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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.

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

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. 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.
  3. 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.
  4. 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.
  5. Mix in Cookie Butter: Incorporate the Biscoff cookie butter into the wet ingredients, blending thoroughly for a smooth, spiced base.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://cheflenacooks.com/biscoff-cookie-butter-white-chocolate-chip-cookies-recipe/