Biscoff Cookie Butter White Chocolate Chip Cookies Recipe
Introduction
These Biscoff Cookie Butter White Chocolate Chip Cookies are a delightful twist on a classic treat, combining the rich flavor of Biscoff spread with sweet white chocolate chips. Soft and chewy with a hint of spice, they are perfect for cookie lovers looking for something uniquely 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.
- Step 2: Place half of the Biscoff cookies in a food processor and pulse them until they are fine crumbs. Set these crumbs aside.
- Step 3: In a mixing bowl, cream together the cold cubed butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Step 4: Add the eggs and vanilla extract to the creamed mixture and mix well before stirring in the Biscoff cookie butter.
- Step 5: Gradually add the all-purpose flour, reserved cookie crumbs, cornstarch, baking soda, baking powder, and salt. Mix until just combined.
- Step 6: Fold in the remaining broken Biscoff cookies and the white chocolate chips evenly through the dough.
- Step 7: Scoop the cookie dough onto the prepared baking sheets, spacing them evenly. Bake for 8-10 minutes, aiming for a slightly underbaked center to keep them soft.
- Step 8: Immediately press the reserved cookie halves gently into the tops of the warm cookies. Let the cookies cool on wire racks.
Tips & Variations
- For extra gooey cookies, bake on the lower end of the time range and allow them to cool on the baking sheet for a few minutes before transferring.
- Swap out the white chocolate chips for milk or dark chocolate chips if you prefer a richer chocolate flavor.
- If you can’t find Biscoff cookie butter, smooth peanut butter or almond butter makes a tasty alternative.
- Chill the dough for 30 minutes before baking for thicker cookies with a chewier texture.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to maintain moisture. You can also freeze the baked cookies for up to 3 months; thaw them at room temperature and warm briefly in the microwave for a fresh-baked feel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies dairy-free?
Yes, substitute the butter with a dairy-free margarine or coconut oil and choose dairy-free white chocolate chips to make this recipe dairy-free.
Why press cookie halves into the tops of the cookies after baking?
This step adds an attractive finishing touch and enhances the Biscoff flavor and texture by incorporating the crunchy cookie halves on top of soft cookies.
Print
Biscoff Cookie Butter White Chocolate Chip Cookies Recipe
- Total Time: 30 minutes
- Yield: About 24 cookies 1x
Description
Delight in these soft and chewy Biscoff Cookie Butter White Chocolate Chip Cookies that combine the warm spice of Biscoff cookies with the creamy sweetness of white chocolate chips. By incorporating crushed Biscoff cookies into the dough and using cookie butter, these cookies offer an irresistible depth of flavor and texture that’s perfect for any cookie lover.
Ingredients
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
Wet Ingredients
- 1 cup salted butter, cold and cubed
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup Biscoff cookie butter
Additional Ingredients
- 32 Biscoff cookies (half to crush, half to fold in and as topping)
- 1 1/2 cups white chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Process Cookie Crumbs: Place half of the Biscoff cookies in a food processor and pulse until they become fine crumbs. Set these crumbs aside to mix into the dough later.
- Cream Butter and Sugars: In a large mixing bowl, cream together the cold cubed salted butter, light brown sugar, and granulated sugar. Beat until the mixture becomes fluffy and light in color.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract. Mix well to combine before adding the cookie butter, which should be folded in thoroughly for an even flavor distribution.
- Combine Dry Ingredients: Gradually add the flour, cookie crumbs, cornstarch, baking soda, baking powder, and salt into the wet mixture. Mix until just combined to avoid overworking the dough and to maintain cookie softness.
- Fold in Cookies and Chips: Gently fold in the remaining broken Biscoff cookies and white chocolate chips, ensuring they are evenly distributed throughout the dough.
- Shape and Bake: Scoop the dough onto the prepared baking sheets, spacing cookies adequately. Bake for 8-10 minutes, aiming for slightly underbaked cookies to retain softness.
- Add Cookie Halves and Cool: Immediately after baking, press the reserved Biscoff cookie halves into the tops of the warm cookies. Allow the cookies to cool on wire racks to set.
Notes
- Using cold butter creates a denser and chewier texture in the cookies.
- Do not overbake; slightly underbaked cookies result in a soft and chewy center.
- Pressing cookie halves on top while warm helps them adhere properly.
- Store cookies in an airtight container to keep them fresh for up to a week.
- You can substitute white chocolate chips with milk or dark chocolate chips if preferred.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff cookies, cookie butter, white chocolate chip cookies, soft cookies, chewy cookies, easy cookie recipe, dessert
