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White Chocolate Biscoff Cookie Butter Cookies

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These White Chocolate Biscoff Cookie Butter Cookies are soft, gooey, and packed with the irresistible flavors of caramelized cookie butter and creamy white chocolate. Easy to make and perfect for any occasion, they’re sure to become your new favorite treat.

Ingredients

Scale
  • 1 2/3 cups (200g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (110g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (120g) Biscoff cookie butter (plus 2 tablespoons extra for swirling, optional)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup (135g) white chocolate chips or chunks
  • 4–5 Biscoff cookies, crushed (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. In a small bowl, whisk together flour, baking soda, salt, and cinnamon (if using). Set aside.
  3. In a medium bowl, use a hand mixer or stand mixer to beat the butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes until pale and fluffy.
  4. Beat in the Biscoff cookie butter, then add the egg and vanilla extract. Mix until smooth and fully combined.
  5. Add the dry ingredients to the wet mixture. Mix on low speed or with a spatula just until the flour disappears. Do not overmix.
  6. Gently fold in the white chocolate chips or chunks. If desired, fold in half of the crushed Biscoff cookies.
  7. Use a cookie scoop (1.5 to 2 tablespoons per cookie) to portion dough onto the prepared baking sheet, spacing at least 2 inches apart. Top each with extra white chocolate chips and a swirl of Biscoff cookie butter if desired.
  8. Bake for 9-11 minutes, or until the edges are just golden and the centers look slightly underbaked.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with remaining crushed Biscoff cookies if desired.

Notes

For best results, use good-quality white chocolate and softened (not melted) butter. Do not overmix the dough after adding the flour. Slightly underbake for soft, chewy centers. Dough can be chilled for thicker cookies or frozen for later use. For gluten-free or vegan adaptations, see blog tips.

Nutrition

Keywords: biscoff, cookie butter, white chocolate, cookies, dessert, easy, baking, soft cookies, chewy cookies, holiday cookies

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