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a cookie tray of biscoff cookies decorated with white chocolate and cookie butter.

Biscoff Cookies

5 from 4 votes
These Biscoff White Chocolate Cookies are soft, chewy, and loaded with Biscoff spread and creamy white chocolate chunks for a flavor-packed treat you’ll love!
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Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 20 cookies
Author: Molly

INGREDIENTS

  • 1/2 cup unsalted butter room temperature
  • 3/4 cup Biscoff cookie butter
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 1 egg +1 egg yolk room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounces white chocolate chopped, plus more for drizzling
  • 6 Biscoff cookies crushed
Standard - Metric

INSTRUCTIONS

  • Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
  • In the bowl of a stand mixer, or in a bowl with an electric hand mixer, add the butter and cookie butter and beat for 1-2 minutes, until combined. Add the granulated sugar and brown sugar and beat on medium-high speed, 2-3 minutes. Add the egg, egg yolk, and vanilla and beat until light and fluffy, 1-2 minutes.
    1/2 cup unsalted butter, 3/4 cup Biscoff cookie butter, 1/4 cup granulated sugar, 3/4 cup light brown sugar, 1 egg +1 egg yolk, 2 teaspoons vanilla extract
  • In a separate medium bowl, whisk together the flour, baking soda and salt. Add the dry ingredients to the dough and beat until just combined, scraping down the bottom and sides of the bowl as needed. Add the white chocolate and stir to combine. The dough will be slightly sticky.
    2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 4 ounces white chocolate
  • Use a medium cookie scoop to scoop the cookie dough and drop them 2-3 inches apart on the prepared baking sheet.
  • Bake for 8-10 minutes, until the tops are just set and the edges are lightly golden. If they spread unevenly, swirl a wide-rimmed cup or biscuit cutter around the edges to form a clean circle. Allow them to cool for 5-10 minutes on the baking sheet then transfer to a wire rack to cool completely.
  • While they’re cooling, melt white chocolate in the microwave and drizzle it over the cookies. Melt the cookie butter in a separate bowl and drizzle it the opposite direction of the white chocolate. Sprinkle half the cookie with crushed Biscoff cookies.
    6 Biscoff cookies

Notes

Room Temp Butter. Room temperature butter should only be left out for roughly 30 minutes to an hour to soften. It should indent slightly when you poke it and feel cool to the touch (about 60°F). Butter warmer than this can result in flat cookies that spread too much.
Make Ahead. Prepared cookie dough can be stored in the fridge for 1-2 days before baking.
Store. Store at room temperature in an airtight container for up to 4 days.
Freeze. You can freeze the cookie dough balls or baked cookies in an airtight freezer-safe container for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 221kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 124mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 155IU | Vitamin C: 0.03mg | Calcium: 23mg | Iron: 1mg
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