Biscoff Cookie Butter White Chocolate Chip Cookies mix deep caramel Biscoff flavor with sweet white chocolate for soft, chewy cookies. These Biscoff Cookie Butter White Chocolate Chip Cookies use crushed Biscoff cookies inside the dough and whole pieces on top for extra crunch. If you like bold cookie butter taste, this recipe delivers. For another soft cookie idea, try these blueberry white chocolate chip cookies for a fruity twist.
Why You’ll Love This Recipe
- Quick & Easy: simple steps and common kitchen tools.
- Rich Flavor: Biscoff cookie crumbs plus cookie butter give warm caramel spice.
- Great Texture: soft center and slightly crisp edges.
- Crowd-Pleaser: perfect for parties, school lunches, or gifts.
- Standout Feature: pressing cookie halves into warm cookies adds visual appeal and extra crunch.
This version shines because it mixes fine cookie crumbs into the dough for flavor while leaving pieces for texture. It feels cozy and impressive without being hard to make.
Ingredients Needed
For the cookie base:
- 1 cup salted butter, cold and cut into cubes (for creaminess and structure)
- 1 cup packed light brown sugar (adds moisture and caramel notes)
- 1/2 cup granulated sugar (for balance and slight crisp)
- 2 large eggs, room temperature (binds dough and adds lift)
- 2 teaspoons vanilla extract (flavor enhancer)
For the Biscoff elements:
- 1 cup Biscoff cookie butter (rich spiced spread)
- 32 Biscoff cookies total — half pulsed into crumbs, the other half broken into pieces to fold in and press on top
For dry mix:
- 2 3/4 cups all-purpose flour (main structure)
- 2 teaspoons cornstarch (helps keep cookies soft)
- 1 teaspoon baking soda (light leavening)
- 1/2 teaspoon baking powder (gentle lift)
- 1/2 teaspoon salt (balances sweetness)
Mix-ins:
- 1 1/2 cups white chocolate chips (sweet, creamy pockets)
How to Make Biscoff Cookie Butter White Chocolate Chip Cookies
- Preheat and prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper so cookies release cleanly. This step ensures even baking.
- Make cookie crumbs: Put half (16) of the Biscoff cookies in a food processor. Pulse until they become fine crumbs. Set these crumbs aside — they fold into the dough for flavor.
- Cream butter and sugars: In a large bowl, beat the cold, cubed butter with brown and granulated sugars until the mixture looks fluffy and slightly pale. This traps air for lighter cookies.
- Add eggs and vanilla: Mix in the eggs one at a time, then stir in the vanilla. Mix well so the batter looks smooth before adding the cookie butter.
- Add cookie butter: Fold in the Biscoff cookie butter until the mix is uniform. This adds deep spiced flavor and moisture.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt. This keeps the leaveners evenly distributed.
- Mix dry into wet: Gradually add the dry mix to the wet ingredients. Mix until just combined — don’t overmix or the cookies get tough. You should see a soft dough.
- Fold in crumbs and chips: Add the reserved Biscoff cookie crumbs, broken Biscoff cookie pieces, and white chocolate chips. Stir gently to distribute without overworking.
- Scoop and bake: Use a cookie scoop or tablespoon to portion dough onto prepared sheets, leaving about 2 inches between cookies. Bake for 8–10 minutes. Pull the cookies when the centers look slightly underbaked; they will finish setting as they cool for a soft texture.
- Press cookie halves on top: Right after you remove cookies from the oven, press reserved cookie halves or broken pieces into the warm tops so they stick and look pretty.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cooling on the rack keeps bottoms from going soggy.
Tip: If your dough feels too soft, chill it 15–20 minutes before baking to control spread. For a deeper caramel note, brown the butter first — see similar ideas in this brown butter cookie recipe.
How to Serve Biscoff Cookie Butter White Chocolate Chip Cookies
- Serve warm with a glass of milk or a cup of coffee for a cozy treat.
- Plate them on a simple platter with a few whole Biscoff cookies for garnish.
- For dessert, add a scoop of vanilla ice cream between two cookies to make an ice cream sandwich.
How to Store Biscoff Cookie Butter White Chocolate Chip Cookies
- At room temperature: Keep cookies in an airtight container for up to 4 days. Place a slice of bread in the container to help keep them soft.
- In the fridge: Store up to 2 weeks in an airtight container; bring to room temp before serving for best texture.
- Freeze: Freeze baked cookies in a single layer on a tray. Once solid, move to a freezer bag for up to 3 months. Thaw on the counter or warm briefly in the oven.
Tips to Make Biscoff Cookie Butter White Chocolate Chip Cookies
- Use cold butter cubed for easier creaming and a better texture.
- Don’t overmix once flour is added — overworking makes cookies tough.
- Slightly underbake for soft centers; they finish setting off heat.
- Press Biscoff cookie pieces into warm cookies for a pretty finish and extra crunch.
- If cookie butter is very thick, microwave it 10–15 seconds to soften for easier mixing.
Variation
- Add chopped pecans or toasted walnuts for nutty crunch.
- Swap white chocolate chips for milk or dark chocolate chips for richer taste.
- For extra spice, stir in 1/2 teaspoon cinnamon.
- Make them gluten-free: substitute a 1-to-1 gluten-free flour blend (results may vary).
Frequently Asked Questions
Can I use crunchy peanut butter instead of Biscoff cookie butter?
Yes. You can swap in an equal amount of crunchy or smooth peanut butter, but the flavor will change from spiced caramel to nutty. The texture should stay similar.
How do I make these cookies softer?
Bake until slightly underdone in the center and let them cool on the sheet for 5 minutes. Also include cornstarch as listed — it helps keep cookies soft.
Can I make the dough ahead of time?
Yes. Chill the dough in the fridge for up to 48 hours. Chilling can improve flavor and control spread. Let it sit 10–15 minutes at room temperature before scooping if very firm.
Is this recipe freezer-friendly?
Yes. Freeze baked cookies up to 3 months in a sealed bag. Freeze raw scooped dough on a tray, then transfer to a bag for up to 3 months; bake from frozen adding a minute or two to bake time.
Conclusion
This Biscoff Cookie Butter White Chocolate Chip Cookies recipe gives you deep Biscoff flavor, soft centers, and sweet white chocolate pockets in every bite. It’s easy to make, uses simple ingredients, and impresses friends or family with minimal fuss. If you love cookie butter desserts, you might enjoy the original inspiration and notes in this detailed recipe guide: Biscoff Cookie Butter White Chocolate Chip Cookies – House of …. Try the cookies, leave a comment and a star rating if you liked them, and tell us: did you add nuts or extra spice? Share your photo on social media so others can try it too.
Print
Biscoff Cookie Butter White Chocolate Chip Cookies
- Total Time: 30 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Deliciously soft and chewy cookies infused with rich Biscoff flavor and sweet white chocolate, perfect for any occasion.
Ingredients
- 1 cup salted butter, cold and cut into cubes
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup Biscoff cookie butter
- 32 Biscoff cookies, half pulsed into crumbs, the other half broken into pieces
- 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 your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Pulse half of the Biscoff cookies in a food processor until fine crumbs form, then set aside.
- In a large bowl, beat the butter with brown and granulated sugars until fluffy and pale.
- Mix in the eggs one at a time, then stir in the vanilla extract.
- Fold in the Biscoff cookie butter until uniform.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- Gradually mix dry ingredients into the wet until just combined.
- Fold in the Biscoff cookie crumbs, broken cookies, and white chocolate chips.
- Scoop dough onto prepared baking sheets, leaving about 2 inches between each dough ball.
- Bake for 8–10 minutes, pulling them out when centers look slightly underbaked.
- Press cookie halves or broken pieces into the tops of warm cookies.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, chill the dough for 15-20 minutes if too soft. For added flavor, consider browning the butter first.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 14g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg