Biscoff Cookie Butter White Chocolate Chip Cookies
User Reviews
4.9
Biscoff Cookie Butter White Chocolate Chip Cookies
Description
The Biscoff Cookie Butter White Chocolate Chip Cookies recipe centers on mixing finely crushed and chunked Biscoff cookies into a classic cookie dough base enhanced by cold cubed butter and sugars creamed together. Eggs and vanilla extract add moisture and flavor before creamy Biscoff cookie butter is blended in. Dry ingredients including all-purpose flour, cornstarch, leavening agents, and salt help create the right structure.
After folding in the reserved cookie chunks and white chocolate chips, the cookie dough is scooped into quarter-cup balls for consistent size. The cookies are baked at 375°F on parchment-lined sheets until golden with a soft but chewy texture punctuated by the crunchy cookie pieces and melting chocolate chips. A half Biscoff cookie can garnish each cookie or extra melted cookie butter can be drizzled on top.
These cookies carry the warm cinnamon and caramel notes of Biscoff cookie butter with the creamy sweetness of white chocolate, making them a distinctive treat. They are suitable for serving with tea or coffee and can be prepared in advance and stored. Freezing the dough or fully baked cookies is possible, extending their shelf life and convenience.
Stuffing the cookies with additional cookie butter adds a gooey center that complements the texture balance of the dough. Handling dough balls carefully to seal in the filling helps maintain shape during baking. Using both fine crumbs and chunks of Biscoff cookies provides contrasting texture layers in every bite.
Ingredients
- 32 Biscoff cookies divided
- 1 cup butter cold, cubed (227g, salted
- 1 cup light brown sugar packed (200g)
- 1/2 cup granulated sugar (100g)
- 2 egg large
- 2 teaspoons vanilla extract
- 1 cup Biscoff cookie butter (250g) + extra for stuffing, if desired
- 2 3/4 cups all-purpose flour scooped and leveled (387g)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips + extra for decorating
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper or silicon baking mats.
- In a food processor or blend, pulse 16 of the Biscoff cookies until you have about 1 cup of fine crumbs. Set aside. Roughly break up another 8 Biscoff cookies into chunks and set aside. Reserve the 8 remaining Biscoff cookies for decorating the tops of the cookies at the end.
- In a large bowl, cream the butter, brown sugar, and granulated sugar for 3-4 minutes.
- Add the eggs and vanilla, then beat again, stopping to scrape the bottom and sides of the bowl.
- Add the cookie butter and mix until combined.
- Add the flour, reserved 1 cup of finely crushed Biscoff cookie crumbs, cornstarch, baking soda, baking powder, and salt. Mix on medium-low speed just until combined, stopping to scrape the bottom and sides of the bowl.
- Stir in the reserved broken up Biscoff cookies and white chocolate chips.
- Use a large 1/4 cup cookie scoop to make evenly sized balls of cookie dough. Roll them gently between your hands for perfectly uniform cookies, if desired. Space the cookies a few inches apart on the parchment paper-lined baking sheets so they have room to spread while baking. (See notes if you want to stuff the cookies with additional cookie butter.)
- Bake for 8-10 minutes just until set but slightly underbaked in the middle so they stay soft.
- Remove from the oven and press half of one of the reserved Biscoff cookies into the top of each cookie along with a few additional white chocolate chips. Let cool on the baking sheets for 10 minutes before transferring to a wire rack to finish cooling.
Notes
- For stuffed cookies, create an indentation in half of the dough ball, add about 2 teaspoons of cookie butter, then seal with the other half before baking.
- Cookies keep well for 3-4 days in an airtight container at room temperature.
- Dough or baked cookies can be frozen up to 2 months; bake dough from frozen adding 1-2 minutes to baking time.
- Either crunchy or smooth Biscoff cookie butter works; creamy is typically preferred for this recipe.
- Instead of topping with a cookie half, melted cookie butter can be drizzled over the baked cookies for extra flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16-18 cookies
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 65g | 22% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 375mg | 16% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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