Irresistible White Chocolate Biscoff Cookies: Your New Favorite Cookie Butter Recipe

Prepare for a new obsession with these White Chocolate Biscoff Cookies, an incredibly delicious treat featuring the rich, spiced flavor of cookie butter combined with the creamy sweetness of melty white chocolate chips. If you’re anything like us and utterly smitten with cookie butter, then baking these cookies is an absolute must. They’ve quickly climbed to the top of our favorites list, right alongside our beloved Biscoff Filled Chocolate Crinkle Cookies, proving that cookie butter truly makes everything better!

These cookies aren’t just a simple dessert; they’re an experience. Imagine a soft, chewy cookie infused with the warm, cinnamon-spiced notes of Biscoff, studded with generous chunks of white chocolate that melt delightfully in your mouth. They offer a comforting aroma and a perfectly balanced sweetness that’s hard to resist. This recipe is also a fantastic “Crumbl copycat,” capturing that signature thick, tender texture and abundant add-ins that everyone adores. Whether you’re a long-time Biscoff enthusiast or new to the cookie butter craze, these cookies are guaranteed to become a staple in your baking repertoire.

While Biscoff cookies are often a go-to treat in the fall, particularly alongside classics like Iced Molasses Cookies and Maple Syrup Cookies, their subtle cinnamon flavor makes them a wonderful indulgence year-round. They are an absolute crowd-pleaser and frequently requested for cookie swaps, potlucks, and family gatherings. The unique combination of flavors sets them apart, making them a memorable addition to any dessert table. Once you try these, you’ll understand why they’re a favorite for so many!

🥣 Essential Ingredients for Biscoff Cookies

Crafting these delightful cookie butter cookies doesn’t require an extensive or complicated list of ingredients. In fact, many are likely staples in your pantry already! The key is, of course, the addition of the beloved Biscoff cookie butter and some crushed Biscoff cookies, which elevate a standard cookie recipe into something truly special. Let’s delve into the specific ingredients and why each plays a vital role in achieving the perfect White Chocolate Biscoff Cookie:

• Butter: We highly recommend using salted butter for this recipe. The touch of salt naturally present in salted butter beautifully enhances the other flavors, balancing the sweetness and deepening the overall taste profile. Ensure your butter is softened to room temperature before you begin, as this is crucial for proper creaming and achieving a light, fluffy dough.
• Vanilla Pudding Mix: This is our secret weapon for unbelievably tender and soft cookies! Using an instant vanilla pudding mix introduces cornstarch, which acts as a stabilizer for the dough. This clever addition means there’s absolutely no chilling required, allowing you to bake these delicious cookies faster without compromising on texture. It also adds an extra layer of subtle vanilla flavor that complements the Biscoff perfectly.
• Cookie Butter: The star of the show! We use Biscoff brand cookie butter, also widely known as speculoos spread or cinnamon cookie butter. This creamy spread, made from crushed Biscoff cookies, provides that distinctive spiced caramel flavor that is the heart of this recipe. Its smooth texture also contributes to the moistness of the cookies.
• White Chocolate Chips: Chosen specifically for their milder, sweeter flavor, white chocolate chips are the perfect complement here. They provide a creamy contrast without overpowering the delicate cinnamon notes of the Biscoff cookie butter. You can use standard chips or opt for white chocolate chunks for larger, meltier pockets of chocolate.
• Eggs: Essential for binding the ingredients together, eggs provide structure and moisture, contributing to the cookies’ soft and chewy texture. For best results, ensure your eggs are at room temperature. This helps them incorporate more evenly into the creamed butter and sugar mixture, leading to a smoother, more homogenous dough.
• Light Brown Sugar: This provides a deeper, more caramel-like sweetness compared to granulated sugar, and its inherent moisture helps keep the cookies wonderfully chewy and soft.
• All-Purpose Flour: The foundation of our cookie dough. Make sure to measure it correctly, preferably by weight, or by spooning it into a measuring cup and leveling it off, to avoid dense cookies.
• Baking Soda: Our primary leavening agent, ensuring the cookies rise beautifully and achieve that soft, slightly airy texture.
• Cinnamon: A little extra ground cinnamon helps to amplify the signature spiced flavor of the Biscoff, making these cookies even more aromatic and delicious.
• Salt: A pinch of salt is crucial for balancing the sweetness and enhancing all the flavors in the cookie, preventing them from tasting flat.
• Biscoff Cookie Crumbles: Adding crushed Biscoff cookies directly into the dough provides an extra layer of texture and an intensified Biscoff flavor, making every bite truly delightful.

🔪 Easy Step-by-Step Instructions

Making these white chocolate Biscoff cookies is a straightforward process, but following these detailed steps will ensure your cookies turn out perfectly every time. Let’s get baking!

Before you begin mixing, make sure to preheat your oven to 350°F (175°C). This ensures a consistent baking temperature from the moment your cookies enter the oven, which is key for even baking. Also, prepare your baking sheet(s) by either spraying them lightly with non-stick baking spray or, even better, lining them with a silicone baking mat or parchment paper. This prevents sticking and promotes easy cleanup.

1. Cream Butter, Cookie Butter, and Sugar: In a large mixing bowl, combine the softened butter, Biscoff cookie butter, and light brown sugar. Using an electric mixer (either a stand mixer with the paddle attachment or a hand mixer), cream these ingredients together on high speed for 2-3 minutes. The goal is a mixture that is light, fluffy, and noticeably paler in color. This step incorporates air into the dough, which is essential for soft cookies, and helps to dissolve the sugar crystals, preventing a gritty texture. Be sure to stop and scrape down the sides of the bowl with a spatula as needed to ensure everything is thoroughly combined.
2. Incorporate Wet Ingredients: Add the eggs one at a time, mixing well after each addition until fully incorporated. Then, stir in the vanilla extract. Continue mixing until the mixture is smooth and cohesive.





3. Add Dry Ingredients (Except Flour): Now, add the instant vanilla pudding mix, ground cinnamon, salt, and baking soda to the wet mixture. Mix on low speed until these dry ingredients are just incorporated.
4. Gradually Add Flour & Fold in Mix-ins: Gradually add the all-purpose flour to the bowl, mixing on low speed until it is just combined. Be careful not to overmix the dough once the flour is added, as this can lead to tough cookies. Once the flour is mostly incorporated, remove the bowl from the mixer and use a spatula to gently fold in the white chocolate chips and chopped Biscoff cookies until they are evenly distributed.

   PRO TIP: Instead of pre-combining all dry ingredients and then adding them, we recommend adding the flour last. This allows you to control the dough texture precisely, ensuring you don’t overmix the flour while still fully incorporating the other dry ingredients.

   

   

5. Scoop and Shape Cookies: Scoop the cookie dough onto your prepared baking sheet. For a visually appealing finish, you can sprinkle a few extra chocolate chips and Biscoff cookie pieces on top of the raw cookie dough balls before baking.
   • For large, Crumbl-style cookies (which this recipe is perfect for), use a ⅓ cup scoop for each portion of dough. Once scooped, gently flatten each dough ball into a thick hockey puck shape. This step is crucial for ensuring that these larger cookies spread properly in the oven, creating that signature wide, flat Crumbl-like appearance.
   • If you prefer regular-sized cookies, use a 1.5-inch cookie scoop (about 1.5 tablespoons) for each portion. You can leave these as rounded balls.



6. Bake to Perfection: Place the baking sheet in the preheated oven.
   • Bake large (Crumbl-style) cookies for 11-12 minutes, or until the edges are light golden brown and the centers still look slightly soft. They will continue to set as they cool.
   • For regular-sized cookies, bake for 10-11 minutes, or until the edges are golden and the centers are just set.
7. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheet for at least 5 minutes. This allows them to set up properly and prevents them from breaking when transferred. After 5 minutes, carefully transfer them to a wire rack to cool completely, or serve them warm for an extra gooey treat!

🍽 Serving & Storage Tips

These White Chocolate Biscoff Cookies are truly versatile when it comes to serving. In our opinion, they are absolutely best served warm, when the white chocolate chips are still wonderfully melty and the cookie butter flavor is most pronounced. However, they remain delightfully soft and chewy even after a day or two, making them excellent for meal prepping or as a make-ahead dessert.

For an extra special treat, consider pairing these cookies with a cold glass of milk, a warm cup of coffee, or even a scoop of vanilla bean ice cream. A light dusting of powdered sugar just before serving can also add an elegant touch.

Storage:

To keep your cookies fresh and delicious, store them at room temperature in an airtight container. They will maintain their soft texture and rich flavor for up to 3 days. To prolong their freshness, you can also place a slice of bread in the container with the cookies; the bread will absorb moisture, keeping the cookies soft.

How To Freeze Raw Cookie Dough:

Freezing cookie dough is a fantastic way to enjoy freshly baked cookies anytime! Prepare the recipe as directed through the dough mixing stage. Scoop the raw cookie dough into balls of your desired size (either 1.5-inch or ⅓ cup portions) and place them on a baking sheet lined with parchment paper, ensuring the edges are not touching. Flash freeze the dough balls for 30 minutes to 1 hour, or until firm. This prevents them from sticking together. Once firm, transfer the frozen cookie dough balls to an airtight freezer-safe container or a zip-close freezer bag. They can be stored in the freezer for up to 3 months.

To Bake Frozen Dough: When ready to bake, simply place the frozen cookie dough balls directly onto a prepared baking sheet. You do not need to thaw them. Bake in a fully preheated oven at 350°F (175°C) for 12-14 minutes for standard size, or 14-16 minutes for larger cookies, or until the edges are golden brown and the centers are set. You may need to add an extra 2-4 minutes to the baking time compared to fresh dough.

How To Freeze Baked Cookies:

Allow baked cookies to cool completely on a wire rack. Once fully cooled, transfer them to a freezer-safe airtight container or a heavy-duty zip-top bag, separating layers with parchment paper to prevent sticking. Freeze for up to 1-2 months. When ready to enjoy, simply thaw them at room temperature, or warm them gently in the microwave for 10-15 seconds for that fresh-from-the-oven feel.

Top Tips for Perfect White Chocolate Biscoff Cookies

Achieving bakery-quality cookies at home is easier than you think with these expert tips:

• Room Temperature Ingredients are Key: Ensure your butter and eggs are at room temperature. This allows them to cream together more efficiently, creating a smoother, more emulsified dough that traps air, resulting in lighter, softer cookies. Cold ingredients won’t combine properly, leading to a denser cookie.
• Don’t Overmix the Flour: Once you add the flour, mix on low speed only until just combined. Overmixing develops the gluten in the flour, which can make your cookies tough and dry. A few streaks of flour remaining are fine; you’ll finish mixing when you fold in the chocolate chips and Biscoff crumbles.
• Measure Flour Correctly: The most accurate way to measure flour is by weight using a kitchen scale. If measuring by volume, spoon the flour into your measuring cup and then level it off with a straight edge. Don’t scoop directly from the bag, as this compacts the flour and can add too much to your dough.
• Flatten Large Cookies: For those impressive Crumbl-style cookies, remember to gently flatten the ⅓-cup scooped dough portions into a “hockey puck” shape before baking. This encourages them to spread out into that desirable wide, thick, and chewy form rather than staying as tall, dense mounds.
• Don’t Overbake: Cookies continue to cook slightly on the hot baking sheet after they’re removed from the oven. For a soft and chewy texture, take them out when the edges are set and lightly golden brown, but the centers still look a little soft and slightly underdone.
• Enhance Presentation: For extra visual appeal, press a few additional white chocolate chips and Biscoff cookie crumbles onto the tops of the scooped dough balls before baking. This ensures beautiful, visible add-ins on your finished cookies.
• Perfectly Round Cookies: If your cookies come out with irregular shapes, immediately after removing them from the oven, use a large round cookie cutter (slightly larger than your cookies) or the rim of a glass to gently scoot around the edges of each hot cookie. This reshapes them into perfect circles while they’re still warm and pliable.

Variations & Add-ins to Customize Your Biscoff Cookies

While the classic White Chocolate Biscoff Cookie is a masterpiece on its own, there are plenty of ways to get creative and customize this recipe to your liking. Here are some delicious variations and add-ins you might consider:

• Chocolate Choices: Not a fan of white chocolate? Feel free to swap it out for milk chocolate chips, semi-sweet chocolate chips, or even dark chocolate chunks for a richer, more intense flavor contrast. A mix of different chocolates could also be delightful!
• Nutty Additions: Toasted chopped pecans or walnuts would add a wonderful crunch and depth of flavor that complements the spiced Biscoff beautifully.
• Extra Spice: If you love a stronger spice profile, consider adding a pinch of nutmeg, allspice, or ginger along with the cinnamon to enhance those warm, autumnal notes.
• Biscoff Drizzle: For the ultimate Biscoff lover, melt a few tablespoons of extra Biscoff cookie butter (you can do this in the microwave in 30-second intervals) and drizzle it over the cooled cookies. This adds another layer of flavor and a beautiful finish.
• Cream Cheese Swirl: For an indulgent twist, prepare a small batch of cream cheese frosting (softened cream cheese, powdered sugar, vanilla) and swirl dollops of it into the raw cookie dough before baking.
• Chocolate Covered Biscoff: Dip half of each cooled cookie in melted white chocolate or milk chocolate, then sprinkle with more Biscoff crumbles for a truly decadent treat.

Frequently Asked Questions (FAQs)

Got questions about baking these incredible White Chocolate Biscoff Cookies? We’ve got answers!

What is Biscoff cookie butter?

Biscoff cookie butter, also known as Speculoos spread, is a creamy, spreadable product made from crushed Lotus Biscoff cookies. These cookies are known for their distinctive caramel and cinnamon spice flavor. Cookie butter has a texture similar to peanut butter and can be used in baking, as a spread on toast, or eaten straight from the spoon!

Can I use unsalted butter instead of salted butter?

Yes, you can. If you prefer to use unsalted butter, simply add an extra ¼ to ½ teaspoon of salt to the recipe to ensure the flavors are well-balanced. We find salted butter truly enhances the overall taste in this particular cookie.

Do I have to use instant vanilla pudding mix?

While you technically *can* omit it, we highly recommend keeping the instant vanilla pudding mix in the recipe. It’s a game-changer! The cornstarch in the pudding mix helps to stabilize the dough, making it incredibly tender and soft, and it eliminates the need for chilling the dough. It also adds a lovely subtle vanilla flavor.

Do these cookies need to be chilled before baking?

No, that’s one of the best parts of this recipe! Thanks to the instant vanilla pudding mix, the dough is stable enough that no chilling is required. You can mix and bake these cookies right away!

How can I make them taste more like Crumbl cookies?

To achieve that signature Crumbl cookie look and texture, follow these tips:

1. Use a ⅓ cup scoop for each cookie portion to make them large.
2. Gently flatten the scooped dough balls into thick “hockey puck” shapes before baking to encourage proper spreading.
3. Don’t overbake! Crumbl cookies are known for their slightly underbaked, gooey centers.
4. Sprinkle extra white chocolate chips and Biscoff crumbles on top of the dough before baking for that generous, loaded appearance.

How do I get perfectly round cookies?

If your cookies spread unevenly, here’s a trick: Immediately after removing the hot cookies from the oven, take a large round cookie cutter (one that’s slightly larger than your baked cookies) or the rim of a glass. Place it around each hot cookie and gently scoot it in a circular motion. This will push the warm edges back into a perfect round shape.

Can I use other types of chocolate?

Absolutely! While white chocolate beautifully complements the Biscoff flavor, feel free to experiment. Milk chocolate, semi-sweet chocolate, or even dark chocolate chips or chunks would also be delicious in these cookies.

More Unique Cookie Recipes to Love

If you’re a cookie enthusiast like us, you know there’s always room for another favorite! Our kitchen is constantly whipping up new and exciting cookie variations. Here are a few more of our current top picks that offer unique flavors and textures, perfect for expanding your baking horizons:

📝 Printable Recipe: White Chocolate Biscoff Cookies