White Chocolate Chip Biscoff Cookies
These indulgent bakery-style cookies are filled with creamy white chocolate chips, crushed Biscoff cookies, and a gooey cookie butter center. Moist, rich, and full of flavor, they come together quickly for the perfect treat any time of day!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 cup unsalted cold butter two sticks
- ¾ cup white granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- ½ tablespoon vanilla extract
- 2 ¾ cups all purpose flour scoop and level method
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 32 Biscoff cookies divided, half ground, half chopped
- 2 cups white chocolate chips
- 1 cup Biscoff cookie butter
Instructions
Instructions
- Preheat the oven to 350°F and line baking sheet with parchment paper.
- Cream together cold butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract until smooth.
- Whisk together flour, cornstarch, baking soda, baking powder, and salt in a separate bowl.
- Mix dry ingredients into wet ingredients until just combined.
- Fold in the white chocolate chips and chopped/crumbled Biscoff cookies evenly.
- Scoop dough into 2-part balls, fill center with 2 teaspoon cookie butter and seal into a dough ball.
- Top each dough ball with extra chips and cookie bits. Bake for 8–10 minutes until tops are golden.
- Let cookies cool on baking sheet 10 minutes, then transfer to cooling rack or enjoy warm.
Notes
Store cookies in airtight container at room temperature for up to 5 days. Microwave briefly to revive gooey centers.