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–+ servings
Biscoff Cookie Butter White Chocolate Chip Cookies

Biscoff Cookie Butter White Chocolate Chip Cookies Bliss

Indulge in irresistible Biscoff Cookie Butter White Chocolate Chip Cookies with a delightful flavor explosion. Quick, easy, and perfect for any gathering!
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Prep Time 15 minutes
Cook Time 8 minutes
Cooling Time 10 minutes
Total Time 33 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 16 cookies Biscoff cookies can substitute with similar speculoos cookies
  • 1 cup cold butter cubed, unsalted recommended
  • 1 cup brown sugar adds moisture and sweetness
  • 1 cup granulated sugar balances flavor and texture
  • 2 large eggs binds ingredients and adds moisture
  • 2 teaspoons vanilla extract experiment with almond extract if desired
  • 1 cup Biscoff cookie butter can substitute with peanut butter
  • 2 cups all-purpose flour can substitute with gluten-free flour blend
  • 2 tablespoons cornstarch helps maintain softness
  • 1 teaspoon baking soda essential leavening agent
  • 1 teaspoon baking powder essential leavening agent
  • 1 teaspoon salt balances sweetness
  • 1 cup white chocolate chips can substitute with dark chocolate chips
Optional Enhancements
  • 1 cup chopped nuts walnuts or pecans
  • dried fruit consider dried berries for added flavor

Equipment

  • Oven
  • Mixing Bowl
  • electric mixer
  • Food Processor
  • Baking sheets
  • Parchment paper
  • measuring scoop

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your baking sheets by lining them with parchment paper or silicone mats.
  2. In a food processor, add 16 Biscoff cookies and pulse until you achieve fine crumbs, setting them aside. Next, break 8 additional cookies into chunks,
  3. In a large mixing bowl, combine cold, cubed butter with brown sugar and granulated sugar. Beat on medium speed for 3-4 minutes until light and fluffy.
  4. Add in the eggs and vanilla extract to the butter-sugar mixture and beat until well combined.
  5. Add the Biscoff cookie butter into the mixture and mix until completely combined and smooth.
  6. Gradually add the flour, reserved cookie crumbs, cornstarch, baking soda, baking powder, and salt into the wet mixture. Stir until just combined.
  7. Fold in the Biscoff cookie chunks and white chocolate chips, ensuring even distribution throughout the dough.
  8. Using a 1/4 cup measure, scoop out the dough and place them onto the prepared baking sheets.
  9. Transfer the baking sheets to the oven and bake for 8-10 minutes until set but slightly underbaked in the center.
  10. Immediately press half of a reserved Biscoff cookie and a few extra white chocolate chips into the center of each cookie.
  11. Allow the cookies to cool on the baking sheets for about 10 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 100mgPotassium: 60mgFiber: 0.5gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 3 days at room temperature or in the fridge for up to 1 week. Freeze for up to 3 months.

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