Biscoff Cookies with White Chocolate and Cookie Butter Drizzle Recipe
Introduction
These Biscoff Cookies are a delightful twist on classic cookies, featuring the unique caramelized flavor of Biscoff cookie butter and crunchy bits of Biscoff cookies. Finished with a drizzle of white chocolate and cookie butter, they offer a sweet and satisfying treat perfect for any occasion.
Ingredients
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup Biscoff cookie butter
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar (packed)
- 1 egg + 1 egg yolk (room temperature)
- 2 teaspoons vanilla extract
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces white chocolate (chopped, plus more for drizzling)
- 6 Biscoff cookies (crushed)
Instructions
- Step 1: Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
- Step 2: In the bowl of a stand mixer, or using an electric hand mixer, beat the butter and Biscoff cookie butter together for 1-2 minutes until combined. Add the granulated sugar and brown sugar, then beat on medium-high speed for 2-3 minutes.
- Step 3: Add the egg, egg yolk, and vanilla extract to the mixture and beat until light and fluffy, about 1-2 minutes.
- Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet dough and mix until just combined, scraping the bowl as needed. Stir in the chopped white chocolate. The dough will be slightly sticky.
- Step 5: Use a medium cookie scoop to drop dough balls onto the prepared baking sheets, spacing them 2-3 inches apart.
- Step 6: Bake for 8-10 minutes, until the tops are set and edges are lightly golden. If cookies spread unevenly, gently swirl a wide-rimmed cup or biscuit cutter around the edges to shape them.
- Step 7: Let the cookies cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
- Step 8: While cooling, melt additional white chocolate in the microwave and drizzle over the cookies. Melt some Biscoff cookie butter separately and drizzle it in the opposite direction. Sprinkle crushed Biscoff cookies over half of the drizzled cookies for extra crunch and flavor.
Tips & Variations
- For softer cookies, slightly underbake by reducing the baking time by 1-2 minutes.
- Use crunchy Biscoff cookie butter if you prefer extra texture in your dough.
- Try swapping white chocolate for dark or milk chocolate chips for a different flavor profile.
- If you don’t have Biscoff cookies for crunch, crushed graham crackers or speculoos biscuits can be a good substitute.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep drizzles intact, refrigerate briefly before serving. For longer storage, freeze the cookies in a sealed container for up to 2 months and thaw at room temperature before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies dairy-free?
Yes, substitute the unsalted butter with a dairy-free margarine or coconut oil, and use dairy-free white chocolate for the drizzle to make these cookies dairy-free.
How do I prevent the cookies from spreading too much?
Chilling the dough for 30 minutes before baking helps control spreading. Also, make sure to use room temperature but not melted butter and avoid overmixing the dough once the flour is added.
Print
Biscoff Cookies with White Chocolate and Cookie Butter Drizzle Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Description
Delight in these decadent Biscoff Cookies, combining creamy Biscoff cookie butter with rich white chocolate chunks and a sprinkle of crushed Biscoff cookies for a perfect balance of crunch and melt-in-your-mouth goodness. These homemade treats are soft, chewy, and infused with the signature cinnamon-spiced flavor that makes Biscoff so irresistible.
Ingredients
Cookies
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup Biscoff cookie butter
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar (packed)
- 1 egg + 1 egg yolk (room temperature)
- 2 teaspoons vanilla extract
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces white chocolate (chopped, plus more for drizzling)
- 6 Biscoff cookies (crushed)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butters and Sugars: Using a stand mixer or hand mixer, beat the unsalted butter and Biscoff cookie butter together for 1-2 minutes until well combined. Add in the granulated sugar and light brown sugar, continue beating on medium-high speed for 2-3 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Incorporate the egg, egg yolk, and vanilla extract into the butter-sugar mixture. Beat for another 1-2 minutes until the batter achieves a light and airy texture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, beating just until combined. Scrape down the bowl sides as needed to ensure even mixing. Gently fold in the chopped white chocolate, noting the dough will be slightly sticky.
- Scoop Dough: Use a medium cookie scoop to portion the dough, placing scoops 2-3 inches apart on the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake for 8-10 minutes until the cookie tops are set and edges turn lightly golden. If cookies spread unevenly, use the rim of a wide cup or biscuit cutter to shape them into neat circles immediately after baking. Let cookies cool on the baking sheet for 5-10 minutes.
- Cool on Rack: Transfer the cookies to a wire rack to cool completely, allowing them to firm up and develop the perfect chewy texture.
- Prepare Drizzles and Toppings: While cookies cool, melt additional white chocolate in the microwave in short bursts, stirring until smooth. Drizzle white chocolate over the cooled cookies. Melt some reserved Biscoff cookie butter in a separate bowl and drizzle in the opposite direction of the white chocolate drizzle.
- Finish with Crushed Cookies: Sprinkle half of each cookie with crushed Biscoff cookies for added crunch and flavor contrast, then allow the drizzle to set before serving.
Notes
- Make sure all dairy ingredients and eggs are at room temperature to ensure proper creaming and texture.
- If cookies spread too much, chilling the dough before baking can help control their shape.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- You can substitute white chocolate with milk or dark chocolate chunks for a different flavor profile.
- For a crispier cookie, bake an additional 1-2 minutes but watch carefully to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff cookies, cookie butter cookies, white chocolate cookies, soft chewy cookies, homemade cookies, Biscoff recipes
