Biscoff Cookie Butter White Chocolate Chip Cookies

Delightful cookies combining the warm, spiced flavor of Biscoff cookies with the creamy sweetness of white chocolate.

Prep Time 30

Cook Time 10

Total Time 40

Course Dessert, Snack

Cuisine American

Servings 24 cookies

Calories 180 kcal

32 cookies Biscoff cookies, divided 16 cookies for crumbs, 8 cookies for chunks, and 8 reserved for decoration.
1 cup salted butter, cold, cubed Adds moisture and richness.
1 cup light brown sugar, packed Contributes moisture and sweetness.
1/2 cup granulated sugar For sweetness and texture.
2 large eggs Helps with structure and moisture.
2 teaspoons vanilla extract Enhances flavor.
1 cup Biscoff cookie butter Adds flavor and moisture; use extra for stuffing if desired.
2 3/4 cups all-purpose flour Provides structure.
2 teaspoons cornstarch Helps with texture.
1 teaspoon baking soda Aids in leavening.
1/2 teaspoon baking powder Supports rising.
1/2 teaspoon salt Balances sweetness.
1 1/2 cups white chocolate chips Adds sweetness and creaminess; extra for decorating.

Preheat your oven to 375°F and line two baking sheets with parchment paper.
In a food processor, pulse 16 of the Biscoff cookies into fine crumbs and set them aside.
Break another 8 Biscoff cookies into chunks and reserve 8 for decorating later.
In a bowl, cream the cold, cubed butter with the brown sugar and granulated sugar for about 3-4 minutes until light and fluffy.
Add in the eggs and vanilla extract, mixing well until fully combined.
Stir in the Biscoff cookie butter until it’s fully incorporated.
Mix in the flour, reserved cookie crumbs, cornstarch, baking soda, baking powder, and salt until just combined.
Fold in the broken cookie chunks and white chocolate chips gently.

Using a large scoop, form cookie dough balls and space them on the prepared baking sheets.
Bake the cookies for 8-10 minutes or until set but slightly underbaked in the center.
After baking, press half of a reserved Biscoff cookie and some extra white chocolate chips into the top of each cookie.
Let the cookies cool for 10 minutes on the baking sheets before transferring them to a wire rack.

Use cold butter for better texture. Chill the dough for 30 minutes to reduce spread. Store cookies in an airtight container to maintain freshness.

Keyword Biscoff cookies, cookie recipes, Easy Baking, family-friendly desserts, white chocolate chip cookies