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
Scale
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
