These are my award-winning Biscoff Cookie Butter White Chocolate Chip Cookies made with everybody’s favorite creamy dessert spread, plenty of Biscoff cookie chunks, and melty white chocolate chips. They stay soft and thick without needing to chill the dough!
If you love cookie butter, be sure to also check out our Cookie Butter Rice Krispie Treats next!
I have been wanting to add a cookie butter cookie to my collection for quite a while now and finally got around to it this week. I think I made 6 different batches of these Crumbl-inspired cookies, testing ratios of flour, cookie butter, and using ground Biscoff cookie crumbs before settling on the perfect version to share with your today.
You can make them the straightforward way, which is just a simple drop cookie that is phenomenal all on its own (and is my everyday sort of approach to biscoff cookies). Or go the extra mile and stuff them with extra cookie butter so when you break the warm cookies open there is the melty, gooey factor of even more cookie butter. It’s a little over-the-top, but trust me, everybody goes CRAZY for the stuffed cookies.
I took these to a cookie exchange at a friend’s house where they awarded the best cookie overall by three non-participating judges who had to choose from 20 other exceptional cookies! So I’m pretty confident that everybody you make these for is going to love them.
Why this recipe works
- This recipe doesn’t require you to chill the dough! I hate waiting for cookie dough to chill in the fridge before baking so I tested and retested this recipe to make sure you can bake them right away without waiting.
- You can make them stuffed or unstuffed – they are honestly delicious either way!
- The cookies stay thick and soft for days and freeze well either baked or unbaked so you can have fresh, warm cookie butter cookies whenever the craving strikes!
Ingredient Notes
- Biscoff cookie butter: This creamy, dreamy spread is available at most grocery stores right next to the Nutella and peanut butter. You can also use the Speculoos spread at Trader Joe’s, although in this case I have a strong preference for the Biscoff brand.
- Cornstarch: When I want exceptionally soft cookies, one of my favorite tricks is to add a teaspoon or two of cornstarch to the cookie dough with the dry ingredients.
- White chocolate chips: The creamy sweet flavor of the white chocolate pairs perfectly with the rich, spiced taste of the cookie butter. You know how peanut butter and chocolate are perfect together? It’s the same way with cookie butter and white chocolate.
How to Make This Recipe
- Do the prep: Start out by preheating the oven, lining baking sheets with parchment paper, and grinding up some of your biscoff cookies into fine crumbs. Set these aside for later.
- Cream butter and sugar: When you are ready to start baking, combine the COLD, cubed butter with both sugars in a large mixing bowl and beat well for 3-4 minutes. Using cold butter straight out of the fridge instead of room temperature butter actually helps the cookies not spread as much when they are baked.
- Add eggs, vanilla, and cookie butter: Be sure to scrape down the bottom and sides of the bowl, then add the next three ingredients and mix until smooth.
- Add dry ingredients: Next goes in the flour, Biscoff cookie crumbs, cornstarch, baking soda, baking powder, and salt. Mix just until everything is combined, but don’t overmix at this point.
- Stir in more crumbled cookies and white chocolate chips: Roughly break up some more Biscoff cookies (you can chop them or just do this by hand, but you want chunks for the texture) and throw them in your cookie dough with some white chocolate chips, then mix just until evenly dispersed.
- Scoop and shape: Use a large 1/4-cup cookie scoop to evenly portion out large balls of dough. You can just drop them onto your parchment-lined baking sheets or roll them for more uniform, pinterest-perfect looking cookies.
- To stuff or not to stuff? If you want to stuff these cookies with additional cookie butter (always a good idea), simply break each ball of cookie dough in half after scooping. Use your thumb or the back of a tablespoon to make an indentation in each half, then dollop about 2 teaspoons of cookie butter into the cavity of one half and top with the other half. Roll the dough into a ball to seal the edges, then bake like normal.
- Bake: Despite their size, these cookies bake pretty quickly in 8-10 minutes in a 375°F oven. You want them to be just set around the edges and slightly underbaked in the middle so they stay soft. They will continue to set up as they cool on the baking sheets for 10 minutes before transferring to a wire rack to cool the rest of the way.
Recipe FAQ’s
Absolutely! It won’t make any difference except for adding a little more texture to the cookies, which isn’t necessarily a bad thing.
Yes, you can definitely scale back on the size of the cookies by using a smaller cookie scoop and get more like 2 dozen regular-sized cookies instead of the 16-18 large ones. Just make sure not to overbake if you and going with a smaller size.
The real key to this is to make sure to measure your flour correctly using the scoop and level approach (my preferred method for making cookies) and use cold butter. Incorrectly measuring flour or using butter that has softened too much are usually the two biggest reasons for cookies that spread too much. If you still have problems, try chilling the dough for at least 30 minutes before baking.
Biscoff cookies are a crunchy little cookie with flavors of caramel and spice that started with Lotus Bakeries in Belgium in 1932 (or at least they commercialized a version of a classic older speculoos or speculaas recipe of spiced shortbread from the Netherlands and Belgium). But many of us probably first experienced them while flying Delta, which has handed them out on flights as a snack since the 1980’s, or United or American Airlines, which followed suit shortly thereafter. Supposedly the name is a combination of the words “biscuit” and “coffee”, which is a frequent way that people enjoy these cookies.
Recipe Tips
- Storage: These will keep for 3-4 days on the counter in an airtight container.
- Freezing: These cookies will freeze well for up to 2 months. Thaw on the counter and maybe rewarm in the microwave for a few seconds before serving if you prefer warm cookies. Also, the dough can be frozen before baking. To do this, scoop the dough into individual balls and freeze on a parchment lined baking sheet for 1-2 hours until hard, then transfer to a large freezer-safe Ziploc bag for longer storage. Freeze for up to 2 months. You can bake straight from frozen without thawing just by adding an additional 1-2 minutes to your baking time.
- Variations: Instead of decorating with a half Biscoff cookie, you could warm some extra cookie butter in the microwave for 30 seconds and drizzle it over the cookies instead.
More Cookie Recipes
- Peanut Butter White Chocolate Chip Cookies
- Dark Chocolate Mint Chip Cookies
- Almond Joy Cookies
- Toffee Oatmeal Chocolate Chip Cookies
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Biscoff Cookie Butter White Chocolate Chip Cookies
Equipment
- baking sheets
- parchment paper
Ingredients
- 32 Biscoff cookies divided
- 1 cup salted butter cold, cubed (227g)
- 1 cup light brown sugar packed (200g)
- 1/2 cup granulated sugar (100g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup Biscoff cookie butter (250g) + extra for stuffing, if desired
- 2 3/4 cups all-purpose flour scooped and leveled (387g)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips + extra for decorating
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper or silicon baking mats.
- In a food processor (affiliate link) or blend, pulse 16 of the Biscoff cookies until you have about 1 cup of fine crumbs. Set aside. Roughly break up another 8 Biscoff cookies into chunks and set aside. Reserve the 8 remaining Biscoff cookies for decorating the tops of the cookies at the end.32 Biscoff cookies
- In a large bowl, cream the butter, brown sugar, and granulated sugar for 3-4 minutes.1 cup salted butter, 1 cup light brown sugar, ½ cup granulated sugar
- Add the eggs and vanilla, then beat again, stopping to scrape the bottom and sides of the bowl.2 large eggs, 2 teaspoons vanilla extract
- Add the cookie butter and mix until combined.1 cup Biscoff cookie butter
- Add the flour, reserved 1 cup of finely crushed Biscoff cookie crumbs, cornstarch, baking soda, baking powder, and salt. Mix on medium-low speed just until combined, stopping to scrape the bottom and sides of the bowl.2 ¾ cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Stir in the reserved broken up Biscoff cookies and white chocolate chips.1 ½ cups white chocolate chips
- Use a large ¼ cup cookie scoop to make evenly sized balls of cookie dough. Roll them gently between your hands for perfectly uniform cookies, if desired. Space the cookies a few inches apart on the parchment paper-lined baking sheets so they have room to spread while baking. (See notes if you want to stuff the cookies with additional cookie butter.)
- Bake for 8-10 minutes just until set but slightly underbaked in the middle so they stay soft.
- Remove from the oven and press half of one of the reserved Biscoff cookies into the top of each cookie along with a few additional white chocolate chips. Let cool on the baking sheets for 10 minutes before transferring to a wire rack to finish cooling.
Notes
- Stuffed cookies: If you want to stuff these cookies with additional cookie butter (definitely a good idea as these were my husband’s favorite and the ones that won 1st place at a Christmas cookie exchange with over 20 other cookies to choose from), simply break each ball of cookie dough in half after scooping. Use your thumb or the back of a tablespoon to make an indentation in each half, then dollop about 2 teaspoons of cookie butter into the cavity of one half and top with the other. Roll the dough into a ball to seal the edges, then bake like normal. If the cookies spread more than normal, use the backs of two spoons to gently nudge them around the edges immediately after removing the cookies from the oven while they are still hot.
- Storage: These will keep for 3-4 days on the counter in an airtight container.
- Freezing: These cookies will freeze well for up to 2 months. Thaw on the counter and maybe rewarm in the microwave for a few seconds before serving if you prefer warm cookies. Also, the dough can be frozen before baking. To do this, scoop the dough into individual balls and freeze on a parchment lined baking sheet for 1-2 hours until hard, then transfer to a large freezer-safe Ziploc bag for longer storage. Freeze for up to 2 months. You can bake straight from frozen without thawing just by adding an additional 1-2 minutes to your baking time.
- Variations: These can be made with crunchy or smooth Biscoff cookie butter, although we typically just use the creamy kind because that’s what I always have in the pantry. Also, instead of decorating with a half Biscoff cookie, you could warm some extra cookie butter in the microwave for 30 seconds and drizzle it over the cookies instead.
Thank you so much for sharing this amazing white chocolate biscoff cookie butter cookies recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
I LOVE Biscoff cookies and saw this and thought, why didn’t I think of that! I did this for the December Challenge to bring to a family get together and I think they’ll be a hit!
These cookies look delicious! White chocolate is one of my favorites! Excited to give it a try!
So excited to make these cookies, they sound delicious! Just a question: would it be okay if I omit the white chocolate chips? It seems like they may be too sweet with the cookies, cookie butter, and white chocolate chips all in the dough.. the white chocolate chips may be overkill on sweetness. Thanks!
Yes, you can absolutely leave out the white chocolate chips if you prefer.
Went to a cookie party and won best presentation. Everyone also commented on how delicious they were! When baking, I made around 20-30 cookies each batch! Thank you.
Yay! So glad to hear it!
superb for this recipe, I try it yesterday and comes out perfect! not so sweet. thank you!
This recipe is amazing! I took them into work today and my boss who doesn’t like white chocolate even loved them. These will be a new favorite of mine!
Oh thanks! There is a reason these won a cookie bake off contest! They are pretty good!
I made these for my tennis team and opponents today. They were a big hit. I also give one to the staff at the place where we play. She said it was her favorite so far.
I made the dough in the morning and covered it with Saran Wrap because I was not baking them until evening. The dough got dried out so I used a few tablespoons of whole milk to moisten it up. That worked well. I will definitely make these again.
So glad these were a hit!
Can these be cooked in a square baking dish (like brownie bar form.)?
The recipe is awe and I am planning on taking then to a community game day. ( Everyone is 60+. I don’t have the stamina to stand and make scoops for more then 5 minutes) I’ve been making all my cookies in bar form for better results. Just wondering.
Thank you for the recipe. It looks very easy and doable.
Yes, you probably could. You could even put a layer of cookie butter between two layers of dough. Might be kind of fun to try.
Hands down the best recipe for this cookie.
Thank you!!!
Hi Amy, I would give this recipe 10 stars if I could! We love cookie butter, and I have made cookie butter pie (like peanut butter pie), but I was looking for a good recipe to make to give as gifts and for a cookie exchange……these were PERFECTION!!! I tried one from the first batch I made, and said “these are the BEST cookies I have ever put in my mouth!” Just made another batch this morning, and will make another batch Tuesday for my husband to take to work! Thanks for the best recipe ever!!!!!!
I’m so glad you love them! Yay for new favorites!
Omg these are to die for. The recipe takes a little bit of time but totally worth it, the best cookies I’ve ever had. They are sweet but not too sweet very soft and decadent and rich I’m definitely adding these to the catalog of sweets that I make during the holidays.
Made these and took them to work (in the ER!) and they were a massive hit! Super easy to make, too! Will definitely be making them again!
Hi,
Thank you for the recipe. How long would these take to bake in a gas oven?
It should be the same amount of time as long as the temperature is the same.
Thank you and what are the measurements in grams please for the cookie butter and white chocolate chips?
I don’t have the exact measurements in grams at this time but I will work on that for the white chocolate chips and cookie butter. But our white chocolate chips come in a bag of 12 ounces and I use a little bit more than half the bag. The Biscoff cookie butter jar I use is 400 grams or 14 oz. For 1 cup I would do about 9.25 ounces or 266 grams. That is an estimation and I would love to test and measure it out. But I will say adding a little less or a little more of the white chocolate chips and the cookie butter is going to be perfectly fine and the measurements for those ingredients don’t have to be exact.
Hi,
How much would the cookie butter and chocolate chips measure in grams please?
Absolutely delicious!
My daughter picked this recipe to make omg so good excellent cookie. Marked as one of my favorites.
how many calories are in 1 of these cookies.
Around 500 per cookie.
I have an egg allergy… Do you have any suggestion for a replacement?
I don’t have a specific egg replacement for this recipe. But I have heard of people using sweetened condensed milk or ground flaxseed as egg substitutes. I would need to do some test baking to see what substitutes and measurements would work for this cookie!
Omg! My new favorite cookie! Can’t help but think how marshmellow would take it one step further.
Oooh it would be worth a try!
This recipe is amazing😍but please can you tell us how many 1 cup Biscoff cookie butter to gram?
Thannnks
It’s 250 grams.
Used regular chocolate chips because that’s what we had and they were delicious. Can’t wait to try them with white chocolate. I will note that the listed weight for the cookie butter is wrong if you prefer to measure that way. One cup for me was almost an entire 400g jar.
This one is a keeper! The presentation of these cookies is so impressive and yet they are so simple and easy to make! Thank you so much for this recipe! I got tons of compliments!
Hi Amy, these look fantastic and I can’t wait to try them. Do you think they would still work if I reduced the sugar a little? I find biscoff and white chocolate a little too sweet so wondered would the cookie dough be impacted if I reduces the sugar.
It should be no problem reducing the sugar a little bit. Just don’t reduce it too much because the lower the amount of sugar, the drier and more crumbly the cookie will be. It will affect the overall flavor and texture of the cookie.
I’m eager to try this recipe and have read all the stunning reviews. Just wondering if I could use this same recipe as a cookie base (without the biscoff and choc chips) and use the same recipe to make my creation with different additives. I know the chips and biscuit crumbs won’t make much of a difference but would removing the cookie butter affect the overall result? Thank you
Yes it should be fine to just use the recipe as a base. I’m curious to know what creation you are making? I love hearing about what people create!
Hi! I have a quick question, can these be made into bars? Maybe in a 8×8 or 9×9? I’ve made these several time and LOVE them. I would love an alternative to make them a bit quicker though. Thanks for your help!
I am sure you could! I would start with baking it for 20-25 minutes and add more time as needed. You could even put a layer of the dough then a layer of cookie butter and then dough on top. Try it! Let me know how it goes!
yummy
Thank you!
This is not a good make ahead recipe, which is unfortunate because this is an expensive recipe. I made the recipe to a T and stored the dough in an airtight Tupperware overnight. The next day the dough is extremely dry and crumbling and impossible to work without without adding water and/or more cookie butter. I’ve tried working the dough without adding anything and it will come together slightly better but you’ll still need to add moisture if you’re trying to stuff the cookies with the cookie butter. I will have to go back and completely reinvent this recipe if I were to use it again. Which is not worth it to me because the ingredients are so expensive.