Why Make This Recipe
Biscoff Cookie Butter White Chocolate Chip Cookies are a sweet treat that combines the delicious flavors of Biscoff cookies and creamy cookie butter with rich white chocolate chips. These cookies are not only easy to make, but they also bring a delightful crunch from the Biscoff cookies and a soft center that will melt in your mouth. Perfect for sharing with friends or enjoying as a late-night snack, this recipe adds a fun twist to traditional cookies.
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). Line two baking sheets with parchment paper or silicone baking mats.
- In a food processor or blender, pulse 16 of the Biscoff cookies until you get about 1 cup of fine crumbs. Set aside.
- Roughly break up another 8 Biscoff cookies into chunks and set aside. Reserve the remaining 8 cookies for decorating the tops of the cookies at the end.
- In a large bowl, cream the cubed cold butter, brown sugar, and granulated sugar together for about 3-4 minutes.
- Add the eggs and vanilla extract, then beat the mixture again, stopping once to scrape the bottom and sides of the bowl.
- Mix in the Biscoff cookie butter until combined.
- Gradually add the flour, the reserved 1 cup of finely crushed Biscoff cookie crumbs, cornstarch, baking soda, baking powder, and salt. Mix on medium-low speed until just combined, again stopping to scrape the sides and bottom.
- Gently stir in the reserved broken Biscoff cookie chunks and white chocolate chips.
- Use a large 1/4 cup cookie scoop to make even balls of dough. Roll them gently in your hands for uniform sizes, if desired. Place the cookie dough balls a few inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, just until set but slightly underbaked in the middle for a soft texture.
- After baking, press half of one of the reserved Biscoff cookies into the top of each cookie, alongside a few extra white chocolate chips. Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
How to Serve Biscoff Cookie Butter White Chocolate Chip Cookies
These cookies are best enjoyed fresh out of the oven, when they’re still warm and gooey. Pair them with a cold glass of milk or a hot cup of coffee for a delightful treat. They can also be served at parties or gatherings as a sweet snack everyone will love.
How to Store Biscoff Cookie Butter White Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They should last for about 5 to 7 days. If you want to keep them longer, you can freeze the cookies in a freezer-safe bag for up to three months. Just thaw them at room temperature before enjoying.
Tips to Make Biscoff Cookie Butter White Chocolate Chip Cookies
- Make sure your butter is cold and cubed for the best texture.
- Do not overmix the dough once you add the flour; this keeps the cookies soft.
- If you want an extra indulgent treat, consider stuffing some of the cookies with additional cookie butter before baking!
Variation
You can easily swap out the white chocolate chips for milk chocolate or even dark chocolate chips, depending on your preference. You can also try adding a pinch of cinnamon or nutmeg for a warm spice flavor.
FAQs
Can I use another type of cookie butter?
Yes! Feel free to use any other cookie butter or flavored spreads you like. Just be sure that they are similar in texture.
What if I can’t find Biscoff cookies?
If Biscoff cookies aren’t available, you can substitute them with speculoos cookies or any vanilla-flavored cookie.
Can I make the dough ahead of time?
Absolutely! You can make the dough and chill it in the refrigerator for up to 2 days before baking. Just let it sit at room temperature for about 15 minutes before scooping and baking.
Biscoff Cookie Butter White Chocolate Chip Cookies
- Total Time: 25 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
A delicious combination of Biscoff cookies, cookie butter, and white chocolate chips, these cookies are soft, chewy, and perfect for sharing.
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). Line two baking sheets with parchment paper or silicone baking mats.
- Pulse 16 of the Biscoff cookies in a food processor until you get about 1 cup of fine crumbs. Set aside.
- Break up another 8 Biscoff cookies into chunks and set aside. Reserve the remaining 8 cookies for decorating.
- Cream the cubed cold butter, brown sugar, and granulated sugar together for about 3-4 minutes.
- Add the eggs and vanilla extract, then beat the mixture again, stopping to scrape the bottom and sides of the bowl.
- Mix in the Biscoff cookie butter until combined.
- Gradually add the flour, reserved cookie crumbs, cornstarch, baking soda, baking powder, and salt. Mix on medium-low speed until just combined.
- Gently stir in the reserved broken Biscoff cookie chunks and white chocolate chips.
- Scoop the cookie dough using a large 1/4 cup scoop and place them a few inches apart on the prepared baking sheets.
- Bake for 8-10 minutes until set but slightly underbaked in the middle.
- Press half of one of the reserved Biscoff cookies into the top of each cookie, alongside extra white chocolate chips.
- Cool the cookies on the baking sheets for 10 minutes before transferring them to a wire rack.
Notes
For an extra treat, consider stuffing some cookies with additional cookie butter before baking. Make sure your butter is cold for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: biscoff cookies, cookie butter, white chocolate cookies, dessert, sweets
