Biscoff Cookie Butter White Chocolate Chip Cookies Recipe

Craving a sweet treat that’s a little different from your usual cookies? These Biscoff Cookie Butter White Chocolate Chip Cookies are here to impress! Combining the rich, caramel-like flavor of Biscoff cookies with creamy white chocolate chips, these cookies are perfect for anyone who loves a chewy, decadent bite. Whether you’re a seasoned baker or a novice looking for a delicious dessert, this recipe will quickly become a favorite in your cookie repertoire. Let’s dive in and create a batch of these mouth-watering cookies that are sure to delight!

Ingredients Overview

To make the perfect Biscoff Cookie Butter White Chocolate Chip Cookies, gather the following ingredients:

• 32 Biscoff cookies: Divided into crumbs, chunks, and for decoration
• 1 cup (227g) salted butter: Cold and cubed, this adds a rich flavor and texture
• 1 cup (200g) light brown sugar: Adds moisture and depth of flavor
• 1/2 cup (100g) granulated sugar: Provides sweetness and helps create a crisp edge
• 2 large eggs: Bind the dough together and add moisture
• 2 teaspoons vanilla extract: Enhances the flavors
• 1 cup (250g) Biscoff cookie butter: Adds a distinct Biscoff flavor
• 2 3/4 cups (387g) all-purpose flour: Forms the base of the cookie dough
• 2 teaspoons cornstarch: Creates a softer, thicker cookie
• 1 teaspoon baking soda and 1/2 teaspoon baking powder: Leavening agents for the perfect rise
• 1/2 teaspoon salt: Balances the sweetness
• 1 1/2 cups white chocolate chips: Creamy contrast to the spiced Biscoff flavor

this RECIPE

Equipment Needed

To prepare these cookies, you’ll need:

• Food processor or blender (for crushing the cookies)
• Large mixing bowl
• Hand mixer or stand mixer
• Parchment paper or silicone baking mats
• Baking sheets
• Measuring cups and spoons
• Wire cooling rack

Step-by-Step Preparation

1. Preparing Your Ingredients

Start by preheating your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.

Using a food processor or blender, pulse 16 of the Biscoff cookies until they turn into fine crumbs – you should end up with about 1 cup. Set these crumbs aside. Break another 8 cookies into chunks and set them aside separately. Keep the remaining 8 cookies for decorating the tops of the cookies later.

2. Mixing and Combining the Dough

In a large mixing bowl, cream together the cold, cubed butter, light brown sugar, and granulated sugar. Use a hand mixer or stand mixer on medium speed and mix for about 3-4 minutes until the mixture is light and fluffy. This step ensures your cookies will be tender and delicious.

Next, add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and beat again until fully incorporated. Add the Biscoff cookie butter and continue to mix until well combined, scraping down the sides of the bowl as needed.

3. Adding the Dry Ingredients

Gradually add the flour, 1 cup of the finely crushed Biscoff crumbs, cornstarch, baking soda, baking powder, and salt. Mix on medium-low speed just until everything is combined. Be careful not to overmix, as this can make the cookies tough.

Gently fold in the reserved Biscoff cookie chunks and white chocolate chips until evenly distributed throughout the dough.

4. Shaping the Cookies for Uniform Results

Use a large 1/4 cup cookie scoop to portion out evenly sized balls of cookie dough. Roll each portion gently between your hands to shape them into smooth, uniform balls. Place the cookie dough balls on the prepared baking sheets, spacing them a few inches apart to allow for spreading.

Optional: If you want to add extra cookie butter for a gooey center, flatten each dough ball slightly and add a small spoonful of cookie butter in the center. Carefully fold the dough over the cookie butter to seal it inside.

5. Baking the Cookies to Perfection

Bake the cookies in the preheated oven for 8-10 minutes, just until the edges are set but the centers are slightly underbaked. This ensures the cookies remain soft and chewy.

Remove from the oven and immediately press half of one of the reserved Biscoff cookies into the top of each cookie, along with a few extra white chocolate chips for decoration. Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to finish cooling completely.

Decoration Tips

For a bakery-style look, press a few extra white chocolate chips into the tops of the cookies immediately after they come out of the oven. This adds a professional touch and enhances the visual appeal.

You can also drizzle a bit of melted white chocolate or a spoonful of warmed Biscoff cookie butter over the cookies for an extra indulgent presentation.

Stuffing Options

To take these cookies to the next level, consider stuffing them with extra Biscoff cookie butter. Simply add a small dollop of cookie butter to the center of each cookie dough ball before baking. This creates a delicious surprise in the center of every cookie.

Serving and Presentation Ideas

Serve these cookies warm for the best experience. They pair wonderfully with a glass of cold milk or a cup of hot tea or coffee. For a festive presentation, arrange them on a decorative plate and sprinkle a few crushed Biscoff crumbs over the top.

Common Mistakes to Avoid

1. Overmixing the dough: Overmixing can lead to dense, tough cookies. Mix just until the ingredients are combined.
2. Using warm butter: Always use cold, cubed butter to achieve a thicker, chewier cookie.
3. Skipping the chilling step: While not required in this recipe, chilling the dough can help control spreading, resulting in thicker cookies.

Storing and Freezing

To Store: Keep the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, store them in the refrigerator for up to 10 days.

To Freeze: Place the baked cookies in a single layer in a freezer-safe container and freeze for up to 3 months. To serve, thaw at room temperature or warm in the oven for a few minutes.

Recipe Variations

• Dark Chocolate Chips: Swap white chocolate chips for dark or semi-sweet chocolate chips for a richer flavor.
• Nutty Twist: Add chopped nuts like pecans or walnuts for extra crunch.
• Spiced Version: Incorporate a pinch of cinnamon or nutmeg for a warm, spiced variation.

Frequently Asked Questions (FAQs)

Q: Can I use unsalted butter instead of salted?
A: Yes, you can use unsalted butter. Just add an extra 1/4 teaspoon of salt to balance the flavors.

Q: Can I make these cookies gluten-free?
A: Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the Biscoff cookies are also gluten-free.

Q: How do I make the cookies chewier?
A: Use brown sugar instead of granulated sugar for more moisture, and slightly underbake them.

Conclusion

These Biscoff Cookie Butter White Chocolate Chip Cookies are a delightful treat that brings together the beloved flavors of Biscoff cookies and creamy white chocolate. They are perfect for sharing, gifting, or enjoying on your own. Give them a try, and you’ll find yourself reaching for this recipe again and again!

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