If you love Biscoff cookie butter, white chocolate, and soft, bakery-style cookies, these Cookie Butter White Chocolate Chip Cookies are about to become a repeat bake. They have soft, gooey centers, chewy edges, and that warm, spiced cookie butter flavor paired with creamy white chocolate in every bite.
They’re rich without being heavy, sweet without being overpowering, and honestly feel like something you’d grab from a fancy bakery case. Except you’re making them at home, in one bowl, with simple ingredients.
These are perfect for cookie boxes, holiday baking, or when you just want something a little extra cozy
why you'll love them!
- Soft centers with chewy edges
- Packed with Biscoff cookie butter flavor
- White chocolate adds creamy sweetness
- Bakery-style thickness
- Easy to make with no mixer required
- Dough freezes beautifully
- A fun twist on classic chocolate chip cookies
If you loved my Brown Butter Edible Chocolate Chip Cookie Dough or Greek Yogurt Biscoff Cookie Butter Batter, this recipe fits perfectly into that same Biscoff-lover lineup.
What Makes these Biscoff Cookies So Good?
Biscoff cookie butter is made from spiced caramelized cookies, which means it brings warmth, sweetness, and depth all on its own. When you bake with it, it adds flavor and moisture, keeping cookies soft and chewy for days.
Pairing it with white chocolate works especially well because the creamy sweetness balances the spiced cookie butter without overpowering it.
Cookie Butter White Chocolate Chip Cookies Ingredients
Here’s what goes into these cookies and why it matters.
- Unsalted butter: Gives richness and structure. Softened butter helps create a smooth dough.
- Biscoff cookie butter: The star ingredient. Adds warmth, spice, and moisture.
- Brown sugar: Keeps the cookies chewy and adds depth of flavor.
- Granulated sugar: Helps the cookies spread just enough.
- Egg + egg yolk: The extra yolk adds richness and keeps the centers soft.
- Vanilla extract: Enhances the cookie butter flavor.
- All-purpose flour: Provides structure without making the cookies cakey.
- Baking soda: Helps the cookies puff slightly and stay tender.
- Salt: Balances the sweetness and enhances flavor.
- White chocolate chips: Creamy, sweet, and perfect with Biscoff.
- Crushed Biscoff cookies (optional): Adds extra crunch and boosts the cookie butter flavor even more.
How to Make Cookie Butter White Chocolate Chip Cookies
Step 1: Cream the base In a large bowl, cream together the butter, Biscoff cookie butter, brown sugar, and granulated sugar until smooth and fluffy.
Step 2: Add the eggs Mix in the egg, egg yolk, and vanilla until fully combined.
Step 3: Add dry ingredients Whisk together the flour, baking soda, and salt. Add to the wet ingredients and mix just until combined.
Step 4: Fold in mix-ins Stir in white chocolate chips and crushed Biscoff cookies, if using.
Step 5: Chill the dough for 30 minutes. This helps the cookies bake up thicker and chewier.
Step 6: Scoop and bake Scoop dough into 2-tablespoon balls and bake at 350°F for 10–12 minutes. The edges should be set while the centers still look soft.
Step 7: Cool Let the cookies cool on the pan for 5 minutes before transferring to a rack.
Texture Check (Important)
The dough should be:
- Soft
- Slightly tacky
- Easy to scoop
If the dough feels:
- Too loose: chill longer
- Too dry: add 1 teaspoon milk
The baked cookies should have soft centers and chewy edges.
Tips for Bakery-Style Cookies
- Chill the dough for thicker cookies
- Do not overbake. Soft centers set as they cool
- Press extra white chocolate chips on top right after baking
- Sprinkle lightly with flaky sea salt for balance
- Use smooth Biscoff cookie butter for best texture
How to Store These Cookies
Room temperature: Store in an airtight container for 3–4 days.
Freezer (baked cookies): Freeze for up to 2 months. Thaw at room temperature.
Freezer (cookie dough): Freeze scooped dough balls and bake straight from frozen. Add 1–2 extra minutes to bake time.
FAQ
Can I skip chilling the dough?
You can, but chilling helps keep the cookies thick.
Can I use milk chocolate instead of white chocolate?
Yes, but white chocolate pairs best with Biscoff.
Can I double the recipe?
Absolutely. This recipe doubles very well.
Why add an extra egg yolk?
It adds richness and keeps the cookies soft.
more cookie butter recipes to try
Biscoff Cookie Butter White Chocolate Chip Cookies
Ingredients
- ½ cup 113 g unsalted butter, softened
- ½ cup 120 g Biscoff cookie butter, smooth
- ¾ cup 150 g light brown sugar, packed
- ¼ cup 50 g granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 ½ tsp vanilla extract
- 1 ¾ cups 220 g all-purpose flour
- ½ tsp baking soda
- ¾ tsp salt
- ¾ cup white chocolate chips or chunks
- Optional: ½ cup crushed Biscoff cookies for extra flavor + texture
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, Biscoff cookie butter, brown sugar, and granulated sugar until smooth and fluffy, about 2 minutes.
- Mix in the egg, egg yolk, and vanilla until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add dry ingredients to wet ingredients and mix until just combined.
- Fold in white chocolate chips and crushed Biscoff cookies (if using).
- Chill dough for 30 minutes for thicker cookies.
- Scoop dough into 2-tablespoon balls and place 2–3 inches apart on baking sheets.
- Bake for 10–12 minutes, until edges are set and centers look slightly underbaked.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
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