Go Back

A soft, buttery cookie infused with the deep, caramelized spice of Biscoff, studded with smooth white chocolate that melts into every fold. 
Print Recipe
Prep Time 1 hour 10 minutes
Cook Time 12 minutes
Total Time 1 hour 22 minutes
Servings: 10 medium cookies
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 200 gr unsalted butter browned & cooled
  • 50 gr granulated sugar
  • 100 gr brown sugar
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp salt
  • 300 gr all purpose flour
  • 120 gr white chocolate chopped in small pieces
  • 25 gr well chopped biscoff cookies
  • biscoff spread for filling optional

Method
 

  1. In a medium bowl, add the dry ingredients - flour, baking soda, and salt. Set aside.
  2. In a large bowl, add the browned butter and both sugars. Whisk well, and add the eggs and the vanilla extract. Mix until everything is combined.
  3. Fold in the dry ingredients, just until everything's incorporated. 
  4. Add in the chocolate chips and biscoff cookies and fold until everything's a smooth mixture.
  5. Scoop cookies & set in the fridge for 1 hour or in refrigerator for 20 min, to firm the dough. 
  6. In the meantime, preheat your oven at 180c & line a baking sheet with parchment paper.
  7. Once your dough is out, you can either place the cookies directly to bake or take each scoop, lightly open the dough with your fingertips, add a tbsp of biscoff filling, close them up and then place them in your prepared pan.
  8. Bake these for about 10-13 minutes or until the edges are golden and the middle is slightly soft. 
  9. Allow the cookies to cool for 10 minutes before enjoying! ✨

Notes

  • Allowing the cookies to cool for at least 10 minutes, is what will give you the chewy and mouthful center.
  • These cookies can be made with both crunchy or creamy biscoff spread, although I chose creamy for the dough and crunchy for the filling, to give a better texture.