White Chocolate Chip Biscoff Cookies

These White Chocolate Chip Biscoff Cookies take everything that we love about the classic biscuit and transform it into bakery-style goodness.

Made with creamy cookie butter and white chocolate chips, these cookies have a soft and fudgy center accented by pieces of crunchy cookie pieces, making them the ultimate comfort treat

Why you will love these bakery-style Biscoff white chocolate cookies

This recipe combines together two favorite cookies- white chocolate chip cookies and Biscoff cookies. The result is an explosion of flavors and textures that make this the ultimate cookie!

Here is what else you will like about this recipe.

• This is an easy recipe that can be made in about 20 minutes.
• Cookie butter is a secret ingredients that adds both flavor and a fudge like quality to this recipe.
• White Chocolate Chip Biscoff Cookies are a nice alternative to the usual chocolate chip cookie.
• These cookies are perfect for serving any time of the year!

Have you tried my recipe for Monster Chocolate Chip Stuffed Smore Cookies

Made with marshmallows and candy bar squares, those oversized cookies are soft, gooey, and full of chocolate goodness. Both these White Chocolate Chip Biscoff Cookies and those Monster Chocolate Chip Stuffed Smore Cookies are great tasting cookie recipes that are perfect for bake fair, cookie exchanges, or just for snacking on!

Cookie butter is an ingredient that takes this tasty cookie up a notch. You can find cookie butter here.

What you need to make soft and chewy Biscoff cookies

• Baking Soda For leavening.
• Salt. Helps to bring out the other flavors.
• Flour Regular all purpose flour
• Butter. Use unsalted butter that is somewhat soft for optimal blending.
• Cookie Butter. Such as Biscoff Cookie Butter.
• Sugar Both regular Granulated Sugar and Brown Sugar.
• Egg At room temperature.
• Vanilla Extract Added for a flavor balance.
• Biscoff Cookies Broken into large chunks.
• White Chocolate Chips. Use a 'baking' chip that can hold a good structure when heated.

How to make Biscoff white chocolate chip cookies

• Prep Time 10 minutes .
• Bake Time 10 minutes .
• Servings 12 .
• How to serve : Serve these cookies warm with your favorite beverage or cooled with a glass of milk for dunking.
• Notes: You will need mixing bowls, baking sheet(s), large cookie scoop, whisk, and rubber spatula.

1. Prepare. Preheat your oven to 350f. Also, prep your baking sheet(s) for nonstick. Parchment paper or a baking mat can work in this recipe.
2. Dry Ingredients. In a medium bowl, use a whisk to coming together the flour, baking soda, and salt.
3. Cream. In a large mixing bowl, beat together the butter, cookie butter, and sugars (white and brown) until smooth and creamy. Then scrape down the sides of the mixing bowl and mix in your egg and vanilla extract.
4. Combine. Add the dry ingredients from the medium bowl to the large mixing bowl and mix until just combined.
5. Fold. Use a rubber spatula or similar item to fold in the white chocolate chips and cookie chunks.
6. Scoop. Use a cookie scoop to scoop out the cookie dough and then place the cookie dough about two inches apart on the prepared sheets. Then use the palm of your hand or bottom of a cup to flatten the cookies to about a half inch thickness.
7. Bake. Bake your cookies for 10-12 minutes or until golden brown.
8. Cool. Allow the cookies to cool on the baking sheets for five minutes to set before transferring them to a cooling rack to fully cool.

Tips for making the best Biscoff Cookie

Using Biscoff cookie butter will give these cookies the optimal 'Biscoff' flavor. However, about any kind of cookie butter should work in this recipe.

More helpful tips for you.

1. My cookies were scooped with a large two inch cookies scoop. To make more cookies that are smaller, you can use use a medium or small cookie scoop instead.
2. To make a thicker cookie, you can use cold butter that has been cut into small cubes and a teaspoon of the baking soda. The melted butter used in this recipes makes the cookies soft and thin.
3. For softer cookies that have more of a crisp edge, add a teaspoon of cornstarch to your dry ingredients. Cornstarch can interrupt the gluten formation, resulting in a soft and "tender-crisp" cookie

FAQ

• What is the best kind of cookie butter to use in this recipe? You can use the cookie butter of your choice. For a more genuine 'Biscoff' flavor, use the Biscoff brand. Another popular cookie butters includes Speculoos cookie butters, such as Trader Joe's.
• Why did my cookies spread too much? Some spread is good with these cookies. However, over-spreading can affect the cookies. This happens when your butter was too warm. If your dough seems too soft, try refrigerating the dough for 10–15 minutes before scooping the cookies or sliding the scooped cookies into the oven.
• Can I freeze the dough? I too am one of those people who will freeze away part of the dough to make later. Simple scoop the dough into balls and freeze them on a tray first. Then once they are frozen you can transfer the balls them to a freezer bag. You can bake them straight from frozen—just add 1–2 extra minutes to the total baking time

Variations.

• Add a half teaspoon or so of cinnamon for additional flavor.
• Use regular chocolate chips with or instead of the white chocolate chips.
• Run your cookies through a food processor first so that they can blend in with the cookie dough rather than folding the cookie chunks into the dough.

How to Store White Chocolate Chip Biscoff Cookies

Once your cookies have fully cooled they can be stored in an airtight container. When properly stored, they should keep for up to five days at room temperature or up to a couple of days when frozen. To keep room temperature cookies "fudgy" in the center you can place a single slice of white bread in the container with them.

You may also be interested in these cookie recipes too!

• 15 Minute Avalanche Cookies
• Favorite Cookie Monster Inspired Cookies
• Chewy Chocolate Chipless Cookies
• Reeses Peanut Butter Chip Cookie Recipe
• Granola Chocolate Chip Cookie Recipe
• Copycat Tagalong Cookies Recipe