I finally revealed the secret behind my award-winning Biscoff Cookie Butter White Chocolate Chip Cookies, and I’m sharing the single tweak that lets the dough stay thick and easy to scoop without chilling.

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I almost did not believe these Biscoff Cookie Butter White Chocolate Chip Cookies would win anything, but they did, and now Im obsessed. I swirl Biscoff cookie butter into the dough and fold in white chocolate chips so they bloom into pockets of sweetness.

People call them Cookie Butter White Chocolate Cookies or Chocolate Chip Biscoff Cookies depending on who you ask, and each bite is messy, a little over the top, and somehow perfect. Dont expect dainty results, expect thick soft cookies you will want to hide from guests.

I share them reluctantly.

Ingredients

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Unsalted butter: Rich in saturated fat and calories; adds tender, chewy texture and deep buttery flavor.
Biscoff cookie butter: Sweet, spiced spread high in sugar and fat; gives caramelized, cinnamon like notes.
Light brown sugar: Mostly sucrose and moisture; boosts sweetness, chew and that lovely molasses tang.
White chocolate chips: Very sweet, made from cocoa butter, adds creamy pockets and extra sweetness.
All purpose flour: Mostly carbs and gluten; gives structure but can make cookies cakey if over mixed.
Eggs: Provide protein and lift; help bind ingredients and make centers soft and slightly puffy.
Biscoff cookies crushed: Crunchy bits add fiber and texture, extra spice notes and a fun contrast.

Ingredient Quantities

1 cup (227 g) unsalted butter softened

1 cup (250 g) Biscoff cookie butter creamy

1 cup packed light brown sugar (200 g)

1/2 cup granulated sugar (100 g)

2 large eggs room temp

1 1/2 tsp vanilla extract

2 1/2 cups (312 g) all purpose flour

2 tsp cornstarch

1 tsp baking soda

1/2 tsp fine sea salt

1 1/2 cups white chocolate chips

1 cup Biscoff cookies roughly chopped or crushed (about 8 to 10 cookies)

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

2. In a large bowl beat together the softened unsalted butter, creamy Biscoff cookie butter, packed light brown sugar and granulated sugar until light and a bit fluffy, about 2 to 3 minutes. Scrape the bowl as needed.

3. Add the eggs one at a time, mixing until incorporated, then stir in the vanilla extract. Make sure eggs are room temp so the dough mixes smoothly.

4. Whisk together the all purpose flour, cornstarch, baking soda and fine sea salt in a separate bowl.

5. Gradually add the dry ingredients to the wet, mixing just until no big streaks of flour remain. Do not overmix or the cookies will get tough.

6. Fold in the white chocolate chips and the roughly chopped Biscoff cookies, reserve a few handfuls to press on top before baking.

7. Scoop dough into large mounds about 1 1/2 to 2 tablespoons each (or use a medium cookie scoop) and place them 2 inches apart on the prepared sheets, gently flattening the tops if you want a more even look. Press extra chips and cookie bits onto the top so they look melty and Instagram ready.

8. Bake for 10 to 12 minutes until the edges are set and just starting to color but the centers still look soft, this keeps them thick and tender. Ovens vary so start checking at 9 minutes.

9. Let cookies cool on the baking sheet for 5 to 10 minutes so they finish setting, then transfer to a wire rack to cool completely. Store in an airtight container at room temp to keep them soft, a slice of bread in the container helps if you want them extra squishy.

Equipment Needed

1. Oven (set to 350°F / 175°C)
2. Large mixing bowl and a smaller bowl for whisking dry ingredients
3. Electric hand mixer or stand mixer, or a sturdy whisk if you want an arm workout
4. Measuring cups and spoons
5. Rubber spatula and wooden spoon for folding and scraping
6. Cookie scoop or tablespoon for portioning dough evenly
7. Baking sheets lined with parchment paper or silicone mats
8. Wire cooling rack
9. Food processor or a resealable bag plus rolling pin or a knife to roughly chop the Biscoff cookies

FAQ

Can I use crunchy Biscoff or only creamy cookie butter?

Yes you can use crunchy Biscoff cookie butter for extra texture, but if you only have Biscoff spread with cookie bits fold less chopped cookies in so it doesnt make the dough too stiff.

Do I need to chill the dough before baking?

Chilling 30 minutes to 1 hour helps the cookies hold their shape and gives a chewier center, but you can bake right away if you're short on time just watch baking time closely.

My cookies spread too much, how do I fix that?

Make sure butter is softened not melted, chill the dough, and try adding a bit more flour or a teaspoon more cornstarch if they still spread. Also oven temp that's too low causes spreading so check your oven with a thermometer.

Can I swap white chocolate chips for something else?

Sure swap for milk or dark chocolate chips, chopped Biscoff cookies, or even butterscotch chips. White chocolate pairs best with the cookie butter though.

How should I store or freeze these cookies?

Store at room temp in an airtight container up to 4 days or freeze baked cookies up to 3 months. To freeze dough, scoop into balls on a tray, freeze solid then bag for up to 3 months, bake from frozen adding 1-2 minutes to bake time.

Want soft centers and crisp edges, whats the trick?

Use the brown sugar heavy ratio in the recipe, slightly underbake by 1-2 minutes, and let cookies cool on the baking sheet a few minutes before moving to a rack so centers set but stay soft.

Biscoff Cookie Butter White Chocolate Chip Cookies Recipe Substitutions and Variations

Unsalted butter (1 cup) → Use 1 cup salted butter, but cut the recipe salt to 1/4 tsp or skip it. Same fat, just watch the salt level.
Biscoff cookie butter (1 cup) → Swap for 1 cup smooth peanut butter for texture parity, flavor will change. If you want closer spice notes, stir in 1 tsp ground cinnamon and 1 tbsp crushed graham or digestive crumbs.
White chocolate chips (1 1/2 cups) → Substitute 1 1/2 cups milk or dark chocolate chips 1 to 1. Cookies will be richer or less sweet depending on choice, but baking behavior is the same.
2 large eggs → For egg-free use flax eggs: mix 2 tbsp ground flaxseed with 6 tbsp water, let sit 5 minutes. Or use 1/2 cup applesauce or 1/2 cup mashed banana; expect a slightly denser, more cake like cookie.

Pro Tips

1) Measure flour right, it’s the big one. If you can weigh it do that, if not spoon the flour into the cup then level it off don’t pack it down or you’ll end up with dry dense cookies.

2) Stir the Biscoff well before you use it, that stuff separates. If it’s rock hard nuke the jar for 8 to 12 seconds then stir, but don’t overheat or it’ll get super runny and mess up the texture.

3) Chill the dough if you want thick pillowy cookies. 20 to 30 minutes helps a lot, or scoop and freeze for 10 minutes if you’re impatient. If you like thinner cookies skip the chill and bake right away.

4) Watch the bake time and finish on the sheet. Take them out when edges are set but centers still look soft, let them cool on the baking sheet 5 to 10 minutes then move to a rack. Press a few extra chips or cookie bits on top right after they come out if you want that melty Instagram look. Store in an airtight container with a slice of bread to keep them soft.

Biscoff Cookie Butter White Chocolate Chip Cookies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

315

kcal

Equipment: 1. Oven (set to 350°F / 175°C)
2. Large mixing bowl and a smaller bowl for whisking dry ingredients
3. Electric hand mixer or stand mixer, or a sturdy whisk if you want an arm workout
4. Measuring cups and spoons
5. Rubber spatula and wooden spoon for folding and scraping
6. Cookie scoop or tablespoon for portioning dough evenly
7. Baking sheets lined with parchment paper or silicone mats
8. Wire cooling rack
9. Food processor or a resealable bag plus rolling pin or a knife to roughly chop the Biscoff cookies

Ingredients

1 cup (227 g) unsalted butter softened
1 cup (250 g) Biscoff cookie butter creamy
1 cup packed light brown sugar (200 g)
1/2 cup granulated sugar (100 g)
2 large eggs room temp
1 1/2 tsp vanilla extract
2 1/2 cups (312 g) all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp fine sea salt
1 1/2 cups white chocolate chips
1 cup Biscoff cookies roughly chopped or crushed (about 8 to 10 cookies)

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
In a large bowl beat together the softened unsalted butter, creamy Biscoff cookie butter, packed light brown sugar and granulated sugar until light and a bit fluffy, about 2 to 3 minutes. Scrape the bowl as needed.
Add the eggs one at a time, mixing until incorporated, then stir in the vanilla extract. Make sure eggs are room temp so the dough mixes smoothly.
Whisk together the all purpose flour, cornstarch, baking soda and fine sea salt in a separate bowl.
Gradually add the dry ingredients to the wet, mixing just until no big streaks of flour remain. Do not overmix or the cookies will get tough.
Fold in the white chocolate chips and the roughly chopped Biscoff cookies, reserve a few handfuls to press on top before baking.
Scoop dough into large mounds about 1 1/2 to 2 tablespoons each (or use a medium cookie scoop) and place them 2 inches apart on the prepared sheets, gently flattening the tops if you want a more even look. Press extra chips and cookie bits onto the top so they look melty and Instagram ready.
Bake for 10 to 12 minutes until the edges are set and just starting to color but the centers still look soft, this keeps them thick and tender. Ovens vary so start checking at 9 minutes.
Let cookies cool on the baking sheet for 5 to 10 minutes so they finish setting, then transfer to a wire rack to cool completely. Store in an airtight container at room temp to keep them soft, a slice of bread in the container helps if you want them extra squishy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.