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Biscoff Cookie Butter White Chocolate Chip Cookies

These are my award-winning Biscoff Cookie Butter White Chocolate Chip Cookies made with everybody's favorite creamy dessert spread, plenty of Biscoff cookie chunks, and melty white chocolate chips. They stay soft and thick without needing to chill the dough!

Prep Time
15 mins
Cook Time
15 mins
Total Time
23 mins
Servings: 16 -18 cookies
Calories: 506 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 32 biscoff cookies divided
  • 1 cup salted butter cold, cubed (227g)
  • 1 cup light brown sugar packed (200g)
  • 1/2 cup granulated sugar (100g)
  • 2 large eggs
  • 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

    Cup of Yum
  1. Preheat oven to 375°F. Line two baking sheets with parchment paper or silicon baking mats.
  2. 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.
  3. In a large bowl, cream the butter, brown sugar, and granulated sugar for 3-4 minutes.
  4. Add the eggs and vanilla, then beat again, stopping to scrape the bottom and sides of the bowl.
  5. Add the cookie butter and mix until combined.
  6. 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.
  7. Stir in the reserved broken up Biscoff cookies and white chocolate chips.
  8. 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.)
  9. Bake for 8-10 minutes just until set but slightly underbaked in the middle so they stay soft.
  10. 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

  • Stuffed cookies: If you want to stuff these cookies with additional cookie butter (definitely a good idea as these were my husband's favorite and the ones that won 1st place at a Christmas cookie exchange with over 20 other cookies to choose from), simply break each ball of cookie dough in half after scooping. Use your thumb or the back of a tablespoon to make an indentation in each half, then dollop about 2 teaspoons of cookie butter into the cavity of one half and top with the other. Roll the dough into a ball to seal the edges, then bake like normal. If the cookies spread more than normal, use the backs of two spoons to gently nudge them around the edges immediately after removing the cookies from the oven while they are still hot.
  • Storage: These will keep for 3-4 days on the counter in an airtight container.
  • Freezing: These cookies will freeze well for up to 2 months. Thaw on the counter and maybe rewarm in the microwave for a few seconds before serving if you prefer warm cookies. Also, the dough can be frozen before baking. To do this, scoop the dough into individual balls and freeze on a parchment lined baking sheet for 1-2 hours until hard, then transfer to a large freezer-safe Ziploc bag for longer storage. Freeze for up to 2 months. You can bake straight from frozen without thawing just by adding an additional 1-2 minutes to your baking time.
  • Variations: These can be made with crunchy or smooth Biscoff cookie butter, although we typically just use the creamy kind because that's what I always have in the pantry. Also, instead of decorating with a half Biscoff cookie, you could warm some extra cookie butter in the microwave for 30 seconds and drizzle it over the cookies instead.

Nutrition Information

Calories 506kcal (25%) Carbohydrates 65g (22%) Protein 6g (12%) Fat 25g (38%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 55mg (18%) Sodium 375mg (16%) Potassium 126mg (4%) Fiber 1g (4%) Sugar 38g (76%) Vitamin A 389IU (8%) Vitamin C 1mg (1%) Calcium 73mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 16-18 cookies

Amount Per Serving

Calories 506

% 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.