Dessert

Biscoff Cookie Butter White Chocolate Chip Cookies Recipe

ByElla Hart January 25, 2026January 25, 2026

Introduction

These Biscoff Cookie Butter White Chocolate Chip Cookies combine the rich, caramelized flavor of Biscoff cookies with creamy white chocolate chips for a uniquely delicious treat. Soft and chewy with a subtle crunch, they’re perfect for cookie lovers looking to try something new and irresistible.

The image shows six round cookies on a white marbled surface, each cookie with a soft, golden-brown texture and small white marshmallows embedded on top. Each cookie also has a small rectangular chocolate bar piece placed near the center, slightly melting into the cookie dough. The cookies look thick and chewy with some crumb bits around them, giving a homemade feel. 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: Pulse half of the Biscoff cookies in a food processor until they turn into fine crumbs. Set the crumbs aside.
Step 3: In a large bowl, cream together the cold cubed butter, light brown sugar, and granulated sugar until the mixture is fluffy and well combined.
Step 4: Add the eggs and vanilla extract to the creamed mixture and mix well. Then incorporate the Biscoff cookie butter, mixing until smooth.
Step 5: Gradually add the flour, cookie crumbs, cornstarch, baking soda, baking powder, and salt to the wet ingredients. Mix until just combined.
Step 6: Fold in the remaining Biscoff cookies (broken into pieces) and white chocolate chips evenly throughout the dough.
Step 7: Scoop portions of dough onto the prepared baking sheets, spacing them evenly. Bake for 8-10 minutes, aiming for a slightly underbaked center for a soft texture.
Step 8: Immediately after removing from the oven, press reserved cookie halves gently into the tops of the warm cookies. Allow the cookies to cool on wire racks before serving.

Tips & Variations

For an extra crunch, freeze the cookie dough for 15 minutes before baking.
Substitute white chocolate chips with milk or dark chocolate chips for a different flavor profile.
If you don’t have cornstarch, you can omit it, but it helps keep the cookies extra tender.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to maintain moisture. Reheat slightly in the microwave for a few seconds if you prefer them warm.

How to Serve

The image shows several round cookies on a white marbled surface, each cookie having a golden-brown color with a soft, slightly crumbly texture. The cookies have a rough, uneven surface topped with large white marshmallow pieces and a rectangular biscuit segment pressed into the center, adding a crunchy texture contrast. The cookies are closely placed, filling most of the frame, and look freshly baked with a warm tone. 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?

Regular peanut butter will alter the flavor profile significantly. For the signature Biscoff taste, it’s best to use Biscoff cookie butter, but peanut butter can be a fun alternative if you prefer.