Dessert

Biscoff Cookie Butter White Chocolate Chip Cookies Recipe

ByMarina Montclair January 30, 2026January 30, 2026

Introduction

These Biscoff Cookie Butter White Chocolate Chip Cookies are a delightful twist on classic cookies, combining crunchy cookie crumbs with creamy cookie butter and sweet white chocolate chips. Perfectly soft and chewy, they bring a unique caramelized flavor that cookie lovers will adore.

The image shows a close-up view of several cookies on a white marbled surface, each cookie having a soft, golden-brown texture with visible small cracks. Each cookie has embedded white marshmallows near the surface and a small rectangular biscuit piece pressed into the top center. The cookies appear thick and chewy, with a slightly rough surface. The light highlights the gooey, melted marshmallow and the crisp edges of the cookies. photo taken with an iphone --ar 4:5 --v 7

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 your oven to 375°F (190°C) and line baking sheets with parchment paper.
Step 2: Place half of the Biscoff cookies in a food processor and pulse until they form fine crumbs. Set these crumbs aside.
Step 3: In a mixing bowl, cream together the cold cubed butter, brown sugar, and granulated sugar until the mixture is fluffy.
Step 4: Add the eggs and vanilla extract to the creamed mixture. Mix well, then incorporate the Biscoff cookie butter until combined.
Step 5: Gradually add the flour, reserved cookie crumbs, cornstarch, baking soda, baking powder, and salt into the wet ingredients. Mix until everything is just combined.
Step 6: Fold in the remaining broken Biscoff cookies along with the white chocolate chips evenly through the dough.
Step 7: Scoop the dough onto the prepared baking sheets, spacing them evenly. Bake for 8-10 minutes, aiming for a slightly underbaked center to keep cookies soft.
Step 8: Immediately after removing from the oven, press the reserved cookie halves gently into the tops of the warm cookies. Let them cool on wire racks before serving.

Tips & Variations

For extra gooey cookies, slightly underbake and allow them to cool on the baking sheet for a few minutes before transferring.
Use crunchy Biscoff cookie butter for added texture variation.
Substitute white chocolate chips with milk or dark chocolate chips for a different chocolate flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 2 months; thaw at room temperature before enjoying. Reheat briefly in the microwave for a warm, soft cookie.

How to Serve

A close-up image of several soft cookies on a white marbled surface, each cookie has a golden brown color with a slightly crunchy texture, topped with small white marshmallows and rectangular biscuit pieces that add a different shade of light brown, the cookies are thick and round with visible crumbs around, showing a rich, gooey texture inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of Biscoff cookie butter?

While peanut butter will change the flavor, it can be used as a substitute. Expect a more nutty taste rather than the caramelized spice notes of Biscoff.