Description

These Biscoff Cookie Butter White Chocolate Chip Cookies are a decadent twist on classic cookies, combining the unique caramelized spiced flavor of Biscoff cookies and cookie butter with rich white chocolate chips. The cookies have a soft, chewy texture with a subtle crunch from the sprinkled Biscoff cookie bits on top, offering a perfect balance of sweetness and spice in every bite.

Ingredients

Scale

Cookie Base

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

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

Preheat Oven: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
Process Cookies: In a food processor, pulse half of the Biscoff cookies until they form fine crumbs. Set these crumbs aside to be incorporated into the dough later.
Cream Butter and Sugars: Using a mixer, cream the cold cubed salted butter with the packed light brown sugar and granulated sugar until the mixture is light, fluffy, and well combined, which helps create a tender cookie texture.
Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing thoroughly after each addition; then incorporate the Biscoff cookie butter until the batter is smooth and creamy.
Combine Dry Ingredients: Gradually add the flour, reserved cookie crumbs, cornstarch, baking soda, baking powder, and salt into the wet ingredients, mixing just until the dough comes together to avoid overworking.
Fold in Cookie Pieces and Chips: Gently fold in the remaining broken Biscoff cookies and white chocolate chips to distribute flavor and texture throughout the dough.
Scoop and Bake: Scoop the dough into mounds onto the prepared baking sheets, leaving space between each. Bake for 8 to 10 minutes until the cookies are slightly underbaked to maintain softness.
Add Cookie Halves: Immediately after baking, press the reserved whole or halved Biscoff cookies into the tops of the warm cookies, then transfer them to wire racks to cool completely.

Notes

Using cold butter helps achieve the perfect cookie texture—soft but with some structure.
Slightly underbaking the cookies ensures they stay soft and chewy rather than hardening too much.
Pressing cookie halves on warm cookies adds an appealing crunch and extra Biscoff flavor.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
For a more intense Biscoff flavor, you can increase the cookie butter quantity up to 1 1/4 cups.

Prep Time: 20 minutes
Cook Time: 8-10 minutes per batch
Category: Cookies
Method: Baking
Cuisine: American

Keywords: Biscoff cookies, cookie butter, white chocolate chip cookies, soft cookies, baked cookies, dessert, sweet treats