Biscoff Cookie Butter White Chocolate Chip Cookies - House of Nash Eats (2024)

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

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.

4. 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.
5. 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.

6. 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.
7. 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.

8. 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

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