I packed these thick, soft cookies with creamy Biscoff cookie butter, crunchy cookie chunks, and melty white chocolate chips for a batch that won’t stay on the plate for long.

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I am wildly obsessed with these Biscoff Cookie Butter White Chocolate Chip Cookies because they taste like I raided the cookie aisle and somehow won a trophy for it. The centers stay thick, soft, and almost ridiculous, with that deep spiced-cookie flavor from Biscoff cookie butter crashing into creamy white chocolate chips.

And I love that every bite has a little snap, a little melt, and a lot of “wait, I need another.” No chill time drama. Just big bakery-style cookies that make me hover over the pan like I have absolutely no self-control.

Which, honestly, I do not.

Ingredients

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Butter makes these cookies rich, soft, and honestly a little bakery-level.
Biscoff cookie butter brings that spiced caramel vibe everyone gets weirdly obsessed with.
Granulated sugar helps the edges crisp up just enough.
Brown sugar keeps the centers chewy, sweet, and cozy.
Eggs hold everything together and give the cookies a tender bite.
Vanilla makes the whole batch taste warmer and more homemade.
Cornstarch is the sneaky trick for thicker, softer cookies.
Flour gives the dough structure so it doesn’t turn into puddles.
Baking soda and powder help them puff, spread, and bake up nicely.
Salt cuts the sweetness so the cookies don’t taste flat.
White chocolate chips add creamy sweetness that melts into every bite.
Plus, crushed Biscoff cookies bring crunch, crumbs, and extra cookie butter energy.
Basically, they’re sweet, spiced, soft, and totally not pretending to be healthy.

Ingredient Quantities

1 cup (227 g) unsalted butter, softened

1 cup (240 g) Biscoff cookie butter

3/4 cup (150 g) granulated sugar

3/4 cup (165 g) packed light brown sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

2 teaspoons cornstarch

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

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 1/2 cups (255 g) white chocolate chips

1 to 1 1/4 cups (about 110 to 140 g) crushed Biscoff cookies or Biscoff cookie chunks

How to Make this

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

2. In a large bowl, beat 1 cup softened unsalted butter and 1 cup Biscoff cookie butter until creamy.

3. Add 3/4 cup granulated sugar and 3/4 cup packed light brown sugar and beat until light and fluffy.

4. Beat in 2 large room temperature eggs, one at a time, then mix in 2 teaspoons vanilla extract.

5. In a separate bowl whisk together 2 1/4 cups all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon fine salt.

6. Gradually add the dry ingredients to the wet ingredients and mix until just combined; do not overmix.

7. Fold in 1 1/2 cups white chocolate chips and 1 to 1 1/4 cups crushed Biscoff cookies or Biscoff cookie chunks, reserving a few chunks and chips to press on top if desired.

8. Scoop dough into 2 to 3 tablespoon-sized balls, placing them about 2 inches apart on the prepared baking sheets; slightly flatten the tops if you want thicker cookies.

9. Bake for 10 to 12 minutes, until edges are set and centers look just set but still soft. Press reserved chips or chunks into warm cookies if using.

10. Cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely. Enjoy.

Equipment Needed

1. Oven and baking sheets lined with parchment paper
2. Large mixing bowl and medium mixing bowl
3. Electric mixer or hand mixer
4. Measuring cups and spoons
5. Rubber spatula and wooden spoon
6. Whisk for dry ingredients
7. Cookie scoop or tablespoon for portioning dough
8. Wire cooling rack

FAQ

Can I substitute crunchy Biscoff for smooth cookie butter? Yes. Crunchy Biscoff will add more texture and bits of cookie in the dough. If using only crunchy, you may slightly reduce the added crushed cookies to keep texture balanced.

How do I store these cookies and how long do they stay fresh? Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 3 months or freeze dough balls on a sheet then transfer to a bag for up to 3 months.

Can I use regular chocolate chips instead of white chocolate? Yes. Milk or semi sweet chips work well and will change the flavor profile. If using very sweet chips, consider reducing the granulated sugar by 1 to 2 tablespoons.

My cookies spread too much. How do I prevent that? Chill the dough for 30 to 60 minutes before baking and make sure butter and cookie butter are not overly soft. Using the cornstarch and properly measuring flour by spooning and leveling helps too.

Can I make these gluten free? Yes. Replace all purpose flour with a 1 to 1 gluten free flour blend that contains xanthan gum, and check that other ingredients are certified gluten free. Texture may be slightly different.

How do I get gooey centers and crisp edges? Bake until edges are set and centers still look soft, usually 10 to 12 minutes depending on oven. Let cookies cool on the baking sheet for 5 to 10 minutes so centers finish setting while edges crisp up.

Biscoff Cookie Butter White Chocolate Chip Cookies Recipe Substitutions and Variations

Unsalted butter: use 1 cup refined coconut oil (melted and cooled) for dairy-free cookies; or 1 cup plant-based vegan butter, measure the same and cream as usual.
Biscoff cookie butter: substitute 1 cup smooth peanut butter or almond butter for a nutty flavor; or 1 cup homemade cookie spread made from crushed speculoos cookies mixed with a little neutral oil to match consistency.
Eggs: replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes) for a vegan binder; or use 1/4 cup applesauce per egg for a tender, slightly fruity chew.
White chocolate chips: swap for 1 1/2 cups semisweet or milk chocolate chips for a richer flavor; or use 1 1/2 cups dairy-free white chocolate chips to keep it vegan.

Pro Tips

1. Chill the dough for 30 to 60 minutes before baking. It firms up the cookie butter so the cookies spread less, and it concentrates flavor for a chewier, more cookie-like bite.

2. Use a light hand when mixing once the flour goes in. Stop as soon as there are no streaks of flour; overmixing develops gluten and makes the cookies cakier instead of tender.

3. Reserve big Biscoff chunks and a few white chocolate chips to press onto the tops right after they come out of the oven. It makes the cookies look bakery-fresh and gives satisfying crunchy pockets on each bite.

4. Watch the bake time closely and err on the side of slightly underbaking. Pull them when the edges are set and the centers still look a bit soft. They continue to set on the warm pan and will stay soft and gooey rather than dry.

5. For extra depth, brown half the unsalted butter before creaming. Let it cool slightly so it is softened but not liquid, then proceed. The toasty flavors play beautifully with the Biscoff and white chocolate.

Biscoff Cookie Butter White Chocolate Chip Cookies Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I packed these thick, soft cookies with creamy Biscoff cookie butter, crunchy cookie chunks, and melty white chocolate chips for a batch that won’t stay on the plate for long.

Servings

servings

Calories

311.5

kcal

Equipment: 1. Oven and baking sheets lined with parchment paper
2. Large mixing bowl and medium mixing bowl
3. Electric mixer or hand mixer
4. Measuring cups and spoons
5. Rubber spatula and wooden spoon
6. Whisk for dry ingredients
7. Cookie scoop or tablespoon for portioning dough
8. Wire cooling rack

Ingredients

1 cup (227 g) unsalted butter, softened
1 cup (240 g) Biscoff cookie butter
3/4 cup (150 g) granulated sugar
3/4 cup (165 g) packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 teaspoons cornstarch
2 1/4 cups (280 g) all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 cups (255 g) white chocolate chips
1 to 1 1/4 cups (about 110 to 140 g) crushed Biscoff cookies or Biscoff cookie chunks

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, beat 1 cup softened unsalted butter and 1 cup Biscoff cookie butter until creamy.
Add 3/4 cup granulated sugar and 3/4 cup packed light brown sugar and beat until light and fluffy.
Beat in 2 large room temperature eggs, one at a time, then mix in 2 teaspoons vanilla extract.
In a separate bowl whisk together 2 1/4 cups all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon fine salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined; do not overmix.
Fold in 1 1/2 cups white chocolate chips and 1 to 1 1/4 cups crushed Biscoff cookies or Biscoff cookie chunks, reserving a few chunks and chips to press on top if desired.
Scoop dough into 2 to 3 tablespoon-sized balls, placing them about 2 inches apart on the prepared baking sheets; slightly flatten the tops if you want thicker cookies.
Bake for 10 to 12 minutes, until edges are set and centers look just set but still soft. Press reserved chips or chunks into warm cookies if using.
Cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely. Enjoy.

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.