Introduction

These Biscoff Cookie Butter White Chocolate Chip Cookies are a delicious twist on classic cookies, combining the rich flavor of Biscoff cookie butter with creamy white chocolate chips. Soft, chewy, and packed with crunchy cookie pieces, they make an irresistible treat for any sweet tooth.

Biscoff Cookie Butter White Chocolate Chip Cookies Recipe - Recipe Image

Ingredients

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
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 to prevent sticking.
Step 2: Place half of the Biscoff cookies in a food processor and pulse until you have fine crumbs. Set these crumbs aside for later use.
Step 3: In a large bowl, cream together the cold cubed butter, light brown sugar, and granulated sugar until the mixture is light and fluffy.
Step 4: Add the eggs and vanilla extract to the butter and sugar mixture, mixing well to combine. Then stir in the Biscoff cookie butter until fully incorporated.
Step 5: Gradually add the all-purpose flour, reserved cookie crumbs, cornstarch, baking soda, baking powder, and salt to the wet ingredients. Mix until just combined.
Step 6: Roughly break the remaining Biscoff cookies into chunks and fold them into the dough along with the white chocolate chips.
Step 7: Scoop the cookie dough onto the prepared baking sheets, spacing them evenly. Bake for 8 to 10 minutes, aiming to take them out when they are slightly underbaked to ensure softness.
Step 8: Immediately after baking, press the reserved whole Biscoff cookie halves into the tops of the warm cookies. Let the cookies cool on wire racks before serving.

Tips & Variations

For extra gooey cookies, slightly underbake and allow them to finish setting on the baking sheet after removing from the oven.
Substitute white chocolate chips with milk or dark chocolate chips for a different flavor profile.
If you prefer a crunchier texture, toast the white chocolate chips lightly before folding them into the dough.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. To reheat, warm in a low oven or microwave briefly to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of Biscoff cookie butter?

While peanut butter will work as a substitute, it will change the flavor profile significantly. Biscoff cookie butter offers a unique spiced caramel flavor that pairs especially well with the white chocolate chips.

How can I make these cookies dairy-free?

You can use dairy-free butter alternatives and ensure that the white chocolate chips are dairy-free as well. Be sure to check the ingredients on the cookie butter or substitute it with a dairy-free spread if needed.

Biscoff Cookie Butter White Chocolate Chip Cookies Recipe

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4.5 from 64 reviews

These Biscoff Cookie Butter White Chocolate Chip Cookies are a deliciously soft and chewy treat combining the rich flavor of Biscoff cookie butter with crunchy Biscoff cookie pieces and sweet white chocolate chips. Perfect for cookie lovers looking for a unique twist on a classic favorite, these cookies feature a tender crumb with hints of caramel and spice from the iconic Biscoff spread and cookies.

Author: Lena
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookies and Crumbs

32 Biscoff cookies

Dough

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

Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
Process Cookie Crumbs: Place half of the Biscoff cookies in a food processor and pulse until they form fine crumbs. Set these crumbs aside for incorporation 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 light and fluffy, which will help create a tender cookie texture.
Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring they are fully incorporated for flavor and structure.
Mix in Cookie Butter: Incorporate the Biscoff cookie butter into the wet ingredients, blending thoroughly for a smooth, spiced base.
Combine Dry Ingredients: Gradually add the all-purpose flour, reserved Biscoff cookie crumbs, cornstarch, baking soda, baking powder, and salt to the wet mixture. Mix until just combined to avoid overworking the dough.
Fold in Cookies and Chips: Gently fold in the remaining broken Biscoff cookies chunks and the white chocolate chips to distribute evenly throughout the dough.
Scoop and Bake: Using a cookie scoop or spoon, place dollops of dough onto the prepared baking sheets, spacing them out. Bake in the preheated oven for 8-10 minutes until the cookies are slightly underbaked to ensure a soft and chewy center.
Add Cookie Halves: Immediately after removing from the oven, press reserved whole or halved Biscoff cookies into the tops of the warm cookies for an attractive finish and added texture.
Cool: Transfer the cookies to wire racks and allow them to cool completely before serving to achieve the perfect bite.

Notes

For softer cookies, do not overbake; remove them when edges are set but centers look slightly underdone.
Ensure butter is cold and cubed to create a fluffier dough during creaming.
You can store baked cookies in an airtight container at room temperature for up to 5 days.
Freezing dough portions before baking can help control spread and improve texture.
Substitute vegan butter and egg alternatives to make these cookies vegan-friendly.

Keywords: Biscoff Cookies, Cookie Butter Cookies, White Chocolate Chip Cookies, Chewy Cookies, Dessert Cookies, Biscoff Dessert