Irresistible Biscoff White Chip Cookies
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!
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!