I packed these award-winning cookies with creamy Biscoff cookie butter, crunchy cookie chunks, and melty white chocolate chips for a thick, soft batch that disappears fast. No dough chilling, just bakery-style cookies with serious cookie butter obsession in every bite.

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I’m fully obsessed with these Biscoff Cookie Butter White Chocolate Chip Cookies because they taste like I raided the cookie aisle and somehow made it better. I love how the creamy Biscoff cookie butter gives every bite that deep caramel-spice thing, then the white chocolate chips come in all sweet and melty.

And the texture? Thick, soft, packed, totally over the top.

No sad flat cookies here. Just big bakery-style bites with crunchy cookie bits, creamy centers, and enough Biscoff flavor to make me hover around the cooling rack.

But honestly, I’m not even pretending to share these gladly.

Ingredients

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All-purpose flour gives these cookies structure, so they’re soft but not falling apart.
Baking soda and baking powder help them puff, spread, and bake up just right.
Fine salt keeps the sweetness in check.
Trust me, it matters.
Softened butter makes everything rich, tender, and a little melt-in-your-mouth.
Biscoff cookie butter brings that cozy spiced flavor you’ll want in every bite.
Granulated sugar adds crisp edges, which are honestly the best part sometimes.
Brown sugar keeps the centers chewy and gives a deeper, caramel vibe.
Eggs hold the dough together and make the cookies feel bakery-style.
Vanilla rounds things out, adding that warm “something’s baking” smell.
Plus, Biscoff chunks add crunch, cookie pockets, and extra snacky goodness.
White chocolate chips make them creamy, sweet, and a little fancy without trying.

Ingredient Quantities

2 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 cup unsalted butter softened

1 cup creamy Biscoff cookie butter

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

1 1/2 cups Biscoff cookie chunks or crushed Biscoff cookies

1 1/2 cups white chocolate chips

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

2. Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon fine salt in a medium bowl; set aside.

3. In a large bowl or bowl of a stand mixer, cream 1 cup unsalted butter (softened), 1 cup creamy Biscoff cookie butter, 3/4 cup granulated sugar, and 3/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes.

4. Add 2 large eggs one at a time, mixing well after each, then mix in 2 teaspoons vanilla extract until combined.

5. Reduce mixer speed to low and gradually add the dry ingredients, mixing just until no streaks of flour remain. Do not overmix.

6. Fold in 1 1/2 cups Biscoff cookie chunks or crushed Biscoff cookies and 1 1/2 cups white chocolate chips until evenly distributed.

7. Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets spacing them about 2 inches apart. Press a few extra cookie chunks or white chocolate chips onto the tops if desired for presentation.

8. Bake for 10 to 12 minutes, or until edges are set and centers look slightly underbaked for a soft center. Rotate pans halfway through baking if needed for even browning.

9. Cool cookies on the baking sheet for 5 to 10 minutes to set, then transfer to a wire rack to cool completely.

10. Store cooled cookies in an airtight container at room temperature for up to 4 days.

Equipment Needed

1. Oven
2. Baking sheets (2)
3. Parchment paper or silicone baking mats
4. Large mixing bowl and medium mixing bowl
5. Stand mixer or electric hand mixer
6. Whisk and rubber spatula
7. Measuring cups and spoons
8. Cookie scoop or tablespoon
9. Baking spatula or offset spatula
10. Wire cooling rack

FAQ

Q: What temperature and time should I bake these cookies?

A: Preheat oven to 350°F (175°C). Scoop 1.5 tablespoon-sized dough balls and bake 10 to 12 minutes until edges are set and centers look slightly underbaked. Let cool on the sheet 5 minutes, then transfer to a wire rack to finish setting.

Q: Can I substitute crunchy Biscoff or use all cookie crumbs?

A: Yes. Crunchy Biscoff pieces add texture and pockets of caramelized flavor. If using all finely crushed cookies, you will get a more uniform crumb and less bite from chunks. Both work well.

Q: How should I store the cookies and how long will they stay fresh?

A: Store at room temperature in an airtight container for up to 4 days. For longer storage, freeze baked cookies up to 3 months in a sealed container with parchment between layers. Thaw at room temperature.

Q: Can I freeze the dough to bake later?

A: Yes. Scoop dough onto a tray, freeze until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1 to 3 minutes to the bake time.

Q: What if my cookies spread too much or stay flat?

A: Overly warm dough, too little flour, or too much butter can cause spreading. Chill dough 20 to 30 minutes before baking, measure flour accurately by spooning and leveling, and avoid overcreaming the butter and sugars.

Q: Can I make these dairy free or vegan?

A: Substitute vegan butter and use dairy free white chocolate chips. Check the Biscoff cookie butter label as it is typically vegan, but verify ingredients if strict dietary needs apply. Use a flax or chia egg replacement if avoiding eggs.

Biscoff Cookie Butter White Chocolate Chip Cookies Recipe Substitutions and Variations

All purpose flour: Substitute 1-to-1 with a gluten free all purpose blend that contains xanthan gum; for whole wheat use 100 percent whole wheat pastry flour and expect a slightly denser, nuttier cookie.
Unsalted butter: Use equal weight of salted butter and omit any added salt, or substitute 7/8 cup vegetable shortening plus 1 tablespoon butter for a softer, taller cookie texture.
Creamy Biscoff cookie butter: Swap with equal parts peanut butter for a familiar nutty flavor, or equal parts tahini for a more savory, slightly bitter note; reduce added salt if using salted nut butters.
White chocolate chips: Replace with equal parts milk chocolate chips for a sweeter, creamier result, or use chopped milk or dark chocolate bars for richer chocolate pockets.

Pro Tips

1) Chill the dough for 30 to 60 minutes if time allows. It firms the fats, prevents excessive spread, and concentrates the flavors so the cookies stay thicker and chewier.

2) Measure the flour by spooning it into the cup and leveling with a knife rather than scooping. That helps avoid dry, cakey cookies.

3) Press a few extra cookie bits and white chocolate pieces onto the tops right before baking. It makes the cookies look bakery-perfect and ensures every bite has visible texture and flavor.

4) Remove from the oven when the edges are set but the centers still look slightly soft. Letting them cool on the sheet finishes the cooking and keeps the centers tender. Store in an airtight container with a slice of bread or a few marshmallows to maintain softness.

Biscoff Cookie Butter White Chocolate Chip Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

324

kcal

Equipment: 1. Oven
2. Baking sheets (2)
3. Parchment paper or silicone baking mats
4. Large mixing bowl and medium mixing bowl
5. Stand mixer or electric hand mixer
6. Whisk and rubber spatula
7. Measuring cups and spoons
8. Cookie scoop or tablespoon
9. Baking spatula or offset spatula
10. Wire cooling rack

Ingredients

2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 cup unsalted butter softened
1 cup creamy Biscoff cookie butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups Biscoff cookie chunks or crushed Biscoff cookies
1 1/2 cups white chocolate chips

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon fine salt in a medium bowl; set aside.
In a large bowl or bowl of a stand mixer, cream 1 cup unsalted butter (softened), 1 cup creamy Biscoff cookie butter, 3/4 cup granulated sugar, and 3/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes.
Add 2 large eggs one at a time, mixing well after each, then mix in 2 teaspoons vanilla extract until combined.
Reduce mixer speed to low and gradually add the dry ingredients, mixing just until no streaks of flour remain. Do not overmix.
Fold in 1 1/2 cups Biscoff cookie chunks or crushed Biscoff cookies and 1 1/2 cups white chocolate chips until evenly distributed.
Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets spacing them about 2 inches apart. Press a few extra cookie chunks or white chocolate chips onto the tops if desired for presentation.
Bake for 10 to 12 minutes, or until edges are set and centers look slightly underbaked for a soft center. Rotate pans halfway through baking if needed for even browning.
Cool cookies on the baking sheet for 5 to 10 minutes to set, then transfer to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.