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–+ servings
Cookie butter cookies arranged on a wire rack.
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Cookie Butter White Chocolate Cookies

Chewy cookies made with Biscoff cookie butter, crushed Biscoff cookies, and chunks of white chocolate.
Prep Time 35 minutes
Cook Time 15 minutes
Cooling and Chilling Time 4 hours 30 minutes
Total Time 5 hours 20 minutes
Servings 24 cookies

Ingredients

  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup packed brown sugar light or dark
  • ¾ cup creamy cookie butter such as Biscoff
  • 2 large eggs
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • 2 ¾ cups all-purpose flour
  • 1 ½ teaspoons fine sea salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 22 Biscoff cookies divided use
  • 8 ounces white chocolate bars such as Lindt, coarsely chopped into chunks, divided use
US Customary - Metric

Instructions

  • Brown the butter: Melt the butter in a heavy-bottomed saucepan or skillet over medium heat, stirring frequently. Once melted, allow the butter to continue cooking over medium heat, stirring frequently. As it cooks, the butter will begin to foam and then subside. Brown specks will begin to form at the bottom of the pan and the butter will take on a nutty aroma. As soon as the butter reaches your desired color, immediately remove it from the heat and pour it into a bowl.
    1 cup unsalted butter
    Brown butter for cookie dough in a white bowl.
  • Place the bowl in the refrigerator for 30-45 minutes until solid but still soft enough to cream with the sugar.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the brown butter and sugars until well blended and fluffy, about 3 minutes. Add in the creamy cookie butter and mix for an additional minute or so; scraping down the sides of the bowl as needed. Add whole eggs and egg yolk one at a time, mixing until incorporated after each addition. Mix in vanilla.
    1 cup granulated sugar, 1 cup packed brown sugar, ¾ cup creamy cookie butter, 2 large eggs , 1 large egg yolk, 2 teaspoons pure vanilla extract or vanilla bean paste
    Wet ingredients for cookie butter cookies mixed in a stand mixer bowl.
  • In a large bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon. Gradually add dry ingredients to the wet ingredients and mix until just combined.
    2 3/4 cups all-purpose flour, 1 ½ teaspoons fine sea salt, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1 tablespoon ground cinnamon
    Cookie dough base for cookie butter cookies in a stand mixer bowl.
  • Chop 10 Biscoff cookies into coarse pieces and add them to the dough along with 3/4 of the chopped white chocolate.
    10.01 Biscoff cookies, 6 ounces white chocolate bars
    White chocolate chunks and biscoff cookie chunks mixed into cookie butter cookie dough.
  • Turn the mixer to low speed and mix the dough for about 30 seconds or until the cookie pieces and white chocolate are evenly distributed throughout the dough. Cover and refrigerate the dough for at least 4 hours. Dough can be stored in the refrigerator for up to 48 hours.
  • When ready to bake, remove the dough from the refrigerator and let it rest on the counter for about 30 minutes to make it easier to scoop. Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
  • Use a large (3-tablespoon) cookie scoop to portion the dough onto prepared baking sheets, leaving 3 inches between each cookie. For more even cookies, tightly pack the dough into the scoop or roll each dough portion between your hands before placing the baking sheet into the oven.
    6 balls of cookie butter cookie dough arranged on a parchment-lined baking sheet.
  • Bake cookies in preheated oven for 14-16 minutes, until the edges of the cookies just barely start to take on color and the tops appear set. Once cookies are out of the oven, gently press ½ Biscoff cookie into the top of each cookie and top with a bit of the reserved white chocolate.
    11.99 Biscoff cookies, 2 ounces white chocolate bars
    6 baked cookie butter cookies cooling on a parchment-lined baking sheet.
  • Allow cookies to cool on the pan for 5 minutes before removing them to a wire rack to cool completely.

Notes

Ingredients

  • Both light brown and dark brown sugar work well in this recipe. Dark brown sugar makes a slightly chewier cookie. If you are out of brown sugar or would like to make dark brown sugar from light brown, refer to my brown sugar substitute post.
  • If you don’t want to use white chocolate bars, you can use 8 ounces of white chocolate chips instead.
  • Adding the halved cookies and extra white chocolate to the tops of the cookies after baking is optional, but is a nice touch as a way to decorate them and indicate what is in them.

Storage

  • Store cooled cookies in an airtight container at room temperature for 3-4 days.
  • Cookie dough can be portioned and frozen prior to baking. For more details, refer to how to freeze cookie dough.
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