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Biscoff Cookie Butter White Chocolate Chip Cookies

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Soft and chewy cookies bursting with the unique flavors of Biscoff cookies and rich white chocolate, perfect for any occasion.

Ingredients

Scale
  • 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

  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
  2. 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.
  3. In a large bowl, cream the cold butter with the brown sugar and granulated sugar for 3-4 minutes until light and fluffy.
  4. Add the eggs and vanilla extract to the mixture, beating well and scraping the sides of the bowl as needed.
  5. Mix in the Biscoff cookie butter until everything is combined.
  6. 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.
  7. Fold in the Biscoff chunks and white chocolate chips gently until evenly distributed.
  8. 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.
  9. Bake for 8-10 minutes until the edges are set and the centers are slightly underbaked to keep them soft.
  10. 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

Keywords: cookies, Biscoff, white chocolate, dessert

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