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Biscoff Cookie Butter White Chocolate Chip

Biscoff Cookie Butter White Chocolate Chip Cookies: Irresistibly Soft!

Biscoff Cookie Butter White Chocolate Chip brings together soft and chewy cookies, ready in just 23 minutes!
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 23 minutes
Servings: 16 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 16 cookies Biscoff Cookies Use these to create cookie crumbs for a rich flavor base; substitute with speculoos or graham crackers if needed.
  • 8 cookies Biscoff Cookies Broken for dough, adds delightful texture and flavor.
  • 8 cookies Biscoff Cookies Reserved for decoration; can be replaced with extra white chocolate.
  • 1 cup Cold Cubed Butter Unsalted butter allows better salt control.
  • 1 cup Brown Sugar Light brown sugar or coconut sugar adds different notes.
  • ½ cup Granulated Sugar Consider using fair trade sugar as a substitute.
  • 2 large Eggs A flax egg works well for a vegan option.
  • 2 teaspoons Vanilla Extract Vanilla bean paste can impart a deeper taste.
  • 1 cup Cookie Butter Feel free to substitute with peanut or almond butter for variety.
  • 2¾ cups All-Purpose Flour A 1:1 baking blend is perfect for gluten-free needs.
  • 2 teaspoons Cornstarch Can swap with arrowroot starch.
  • 1 teaspoon Baking Soda Baking powder is a suitable alternative.
  • ½ teaspoon Baking Powder Consider adjusting based on leavening needs.
  • ½ teaspoon Salt Optional if using salted butter.
  • 1½ cups White Chocolate Chips Dark chocolate or butterscotch chips can also be delightful substitutes.

Equipment

  • Oven
  • Baking Sheets
  • Parchment paper
  • food processor
  • Mixing Bowl
  • Electric Mixer
  • cookie scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your baking sheets by lining them with parchment paper.
  2. In a food processor, take 16 Biscoff cookies and pulse them into fine crumbs.
  3. Using a large mixing bowl and an electric mixer, cream together 1 cup of cold cubed butter, 1 cup of brown sugar, and ½ cup of granulated sugar.
  4. Beat in 2 large eggs and 2 teaspoons of vanilla extract until fully combined.
  5. Gradually incorporate the 2¾ cups of all-purpose flour, the reserved cookie crumbs, 2 teaspoons of cornstarch, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt.
  6. Gently fold in 1½ cups of white chocolate chips and the broken cookie chunks.
  7. Use a ¼ cup cookie scoop and place dough mounds onto the prepared baking sheets.
  8. Place the baking sheets in the preheated oven and bake for 8-10 minutes.
  9. Once baked, let the cookies cool on the baking sheets for about 10 minutes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container to stay fresh for up to a week. For longer storage, freeze them for up to three months.

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