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!

Freshly baked cookie butter cookies with white chocolate chips and Lotus cookies decorating the top.

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!
A baking sheet filled with soft cookie butter cookies made with Biscoff spread and white chocolate chips.

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.
Ingredients for making homemade biscoff cookie butter cookies.

How to Make This Recipe

  1. 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.
  2. 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.
  3. 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.
  1. 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.
  2. 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.
  1. Scoop and shape: Use a large ¼-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.
  2. 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.
  1. 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

Can these be made with crunchy Biscoff instead of the creamy kind?

Absolutely! It won't make any difference except for adding a little more texture to the cookies, which isn't necessarily a bad thing.

Can I make them smaller?

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.

How do you get thick cookies that stay soft?

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.

What are Biscoff cookies?

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.

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.

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Biscoff Cookie Butter White Chocolate Chip Cookies

5 from 7 votes
Amy Nash
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Course Dessert
Cuisine American
Servings 16 -18 cookies
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!

Equipment

Ingredients
  

  • 32 Biscoff cookies, divided
  • 1 cup salted butter, cold, cubed (227g)
  • 1 cup light brown sugar, packed (200g)
  • ½ cup granulated sugar (100g)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup Biscoff cookie butter + extra for stuffing, if desired
  • 2 ¾ cups all-purpose flour, scooped and leveled (387g)
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ 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 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.
  • In a large bowl, cream the butter, brown sugar, and granulated sugar for 3-4 minutes.
  • Add the eggs and vanilla, then beat again, stopping to scrape the bottom and sides of the bowl.
  • Add the cookie butter and mix until combined.
  • 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.
  • Stir in the reserved broken up Biscoff cookies and 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.

Nutrition

Calories: 506kcal | Carbohydrates: 65g | Protein: 6g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 375mg | Potassium: 126mg | Fiber: 1g | Sugar: 38g | Vitamin A: 389IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. 5 stars
    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!

  2. 5 stars
    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!