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5 from 11 votes

White Chocolate Raspberry Biscoff Cookies

Soft and chewy cookies with white chocolate chips, freeze dried raspberries, and cookie butter.
Course: Dessert
Cuisine: Cookies
Keyword: biscoff, cookies, raspberry, White Chocolate, white chocolate raspberry biscoff cookies
Servings: 18 cookies


  • 1 cup (226 g) unsalted butter, cold
  • 1 cup (200 g) granulated sugar
  • 1 cup (220 g) brown sugar, packed
  • 2 large or extra large eggs room temperature
  • 1 teaspoon (4.2 g) vanilla
  • 3 1/2 cups (420 g) all-purpose flour
  • 1 teaspoon (4 g) baking soda
  • 1 teaspoon (4 g) baking powder
  • 1 teaspoon (6 g) salt
  • 1 cup (150 g) white chocolate chips
  • 1 cup freeze dried raspberries
  • 1/2 cup Biscoff spread, melted


  • Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment beat the butter until smooth. Add the sugars and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
  • Add the eggs one at time and mix until well incorporated. Scrape down the sides of the bowl. Add the vanilla and mix for about 30 seconds.
  • With the mixer on low speed, add the flour, baking soda, baking powder and salt. Mix until combined. 
  • Stir in the white chocolate chips and freeze dried raspberries. Carefully fold in the Biscoff spread, being careful not to mix it in, but allow streaks to remain.
  • Scoop 2-inch balls of dough onto the cookie sheet. Bake for 12 minutes. The cookies are done when the edges are slightly golden brown. The top may look a little soft. That's ok! The cookies will continue to bake a little while they cool.