These White Chocolate Biscoff Cookies have a chewy center, small pieces of Biscoff cookies, white chocolate chunks and a crisp exterior. They're the perfect thick cookie with tons of flavor!Jump to Recipe
When my sister returned from her study abroad program in Italy several years ago, she introduced me to Speculoos cookie butter. HOLY SMOKES - where had this been all my life?! I loved the flavor so much and now love the similar taste of Lotus Biscoff cookies!
The cookies taste like a combination of brown sugar, caramel and gingerbread spices. It's a unique and incredible flavor combination that's simply irresistible! I couldn't help but bake these into a soft & chewy cookie and I'm sooooo glad I did!
- Cream Cheese - I recommend using full-fat cream cheese for this (rather than the ⅓ less fat version).
- Butter - I use salted.
- Brown Sugar - Light or Dark works great.
- Corn Syrup - Light or Dark works great.
- All-Purpose Flour
- Baking Soda - Be sure to check and make sure it's not expired (it won't work properly as a leavening agent if it's expired).
- Ground Ginger
- White Chocolate Chips
- Biscoff or Speculoos Cookies - You'll coarsely chop these with a knife or in a bag with a rolling pin before adding to the cookies. You can typically find these in the crackers & cookies aisle of the grocery store.
How to Make White Chocolate Biscoff Cookies
First, preheat the oven and line your baking sheets with parchment paper or silicone baking mats.
Then in a large mixing bowl, you'll cream the room temperature cream cheese, butter, brown sugar and corn syrup. Mix these just until it's nice and smooth and then stir in the egg.
Next you'll add the dry ingredients - the flour, baking soda, salt and spices and stir them in. Be sure to use a rubber spatula to scrape down the sides of the bowl. Lastly, you'll add the white chips and the crushed cookies.
Now, you can either scoop and bake them right away on your prepared baking sheet OR cover the bowl with plastic wrap and refrigerate for up to 48 hours.
Once you scoop the cookie dough balls, remember to press the them down to about ½ inch thickness. That'll help them bake evenly! When you remove them from the oven with lightly golden brown edges, the center will be very soft still but will firm up as they cool.
This cookie recipe is SO good, you might not get the chance to store them anywhere but your belly! 😉 But if you do, you can store them in an airtight container or resealable bag.
Yes! You can also freeze them for up to one month.
As soon as the cookies come out of the oven, use a glass that's just a little wider than the cookies. Place it over the cookies and circle it around until the cookie is a nice round shape. You'll have to do this super quick before the cookies begin to set up.
Tips for Making the BEST Cookies
Preheat the oven. I can't tell you how many times I've gotten a pan full of cookie dough just to open a cold oven...not ideal when you're anxiously awaiting a cookie! 🙂
Read the instructions before you start. And the ingredients. Because it's never fun to get halfway through the recipe and realize you're missing something. (Speaking from experience ha!)
Bake one sheet at a time. It's really important to bake cookies one sheet at a time, because the oven can circulate the hot area around more evenly.
Make sure the butter is softened, but not too soft. If the butter is too soft and melty, the cookies will likely spread too much in the oven. If you did accidently soften the butter too much, I'd recommend chilling the dough for an hour before scooping and baking them.
Use a cookie scoop to form the cookies. That'll help make sure they're all the same size and bake evenly.
If you want more tips to improve your "cookie game," I highly recommend reading through this wonderful article!
Other Delicious Cookies
Salted Caramel Brownie Cookies
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White Chocolate Biscoff Cookies
- 4 ounces cream cheese softened
- ½ cup salted butter softened
- 1 cup brown sugar
- 1 tablespoon corn syrup
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger`
- 1 cup white chocolate chips
- 20 Biscoff cookies coarsely chopped
- Preheat oven to 350°F.
- In the bowl of a stand mixer, cream the butter, cream cheese, brown sugar and corn syrup.
- Stir in the egg.
- Add the flour, baking soda, salt, cinnamon and ginger.
- Stir until combined.
- Add the white chocolate chips and the crushed Biscoff cookies and stir.
- Scoop* onto a parchment-lined baking sheet and use your palm to press them down to about ½ inch thickness.
- Bake for 10-12 minutes or until just barely golden brown around the edges. They will be soft, but will firm up as they cool.
- Let them cool for a few minutes on the baking sheet than remove to a wire rack to cool completely.
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