Biscoff Cookie Butter White Chocolate Chip Cookies Recipe

Introduction

These Biscoff Cookie Butter White Chocolate Chip Cookies are a delightful twist on classic cookies, combining the rich flavor of Biscoff cookies and creamy cookie butter with sweet white chocolate chips. They bake up soft and chewy, perfect for satisfying your sweet tooth with a unique, cozy treat.

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

1. Step 1: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. Step 2: In a food processor, pulse half of the Biscoff cookies until they become fine crumbs, then set them aside.
3. Step 3: Cream together the cold cubed butter, light brown sugar, and granulated sugar until the mixture is fluffy and light.
4. Step 4: Add the eggs and vanilla extract, mixing well to combine before stirring in the Biscoff cookie butter.
5. Step 5: Gradually add the all-purpose flour, reserved cookie crumbs, cornstarch, baking soda, baking powder, and salt to the wet ingredients. Mix until fully combined.
6. Step 6: Fold in the remaining Biscoff cookies broken into halves and the white chocolate chips evenly throughout the dough.
7. Step 7: Scoop the dough onto the prepared baking sheets, spacing them evenly. Bake for 8 to 10 minutes until the cookies are slightly underbaked for a soft texture.
8. Step 8: While the cookies are still warm, press the reserved cookie halves gently into the tops. Allow cookies to cool on wire racks before serving.

Tips & Variations

• For extra flavor, chill the dough for at least 30 minutes before baking to enhance the cookie texture and prevent spreading.
• Swap white chocolate chips for regular or dark chocolate chips for a richer taste.
• Use crunchy Biscoff cookie butter for an added texture contrast in the cookies.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container which helps maintain moisture. Reheat cookies gently in a microwave for 10–15 seconds if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter; just add a pinch more salt to the dough to balance the flavors.

What if I don’t have cornstarch?

You can omit cornstarch or replace it with an equal amount of flour, though cornstarch helps make the cookies extra tender.

Biscoff Cookie Butter White Chocolate Chip Cookies Recipe

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★★★★★

4.4 from 146 reviews

Delight in these Biscoff Cookie Butter White Chocolate Chip Cookies, combining the rich, caramelized flavor of Biscoff cookies and cookie butter with creamy white chocolate chips. Soft, chewy, and loaded with texture, these cookies offer a unique twist on a classic treat that’s perfect for any cookie lover seeking a cozy indulgence.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 24–28 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookies and Butter

• 32 Biscoff cookies
• 1 cup salted butter (cold, cubed)

Sugars and Wet Ingredients

• 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

Add-ins

• 1 1/2 cups white chocolate chips

Instructions

1. Preheat Oven: Set your oven to 375°F (190°C) and line baking sheets with parchment paper to prepare for baking.
2. Prepare Cookie Crumbs: In a food processor, pulse half of the Biscoff cookies until they form fine crumbs. Set these crumbs aside for later use in the dough.
3. Cream Butter and Sugars: Using a mixer, cream together the cold cubed salted butter, light brown sugar, and granulated sugar until the mixture is fluffy and light, ensuring proper incorporation for soft cookies.
4. Add Eggs and Vanilla: Mix in the eggs one at a time along with the vanilla extract until well combined, then blend in the Biscoff cookie butter for added flavor and richness.
5. 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.
6. Fold in Cookie Chunks and Chocolate: Gently fold in the remaining broken Biscoff cookies and white chocolate chips to add texture and bursts of sweetness.
7. Scoop and Bake: Using a cookie scoop or spoon, portion the dough onto the prepared baking sheets. Bake for 8-10 minutes until the cookies are slightly underbaked; this will keep them soft and chewy.
8. Add Cookie Halves: Immediately after baking, press reserved Biscoff cookie halves into the tops of the warm cookies to enhance both appearance and flavor.
9. Cool: Transfer the cookies to wire racks and allow them to cool completely before serving.

Notes

• For softer cookies, avoid overbaking; bake until just set and slightly underbaked in the center.
• Pressing the reserved cookie halves on top adds a delightful crunch and visual appeal.
• Use cold butter to help create a tender, fluffy cookie texture.
• Ensure the Biscoff cookies used for crumbs and chunks are fresh for best flavor.
• You can store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Biscoff cookies, cookie butter, white chocolate chips, soft cookies, chewy cookies, dessert recipe