White Chocolate Biscoff Cookies are made with cookie butter, and melty white chocolate. No chilling required!
It makes sense to make cookie butter cookies when you're obsessed with cookie butter. These are a new favorite, right behind my other cookie recipe with cookie butter, Biscoff Filled Chocolate Crinkle Cookies.
We make Biscoff cookies a lot in the fall, along with Iced Molasses Cookies and Maple Syrup Cookies. I like the subtle cinnamon flavor of these ones, they're a favorite for cookie swaps.
They're EXTRA soft because I use my secret ingredient: pudding mix! Just like in my man slaying vanilla pudding chocolate chip cookies, I use it to make them lovely and soft.
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🛒 Ingredient Notes
- Vanilla Pudding Mix - This makes the cookies super tender and soft! The cornstarch in the pudding mix helps to stabilize the dough, making it so there's no chilling required.
- Cookie Butter - Biscoff brand, also known as speculoos, cinnamon cookie butter, etc.
- White Chocolate Chips - lighter in flavor and don't overpower the cinnamon flavored cookie like regular chocolate would.
See the recipe card below for full information on ingredients and quantities.
✏️ Substitutions & Variations
- You can use cinnamon chips or caramel chips instead of white chocolate. Yum!
- Add a few crushed up vanilla oreos with the biscoff cookies.
🧑🍳 Instructions
- Step 1. Start by creaming together the softened butter, biscoff cookie butter, and brown sugar with an electric mixer for 2-3 minutes on high speed until fluffy, scraping the sides of the bowl as needed. This helps dissolve the sugar.
- Step 2. Add in eggs and vanilla extract and mix well.
TIP: Instead of combining all of the dry ingredients and then adding them to the dough, I like to add the flour last so I can control the dough texture without having an effect on the other ingredient amounts.
- Step 3. Add in the pudding mix, cinnamon, salt, and baking soda. Add in the flour and mix on low speed until just combined.
- Step 4. Add in chopped biscoff cookies and white chocolate chips last and mix on low speed until just combined.
- Step 5. Scoop onto a prepared baking sheet. Sprinkle extra chocolate chips and cookie pieces on top of the raw cookie dough if desired. For large Crumbl style cookies, scoop ⅓ cup dough portions onto the pan and flatten into a hockey puck shape. This will help ensure that they spread properly in the oven.
Bake large cookies for 11-12 minutes, until light golden brown around the edges. If baking regular-sized cookies, scoop using a 1.5 inch scoop onto a prepared baking sheet and bake for 10-11 minutes. Let cool at least 5 minutes before serving.
🍽 Serving & Storage
These cookies are best served warm (in my opinion) but are also still soft and chewy after a day or two!
These cookies can be stored at room temperature in an airtight container for up to 3 days.
❄️ Make Ahead, Store, and Freezing Tips
Make ahead: you can easily make the dough 1-2 days ahead and refrigerate it pre-scooped or in a bowl. Just let it sit at room temp for 10-15 minutes to help soften it before scooping.
Freeze: You can make the dough, scoop into balls, and freeze for up to 3 months. Baking them from frozen is easy! Just add 2+ minutes onto the bake time.
❓Frequently Asked Questions
No, not for this recipe. Ain't nobody got time for that!
Absolutely yes. It adds a little bit of crunch.
🍁 Delicious Fall Cookie Recipes
I have LOTS of favorites. It's a very delicious problem. Here is a few of my current favorites!
📝 Printable Recipe
White Chocolate Biscoff Cookies
Ingredients
- 1 cup salted butter
- ½ cup Biscoff Cookie Butter
- 1½ cups light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 (3.4 oz) box instant vanilla pudding mix
- 2 teaspoons baking soda
- 3 cups all purpose flour
- 2 cups white chocolate chips
- 1 cup biscoff cookie crumbles
Instructions
- Preheat the oven to 350 F. Line a baking sheet with a silicon baking mat or spray with baking spray.
- In a mixing bowl, cream together butter, cookie butter, and brown sugar with an electric mixer on high speed for approximately 3 minutes, scraping the sides occasionally, until light and fluffy.
- Add in the eggs, vanilla, salt, cinnamon, pudding mix, and baking soda. Mix on low speed until just combined.
- Add in the flour slowly and mix well. Last, fold in the white chocolate chips and cookie crumbles. Scoop onto a prepared baking sheet. Use 1½ inch scoop for normal sized cookies or ⅓ cup scoop for large cookies.
- Bake for 10 minutes if making normal sized cookies, 12 minutes for large cookies. Enjoy!
Analynn Berry says
Yassss Biscoff is in my opinion one of the most comforting flavors in existence so obvi it would take a white choc chip cookie to the next level. 100% Love.