Biscoff Cookie Butter White Chocolate Chip Cookies Recipe
These Biscoff Cookie Butter White Chocolate Chip Cookies are irresistibly soft and chewy with a unique blend of spiced Biscoff cookie crumbs, creamy cookie butter, and sweet white chocolate chips. Perfectly underbaked for a tender bite, they deliver a delicious twist on classic cookies that will delight cookie lovers and Biscoff fans alike.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookies & Butter Blend
- 32 Biscoff cookies
- 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
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 the oven and prepare baking sheets. Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Process half the Biscoff cookies into crumbs. Using a food processor, pulse half of the Biscoff cookies until they become fine crumbs, then set them aside for mixing into the dough later.
- Cream the butter and sugars. In a large mixing bowl, cream together the cold cubed salted butter, light brown sugar, and granulated sugar until the mixture becomes light and fluffy, which usually takes around 2-3 minutes.
- Add eggs and vanilla extract. Beat in the eggs one at a time, followed by the vanilla extract, mixing thoroughly after each addition to combine well.
- Incorporate Biscoff cookie butter. Stir in the smooth Biscoff cookie butter until fully blended with the creamed mixture.
- Combine dry ingredients. Gradually mix in the all-purpose flour, Biscoff cookie crumbs reserved earlier, cornstarch, baking soda, baking powder, and salt. Mix until just combined to avoid overworking the dough.
- Fold in cookie chunks and white chocolate chips. Fold in the remaining Biscoff cookies broken into halves or chunks and the white chocolate chips, distributing them evenly throughout the dough.
- Scoop and bake the cookies. Scoop dough portions onto the prepared baking sheets, spacing them adequately. Bake in the preheated oven for 8 to 10 minutes. Remove the cookies when they are slightly underbaked to maintain softness.
- Press reserved cookie halves and cool. Immediately after baking, gently press the reserved cookie halves into the warm cookies to add extra texture and flavor. Allow cookies to cool on wire racks before serving.
Notes
- Using cold butter helps achieve the right texture in the cookies.
- Underbaking slightly ensures the cookies stay soft and chewy.
- You can store baked cookies in an airtight container for up to 5 days.
- Frozen cookie dough balls can be stored for up to one month and baked directly from frozen adding a few extra minutes baking time.
- Be careful not to overmix the dough once the flour is added to avoid tough cookies.
Keywords: Biscoff cookies, cookie butter, white chocolate chip cookies, soft cookies, chewy cookies, dessert, baking