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These Biscoff cookie butter chocolate chip cookies are thick, soft, and chewy – everything you love in a chocolate chip cookie but with the flavor of cookie butter! Made with white chocolate chips, these cookie butter cookies are irresistible! No electric mixer needed!
I’ve only enjoyed and been introduced to Lotus Biscoff cookie butter in the last few years. After a trip to Belgium, I was introduced to these spiced shortbread cookies, but had no idea you could also get these cookies in butter form. Yes I said butter. Cookie butter! Like peanut butter but dare I say better?
So I figured if you can make a peanut butter chocolate chip cookie, why not swap the peanut butter for cookie butter? And by gosh, by golly, I was right. It’s fabulous. I sprinkled in some white chocolate chips to complement the spices and lo and behold I have a new favorite chocolate chip cookie.
For best flavor I recommend chilling the cookie dough. Although if you really can’t wait that long you can bake them right away. But chilling the cookie dough means you will get a thicker, chewier, softer, and sweeter cookie. That’s the worth the wait in my book.
So what are waiting for? Let’s make some cookie butter white chocolate chip cookies!
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- Grab a jar of peanut butter and make these wonderfully easy old fashioned peanut butter cookies with criss cross pattern on top!
- Make these brown sugar chocolate chips cookies made with 100% brown sugar making them wonderfully chewy!
What is the Flavor of a Biscoff Cookie?
Biscoff cookies are shortbread cookies made with lots of warm spices, like cinnamon, and have a depp caramel flavor.
This cookie recipe uses Biscoff cookie butter spread, or speculoos cookie spread, which is made from crushed Speculoos cookies. I added some ground cinnamon and nutmeg as well for more flavor.
Why This Recipe Works
- Dough mixes up quickly. Like most chocolate chip cookies, this Biscoff cookie butter cookie dough mixes up in minutes. And no electric mixer is needed!
- Chilling the dough makes for thick, chewy cookies. You can bake these cookie butter cookies right away, but for best results refrigerating the cookie dough overnight improves the flavor and texture for the best cookie ever!
- Great holiday cookie! With white chocolate chips, cinnamon, and nutmeg these cookies are wonderful addition to your holiday cookie platter.
Ingredients You Need for Biscoff Chocolate Chip Cookies
- All-purpose flour – Measure your flour correctly so your cookies are not overly cakey. I recommend using a kitchen scale. But if using measuring cups, spoon the flour into the cup and level it off. Do not pack it down or you will end up with too much flour.
- Baking Powder– To make the Biscoff chocolate chip cookies rise. Do not confuse with baking soda. Baking soda does not react the same as baking powder. Read more here about baking powder vs baking soda.
- Baking Soda– This will react with the acidic ingredients to help the cookie butter cookies spread a bit. Baking soda will also help with turning the cookies golden brown.
- Salt– The salt helps balance out the sweetness. I prefer fine sea salt, but kosher salt or table sale will also work.
- Unsalted Butter– Use softened butter so it can be creamed with the sugar properly for this recipe. I prefer unsalted butter vs salted butter. because unsalted butter will cause your cookies to spread less. But you can also use salted butter if you need to. Make sure to use softened butter and not melted butter, which will cause your cookies to spread too much. Softened butter should be about 65oF, which means it’s a cool room temperature, so your finger should be able to indent it but not push right through and should not oily.
- Biscoff cookie butter spread – Or speculoos spread. Cookie butter acts similar to peanut butter and makes for a thick cookie.
- Granulated Sugar– For sweetness and making crispy edges.
- Brown sugar – I used light brown sugar. I used more light brown sugar than white sugar which meaks for a thick, chewy cookie. If you have run out of brown sugar, you can make your own brown sugar in your food processor!
- Vanilla– For flavor. I prefer to use pure vanilla extract, but imitation vanilla extract can also be used. You can also make your own homemade vanilla extract.
- Eggs plus an egg yolk– Make sure these are room temperature eggs don’t seize up the softened butter after it’s been creamed together with the sugar. Adding in an extra egg yolk makes for a chewier cookie!
- White chocolate chips – For added sweetness. Can replace with a different type of chocolate chips. Chocolate chips help to keep the cookies from spreading.
How To Make This Biscoff Cookie Recipe
If baking right away, preheat oven to 350ºF (177oC). Line baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
In a microwave safe bowl, melt the butter. Then whisk the Biscoff cookie butter spread into the hot, melted butter until well combined.
With a spatula or wooden spoon stir in the granulated sugar and brown sugar until well combined.
Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla.
Stir in the dry ingredients. Stir just until combined so the dough doesn’t become overmixed and you end up with tough cookies.
Fold in the white chocolate chips. For best results, cover the cookie dough in plastic wrap and refrigerate overnight. Let the dough sit at room temperature for several minutes just until it is soft enough to scoop.
For bigger cookies, scoop into 3-tablespoon portions.
I like to then roll the cookie dough balls smooth in my hands.
Bake for 10-12 minutes, or until golden brown. Remove from the oven and cool for 5 minutes before removing to wire racks to cool completely. For picture perfect cookies I like to top with a few additional white chocolate chips.
Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Measure your flour correctly. Be sure to spoon the flour into your cup and level it off. Do not pack it down or you will end up with too much flour and your Biscoff cookies will come out overly cakey and will not spread like they should.
- Use a cookie scoop– For Biscoff cookies that bake evenly during the bake time, I recommend using a small cookie scoop instead of two spoons.
- Line Your Baking Sheets With Parchment Paper – I prefer using parchment paper on my baking sheets for easy cleanup and no sticking, but a silicone baking mat or lightly greasing with cooking spray also works (although over time the nonstick cooking spray can begin to leave a film/residue).
- Swap the chocolate chips – Instead of white chocolate chips, try adding semi-sweet chocolate chips, dark chocolate chips, or milk chocolate chips to the biscoff cookies.
- Add Biscoff cookie chunks – Crumble Lotus biscoff cookies into the dough. Or simply top the baked cookies with a few Biscoff cookie pieces as soon as they come out of the oven.
Biscoff cookie butter is the brand name for Speculoos cookies. Speculoos cookies are the generic name for the type of shortbread spiced cookies.
You can store these Biscoff cookie butter cookies with white chocolate chips in an airtight container for up to 4 days at room temperature. For longer storage, I recommend freezing.
Freeze cooled Biscoff cookies for up to 3 months in an airtight container. Allow cookies to thaw at room temperature before serving. For more help on freezing your cookies, get my Freezer Baking Guide!
Other Cookie Recipes You’ll Love
Biscoff White Chocolate Chip Cookies
- 2 1/2 cups (300 g) all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1/2 cup (1 stick, 113 g) unsalted butter softened
- 3/4 cup (202 g) biscoff cookie butter cookie spread
- 1/2 cup (100 g) granulated sugar
- 1 cup (213 g) packed light brown sugar
- 2 large eggs at room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 2 cups (340 g) white chocolate chips
- Prepare oven and pans. If baking right away, oosition a rack in the center of your oven and preheat oven to 350ºF (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Combine dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
- Combine butter and Biscoff spread. In a microwave safe bowl, melt the butter. Then whisk the Biscoff spread into the hot, melted butter until well combined.
- Add sugars. With a spatula or wooden spoon stir in the granulated sugar and brown sugar until well combined.
- Add eggs and vanilla. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla.
- Add dry ingredients. Stir in the flour mixture. Fold in the white chocolate chips. For best results, cover the dough in plastic wrap and refrigerate overnight. Let the dough sit at room temperature for several minutes just until it is soft enough to scoop.
- Scoop cookie dough. Using a small cookie scoop, scoop the cookie dough into 2-tablespoon portions placed onto the prepared baking sheets spaced about 2-inches apart.
- Bake and cool cookies. Bake for 10-12 minutes, or until golden brown. Remove from the oven and cool for 5 minutes before removing to wire racks to cool completely. I like to top each cookie with a few additional chocolate chip as soon as they come out of the oven for picture perfect cookies. Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Storage: You can store these Biscoff cookie butter cookies with white chocolate chips in an airtight container for up to 4 days at room temperature. For longer storage, I recommend freezing.
- Freezing: Freeze cooled Biscoff cookies for up to 3 months in an airtight container. Allow cookies to thaw at room temperature before serving.
- Larger cookies: Scoop into 3 Tablespoon portions, and bake for about 12 minutes.