My thick and big cookies are back! This time I’ve added a few new flavors to the mix… white chocolate chips and a flavor that has always had my heart: BISCOFF! (or as many of you know as cookie butter).

Soft gooey bakery style cookies with biscoff flavor throughout, studded with melty white chocolate chips and a slight crunch here and there from biscoff cookies themselves, this cookie inspired by the flavors of another cookie will leave you begging for more (and perhaps more of a glass of milk, too)!You guys, these were an instant hit when I pulled them out of the oven. I had to take some over to my neighbors because I knew I couldn’t be trusted with them a moment longer. With my Chocolate Chip Cookies as a base, I made a couple simple adjustments for getting that signature biscoff flavor in the cookie two was, as well as threw in a few chocolate chips of the white variety to keep things interesting. 🙂

BISCOFF THREE WAYS

You can find Biscoff, or cookie butter, at just about any grocery store. It’s usually right next to the peanut butter spreads. They have store brand or Biscoff brand usually, with a few exceptions. Grab the whole jar. You won’t need the entire jar for these cookies, but you will end up eating the rest with a spoon eventually. Trust me.

I knew adding in the biscoff spread wasn’t going to be enough Biscoff flavor. Sure, it’s in there, but adding in the crumbled up pieces was such a WIN! Make sure to blend the cookies up enough to be a powder for the inside, and use slightly crumbled pieces for the outside.

Biscoff cookies are found in the cookie section at your grocery store (usually by the Milano cookies, etc). You’ll need 12 cookies, so depending on the pack, you’ll need either the whole thing, or maybe a couple packs.

Make ’em pretty

Long ago, I learned that making your chocolate chip cookie look as delicious as it tasted is simply achieved by a little food styling. Press your add-ins into the top of your cookie before you bake. In this case, I pressed on white chocolate chip (pointy side down), and crumbled biscoff cookies. The trick with these two ingredients, though, is that you want them to be pressed dough enough so that the cookie dough level is above the ingredient level (meaning, you don’t want them sticking out at all above the cookie dough line – this makes it so they don’t burn in the oven because they’re more exposed to the heat).

I ended up with a toasty few cookies before I learned this simple lesson. Especially with white chocolate chips (if you saw in my IG stories this past weekend). Press them in gently until they’re below the dough line, and you’ll be all set for pretty looking cookies!

BIgger is better

This batch of cookies, as many of you know, makes BIG cookies… as in 8 massive cookies the size of your hand. I know many of you want to know how to make smaller versions of these cookies… to that I say… no.

These are big mamas, and you can slice them four ways if you must, but I insist on them being massive for consumption. Plus, you don’t have to babysit the oven for 4-6 batches of cookies. You can bake two sheets, and call it good.

If you truly need to make them smaller, it’s fine, but it takes away from the gooey goodness that is the center of these massive cookies. It’s your call. I may judge you on the inside, haha. jk

That’s it! These are definitely going to be a hit at your home, and I can’t wait to see! Make sure to share them with me on IG @bakingwithblondie or #bakingwithblondie.

Get the Recipe: White Chocolate Biscoff Cookies

Thick, soft, and big biscoff cookies studded with white chocolate and biscoff spread.
Servings: 8 cookies
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Ingredients
 

  • 1 cup (or two sticks) unsalted butter, cold and cubed
  • 1/2 cup biscoff spread
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 whole eggs cold
  • 3 1/2 cups all purpose flour , *use half cake flour if desired
  • 10 whole Biscoff cookies (powdered) , pulse 12 cookies in a food processor until a powder forms)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cup white chocolate chips , reserve 1/8 cup as garnish
  • 1 pinch sea salt , garnish
  • 6 biscoff cookies crumbled , garnish

Instructions
 

  • Prep two large aluminum cookie sheets with parchment paper and set aside
  • Preheat oven to 410 degrees.
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the biscoff, sugars and then cream together for 3 minutes on high speed.
  • Scrape down the sides an add in the vanilla (if using), and eggs one at a time; whip up well between each addition.
  • Add in the flour, biscoff powder, cornstarch, baking soda, and salt (not the sea salt) and slowly mix together either by hand or on the very lowest speed. Do not overmix, but make sure everything is incorporated (especially all dry ingredients).
  • Reserve 1/8 cup of each size of chocolate chips, then stir in the rest of the chocolate chips gently into the dough. Split dough in eight balls and place 4 cookie dough balls on each cookie sheet. Hand press on the reserved chocolate chips, and sprinkle on the sea salt and biscoff crumbles. Make sure the add-ons on top are below the cookie dough line (or they will burn!).
  • Bake for 9-10 minutes. They should be slightly golden, thick, tall, and gooey in the center. Let cool on the pan for 1 minute, then transfer to a cooling rack for 10 minutes to finish setting up.

Notes

If your cookies are flat, check your baking soda freshness. It should be purchased within the past couple months for max freshness. It could also be that your butter wasn’t cold enough when you started out. 
 
Store in an airtight container with a slice of bread for max softness longevity. 
 
If you’re using different add-ins, you may need to remove some of the chocolate chips (gasp) to not overwhelm the cookie dough.