Biscoff Cookie Butter White Chocolate Chip Cookies
Yield: 12 large cookies or 18 medium cookies | Prep Time: 15 minutes | Bake Time: 8-9 minutes | Total Time: 24 minutes
What Makes These Irresistible?
There are some flavors that just shouldn’t go together but do—and Biscoff + white chocolate is one of them. It’s like the sugar version of enemies-to-lovers. The cookie butter is all cinnamon-spiced and dramatic, while the white chocolate is just over here being milky and sweet with zero chill. Together? They’re unreasonably addictive.
I made these on a random Tuesday because I had half a jar of Biscoff sitting in the pantry that I kept dipping spoons into like a feral raccoon. Thought I’d “put it to good use.” Which obviously meant creaming it into cookie dough and adding a mountain of chocolate. These bake up soft in the center, with chewy edges and molten pockets of white chocolate that somehow make the Biscoff taste even more Biscoff-y. Don’t ask questions, it’s just science.
Your Recipe Essentials: Bake Like a Pro!
Get ready to create something special! This section provides everything you need to make your baking experience effortless.
Shop The Tools: Optimize your baking with must-have equipment. From a reliable stand mixer to the ideal cake pan, find the tools that matter.
Warning: they will make your kitchen smell like a snack-scented candle. You’ve been warned.
Ingredients
1 cup unsalted butter (226g)
1 cup brown sugar, packed (200g)
¾ cup granulated sugar (150g)
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tablespoon heavy cream
2½ teaspoons vanilla extract
2¼ cups all-purpose flour (280g)
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips (170g)
1 semi-sweet chocolate bar, chopped (about 100g)
1 cup white chocolate chips (170g)
10 Biscoff cookies, divided (5 finely ground, 5 chopped – approx. 80g total)
Flaky sea salt, for topping (optional)
Instructions
Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
Cream the Butter and Sugars: In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
Add Wet Ingredients: Mix in the egg, egg yolk, heavy cream, and vanilla extract until fully incorporated. Then add the Biscoff cookie butter and mix.
Combine the Dough: Gradually add the dry ingredients to the wet mixture, stirring just until a dough forms.
Fold in the Goodies: Gently fold in the chocolate chips, chopped chocolate bar, white chocolate chips, and both the chopped and ground Biscoff cookies.
Scoop and Chill: Using a 2–3 tablespoon cookie scoop, portion the dough onto a parchment-lined baking sheet. Cover tightly with plastic wrap and chill in the fridge for at least 30 minutes, or up to 48 hours.
Prepare to Bake: Preheat your oven to 350°F (175°C). If chilling overnight, let the dough rest at room temperature for about 20 minutes before baking.
Bake: Place the chilled dough balls on a parchment-lined baking sheet, leaving space between each one. Bake for 10–12 minutes, or until the edges are golden and the centers still look soft.
Cool and Finish: Let cookies cool on the sheet for a few minutes before transferring to a wire rack. Sprinkle with melted cookie butter, flaky sea salt, and top with halved Biscoff cookies while still warm, if desired.
Notes:
Why Heavy Cream?
We add a touch of heavy cream to this dough to introduce extra moisture. Since Biscoff cookies tend to absorb liquid during baking, the cream helps keep the cookies soft and chewy, even with all those crunchy bits mixed in.Chill Time Matters
Don't skip the chilling step! Allowing the dough to rest helps the flavors develop and prevents the cookies from spreading too much in the oven. For the chewiest texture and richest flavor, we recommend at least 30 minutes of chill time—overnight is even better.Exodus 14:14
“The Lord will fight for you; you need only to be still.”
