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.