White Chocolate Biscoff Cookies
Soft, chewy cookies packed with creamy Biscoff spread, white chocolate chunks, and crunchy Biscoff cookie pieces—an irresistible sweet treat.
Equipment
Ingredients
Ingredients
butter (softened)
115 g
granulated sugar
100 g
brown sugar
80 g
Biscoff spread
120 g
egg
1 piece
vanilla extract
5 ml
all-purpose flour
280 g
baking soda
3 g
salt
3 g
white chocolate chips
150 g
Biscoff cookies
8 piece
Instructions
Preheat the oven
Preheat the oven to 175°C and line two baking sheets with parchment paper.
Cream butter and sugars
In a large bowl, beat the softened butter with both sugars until light and fluffy.
Add Biscoff spread
Mix in the Biscoff spread until fully combined and creamy.
Add egg and vanilla
Beat in the egg and vanilla extract until smooth.
Combine dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Combine wet and dry ingredients
Gradually add the dry mixture to the wet ingredients and stir until just combined.
Add chocolate and cookies
Fold in the white chocolate chips and roughly chopped Biscoff cookies.
Scoop cookie dough
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 5 cm apart.
Bake the cookies
Bake for 10-12 minutes until the edges are golden but centers are still soft.
Cool the cookies
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Original recipe
Storage
Store in an airtight container to maintain softness. Thaw frozen cookies at room temperature.
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