White Chocolate Biscoff Cookies
Soft, chewy cookies loaded with creamy white chocolate chips and crunchy Biscoff cookie pieces, with a rich caramelized Biscoff spread base.
Equipment
Ingredients
Cookie Dough
unsalted butter (softened)
115 g
Biscoff spread
120 g
granulated sugar
100 g
brown sugar
80 g
large egg
1 piece
vanilla extract
5 ml
all-purpose flour
280 g
baking soda
5 g
salt
3 g
white chocolate chips
150 g
Biscoff cookies (crushed)
6 piece
Instructions
Preheat oven
Preheat the oven to 180°C and line a baking sheet with parchment paper.
Cream butter and sugars
In a large bowl, cream together the softened butter, Biscoff spread, granulated sugar, and brown sugar until light and fluffy.
Add egg and vanilla
Beat in the egg and vanilla extract until well combined.
Mix dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Combine wet and dry ingredients
Gradually add the dry ingredients to the wet mixture and mix until just combined. Do not overmix.
Add chocolate and cookies
Fold in the white chocolate chips and crushed Biscoff cookies until evenly distributed throughout the dough.
Scoop cookie dough
Using a cookie scoop, portion the dough onto the prepared baking sheet, spacing cookies about 5 cm apart.
Bake cookies
Bake for 10-12 minutes until the edges are lightly golden. The centers will still look slightly soft.
Cool cookies
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Original recipe
Storage
Store in an airtight container. Cookies stay soft for up to a week.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.