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.
- 1 cup (2 sticks) cold butter, cut into small chunks
- 1 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cups cake flour
- 1 1/2 cups flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups white chocolate chips
- 1 ½ cups Biscoff cookies, coarsely broken/chopped
- 1 jar Biscoff cookie butter, chilled (*see note)
- Preheat oven to 410 degrees. Line cookies sheets with parchment paper or silpat liners.
- In the bowl of an electric mixer, cream together the cold cubed butter, brown sugar, and sugar 3 to 4 minutes or until creamy. Add vanilla and eggs, one at a time, mixing well after each one.
- Stir in both flours, cornstarch, baking soda, and salt. Mix until just combined (don’t over mix). Stir in white chocolate chips and cookie pieces.
- Separate dough into 8 6-oz balls and place on cookie sheets, 4 cookies per cookie sheet. (*I have also made these smaller, measuring out 3 or 4 ounces, which obviously will yield a few more cookies.)
- Using your hands, break/pull each piece of dough in half. Slightly flatten one half of the dough and make a small indent with your thumb. Place a heaping teaspoon of cookie butter in the indent and place the remaining half of the dough ball on top and “mold” the two pieces back together, making sure the cookie butter is sealed in. *Don’t worry about the dough being roughly shaped, you want it that way.
- Bake for 9-11 minutes or until golden brown on the top. Let them rest for 15 minutes to set up.
- Place the jar of cookie butter in your fridge about 30-45 minutes before you make these cookies. You will not need the entire jar of cookie butter so go ahead and use the rest of it for something else, or tuck it away so you can sneak spoonfuls of it like I may or may not do.
- Cake Flour can be found in the baking aisle of most grocery stores. If you can’t find it or don’t want to buy any, you can make your own. Measure out 1 cup of all-purpose flour. Remove 2 tablespoons of the all-purpose flour and place it back in your flour container. Replace the 2 tablespoons of flour with 2 tablespoons of cornstarch then sift the flour 4 to 5 times.
- Category: Cookies