Let’s learn how to make Biscoff White Chocolate Chip Cookies inspired by Crumbl! Super moist in the center with that perfect crunch on the edge, everything you want in the perfect cookie. The Biscoff spread adds a festive gingerbread taste that compliments the sweet white chocolate so well!
What is Biscoff?
Lotus Biscoff spread is to die for! Hazelnuts are to Nutella and peanuts are to peanut butter just like speculoos cookies are to Biscoff spread. If you’re not familiar with speculoos cookies, they are similar to shortbread or a gingersnap with a rich caramel spiced flavor. They first gained popularity throughout Europe and now they’re sold everywhere. The same flavor in the cookies is in the spread and it’s delicious on everything like in these cookies!
How to Make Biscoff Cookies
If you’ve ever made a basic chocolate chip cookie recipe, the process is super simple with just a few tweaks.
You’ll need two bowls – one for all the dry ingredients and one for all the wet.
The dry ingredients include:
- All purpose flour
- Baking soda
- Salt
Just whisk it all together!
The wet ingredients include:
- Eggs
- Unsalted butter, melted
- Brown sugar
- White sugar
- Vanilla extract
- Biscoff spread
Combine them all together with a whisk. Then add the wet to the dry and combine into a dough using a rubber spatula.
For the butter, make sure it’s unsalted and melted but not hot. For the Biscoff spread, make sure to warm it up a bit in the microwave so it’s easy to mix into the batter.
This dough does not need to be refrigerated. So immediately scoop it using a large scooper about 1/4 cup size, making sure they are spaced apart on a baking sheet – about 6 cookies per sheet.
Bake at 350°F for about 10 minutes. Do not overbake. It will continue baking when you take it out of the oven and let it cool on the baking sheet. Just enjoy warm!
Other Recipes to Try
- Cinnabon Copycat Cinnamon Rolls
- Starbucks Sugar Cookie Latte
- Birthday Cake Rice Krispies Treats
- Nothing Bundt Cake Copycat White Chocolate Raspberry
- Cookie Butter Truffles
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Biscoff White Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter melted
- 1/2 cup Biscoff spread softened
- 2/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg + 1 yolk
- 2 teaspoons vanilla extract
- 1 2/3 cup all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 5 Biscoff cookies crushed
- 3/4 cup white chocolate chips
OTHER
- 6 Biscoff cookies split in half for topping optional
Instructions
- Preheat the oven to 350°F.
- In a small bowl, whisk together all purpose flour, baking soda, and salt.
- In a large bowl, whisk together the butter, Biscoff spread, brown sugar, white sugar, eggs, and vanilla extract.
- Combine the wet with the dry using a rubber spatula until a dough forms.
- Add the white chocolate chips and crushed biscoff cookies. Mix together.
- Scoop out large portions of dough onto a parchment-lined baking sheet, making sure they’re spaced apart.
- Bake for about 10 minutes.
- Right when it comes out of the oven, insert half a biscoff cookie in the center of each cookie. This is optional and mostly for decor!
- Allow it to cool on the tray for 10 minutes before transferring to a rack to finish cooling down and then enjoy!
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