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Biscoff Cookie Butter White Chocolate Chip Cookies Recipe

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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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Incorporate Cookie Butter: Add the Biscoff cookie butter to the wet ingredients and mix thoroughly until smooth and integrated.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://famdishes.com/biscoff-cookie-butter-white-chocolate-chip-cookies-recipe/