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White Chocolate Biscoff Cookies

Print Recipe
Thick, soft, and big biscoff cookies studded with white chocolate and biscoff spread.
Servings 8 cookies

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.