These delicious Biscoff Cookies are made with Biscoff butter, Biscoff cookies, and white chocolate chips in the dough, PLUS, there’s a spoonful of the cookie butter smack in the middle of the cookie too! You are going to love these!
Friends! Oh my goodness, these cookies are about to change your life. These are the kind of cookies you will want to stand on your rooftop and shout to the world about. Haha, ok, maybe that’s a little exaggeration… or maybe not. I’ll let you decide.
These delicious cookies are inspired by my Biscoff Cake. It’s one of my most popular cakes thanks to the Biscoff cake layers, Biscoff filling, and white chocolate buttercream. The combination is killer.
For the cookies, I added Biscoff butter to the cookie dough, along with white chocolate chips and Biscoff cookies, AND I also put two teaspoons of the cookie butter inside each cookie. You’ll want to eat these cookies slightly warm so you can get the full effect of the melted cookie butter with each bite.
Ingredients You Need for Biscoff Cookies
Stock up on Biscoff butter (cookie butter) for these cookies. You’ll need a lot. There’s over a cup of the cookie butter in the dough, plus you’ll need another cup for filling each cookie with two teaspoons of the cookie butter.
- All-purpose flour
- Baking soda
- Unsalted butter
- Granulated sugar
- Brown sugar
- Biscoff butter (or other cookie butter brand of your choice)
- White chocolate chips
- Biscoff cookies
How to Make the Best Biscoff Cookies
These cookies are super similar to my Irresistible Peanut Butter Cookies. The biggest difference is that we’re adding Biscoff butter to the center of the cookies.
After you’ve made the dough, you’ll then use a large cookie scoop, (mine was about 3.5 ounces) to scoop the cookie dough into 20 cookies. Break each cookie in half, imprint each cookie dough half with your thumb and fill one side with 2 teaspoons of Biscoff butter. Put the two cookie dough halves together and shape into a ball.
Soft and chewy Biscoff cookies filled with Biscoff cookie butter, Biscoff cookies, and white chocolate chips.
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
- 1 cup (226 g) unsalted butter, slightly cold
- 1 1/2 cups (375 g) creamy Biscoff butter, or any cookie butter
- 1 1/4 cups (275 g) light brown sugar, packed
- 1 1/4 cups (225 g) granulated sugar
- 1 tablespoon (13 g) pure vanilla extract
- 2 large eggs
- 3 1/2 cups (420 g) all-purpose flour
- 2 teaspoons (8 g) baking soda
- 2 teaspoons (6 g) salt
- 1 1/2 cups white chocolate chips
- 12-14 Biscoff cookies, broken into chunks
- 3/4 cup (187.5 g) Biscoff butter, to fill the cookies
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter, Biscoff butter, brown sugar, granulated sugar, and vanilla. Beat on medium speed until well blended, about one minute.
- Add the eggs and beat until just combined.
- Add the flour, baking soda, and salt and mix on low speed until just combined.
- Stir in the white chocolate chips and cookie chunks.
- Using a large cookie scoop, (mine made 3.5 ounce cookies), scoop the cookie dough into 20 cookies. Break each cookie in half, imprint each half with your thumb and fill one side with 2 teaspoons of Biscoff butter. Put the two cookie dough halves together and shape into a ball. Repeat for all the cookies.
- Bake for 11 to 12 minutes, or until slightly golden brown on top. Do not over bake. In fact, I like these underdone just a little. Let the cookies cool for about 10 minutes before eating.
- Makes about 20 large cookies.