If you’re on the hunt for a cookie that tastes like a hug in dessert form, then the Biscoff Cookies with White Chocolate Chips and Cookie Butter Center Recipe is exactly what you need. These cookies bring the rich, caramelized warmth of Biscoff spread right into the middle of a soft cookie dotted with sweet white chocolate chips, creating a perfect balance of crunchy edges and a gooey, dreamy center. Trust me, once you try this recipe, it’ll quickly become a beloved classic to share at gatherings or to indulge in on a cozy afternoon. Let’s dive into the magic behind these irresistible Biscoff treats!
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the thoughtful selection of ingredients. Each one plays a crucial role, from the creamy butter lending richness, to the white chocolate chips adding bursts of sweetness, to the Biscoff spread which infuses every bite with that signature spiced caramel flavor.
- Unsalted Butter (1 cup, softened): Provides a creamy base with just the right amount of fat for tender cookies.
- Biscoff Cookie Butter (1 cup): The star ingredient offering that unique cinnamon-spiced caramel flavor everybody loves.
- Brown Sugar (1 1/4 cups): Adds moisture and deep molasses notes for a richer taste.
- Sugar (3/4 cup): Balances sweetness and helps achieve the perfect cookie texture.
- Eggs (2 large): Bind everything together and add to the cookie’s softness.
- Vanilla Extract (2 teaspoons): Enhances the flavors with a subtle sweetness.
- Flour (3 cups): The foundation that gives the cookies structure and chewiness.
- Cornstarch (1/2 teaspoon): Adds tenderness by softening the protein in the flour.
- Baking Soda (2 teaspoons): Helps the cookies rise just enough to keep them fluffy.
- Salt (1 teaspoon): Balances the sweetness and enhances all other flavors.
- White Chocolate Chips (1 cup): The sweet, creamy bits that complement the spiced cookie butter perfectly.
- Biscoff (1/2 cup, for center): Chilled dollops that become the gooey center of these delightful treats.
How to Make Biscoff Cookies with White Chocolate Chips and Cookie Butter Center Recipe
Step 1: Chill Your Cookie Butter Centers
Start by scooping out small, half-tablespoon sized balls of cookie butter and placing them on parchment-lined baking sheets. Pop these into the freezer for at least 15 minutes so that they firm up nicely. This step is key because it helps keep that luscious cookie butter center intact while baking.
Step 2: Cream the Butters and Sugars
In a large mixing bowl, combine the softened unsalted butter, Biscoff cookie butter, brown sugar, and sugar. Beat them together for about 4 minutes until the mixture becomes light and fluffy, which creates a lovely airy texture in your cookies.
Step 3: Add Eggs and Vanilla
Next, mix in the eggs one at a time, followed by the vanilla extract. The eggs add moisture and structure, while the vanilla lifts the overall flavor profile with a sweet, fragrant note.
Step 4: Incorporate Dry Ingredients and White Chocolate Chips
Gently fold in the flour, cornstarch, baking soda, and salt to the wet ingredients, ensuring the dough comes together without overmixing. Then, fold in the white chocolate chips for those irresistible pockets of creamy sweetness that melt delightfully when baked.
Step 5: Shape Cookies and Add Cookie Butter Centers
Using a kitchen scale is a great trick to keep your cookies uniform—roll the dough into 4-ounce balls. Press your thumb into each ball to create a well, then quickly nestle in a chilled ball of the frozen cookie butter. Wrap the dough completely around the butter, sealing it inside to ensure a molten center after baking.
Step 6: Bake to Perfection
Place the prepared cookies on a light-colored baking sheet to prevent over-browning, then bake in a preheated 395°F oven for 8-10 minutes. Watch closely to avoid overbaking—the cookies should be just barely done, soft and tender with slightly crisp edges and a gooey, melting center of cookie butter.
How to Serve Biscoff Cookies with White Chocolate Chips and Cookie Butter Center Recipe
Garnishes
For an extra touch, dust these cookies lightly with powdered sugar or drizzle a little melted white chocolate over the top. A sprinkle of crushed Biscoff cookies adds texture and visual appeal that echoes the flavor inside.
Side Dishes
Pair these warm cookies with a cold glass of milk or a creamy chai latte to complement the caramel and spice notes. They also make an excellent companion to a scoop of vanilla ice cream for a decadent dessert experience.
Creative Ways to Present
Serve these cookies on a rustic wooden board surrounded by jars of Biscoff spread and white chocolate chips to invite your guests to dig in. You could also sandwich two cookies together with extra cookie butter for a double dose of deliciousness, perfect for sharing or gifting.
Make Ahead and Storage
Storing Leftovers
These cookies keep beautifully in an airtight container at room temperature for up to 4 days, maintaining their soft texture and flavorful centers. If you want to keep them fresh longer, store them in a cool place away from direct sunlight.
Freezing
You can freeze baked cookies by placing them in a single layer on a baking sheet until solid, then transferring them to a freezer-safe container or bag. Frozen cookies will stay delicious for up to 3 months and thaw quickly at room temperature.
Reheating
To enjoy the cookies warm again, pop them in a preheated 300°F oven for 5 minutes or microwave for 10-15 seconds. This reheats the cookie butter center to a gooey perfection, just like fresh out of the oven.
FAQs
Can I substitute white chocolate chips with another type?
Absolutely! While white chocolate chips elevate the sweetness and creaminess, you can swap in milk or dark chocolate chips if you prefer a richer chocolate flavor. Just keep in mind the overall sweetness might vary slightly.
Do I have to freeze the cookie butter balls before baking?
Freezing the cookie butter balls helps them hold their shape during baking and prevents them from melting throughout the dough. Skipping this step can lead to less distinct cookie butter centers, so it’s highly recommended.
Can I make these cookies gluten-free?
Yes, you can experiment with gluten-free flour blends, but results may vary depending on the blend. Make sure your baking soda and other ingredients are gluten-free as well, and consider adding a binder like xanthan gum for best texture.
How thick should I roll the dough balls?
Rolling the dough into 4-ounce balls gives a nicely sized cookie that bakes evenly and has the perfect balance of cookie to cookie butter center. You want them thick enough to wrap around the Biscoff center completely but not so big they don’t cook through.
Can I prepare the cookie dough in advance?
Yes! The dough can be made a day ahead and refrigerated. Let the dough come to room temperature before shaping and baking, or you can shape the dough and freeze the cookies before baking for convenient treat preparation.
Final Thoughts
There’s something truly special about the Biscoff Cookies with White Chocolate Chips and Cookie Butter Center Recipe that makes it a standout in any cookie lineup. The combination of spiced caramel cookie butter and sweet white chocolate chips creates a flavor and texture that’s simply unforgettable. I can’t wait for you to try this recipe and share it with your loved ones—it’s the kind of cookie that makes every bite feel like a celebration.
Print
Biscoff Cookies with White Chocolate Chips and Cookie Butter Center Recipe
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Total Time: 29 minutes
- Yield: 14 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these decadent Biscoff Cookies featuring a soft, buttery dough infused with the iconic Biscoff cookie butter and a luscious white chocolate chip twist. Each cookie hides a creamy Biscoff center, delivering an irresistible combination of warm spices and sweet indulgence perfect for any dessert occasion.
Ingredients
Cookie Dough
- 1 cup Unsalted Butter (softened)
- 1 cup Biscoff (Speculoos cookie butter)
- 1 1/4 cups Brown Sugar
- 3/4 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 3 cups Flour
- 1/2 teaspoon Cornstarch
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
- 1 cup White Chocolate Chips
Filling
- 1/2 cup Biscoff (to put inside cookies)
Instructions
- Prepare Biscoff Filling: Line a baking sheet with parchment or wax paper. Scoop out the Biscoff cookie butter into 14 half-tablespoon-sized balls and place them on the lined baking sheet. Freeze for at least 15 minutes to firm up.
- Preheat Oven and Cream Ingredients: Preheat your oven to 395°F (200°C). In a large mixing bowl, cream together the softened butter, Biscoff cookie butter, brown sugar, and sugar for about 4 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract, mixing for an additional minute ensuring all ingredients are well combined.
- Incorporate Dry Ingredients and Chips: Gently fold in the flour, cornstarch, baking soda, and salt until just combined. Then fold in white chocolate chips, distributing them evenly throughout the dough.
- Form Cookies with Filling: Using a kitchen scale, portion the dough into 4-ounce balls for even baking. Press a large indentation in the center of each ball with your thumb. Insert a frozen Biscoff ball into the indentation and carefully wrap the dough around it, sealing completely to enclose the cookie butter filling.
- Bake: Place the filled cookie dough balls on a light-colored baking sheet to ensure even baking. Bake in the preheated oven for 8-10 minutes, until the cookies are just set and lightly golden on the edges. Avoid overbaking to maintain a soft, chewy texture.
Notes
- Freezing the Biscoff filling before insertion helps prevent spreading during baking.
- Using a light-colored baking sheet prevents excessive browning on the bottom of the cookies.
- Do not overbake to keep the cookies tender and gooey inside.
- You can substitute white chocolate chips with milk or dark chocolate chips for a different flavor profile.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
