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

Scale

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