You guys… these White Chocolate Biscoff Cookies are on another level. 🍪 If you love cookie butter, you’re about to be obsessed. They’re thick and chewy brown butter cookies loaded with white chocolate chips and crushed Biscoff cookies, and the best part? A gooey, melty cookie butter center hiding inside every single one.
The brown butter and Biscoff together make the warmest, coziest flavor, almost like a cinnamon-spiced caramel. They’re one of my most-made cookies every December, and they always disappear first from my Christmas cookie boxes.
Thick, soft, sweet, and SO indulgent. These are the cookies people ask you to bring back every single year. Let’s bake!
P.S. Don’t skip freezing the cookie butter centers. Frozen scoops stay gooey inside the cookie instead of melting out onto your pan.
Why You’ll Love These Biscoff Cookies
- A gooey cookie butter center: every bite has melty Biscoff in the middle.
- Biscoff three ways: cookie butter in the dough, crushed Biscoff cookies folded in, and a Biscoff cookie on top.
- Brown butter flavor: nutty and caramel-like, so they taste like they came from a bakery.
- Thick and chewy: soft, gooey centers with golden edges.
- Christmas cookie box favorite: they look SO pretty and travel well for gifting and cookie swaps.
- Nut-free: Biscoff cookie butter is made from cookies, not nuts.
Ingredients for White Chocolate Biscoff Cookies
Here’s what goes into these cookies and why. Find the exact measurements in the printable recipe card below.
For the Brown Butter Cookie Dough
- Unsalted butter: browned for a nutty, caramel-like depth. I always use unsalted butter so I can control the salt.
- Biscoff cookie butter: a little goes right into the dough for warm, spiced Biscoff flavor in every bite.
- Brown sugar and granulated sugar: brown sugar keeps the cookies soft and chewy, and granulated sugar gives golden, slightly crisp edges.
- Eggs: bind the dough and make the centers rich and fudgy.
- Vanilla extract: rounds out the brown butter and Biscoff flavors.
- All-purpose flour: gives the cookies structure so they hold the filling. Spoon and level it so the cookies don’t turn out dry.
- Biscoff cookie crumbs: finely crushed cookies add even more Biscoff flavor to the dough.
- Cornstarch: my secret to extra soft, thick centers.
- Baking powder: helps the cookies rise just enough to stay thick.
- Salt: balances all that sweetness.
For the Mix-Ins and Filling
- White chocolate chips: creamy sweetness that pairs perfectly with Biscoff.
- Crushed Biscoff cookies: lightly crushed so you get little crunchy cookie pieces throughout.
- Frozen cookie butter centers: the gooey surprise inside. Freezing them keeps them from leaking while the cookies bake.
- Biscoff cookies for topping (optional): half a cookie pressed on top makes them look bakery-perfect.
- Flaky sea salt (optional): a pinch on top balances the sweetness and adds a fancy finish.
How to Stuff Biscoff Cookies
Scoop half-tablespoon portions of cookie butter onto a parchment-lined sheet and freeze them for at least 20 minutes while you make the dough. When you’re ready to bake, flatten 2 to 3 tablespoons of chilled dough in your palm, set a frozen cookie butter scoop in the middle, and wrap the dough all the way around it. Roll it into a smooth ball so none of the filling peeks out.
Tips for the Best Biscoff Cookies
- Freeze the centers first. Start with this step so the cookie butter is firm by the time your dough is ready.
- Let the brown butter cool for 5 to 10 minutes. Hot butter can scramble the eggs and make greasy dough.
- Don’t overmix. Mix the flour in on low just until combined for soft, tender cookies.
- Chill the dough for 30 minutes. It makes the dough easier to wrap around the filling and keeps the cookies thick.
- Seal the filling completely. Any gaps let the cookie butter melt out in the oven.
- Pull them while the centers look slightly underbaked. They finish setting as they cool on the pan for 10 minutes.
- Use parchment paper. It keeps the bottoms from over-browning and makes cleanup easy.
Biscoff Cookies for Christmas Cookie Boxes
These are one of my favorite cookies to gift. They hold their shape, stay soft for days, and that Biscoff cookie on top makes them look so festive next to everything else in the box. Bake them a day or two before you pack your boxes, or freeze the stuffed dough balls ahead and bake them fresh. Pair them with my Christmas crack cookies, hot chocolate chip cookies, and sprinkle sugar cookies for a cookie box everyone will be talking about.
Substitutions and Variations
- Chocolate: swap the white chocolate for milk or dark chocolate chips.
- No brown butter? Use melted butter. You’ll lose a little of the nutty flavor, but they’ll still be delicious.
- Crunchy cookie butter: works great for the filling if you like extra texture.
- Not stuffed: skip the centers and drizzle warm cookie butter over the baked cookies instead.
- Giant cookies: use a bigger scoop and a whole tablespoon of filling, and bake for a couple of extra minutes.
- Holiday twist: add a pinch of cinnamon to the dough and top with festive sprinkles.
More Christmas Cookie Recipes You’ll Love
- Brown Butter Christmas Crack Cookies
- Hot Chocolate Chip Cookies
- Soft and Chewy Sprinkle Sugar Cookies
- Salted Caramel Cream Cheese Cookies
- Giant Oreo Christmas Cookies
- The Best Brown Butter Chocolate Chip Cookies
- Biscoff Cinnamon Rolls
- Biscoff Oatmeal Cream Pies
Equipment You’ll Need
- Saucepan: a light-colored one makes it easier to see the butter brown.
- Stand mixer or hand mixer
- Glass mixing bowls
- Cookie scoop: for evenly sized cookies.
- Baking sheets
- Parchment paper
White Chocolate Biscoff Cookies Recipe
Video
Ingredients
- 1 cup unsalted butter, browned and cooled
- ⅓ cup Biscf cookie butter
- 1 ¼ cups packed brown sugar
- ⅓ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- ¼ cup Biscf cookie crumbs
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- 1 half teaspoon salt
- 1 cup white chocolate chips
- 1 cup lightly crushed Biscf cookies
- 10 tablespoons Biscf cookie butter, frozen into half tablespoon portions
- Optional – 10 biscoff cookies to garnish at the end 🙂
Instructions
- Scoop twenty half tablespoon sized balls of Biscoff cookie butter onto a parchment lined baking sheet. Freeze for at least twenty minutes so the centers stay gooey and do not leak while baking.
- Add the butter to a saucepan and melt over medium heat. Stir constantly. It will foam and sizzle, then turn golden brown with toasted bits at the bottom. Once it smells nutty, remove from the heat and pour into a heatproof bowl. Cool for five to ten minutes.
- Mix the cooled brown butter with the Biscoff cookie butter, brown sugar, and granulated sugar until smooth.
- Add the eggs and vanilla and mix until glossy and fully combined.
- Whisk together the flour, baking powder, cornstarch, and salt in a separate bowl.
- Add the dry ingredients to the wet ingredients and mix on low just until combined. Do not overmix.
- Fold in the white chocolate chips, crushed Biscoff cookies, and cookie crumbs until evenly distributed.
- Chill the dough for thirty minutes.
- Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
- Scoop two to three tablespoons of dough and flatten it in your hand. Place a frozen cookie butter ball in the center. Wrap the dough fully around it and roll into a smooth ball. Repeat with the rest of the dough.
- Arrange the dough balls on the baking sheet, leaving two inches between each cookie. Bake for ten to twelve minutes until the edges are golden and the centers look slightly underbaked.
- Top with half of a biscoff cookie if desired.
- Cool the cookies on the baking sheet for ten minutes, then move them to a cooling rack. Enjoy warm and gooey.
Nutrition
How to Store Biscoff Cookies
- Room temperature: store in an airtight container for up to 5 days.
- Freezer: freeze baked cookies in a sealed bag for up to 3 months.
- Freeze the dough: freeze the stuffed dough balls on a sheet, then move them to a bag. Bake from frozen and add 1 to 2 minutes to the bake time.
- To reheat: microwave for 10 seconds to bring back that gooey center.
Frequently Asked Questions
Can I skip freezing the cookie butter?
I don’t recommend it. Room temperature cookie butter melts and leaks out of the cookies while they bake.
Why did my filling leak out?
The dough wasn’t fully sealed around it. Wrap the dough all the way around the frozen scoop and roll it smooth so none of the filling shows.
Are Biscoff cookies nut-free?
Yes! Biscoff cookie butter is made from crushed Biscoff cookies, not nuts. Always check the label if you’re baking for someone with an allergy.
Can I make these smaller?
Yes. Use about 1 tablespoon of dough and a smaller dot of filling, and start checking them at 8 minutes.
Can I make the dough ahead?
Yes. Chill the dough for up to 24 hours, or freeze the stuffed dough balls for up to 3 months.
If you make these, tag me @munchiesbymallory on Instagram so I can see that gooey center! And if you want every recipe ad-free plus my monthly baking guides, join the Baking Club. 🍪🤎
Leave a comment and rating below. It helps other bakers (and me!) more than you know. Happy baking, friends!
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