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Biscoff Cookies with White Chocolate Drizzle and Crushed Biscoff Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fold in white chocolate: Stir in the chopped white chocolate pieces gently into the sticky cookie dough.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://cheflenacooks.com/biscoff-cookies-with-white-chocolate-drizzle-and-crushed-biscoff-recipe/