Biscoff Cookie Butter White Chocolate Chip Cookies Recipe
Introduction
These Biscoff Cookie Butter White Chocolate Chip Cookies combine the rich spice of Biscoff cookies with creamy white chocolate for a perfectly soft and flavorful treat. Easy to make, they offer a delightful twist on classic cookies that will satisfy any sweet tooth.
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
- Step 1: Preheat your oven to 375°F and line baking sheets with parchment paper.
- Step 2: Using a food processor, pulse half of the Biscoff cookies into fine crumbs and set them aside.
- Step 3: In a mixing bowl, cream together the cold cubed butter, brown sugar, and granulated sugar until light and fluffy.
- Step 4: Add the eggs and vanilla extract to the creamed mixture and mix well before stirring in the Biscoff cookie butter.
- Step 5: Gradually blend in the all-purpose flour, reserved cookie crumbs, cornstarch, baking soda, baking powder, and salt until the dough just comes together.
- Step 6: Fold in the remaining broken Biscoff cookies along with the white chocolate chips.
- Step 7: Scoop the dough onto the prepared baking sheets and bake for 8-10 minutes, removing when cookies are slightly underbaked for a soft texture.
- Step 8: While still warm, gently press the reserved whole or halved Biscoff cookies into the tops of the warm cookies, then transfer to wire racks to cool completely.
Tips & Variations
- For extra gooey cookies, remove them from the oven just as edges set and centers remain soft.
- Substitute white chocolate chips with milk or dark chocolate chips for a different flavor contrast.
- If you don’t have a food processor, place cookies in a sealed bag and crush with a rolling pin for crumbs.
- Chill the cookie dough for 30 minutes before baking to reduce spreading and keep cookies thick.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer freshness, freeze them for up to 3 months and thaw at room temperature before enjoying. Reheat briefly in a microwave for a warm, melty treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular peanut butter or another spread instead of Biscoff cookie butter?
While regular peanut butter or other spreads can be used, they will alter the unique flavor of the cookies. For best results, stick to Biscoff cookie butter to maintain the signature taste.
Why are the cookies underbaked when removed from the oven?
Removing the cookies slightly underbaked helps ensure a soft, chewy texture. They will continue to firm up as they cool on the baking sheet and wire rack.
PrintBiscoff Cookie Butter White Chocolate Chip Cookies Recipe
Delight in these Biscoff Cookie Butter White Chocolate Chip Cookies, featuring the rich flavors of Biscoff cookies and creamy cookie butter combined with sweet white chocolate chips. Perfectly soft and slightly underbaked for a chewy texture, these cookies are a decadent treat for any dessert lover.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
Main 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
- Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Process Cookies: Using a food processor, pulse half of the Biscoff cookies into fine crumbs and set them aside. These crumbs will add a deep Biscoff flavor to the dough.
- Cream Butter and Sugars: In a mixing bowl, cream together the cold cubed salted butter, light brown sugar, and granulated sugar until the mixture becomes fluffy and well-combined, creating a smooth base for the dough.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract thoroughly, then mix in the Biscoff cookie butter until it is fully incorporated into the batter.
- Combine Dry Ingredients: Gradually add the all-purpose flour, cookie crumbs, cornstarch, baking soda, baking powder, and salt to the wet ingredients. Mix until just combined to form the cookie dough.
- Fold in Mix-ins: Gently fold in the remaining broken Biscoff cookie pieces along with white chocolate chips to distribute them evenly throughout the dough.
- Shape and Bake: Scoop the dough onto the prepared baking sheets in evenly sized portions. Bake in the preheated oven for 8-10 minutes, removing them slightly underbaked to maintain softness.
- Add Cookie Halves: Immediately after baking, press the reserved Biscoff cookie halves onto the warm cookies to decorate and add extra crunch, then transfer to wire racks to cool completely.
Notes
- For best results, use cold butter to help achieve the perfect cookie texture.
- Do not overbake; the cookies should appear slightly underdone when removed for a soft, chewy center.
- Pressing cookie halves onto warm cookies adds both flavor and texture contrast.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Can be frozen before baking for up to 1 month; thaw and bake as directed.
Keywords: Biscoff cookie butter cookies, white chocolate chip cookies, soft cookies, homemade cookies, Biscoff desserts
