chocolate chips into the top of each warm cookie. Allow them to cool on the baking sheets for 10 minutes before transferring to a wire rack.
How to serve Biscoff Cookie Butter White Chocolate Chip Cookies
These cookies are fantastic when served warm, allowing the white chocolate to melt just a bit. You can enjoy them with a glass of milk or your favorite coffee. They’re perfect for sharing with friends and family or as a cozy treat during a movie night.
How to store Biscoff Cookie Butter White Chocolate Chip Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can freeze the cookies for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.
Tips to make Biscoff Cookie Butter White Chocolate Chip Cookies
- Make sure your butter is cold for the perfect texture.
- Don’t overmix the dough after adding the flour for softer cookies.
- Feel free to add a pinch of cinnamon to enhance the flavor.
- Allow your cookies to cool on the baking sheet before transferring them; they will firm up a bit.
Variation
For a twist on this recipe, try adding chopped nuts or using dark chocolate chips instead of white chocolate. You can also experiment with flavored extracts like almond or hazelnut.
FAQs
1. Can I use regular butter instead of salted butter?
Yes, you can use unsalted butter if you prefer. Just add a pinch of salt to the dough.
2. What can I substitute for Biscoff cookie butter?
You can use a similar spread like speculoos or even peanut butter for a different flavor.
3. Can I make these cookies gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
Enjoy baking and indulging in these delightful Biscoff Cookie Butter White Chocolate Chip Cookies!
PrintBiscoff Cookie Butter White Chocolate Chip Cookies
Soft and chewy cookies bursting with the unique flavors of Biscoff cookies and rich white chocolate, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 32 Biscoff cookies (divided)
- 1 cup salted butter (cold, cubed (227g))
- 1 cup light brown sugar (packed (200g))
- 1/2 cup granulated sugar (100g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup Biscoff cookie butter (250g + extra for stuffing, if desired)
- 2 3/4 cups all-purpose flour (scooped and leveled (387g))
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips (+ extra for decorating)
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
- Use a food processor to pulse 16 Biscoff cookies until you have about 1 cup of fine crumbs. Set these aside. Break another 8 cookies into chunks for later. Keep the last 8 whole for decoration.
- In a large bowl, cream the cold butter with the brown sugar and granulated sugar for 3-4 minutes until light and fluffy.
- Add the eggs and vanilla extract to the mixture, beating well and scraping the sides of the bowl as needed.
- Mix in the Biscoff cookie butter until everything is combined.
- Add the flour, reserved cookie crumbs, cornstarch, baking soda, baking powder, and salt. Stir on medium-low speed until just combined, making sure to scrape the bowl.
- Fold in the Biscoff chunks and white chocolate chips gently until evenly distributed.
- Using a 1/4 cup cookie scoop, scoop the dough onto the prepared baking sheets, spacing them a few inches apart. Roll each scoop gently in your hands if you want perfectly shaped cookies.
- Bake for 8-10 minutes until the edges are set and the centers are slightly underbaked to keep them soft.
- Once out of the oven, press half of one reserved cookie and a few extra white chocolate chips into the top of each warm cookie. Allow them to cool on the baking sheets for 10 minutes before transferring to a wire rack.
Notes
Serve warm with a glass of milk or coffee. These cookies can be frozen for up to three months if stored properly.
Nutrition
- Serving Size: 1 cookie
- Calories: 360
- Sugar: 23g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: cookies, Biscoff, white chocolate, dessert
