Biscoff Cookies
These Biscoff Cookies are a blend of warm spices and creamy sweetness, making them perfect for any occasion.
Ingredients
Main Ingredients
- 32 pieces Biscoff cookies divided for flavor and crunch
- 1 cup salted butter cold, cubed (227g) to add moisture and richness
- 1 cup light brown sugar packed (200g) for sweetness and depth
- 1/2 cup granulated sugar for sweetness
- 2 large eggs binds ingredients together
- 2 teaspoons vanilla extract enhances flavor
- 1 cup Biscoff cookie butter plus extra for stuffing if desired (250g)
- 2 3/4 cups all-purpose flour scooped and leveled (387g) provides structure
- 2 teaspoons cornstarch for tenderness
- 1 teaspoon baking soda leavening agent
- 1/2 teaspoon baking powder supports rise
- 1/2 teaspoon salt enhances flavor
- 1 1/2 cups white chocolate chips plus extra for decorating
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, combine cold, cubed salted butter, packed light brown sugar, and granulated sugar. Beat until creamy and slightly fluffy.
- Add the eggs and vanilla extract, mixing until smooth.
- Fold in the Biscoff cookie butter until well integrated.
Combining Ingredients
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients and mix until just combined.
- Fold in the white chocolate chips, ensuring an even distribution.
Baking
- Using a cookie scoop or spoon, drop dough onto prepared baking sheets, spacing them out.
- Bake until edges are golden brown and centers remain soft, about 10-12 minutes.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to one week. For longer storage, refrigerate or freeze in layers separated by parchment paper.