Ingredients
Cookie Crumbs and Chunks
- 32 Biscoff cookies, divided
Wet Ingredients
- 1 cup salted butter, cold and cubed (227g)
- 1 cup light brown sugar, packed (200g)
- 1/2 cup granulated sugar (100g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup Biscoff cookie butter (250g) + extra for stuffing, if desired
Dry Ingredients
- 2 3/4 cups all-purpose flour, scooped and leveled (387g)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups white chocolate chips + extra for decorating
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Prepare Biscoff Cookie Crumbs and Chunks: Place 16 of the Biscoff cookies into a food processor or blender and pulse until they form approximately 1 cup of fine crumbs. Set aside. Roughly break up another 8 Biscoff cookies into chunks and set aside. Reserve the final 8 cookies whole for decorating the cookie tops later.
- Cream Butter and Sugars: In a large mixing bowl, beat the cold, cubed salted butter with the light brown sugar and granulated sugar for 3 to 4 minutes until the mixture is light, fluffy, and well combined.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the creamed butter mixture. Beat thoroughly, stopping occasionally to scrape down the sides and bottom of the bowl to ensure even mixing.
- Mix in Cookie Butter: Add the Biscoff cookie butter to the wet ingredients and mix until fully incorporated, creating a smooth, creamy batter.
- Combine Dry Ingredients: In a separate bowl or directly into the mixer, add the all-purpose flour, prepared Biscoff cookie crumbs, cornstarch, baking soda, baking powder, and salt. Mix on medium-low speed just until combined, making sure to scrape the bowl’s sides and bottom to prevent any unmixed pockets of flour.
- Fold in Chunks and White Chocolate Chips: Gently stir in the reserved broken Biscoff cookie chunks and white chocolate chips, ensuring they are evenly distributed throughout the dough.
- Form Cookie Dough Balls: Using a large 1/4 cup cookie scoop, portion the dough into evenly sized balls. Optionally, roll the balls gently between the palms to create smooth, uniform shapes. Place the dough balls a few inches apart on the prepared baking sheets to allow for spreading during baking. Optionally, you may stuff the center of each ball with extra Biscoff cookie butter before sealing and shaping.
- Bake the Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are just set and the centers appear slightly underbaked. This will ensure the cookies remain soft and thick after cooling.
- Decorate and Cool: Remove the cookies from the oven and immediately press half of one of the reserved Biscoff cookies onto the top of each cookie along with a few additional white chocolate chips for decoration. Let the cookies cool on the baking sheets for 10 minutes to firm up slightly, then transfer them to a wire rack to cool completely.
Notes
- Do not overbake; the cookies should be slightly underbaked in the center to maintain a soft, chewy texture.
- If desired, the cookies can be stuffed with extra Biscoff cookie butter by placing a small spoonful in the center of the dough ball before baking.
- Using cold butter helps the cookies to retain their thick shape without flattening too much during baking.
- Crushing Biscoff cookies into crumbs adds extra depth and texture to the cookies, enhancing the Biscoff flavor throughout.
- Allow cookies to cool on the baking sheet before transferring to a wire rack to avoid breaking.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
