These Cookie Butter White Chocolate Chip Cookies are going to leave you speechless. Loaded with white chocolate chips, Biscoff Cookies and Cookie butter. . . they’re absolutely ridiculous!
I have been dying to share these White Chocolate Chip Cookie Butter Cookies with you. These giant cookies are out of this world!
If you’ve never tried cookie butter, then you’re missing out. For me, it ranks right up there with peanut butter. I love it on crepes, waffles, toast, pancakes, by the spoonful. . . I’m pretty sure it’s good on anything. I love carrots dipped in peanut butter (trust me it’s good!), so I can’t believe I haven’t tried carrots and cookie butter! I think I’ll be trying that as soon as I’m done typing this post. I’ll report back.
Anyway, these cookies are insane and you definitely need to make them ASAP. I took my Copycat Levain Bakery recipe and swapped out a few things. The end result was amazing! I shared these with a friend and she told me these are better than the Biscoff cookies she’s had at Crave and Crumble (I think those were the two cookie places she mentioned).
WHAT IS BISCOFF COOKIE BUTTER?
Biscoff cookie butter is made from Biscoff speculoos cookies. They are a crunchy, brown sugary spice-flavored cookie and they’re so, so good! For a long time, the only place you could enjoy a Biscoff cookie was on Delta flights. Thankfully now you can buy them in pretty much any grocery store. Biscoff cookie spread can be found in most grocery stores right by the peanut butter. You can also find it at Trader Joes where it’s called Speculoos Cookie Butter.
A FEW TIPS FOR MAKING THESE COOKIES . . .
- Use cold butter and cut it into small cubes. Since it’s cold, cutting it helps it blend quicker and easier with the sugar.
- Make sure you don’t overbake these cookies. They will continue to cook even after you take them out of the oven. You want the insides to be gooey still and the outside to be golden.
- These cookies need to sit on the cookie sheet for about 8 to 10 minutes before eating. Leave the cookies on the cookie sheet so they finish baking and set up.
- I like to use my large cookie scoop and scoop out “rough balls”. I use my kitchen scale to measure each dough ball so they are all the same size. I’ve made these cookies really big using 6 oz of dough, and also a little smaller using 4 oz of dough.
- Just use your fingers to pull each dough ball in half. After you place the cookie butter in the bottom half, place the other half of the dough on top and use your fingers to roughly seal the dough ball. It can be rough looking, don’t worry about making it smooth and perfect.
- I like to use my smallest cookie scoop to scoop out the cookie butter, but you can also just use a spoon. You don’t have to measure it perfectly, just use about a heaping teaspoon.
- Yes, 410° is the right temperature. By baking at a high temperature, the outside of these cookies is crispy and the middle barely gets baked which gives you a gooey center.
- Cake flour makes these cookies more tender, so I highly recommend it, but if you’re in a pinch and don’t have any, you can substitute all-purpose flour or make your own cake flour (see notes).
I seriously can’t wait for you guys to give these a try. Let me know what you think and be sure and tag me on Instagram if you make these cookies.