I baked Biscoff Cookie Butter White Chocolate Chip Cookies that stayed absurdly thick and melty in the middle and now I refuse to share the recipe.

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I’m obsessed with these Biscoff Cookie Butter White Chocolate Chip Cookies because they hit every thing I want in a cookie: chewy, thick, stupidly rich. I love the way creamy Biscoff cookie butter melts into pockets of caramel spice while big blobs of white chocolate chips go soft and almost volcanic.

They’re messy, they crumble when you pick them up, and I don’t care. This Biscoff cookie recipe feels like sugar nerd heaven without trying too hard.

And when crumbs get stuck to your chin you just laugh. No fancy nonsense.

Just a really, really good cookie every single time.

Ingredients

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All purpose flour, basically the backbone that gives cookies structure and chew.
Cornstarch, it softens the crumb and keeps cookies tender.
Baking soda, helps spread and browning so edges get a little crisp.
Baking powder, adds a bit of lift for pillowy centers.
Fine salt, balances sweetness and makes flavors pop.
Unsalted butter, it’s rich and gives that classic buttery mouthfeel.
Creamy Biscoff cookie butter, adds warm spice and gooey cookie flavor.
Light brown sugar, brings moisture and that deep caramel note.
Granulated sugar, it adds crunch and helps cookies caramelize.
Egg plus yolk, they bind everything and keep cookies chewy.
Vanilla extract, basically smooth sweetness that ties flavors together.
White chocolate chips, sweet, creamy pockets that melt into bliss.
Crushed Biscoff cookies, they add crunch and extra spicy cookie bits.
Flaky sea salt optional, plus a crunchy, salty finish if you want.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1 tbsp cornstarch

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp fine salt

3/4 cup (170 g) unsalted butter, softened

3/4 cup (170 g) creamy Biscoff cookie butter

1 cup (200 g) packed light brown sugar

1/2 cup (100 g) granulated sugar

1 large egg + 1 large egg yolk, room temperature

2 tsp vanilla extract

1 1/2 to 2 cups (250 to 300 g) white chocolate chips

1 cup (90 g) Biscoff or speculoos cookies, roughly chopped or crushed

Optional: flaky sea salt for sprinkling

How to Make this

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1. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper and set aside.

2. Whisk together 2 1/4 cups (280 g) all purpose flour, 1 tbsp cornstarch, 1 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp fine salt in a bowl. Set the dry mix aside.

3. In a large bowl beat 3/4 cup (170 g) softened unsalted butter and 3/4 cup (170 g) creamy Biscoff cookie butter until smooth and a little fluffy, about 1 to 2 minutes.

4. Add 1 cup (200 g) packed light brown sugar and 1/2 cup (100 g) granulated sugar to the butter mixture and beat until creamy and combined, scraping the bowl as needed.

5. Beat in 1 large egg and 1 large egg yolk, both at room temperature, then stir in 2 tsp vanilla extract until well mixed. Dont overmix.

6. Fold the dry ingredients into the wet mixture just until no streaks of flour remain. Dont overwork the dough or it will get tough.

7. Gently fold in 1 1/2 to 2 cups (250 to 300 g) white chocolate chips and 1 cup (90 g) roughly chopped Biscoff or speculoos cookies, reserving a few chunks and chips to press on top if you like.

8. Scoop generous 2 to 3 tablespoon sized mounds of dough onto the prepared sheets, spacing them about 2 to 3 inches apart. Press a couple reserved chips or cookie chunks on top of each dough mound for a bakery look.

9. Bake for 10 to 12 minutes, until the edges are set and the centers still look slightly soft. If you like a taller cookie bake closer to 10 minutes; for a slightly more set cookie go toward 12 minutes.

10. Let cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt if desired. Store in an airtight container for up to 4 days.

Equipment Needed

1. Oven
2. 2 baking sheets lined with parchment paper
3. Mixing bowls (one large, one medium)
4. Whisk and measuring spoons
5. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you prefer)
6. Rubber spatula for scraping and folding
7. Measuring cups or kitchen scale for accuracy
8. Cookie scoop or 2 to 3 tablespoon scoop and a spoon for spacing dough
9. Wire cooling rack and a cutting board plus a knife for chopping cookies

FAQ

Q: Can I use all cookie butter instead of mixing with butter?

A: Yes, but the texture will be softer and spread more. If you swap all butter for cookie butter, chill the dough longer before baking and bake on a cooler sheet to prevent too much spreading.

Q: Do I have to chill the dough?

A: It's not required, but chilling for 30 minutes to 1 hour helps the cookies hold their shape and improves the flavor. If you're in a hurry you can bake right away, just expect a thinner cookie.

Q: Can I use dark or milk chocolate instead of white chocolate?

A: Totally. White chocolate complements Biscoff best but dark or milk will work. If using dark, you might want a little less since it's more intense.

Q: How do I get chewy centers and crisp edges?

A: Use room temp eggs, don't overmix after adding flour, and bake until edges are golden but centers still look slightly underdone. Let cookies cool on the baking sheet for 5 minutes, then move to a rack.

Q: Can I make the dough ahead or freeze it?

A: Yes. Dough balls freeze great for up to 3 months. Freeze on a tray then store in a bag. Bake from frozen; just add a couple minutes to the bake time.

Q: Why did my cookies turn out crumbly or dry?

A: Most likely overbaked or too much flour. Measure flour by spooning into the cup and leveling, or weigh it. Also check your butter and cookie butter amounts and don't bake beyond golden edges.

Biscoff Cookie Butter White Chocolate Chip Cookies Recipe Substitutions and Variations

All purpose flour: use 1:1 gluten free all purpose blend (with xanthan gum) for a nearly identical texture, or swap in equal parts whole wheat pastry flour for nuttier, slightly denser cookies.
Unsalted butter: use equal amount of salted butter but cut the added salt by half, or try 3/4 cup (170 g) coconut oil solidified for a hint of coconut and slightly crisper edges.
Biscoff cookie butter: substitute smooth peanut butter or almond butter 1:1 for similar fat and spread, expect a different flavor profile; or use Nutella 1:1 for a chocolatey twist that makes dough softer.
White chocolate chips: swap with chopped milk chocolate or chopped baking chocolate 1:1 for richer, less sweet bites, or use dark chocolate chips 1:1 if you want contrast with the cookie butter.

Pro Tips

1. Chill the dough for 30 minutes if it feels too soft. It makes the cookies spread less and gives a chewier center. If you’re impatient bake a test cookie first so you can tweak time.

2. Toast the white chocolate chips briefly in a dry skillet or under the broiler for 30 to 60 seconds to get a little caramel flavor. Watch them closely or they’ll burn. Let them cool before folding in so they don’t melt the dough.

3. Break the cookies into uneven chunks, not crumbs. Bigger pieces give better texture and that amazing pockets-of-cookie bite. Push a couple extra chunks and chips on top right before baking for a bakery look.

4. Use a mix of brown and granulated sugar like called for, but if you want softer, chewier cookies add another tablespoon or two of brown sugar. For crisper edges reduce the brown sugar slightly and bake a minute or two longer.

Biscoff Cookie Butter White Chocolate Chip Cookies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I baked Biscoff Cookie Butter White Chocolate Chip Cookies that stayed absurdly thick and melty in the middle and now I refuse to share the recipe.

Servings

servings

Calories

269

kcal

Equipment: 1. Oven
2. 2 baking sheets lined with parchment paper
3. Mixing bowls (one large, one medium)
4. Whisk and measuring spoons
5. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you prefer)
6. Rubber spatula for scraping and folding
7. Measuring cups or kitchen scale for accuracy
8. Cookie scoop or 2 to 3 tablespoon scoop and a spoon for spacing dough
9. Wire cooling rack and a cutting board plus a knife for chopping cookies

Ingredients

2 1/4 cups (280 g) all purpose flour
1 tbsp cornstarch
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine salt
3/4 cup (170 g) unsalted butter, softened
3/4 cup (170 g) creamy Biscoff cookie butter
1 cup (200 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg + 1 large egg yolk, room temperature
2 tsp vanilla extract
1 1/2 to 2 cups (250 to 300 g) white chocolate chips
1 cup (90 g) Biscoff or speculoos cookies, roughly chopped or crushed
Optional: flaky sea salt for sprinkling

Directions

Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper and set aside.
Whisk together 2 1/4 cups (280 g) all purpose flour, 1 tbsp cornstarch, 1 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp fine salt in a bowl. Set the dry mix aside.
In a large bowl beat 3/4 cup (170 g) softened unsalted butter and 3/4 cup (170 g) creamy Biscoff cookie butter until smooth and a little fluffy, about 1 to 2 minutes.
Add 1 cup (200 g) packed light brown sugar and 1/2 cup (100 g) granulated sugar to the butter mixture and beat until creamy and combined, scraping the bowl as needed.
Beat in 1 large egg and 1 large egg yolk, both at room temperature, then stir in 2 tsp vanilla extract until well mixed. Dont overmix.
Fold the dry ingredients into the wet mixture just until no streaks of flour remain. Dont overwork the dough or it will get tough.
Gently fold in 1 1/2 to 2 cups (250 to 300 g) white chocolate chips and 1 cup (90 g) roughly chopped Biscoff or speculoos cookies, reserving a few chunks and chips to press on top if you like.
Scoop generous 2 to 3 tablespoon sized mounds of dough onto the prepared sheets, spacing them about 2 to 3 inches apart. Press a couple reserved chips or cookie chunks on top of each dough mound for a bakery look.
Bake for 10 to 12 minutes, until the edges are set and the centers still look slightly soft. If you like a taller cookie bake closer to 10 minutes; for a slightly more set cookie go toward 12 minutes.
Let cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt if desired. Store in an airtight container for up to 4 days.

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.