Introduction

These Biscoff cookies combine the rich, spiced flavors of Biscoff cookie butter with creamy white chocolate for a decadent treat. Soft, chewy, and bursting with caramel notes, they’re perfect for any cookie lover looking to try something a little different.

Biscoff Cookies with White Chocolate Drizzle and Crushed Biscoff Recipe - Recipe Image

Ingredients

1/2 cup unsalted butter (room temperature)
3/4 cup Biscoff cookie butter
1/4 cup granulated sugar
3/4 cup light brown sugar (packed)
1 egg + 1 egg yolk (room temperature)
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces white chocolate (chopped, plus more for drizzling)
6 Biscoff cookies (crushed)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Step 2: In a large bowl using a stand mixer or electric hand mixer, beat the unsalted butter and Biscoff cookie butter together for 1-2 minutes until creamy and combined.
Step 3: Add the granulated sugar and brown sugar to the butter mixture. Beat on medium-high speed for 2-3 minutes until light and fluffy.
Step 4: Incorporate the egg, egg yolk, and vanilla extract. Continue beating for 1-2 minutes until the mixture is pale and well combined.
Step 5: In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet dough, mixing until just combined. Scrape down the bowl as needed.
Step 6: Stir in the chopped white chocolate until evenly distributed. The dough will be slightly sticky at this point.
Step 7: Use a medium cookie scoop to drop dollops of dough onto the prepared baking sheets, spacing them 2-3 inches apart.
Step 8: Bake for 8-10 minutes until the cookie tops are set and the edges turn lightly golden. If the cookies spread unevenly, gently swirl the edges with a wide-rimmed cup or biscuit cutter to form a clean circle.
Step 9: Let the cookies cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely.
Step 10: While cooling, melt additional white chocolate in the microwave and drizzle it over the cookies. Melt some Biscoff cookie butter separately and drizzle it in the opposite direction. Finally, sprinkle crushed Biscoff cookies over half of each cookie for extra crunch and flavor.

Tips & Variations

For a gooier cookie, bake for the shorter time and slightly underbake the centers.
Swap out the white chocolate for milk or dark chocolate chips based on your preference.
If Biscoff cookie butter is unavailable, you can substitute with smooth peanut butter or almond butter, though the flavor will differ.
Chill the dough for 30 minutes to reduce spreading for thicker cookies.

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. Reheat gently in a microwave or oven to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without white chocolate?

Yes, you can omit the white chocolate or substitute it with milk or dark chocolate to suit your taste. The cookies will still be delicious but with a different flavor profile.

What if I don’t have a stand mixer?

You can easily make this recipe with a hand mixer or even by hand using a sturdy spoon or whisk. Just make sure to beat the butter and sugars until fluffy to achieve the best texture.

Biscoff Cookies with White Chocolate Drizzle and Crushed Biscoff Recipe

Print Recipe

★★★★★

4.8 from 149 reviews

Deliciously soft and chewy Biscoff cookies infused with Biscoff cookie butter, chunks of white chocolate, and a delightful drizzle of melted white chocolate and cookie butter. Finished with a sprinkle of crushed Biscoff cookies, these treats combine rich caramelized flavors with a subtle crunch, perfect for cookie lovers seeking a unique twist.

Author: Lena
Prep Time: 15 minutes
Cook Time: 8-10 minutes
Total Time: 25 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1/2 cup unsalted butter (room temperature)
3/4 cup Biscoff cookie butter
1/4 cup granulated sugar
3/4 cup light brown sugar (packed)
1 egg + 1 egg yolk (room temperature)
2 teaspoons vanilla extract

Dry Ingredients

2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Add-ins and Toppings

4 ounces white chocolate (chopped, plus more for drizzling)
6 Biscoff cookies (crushed)

Instructions

Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
Cream butter, cookie butter, and sugars: In the bowl of a stand mixer or using an electric hand mixer, beat together the unsalted butter and Biscoff cookie butter for 1-2 minutes until well combined and creamy. Add the granulated and light brown sugars and continue to beat on medium-high speed for 2-3 minutes until the mixture is light and fluffy.
Add eggs and vanilla: Beat in the whole egg and additional egg yolk, as well as the vanilla extract, and continue mixing for 1-2 minutes until light and fluffy, which helps incorporate air for a tender cookie texture.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Add these dry ingredients to the wet mixture and beat just until combined, scraping down the sides and bottom of the bowl as you go to ensure even mixing. Be careful not to overmix to prevent tough cookies.
Fold in white chocolate: Stir in the chopped white chocolate pieces gently into the sticky cookie dough.
Shape and space cookies: Use a medium cookie scoop to drop dough balls onto the prepared baking sheets, spacing them 2-3 inches apart to allow for spreading.
Bake the cookies: Bake the cookies for 8-10 minutes until the tops are just set and edges turn lightly golden. If any cookies spread unevenly, gently press around the edges with a wide-rimmed cup or biscuit cutter to shape them into clean circles.
Cool the cookies: Allow the cookies to cool for 5-10 minutes on the baking sheet so they set properly, then transfer to a wire rack to cool completely.
Drizzle toppings and garnish: While the cookies cool, melt additional white chocolate in the microwave and drizzle it evenly over the cookies. Separately melt some Biscoff cookie butter and drizzle in the opposite direction to create contrast. Sprinkle half of each cookie with the crushed Biscoff cookies for added texture and flavor.

Notes

Ensure butter and eggs are at room temperature for smooth mixing and better dough consistency.
Don’t overmix the dough once flour is added to keep the cookies tender and chewy.
Adjust baking time slightly depending on your oven to avoid overbaking or underbaking.
For a stronger Biscoff flavor, drizzle extra cookie butter on top after baking.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Use parchment paper to prevent sticking and make clean-up easier.

Keywords: Biscoff cookies, cookie butter cookies, white chocolate cookies, chewy cookies, homemade cookies, dessert recipes