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A thick biscoff cookie butter cookie with white chocolate chips and half a biscoff cookie in it.
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5 from 8 votes

Biscoff Cookie Butter White Chocolate Chip 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!
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Dessert
Cuisine: American
Servings: 16 -18 cookies
Calories: 506kcal
Author: Amy Nash



  • 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


  • 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.


  • 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.


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