Description
Deliciously soft and chewy cookies infused with rich Biscoff flavor and sweet white chocolate, perfect for any occasion.
Ingredients
Scale
- 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