These are HUGE Biscoff White Chocolate Cookies dotted with creamy white chocolate chips and crunchy Biscoff cookie chunks and filled with creamy Biscoff Cookie Butter. You’ll want some milk with these beauties!
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These cookies are inspired by Chip bakery’s Biscoff white chip cookie. I’m always on team chocolate, but when Biscoff Cookie Butter is involved, I have to try it. The white chocolate chips and Biscoff cookie chunks pair well together. I like to fill them with cookie butter as well, but that is optional.
Irresistible Biscoff White Chip Cookies Recipe
For this recipe, I started with my chocolate chip cookie base and replaced the chocolate chips for white chips. Since I added the Biscoff cookie chunks, I lessened the amount of white chocolate chips. The Biscoff Cookie Butter filling adds a fun surprise to these cookies.
You’ll start by creaming the butter and sugars until they are light and fluffy. About five minutes. This helps create texture in the cookies and gets them nice and fluffy.
Next you will add your room temperature eggs one at a time and mix until well combined. Add vanilla and mix for about 30 seconds. Make sure to scrape the sides of the bowl.
Add your dry ingredients and mix until just combined. You’ll then add your white chocolate chips and Biscoff cookie chunks. I like to place the cookies in a Ziplock bag and use a rolling pin to break the cookies. Using a freezer Ziplock bag is a bit stronger and I usually don’t get holes when I use it to crush my cookies. Mix until just combined.
Portion dough into 9 equal balls. These are huge! Flatten the dough ball and scoop 2 teaspoons of cookie butter into the middle of the flattened dough. Bring the sides together, closing the cookie butter into the center of the dough ball. Repeat with all dough balls.
Place six dough balls on a half baking sheet lined with parchment paper. Bake for 12-14 minutes at 400 degrees. If you want smaller cookies, I have provided baking instructions in the recipe below. Baking at 400 degrees will give us a slightly crispy edge and a delightful gooey center.
Remove from the oven and let cookies sit on the baking sheet for ten minutes. You can leave them there until they cool completely or move them to a cooling rack.
Equipment Needed
- Stand mixer with paddle attachment: I use a KitchenAid (6 quart), similar to this one.
- Rubber spatula: I’m still looking for one that I love, so if you have one you love let me know in the comments.
- Measuring cups and spoons: I use and love this set.
- Kitchen scale: This one has great reviews on Amazon.
- Half baking sheet: I love these Nordic Ware baking sheets.
- Cookie Scoop: This set of three is great. (You can use the #12 cookie scoop, but your cookies will be smaller than mine. You’ll want to bake them for a 2-3 minutes less as well.)
- Parchment Paper: You can find some here.
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Irresistible Biscoff White Chip Cookies
Equipment
- Stand mixer with paddle attachment
- rubber spatula
- Measuring cups and spoons
- Half baking sheet
Ingredients
- 1 cup (227 g) unsalted butter, room temperature
- 1 cup (213 g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon (4.3 g) vanilla
- 3 1/4 cups (390 g) all-purpose flour
- 1 teaspoon (4.6g) baking soda
- 1 teaspoon (4.6 g) baking powder
- 1 teaspoon (6 g) salt
- 1 teaspoon (4 g) cornstarch
- 1 ½ cups (255 g) white chocolate chips
- 15 Biscoff Cookies, broken into chunks
- ¼ cup (60 g) Biscoff Cookie Butter
Instructions
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the sugars and beat until light and fluffy. About five minutes.
- Add the room temperature eggs one at a time and mix until well incorporated. Scrape down the sides of the bowl.
- Add the vanilla and mix for about 30 seconds.
- With the mixer on low speed, add all-purpose flour, baking soda, baking powder, cornstarch and salt. Mix until combined.
- Mix in the white chocolate chips and Biscoff cookie chunks until just combined.
- Portion dough into 9 balls and place 6 dough balls on one baking sheet and three dough balls on the other baking sheet. Flatten each dough ball and add 1-2 teaspoons of Biscoff Cookie Spread to the center of the dough. Push the top of dough together to cover the cookie spread.
- Bake for 12-14 minutes. The tops will be slightly golden brown.
- If using a #20 cookie scoop (about 2 1/2 ounces of dough), fill cookies with 1 teaspoon of cookie butter and bake for 9-11 minutes. (Makes about 22 cookies.)
- If using a #40 cookie scoop (about 1 ounce of dough), bake for 7-9 minutes. (Make about 44 cookies.) *I don’t fill cookies this small, so I leave out the cookie butter when I am making this size. After cookies have cooled, you can heat some cookie butter in a small bowl and drizzle some over the cookies.
- Let cookies cool on baking sheet for at least five minutes before moving to cooling rack.
- Enjoy!
