Biscoff Cookie Butter White Chocolate Chip Cookies
Award-winning Biscoff Cookie Butter White Chocolate Chip Cookies made with creamy cookie butter, chunks of Biscoff cookies, and melty white chocolate chips — soft, thick, and no dough chilling needed.
Equipment
- 1 Mixing bowl Large
- 1 Stand mixer or hand mixer
- 1 Baking sheet
- 1 Parchment paper
- 1 Wire rack
Ingredients
Main Ingredients
- 32 Biscoff cookies divided
- 1 cup Salted butter cold, cubed
- 1 cup Light brown sugar packed
- ½ cup Granulated sugar
- 2 Eggs large
- 2 teaspoons Vanilla extract
- 1 cup Biscoff cookie butter + extra for stuffing if desired
- 2 ¾ cups All-purpose flour scooped and leveled
- 2 teaspoons Cornstarch
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 1 ½ cups White chocolate chips + extra for decorating
Instructions
Instructions
- Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
- Pulse 20 Biscoff cookies in a food processor until fine crumbs form. Set aside.
- Cream butter, light brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla and Biscoff cookie butter.
- In a separate bowl, mix flour, cornstarch, baking soda, baking powder, salt, and Biscoff crumbs.
- Slowly add the dry ingredients to wet, mixing until just combined.
- Fold in broken Biscoff cookie chunks and white chocolate chips.
- Scoop dough into 3-tablespoon-sized balls and space on baking sheets. Optional: stuff each dough ball with 1 teaspoon extra Biscoff cookie butter.
- Bake for 10–12 minutes until edges are golden and centers just set.
- Cool cookies on sheets for 5 minutes, then transfer to wire racks.
- Optional: press extra white chocolate chips and Biscoff cookie halves on top while warm.
Notes
Store cookies in an airtight container up to 3 days. Freeze baked cookies or dough for up to 2 months. Thaw baked cookies at room temperature before serving.