White Chocolate Biscoff Cookies are made with cookie butter, and melty white chocolate.
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.
The list of ingredients isn't complicated for cookie butter cookies. Most of the same ingredients as a regular cookie, just with added cookie butter and biscoff cookies.
Be sure you preheat your oven to 350 F while making the cookies and prepare your baking sheet(s) by spraying with baking spray or lining it with a silicon mat or parchment paper.
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.
Add in eggs and vanilla extract and mix well.
Add in the pudding mix, cinnamon, salt, and baking soda. Add in the flour and mix on low speed until just combined, then add in chopped biscoff cookies and white chocolate chips.
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.
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.
How To Freeze:
Make the recipe as directed, and scoop the raw cookie dough into balls on a baking sheet, so the edges are not touching. Flash freeze for 30 minutes to 1 hour to prevent the cookie dough from sticking to each other, then transfer to an airtight container or zip-close bag.
Freeze for up to 3 months.
To Bake: Place the frozen cookie dough balls on a prepared baking sheet. Bake in a fully preheated oven at 350 and bake for 12-14 minutes.
More Unique Cookie Recipes
I have LOTS of favorites. It's a very delicious problem. Here is a few of my current favorites!
White Chocolate Biscoff Cookies
- 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
- 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!