Go Back
–+ servings
Biscoff Cookie Butter White Chocolate Chip Cookies

Biscoff Cookie Butter White Chocolate Chip Cookies Bliss

A delicious recipe for Biscoff Cookie Butter White Chocolate Chip Cookies that combines creamy cookie butter with white chocolate for an irresistible treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Cooling Time 10 minutes
Total Time 33 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Biscoff Cookie Butter Can substitute with peanut butter or almond butter.
  • 16 cookies Biscoff Cookies For crumbs.
  • 8 cookies Biscoff Cookies Broken for the dough.
  • 8 cookies Biscoff Cookies Whole for decorating.
  • 1 cup Unsalted Butter Ensure it is cold and cubed.
  • 1 cup Brown Sugar Can replace with coconut sugar.
  • 1 cup Granulated Sugar No substitutions recommended.
  • 2 Eggs Large; for vegan options, consider flaxseed eggs.
  • 1 teaspoon Vanilla Extract No substitutions recommended.
  • 2.75 cups All-purpose Flour Can substitute with gluten-free flour blend.
  • 2 teaspoons Cornstarch No substitutions recommended.
  • 1 teaspoon Baking Soda No substitutions recommended.
  • 0.5 teaspoon Baking Powder No substitutions recommended.
  • 0.5 teaspoon Salt Can use kosher or sea salt.
  • 1.5 cups White Chocolate Chips Can substitute with semi-sweet or dark chocolate.
For the Topping
  • Reserved Biscoff Cookies For pressing into each cookie.

Equipment

  • Oven
  • mixing bowl
  • Electric Mixer
  • cookie scoop
  • Baking sheets
  • Parchment Paper
  • Food Processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats.
  2. Pulse 16 Biscoff cookies in a food processor until they are finely ground, yielding about 1 cup of crumbs. Set aside.
  3. Break 8 Biscoff cookies into chunks and reserve 8 whole cookies for decorating.
  4. Cream the cold, cubed unsalted butter with the brown sugar and granulated sugar in a large mixing bowl until light and fluffy (about 3-4 minutes).
  5. Beat in two large eggs and a splash of vanilla extract until well combined.
  6. Add the Biscoff cookie butter and blend until fully combined.
  7. Gradually mix in all-purpose flour, reserved cookie crumbs, cornstarch, baking soda, baking powder, and salt until just combined.
  8. Fold in the broken Biscoff cookie chunks and white chocolate chips until evenly distributed.
  9. Using a ¼ cup cookie scoop, portion the dough, roll into balls, and arrange on prepared baking sheets.
  10. Bake for 8-10 minutes until edges are set and centers remain slightly underbaked.
  11. Press half of a reserved Biscoff cookie and a few chocolate chips into each cookie while they are still warm.
  12. Allow cookies to cool on baking sheets for about 10 minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 70mgSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store leftovers in an airtight container at room temperature for up to five days. For longer storage, freeze cookies and thaw when ready to consume.

Tried this recipe?

Let us know how it was!