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These Biscoff White Chocolate Chip Cookies are filled with Biscoff cookie butter and white chocolate chips. You will love these soft, chewy Biscoff cookies stuffed with caramelized cookie butter spread and white chocolate chips.
These Biscoff Cookie Butter Cookies are going to knock your socks off!
I recently was out running errands and craving a cookie. I stopped by a cookie shop that had just opened by me called Chunk Cookies. They had a Biscoff cookie with white chocolate chips that I knew I had to try! They served it warm and it was filled with Biscoff cookie butter. Oh boy, it was heavenly!
I wanted to create a homemade version of their Biscoff cookie but smaller in size. You know I love a good bakery cookie (my Levain Bakery Chocolate Chip Cookie recipe was the first recipe I shared on Modern Honey) and I love to try them all!
These Biscoff Stuffed Cookies are a warm, comforting cookie with caramel notes and light gingerbread flavor with creamy cookie butter in the center.
What is Biscoff or Speculoos Cookie Butter?
Biscoff, also known as cookie butter, is a food paste made from speculoos cookies. Speculoos (sold as Biscoff in the United States and the United Kingdom) is a cookie originally manufactured in Belgium.
Biscoff or Speculoos Cookie Butter is basically spreadable Speculoos cookies. Speculoos cookies are classic crunchy Belgian cookies that have a slightly caramelized and light gingerbread flavor. Cookie Butter resembles peanut butter in color and consistency.
What does Biscoff taste like?
The flavor is caramelized and has gingerbread notes throughout. The consistency is similar to peanut butter.
Biscoff White Chocolate Cookie Ingredients:
- Butter — use unsalted butter in this recipe. If using salted butter, reduce salt by 1/4-1/2 teaspoon.
- Biscoff Cookie Butter — made with biscoff or speculoos cookies. May use creamy or crunchy cookie butter in this recipe.
- Brown Sugar — makes these cookies super soft, chewy, and sweet.
- Sugar — use granulated sugar to create sweetness and crispy edges.
- Eggs — use large eggs in all baking recipes and they act as a binder that binds the ingredients together.
- Vanilla — I suggest using Nielsen Massey Vanilla or authentic Mexican Vanilla.
- White Chocolate Chips — I suggest using Guittard or Ghirardelli white chocolate chips or white chocolate chunks.
- Flour
- Cornstarch
- Baking Soda
- Salt
Where can you buy Biscoff Cookie Butter?
You can buy Cookie Butter, also known as Biscoff Spread at most grocery stores. Trader Joe’s sells their own brand of cookie butter, which is a thick buttery paste of speculoos cookies and they call it Speculoos cookie butter. It comes in smooth and crunchy.
How to make Speculoos Butter Cookies:
- Place a piece of parchment paper or wax paper on a baking sheet. Scoop out the biscoff in 1/2 Tablespoon sized balls and place on the parchment paper lined baking sheet. Place in the freezer for at least 15 minutes.
- Cream together the butter, Biscoff cookie butter, brown sugar, and sugar for 4 minutes or until light and fluffy. Add eggs and vanilla.
- Fold in flour, cornstarch, baking soda, and salt. Then fold in white chocolate chips.
- Roll the dough into 4-ounce balls. I love to use a food scale to make the cookies the exact same size. Press a large indention into the center of the cookie dough with your thumb. Place the chilled Biscoff into the center and wrap the cookie dough around the cookie butter to completely cover it.
- Place on a light-colored baking sheet and bake until the cookies are barely done. You don’t want to overbake these cookies.
Frequently Asked Questions:
Do I need to chill the cookie dough?
Chilling the dough is not necessary but you can for 30–60 minutes. This helps prevent spreading, enhances the Biscoff flavor, and results in thicker, chewier cookies.
Can I make these cookies ahead of time?
Yes! You can refrigerate the dough for up to 2 days before baking. You can also freeze pre-scooped dough balls for up to 2 months and bake straight from frozen (just add 1–2 extra minutes).
Why did my cookies spread too much?
This can happen if the butter was too warm, the dough wasn’t chilled, or there wasn’t enough flour. Try chilling your dough longer and measuring flour carefully using the spoon-and-level method.
Popular Cookie Recipes:
- Levain Bakery Chocolate Chip Cookies
- Cranberry White Chocolate Chip Cookies
- Brown Sugar Cookies
- The Best Snickerdoodles
Recommended Baking Tools:
I suggest using an aluminum pan like this USA half sheet pan. If you use a dark-colored baking sheet, the bottoms of the cookies will cook faster and may become too brown.
A KitchenAid mixer is my go-to stand mixer and is perfect for creating the perfect cookies.
You want to invest in a quality set of measuring cups and spoons.
A cookie scoop is perfect to use to make uniform-looking, rounded cookies.
A gridded wire rack allows air to circulate around the cookies which keeps them from getting soggy.
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Biscoff Cookies
Equipment
Ingredients
- 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
- 1/2 cup Biscoff (to put inside cookies)
Instructions
- Place a piece of parchment paper or wax paper on a baking sheet. Scoop out biscoff in 1/2 Tablespoon sized balls (14 total) and place on the parchment paper lined baking sheet. Place in the freezer for at least 15 minutes.
- Preheat oven to 395 degrees. In a large bowl, cream together butter, Biscoff cookie butter, brown sugar, and sugar for 4 minutes or until light and fluffy.
- Add in eggs and vanilla and mix for 1 minute longer.
- Fold in flour, cornstarch, baking soda, and salt. Fold in white chocolate chips.
- Roll the dough into 4-ounce balls. I love to use a food scale to make the cookies the exact same size. Press a large indention into the center of the cookie dough with your thumb. Place the chilled Biscoff into the center and wrap the cookie dough around the cookie butter to completely cover it.
- Place on a light-colored baking sheet and bake for 8-10 minutes or until the cookies are barely done. Don't overbake these cookies.
Notes
Where can you buy Biscoff Cookie Butter?
You can buy Cookie Butter, also known as Biscoff Spread at most grocery stores. Trader Joe’s sells their own brand of cookie butter, which is a thick buttery paste of speculoos cookies and they call it Speculoos cookie butter. It comes in smooth and crunchy.Nutrition information is automatically calculated, so should only be used as an approximation.
These were a huge hit at my son’s friend’s home when he took them as a hostess gift. They were devoured in no time. These cookies are so incredible and absolutely delicious. Great job. Thank you for sharing this marvelous recipe.
Thank you for the comment, Stacey! I am so glad they were such a crowd pleaser!
Loveee this recipe! It was so delicious! Only thing I changed was leaving out the cornstarch. I’ll be making them again soon!
Thank you for making this recipe, Jessica!
Love this recipe. I did skip the cornstarch but did everything else exactly and turned out so good!
Absolutely obsessed with this recipe!! It’s the perfect amount of biscoff, other recipes I’ve tried haven’t been strong enough for me. Perfect!!
Is 390 degrees the correct temperature? It’s seems pretty hot if you don’t want cookies over baked. Linda
Biscoff cookies. – The baking temperature says 395 degrees. Is that correct? You say not to overtake ….so that temperature seems high. Linda
I can’t wait to try these cookies out. I love cookie butter and have used it in making several baked items. I know these cookies will be amazing if you like cookie butter
It looks delicious and I would love to make three for my husband, but I’m confused. Is the biscoff cookie butter for the filling the same kind you mix into the dough? They are listed differently , so it’s confusing. Thanks for the recipe!
Hi Tara! Sorry for the confusion. It is the same Biscoff cookie butter mixed into the cookie dough and filled inside the cookie dough ball. 🙂 I hope this helps!
I too am a little confused about the cookie butter. Are the 14 half tablespoons taken FROM the 1 cup of cookie butter, or are they in addition to the 1 cup that will be mixed into the batter in step 2?
Thank you and can’t wait to make them!
Help please! I’m totally confused on the Biscoff wording. Please clarify. When I cream the butter and sugar I don’t know how much Biscoff to put in. Where are the tablespoons taken from the 1 cup or the 1/2 cup?
I was confused by that too. I wasn’t sure if I needed to purchase Cookie Butter and packaged Biscoff cookies. Thanks for clearing that up!