These White Chocolate Chip Biscoff Cookies are huge bakery style cookies, filled with white chocolate chips, biscoff cookie pieces, and stuffed with cookie butter in the middle. They’re especially delicious served warm with the gooey cookie butter melting out as you take a bite!
I love the flavor of Biscoff cookies, and Biscoff Cookie Butter, and these cookies are loaded with both.
I know we have a lot of cookie recipes here, but there are so many different amazing cookie ideas, can you really blame me for wanting to make them all? I’ve said it before about others, but these White Chocolate Chip Biscoff cookies really might be my favorite cookie ever. Of course I have other favorites like our muddy buddy cookies, or our brown butter chocolate chunk cookies.
I got the idea for these cookies from a local cookie shop that has an amazing Biscoff chip cookie, and I knew I needed to try making the cookies at home too! They turned out amazing, and this way those of you who don’t live here in Utah (or Idaho) can enjoy these delicious cookies as well.
These white chocolate chip biscoff cookies are delicious cookies, loaded with biscoff cookie crumbs, biscoff cookie pieces, white chocolate chips, and stuffed with gooey biscoff cookie butter in the middle. They really are heavenly, and I just know you’ll love them as much as we do.
How to make White Chocolate Chip Biscoff Cookies?
Start by beating your cold sliced butter in a large mixing bowl. I like to use my stand mixer with the paddle attachment. Then add in the sugar, and beat it into the butter for about 2 minutes. Mix in the eggs, and vanilla extract until just combined.
Dump in the flour, cornstarch, baking soda, baking powder, and salt. Stir it together till you have a nice and soft dough. Set it aside.
Chop up half of your Biscoff cookies into small pieces. Pulse the other half into a fine crumb using a blender or food processor. Add both to the cookie dough, and add in the white chocolate chips, and fold them into the dough until evenly mixed.
Scoop the dough into two 3 TBS sections (or do one 6 TBS and separate it into 2). Press the bottom of a Tablespoon measuring spoon into one of the sections, and then scoop the Cookie Butter spread into that whole, just under one Tablespoon. Use the other half to cover the cookie butter, and seal the halves of the cookie together. Roll it into a ball and place it onto a cookie sheet lined with a silicone liner.
Place a total of 6 cookies on each half cookie sheet. Bake in the preheated oven just until the tops are set and the cookies are lightly golden (mine only take about 8-10 minutes). They’ll keep cooking on the baking sheet out of the oven, and you want to keep the middles nice and gooey and soft.
Let the cookies cool for 10 minutes on the cookie sheet, then transfer to a cooling rack to keep cooling, or enjoy them nice and warm now.
Tips for making White Chocolate Chip Biscoff Cookies:
- Instead of Biscoff Cookie Butter you can use other brands. You can also use Speculoos Cookie Butter, you should be able to find it at Walmart, or Trader Joes.
- I suggest baking a couple cookies first to make sure your dough is good, and your oven temperature isn’t too high. If your cookies crack at the edges and get overcooked there, then turn your oven temperature down 25 degrees. If your cookies spread too much, add a couple tablespoons more flour to the dough before baking more cookies.
- To make the cookies extra “pretty” I like to top them with a few extra pieces of Biscoff cookies and white chocolate chips. I save 1-2 biscoff cookies from the recipe, and about 1/4 cup chocolate chips for topping the cookies. Place them on top of the dough balls before baking the cookies.
- If you don’t want 15 giant cookies, and would rather have smaller cookies you can make about 30 cookies that are 1.75 oz of dough instead. Instead of 2 – 2.5 tsp of biscoff, use 1 tsp per cookie. Adjust the baking time as needed.
How to store White Chocolate Chip Biscoff Cookies?
Once the cookies have cooled you can store them in a ziptop bag or other airtight container for up to 5 days.
After the cookies cool down, I recommend zapping them in the microwave for a few seconds before enjoying so the Biscoff spread can be nice and runny again in the cookie.
You can also store the cookies wrapped individually in plastic wrap, then in a ziptop bagin the freezer. The cookies should store nicely in the freezer for up to 6 months. When you’re ready to enjoy them let them thaw completely at room temperature, then you can enjoy them like that, or you can microwave them for a few seconds to enjoy them warm again.
These white chocolate chip biscoff cookies are not for the faint of heart, they are gigantic, rich, delicious cookies. If you love Biscoff spread and Biscoff cookies you will go crazy for these cookies.
These cookies are so soft, with crispy edges, and a slight chew. They’re slightly under done in the middle keeping the texture extra soft, and they are loaded with white chocolate chips and Lotus Biscoff Cookie pieces. Biting into the middle and discovering the soft gooey cookie butter in the middle is seriously heavenly.
MORE GIANT COOKIE RECIPES:
- Levain Chocolate Chip Cookie Recipe
- Giant Chocolate Chip Cookie Cake
- Giant Peanut Butter Cookie on Our Best Bites
- Levain Dark Chocolate Chip Cookies on The Domestic Rebel
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White Chocolate Chip Biscoff Cookies
- 1 cup unsalted cold butter (two sticks)
- 3/4 cup white granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1/2 TBS vanilla extract
- 2 3/4 cups all purpose flour (scoop and level method)
- 1 TBS cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 32 Biscoff cookies (divided, half ground, half chopped)
- 2 cups white chocolate chips
- 1 cup Biscoff cookie butter
- Large Mixing Bowl
- Preheat the oven to 375 degrees Fahrenheit. Line two cookie sheets, with parchment paper, or a silicone liner.
- Cut your butter into slices. Add the slices butter into a large mixing bowl (a stand mixer with a paddle attachment works great if you have it), start to beat the butter, for about 1 minute.
- Add the granulated sugar, and brown sugar, and beat for 2 minutes, until the butter is smooth and creamy.
- Add in the eggs and vanilla extract, and stir until just combined.
- Dump in the flour (I recommend doing the scoop and level method for measuring it out or you may end up with too much), cornstarch, baking soda, baking powder, and salt. Stir it together till you have a nice soft dough, scrape the bottom of the bowl as needed.
- Divide your Biscoff cookies in half. Blend half of the cookies into a fine crumb using a blender or food processor. Chop the other half of cookies up into small pieces (I like to reserve the pieces of 1 to 2 of the cookies, for topping the cookie dough balls - for best appearances).
- Add the Biscoff cookie crumbs, pieces, and white chocolate chips (I also like to reserve 1/4 cup of the white chocolate chips for topping the cookies as well). Stir them into the dough till mixed evenly.
- Measure out the dough to be 3.5 oz (about 6 TBS) and separate that dough into 2 sections.
- Press the bottom of a Tablespoon into one half of the dough to make an indent. Then fill the indent with about 2 tsp (a little less than a Tablespoon) of cookie butter.
- Use the other half of the dough to cover the cookie butter, and pinch the dough together to seal. Roll it into a ball, and place it onto the prepared cookie sheet.
- Top the cookie dough ball with a few white chocolate chips and Biscoff cookie pieces.
- Repeat and place 6 large cookie balls onto the cookie sheet.
- Bake in the preheated oven for about 8-10 minutes, until the tops of the cookies are set and golden. I usually pull mine out at 8 minutes.
- Remove from the oven and let the cookies cool on the pan for about 10 minutes.
- Then transfer the cookies to a cooling rack to cool completely, or enjoy them warm.