Biscoff Cookie Butter White Chocolate Chip Cookies Recipe
Introduction
These Biscoff Cookie Butter White Chocolate Chip Cookies combine the irresistible flavors of spiced Biscoff cookies and creamy white chocolate. Soft, chewy, and packed with cookie butter richness, they make a delightful treat for any occasion.
Ingredients
- 32 Biscoff cookies
- 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
- Step 1: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Step 2: Place half of the Biscoff cookies into a food processor and pulse until you get fine crumbs. Set these crumbs aside.
- Step 3: In a large bowl, cream together the cold cubed butter, light brown sugar, and granulated sugar until the mixture becomes fluffy and light.
- Step 4: Add the eggs and vanilla extract to the creamed butter and sugars; mix well. Then, blend in the Biscoff cookie butter until smooth.
- Step 5: Gradually add in the all-purpose flour, reserved cookie crumbs, cornstarch, baking soda, baking powder, and salt. Stir just until combined.
- Step 6: Fold in the remaining whole Biscoff cookies broken into pieces and the white chocolate chips gently to distribute evenly.
- Step 7: Scoop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Bake for 8-10 minutes, aiming for a slightly underbaked center for soft, chewy cookies.
- Step 8: As soon as the cookies come out of the oven, press a half Biscoff cookie into the top of each warm cookie. Let them cool on wire racks before enjoying.
Tips & Variations
- For an extra crunch, toast the white chocolate chips briefly before folding them in.
- If you prefer less sweetness, reduce the white chocolate chips to 1 cup.
- Substitute salted butter with unsalted butter plus a pinch of extra salt if desired.
- Chill the dough for 30 minutes before baking to help the cookies hold their shape better.
- For a dairy-free option, use vegan butter and dairy-free white chocolate chips.
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. To reheat, warm briefly in the microwave or oven to restore softness and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular peanut butter instead of Biscoff cookie butter?
You can substitute peanut butter, but the flavor of the cookies will be different. Biscoff cookie butter has a unique spiced caramel taste that defines this recipe.
Why should I underbake the cookies slightly?
Underbaking helps keep the cookies soft and chewy instead of crisp. They will firm up as they cool, giving you a tender texture that’s perfect for this recipe.
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Biscoff Cookie Butter White Chocolate Chip Cookies Recipe
- Total Time: 25 minutes
- Yield: About 24 cookies 1x
Description
These Biscoff Cookie Butter White Chocolate Chip Cookies combine the rich, caramelized flavor of Biscoff cookies with creamy white chocolate chips for irresistible, soft, and chewy treats. Featuring ground Biscoff cookies mixed right into the dough and chunks folded throughout, this recipe delivers a perfect balance of sweet, buttery, and spiced notes in every bite.
Ingredients
Cookie Base
- 32 Biscoff cookies, divided
- 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
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Mix-ins
- 1 1/2 cups white chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Make Cookie Crumbs: In a food processor, pulse half of the Biscoff cookies until they become fine crumbs. Set these aside; they’ll add extra flavor and texture to the dough.
- Cream Butter and Sugars: Using a mixer, cream together the cold cubed butter, light brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined.
- Add Wet Ingredients: Mix in the eggs and vanilla extract thoroughly, then incorporate the Biscoff cookie butter until smoothly blended into the mixture.
- Combine Dry Ingredients: Gradually add the flour, reserved Biscoff cookie crumbs, cornstarch, baking soda, baking powder, and salt to the wet ingredients. Mix just until all ingredients are combined to form the cookie dough.
- Fold in Mix-ins: Gently fold in the remaining broken Biscoff cookies and white chocolate chips into the dough, ensuring even distribution without overmixing.
- Shape and Bake: Scoop dough onto the prepared baking sheets using a cookie scoop or spoon, spacing them evenly. Bake for 8 to 10 minutes, aiming to slightly underbake for a soft center.
- Press Cookie Halves and Cool: Immediately after removing from the oven, press reserved cookie halves into the warm cookies for added texture, then transfer to wire racks to cool completely.
Notes
- To maintain cookie softness, slightly underbake the cookies and allow them to cool on the baking sheet for a few minutes before transferring to wire racks.
- You can substitute salted butter with unsalted butter and add a pinch more salt if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
- For an extra indulgent twist, chill the dough for 30 minutes before baking to prevent spreading.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff cookies, cookie butter, white chocolate chip cookies, soft cookies, easy cookie recipe, dessert cookies
