Biscoff Cookie Butter White Chocolate Chip Cookies Recipe
Introduction
These Biscoff Cookie Butter White Chocolate Chip Cookies combine the rich, spiced flavor of Biscoff cookies with creamy white chocolate for a soft, irresistible treat. Perfect for cookie lovers looking for a unique twist on a classic favorite.
Ingredients
- 32 Biscoff cookies
- 1 cup salted butter (cold, cubed)
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup Biscoff cookie butter
- 2 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips
Instructions
- Step 1: Preheat the oven to 375°F and line baking sheets with parchment paper.
- Step 2: Using a food processor, pulse half of the Biscoff cookies into fine crumbs and set aside.
- Step 3: Cream together the cold cubed butter, light brown sugar, and granulated sugar until the mixture is fluffy.
- Step 4: Add the eggs and vanilla extract, mixing well before stirring in the Biscoff cookie butter.
- Step 5: Gradually incorporate the all-purpose flour, cookie crumbs, cornstarch, baking soda, baking powder, and salt until just combined.
- Step 6: Fold in the remaining broken Biscoff cookies and white chocolate chips gently.
- Step 7: Scoop the dough onto the prepared baking sheets and bake for 8-10 minutes, aiming for slightly underbaked cookies to maintain softness.
- Step 8: Immediately press reserved cookie halves into the warm cookies, then transfer to wire racks to cool completely.
Tips & Variations
- For extra crunch, toast the white chocolate chips lightly before folding them into the dough.
- Substitute vegan butter and egg replacer to make these cookies vegan-friendly.
- Add a pinch of cinnamon or nutmeg to enhance the warm spice notes of the Biscoff cookies.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months and thaw at room temperature. Reheat briefly in a microwave for a soft, melty treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular peanut butter instead of Biscoff cookie butter?
While peanut butter offers a different flavor, using it will change the distinctive spiced sweetness that Biscoff cookie butter provides. For best results, stick with Biscoff cookie butter or a cookie butter alternative.
Why should I slightly underbake these cookies?
Underbaking helps keep these cookies soft and chewy rather than crispy. They will continue to set as they cool, giving you a tender texture perfect for these rich flavors.
PrintBiscoff Cookie Butter White Chocolate Chip Cookies Recipe
Indulge in the rich, chewy goodness of Biscoff Cookie Butter White Chocolate Chip Cookies, combining the unique caramelized flavor of Biscoff cookies and cookie butter with sweet white chocolate chips for an irresistible treat perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
Cookie Base
- 32 Biscoff cookies
- 1 cup salted butter (cold, 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 Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Process Cookie Crumbs: In a food processor, pulse half of the Biscoff cookies into fine crumbs. Set these crumbs aside as they will be incorporated into the dough for texture and flavor.
- Cream Butter and Sugars: Using a mixer, cream together the cold cubed salted butter, light brown sugar, and granulated sugar until the mixture is fluffy and well combined, creating a smooth base.
- Add Wet Ingredients: Add the two eggs and vanilla extract to the creamed mixture and mix thoroughly before incorporating the Biscoff cookie butter until fully blended.
- Mix Dry Ingredients: Gradually add the all-purpose flour, reserved Biscoff cookie crumbs, cornstarch, baking soda, baking powder, and salt into the wet mixture. Mix just until combined to avoid overworking the dough.
- Fold in Add-Ins: Gently fold in the remaining broken Biscoff cookies and white chocolate chips to distribute them evenly throughout the cookie dough.
- Scoop and Bake: Scoop the dough onto the prepared baking sheets using a cookie scoop or spoon, spacing them adequately. Bake in the preheated oven for 8 to 10 minutes, removing them when they are slightly underbaked to ensure a soft and chewy texture.
- Press Cookie Halves: Immediately after removing from the oven, press reserved cookie halves into the warm cookies to add extra crunch and visual appeal.
- Cool: Transfer the cookies to wire racks and allow them to cool completely before serving to set their shape and flavor.
Notes
- Using cold butter helps create a tender cookie texture.
- Press cookie halves into the warm cookies to add a delightful crunch and extra flavor.
- Baking cookies until slightly underbaked ensures they stay soft and chewy after cooling.
- Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Keywords: Biscoff cookie butter cookies, white chocolate chip cookies, chewy cookies, dessert recipes, homemade cookies, Biscoff dessert
