Biscoff Cookie Butter White Chocolate Chip Cookies Recipe
Introduction
These Biscoff Cookie Butter White Chocolate Chip Cookies combine the rich, spiced flavor of Biscoff with creamy white chocolate for an irresistible treat. Soft, chewy, and loaded with crunchy cookie pieces, they are perfect for cookie lovers looking to try something unique and delicious.
Ingredients
- 32 Biscoff cookies
- 1 cup salted butter (cold, cubed)
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup Biscoff cookie butter
- 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
- Step 1: Preheat your oven to 375°F and line baking sheets with parchment paper to prevent sticking.
- Step 2: Using a food processor, pulse half of the Biscoff cookies into fine crumbs and set these aside for the dough.
- Step 3: Cream together the cold cubed butter, light brown sugar, and granulated sugar until the mixture becomes fluffy and smooth.
- Step 4: Beat in the eggs and vanilla extract until fully incorporated, then mix in the Biscoff cookie butter until combined evenly.
- Step 5: Gradually add the flour, cookie crumbs, cornstarch, baking soda, baking powder, and salt, mixing until just combined to form the cookie dough.
- Step 6: Fold in the remaining Biscoff cookies broken into pieces along with the white chocolate chips for texture and flavor.
- Step 7: Scoop portions of dough onto the prepared baking sheets, spacing them evenly, then bake for 8-10 minutes until the cookies are slightly underbaked for a soft center.
- Step 8: Immediately press the reserved whole or halved Biscoff cookies into the warm cookies, then transfer them to wire racks to cool completely.
Tips & Variations
- For an extra chewy texture, chill the dough for 30 minutes before baking.
- Substitute white chocolate chips with milk or dark chocolate chips if preferred.
- Add a pinch of cinnamon or nutmeg to enhance the warm spice notes of the Biscoff cookies.
- Use vegan butter and eggs substitutes to make these cookies dairy and egg-free.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed bag for up to 3 months. Reheat gently in the microwave for about 10 seconds to soften before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular butter instead of salted butter?
Yes, you can use unsalted butter; just be sure to add a little extra salt (about 1/4 teaspoon) to maintain the flavor balance.
What is the purpose of cornstarch in this recipe?
Cornstarch helps create a soft, tender texture by reducing gluten formation in the dough, resulting in a more delicate cookie.
PrintBiscoff Cookie Butter White Chocolate Chip Cookies Recipe
These Biscoff Cookie Butter White Chocolate Chip Cookies combine the rich, spiced flavor of Biscoff cookies and creamy cookie butter with sweet white chocolate chips for a soft, chewy treat. The addition of crushed Biscoff cookies and cookie butter creates a uniquely textured and flavorful cookie that’s perfect for any dessert lover seeking a delightful twist on a classic favorite.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Base
- 32 Biscoff cookies
- 1 cup salted butter (cold, cubed)
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup Biscoff cookie butter
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups white chocolate chips
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Crush Half the Cookies: Place half of the Biscoff cookies into a food processor and pulse until they become fine crumbs, then set these crumbs aside for later use.
- Cream Butter and Sugars: In a mixing bowl, beat the cold cubed butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy, creating the base for your cookie dough.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, mixing well to combine fully before moving on to the next ingredient.
- Incorporate Cookie Butter: Add the Biscoff cookie butter to the wet ingredients and mix thoroughly until smooth and integrated.
- Mix Dry Ingredients: Gradually add the all-purpose flour, reserved cookie crumbs, cornstarch, baking soda, baking powder, and salt to the wet ingredients, stirring continuously until a uniform dough forms.
- Add Remaining Cookies and Chocolate Chips: Gently fold in the remaining broken Biscoff cookies and white chocolate chips, ensuring they are evenly distributed throughout the dough.
- Scoop Dough and Bake: Use a scoop to place portions of the dough onto the prepared baking sheets, spacing them adequately. Bake in the preheated oven for 8-10 minutes, removing them slightly underbaked to maintain a soft texture.
- Press Cookie Halves Into Warm Cookies: Immediately after baking, press the reserved cookie halves gently into the tops of the warm cookies to add an extra layer of crunch and flavor.
- Cool on Wire Rack: Transfer the cookies to a wire cooling rack and allow them to cool completely before serving or storing.
Notes
- For softer cookies, be careful not to overbake; removing them when they are slightly underdone ensures a chewy texture.
- Cold butter helps create a better texture by preventing the dough from becoming too soft during mixing.
- Pressing cookie halves into warm cookies adds both visual appeal and delicious extra crunch.
- You can substitute white chocolate chips with milk or dark chocolate chips if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Keywords: Biscoff cookies, cookie butter, white chocolate chip cookies, soft cookies, chewy cookies, dessert, baking
