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

Scale

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