Biscoff White Chocolate Cookies

Biscoff white chocolate cookies are soft sugar cookies loaded with white chocolate chips and Biscoff chunks and topped with half a Biscoff cookie for a soft cookie with warm spice and caramelized crunch. They’re a fun Fall twist on my High Altitude Chocolate Chip Cookies.

Taste	Texture
Warm caramel spice	Soft, crunchy

Active time	Total time	Yield	Difficulty
15 minutes	1 hour 10 minutes	24 cookies	Easy

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These cookies have been on my list to work on for months, during which time my kids have broken into my stash of Biscoff cookies reserved for my recipes twice! Clearly they knew these were going to be a winner.

What You’ll Like About Biscoff White Chocolate Cookies

1. Fall Cookie That’s Not Too On the Nose: I for one start thinking about cookies with chai spice blend, apple pie spice, and pumpkin pie spice mid-August, hoping for relief from the heat. What’s nice about the spice in Biscoff cookies is that it’s subtle. The spice is there, but it’s there with a light caramel flavor and delicious crunch.
2. Pretty Fall Colors: Biscoff cookies against the pale ivory of the white chocolate chips and the sugar cookie dough are so lovely. These cookies are in the same color palette as my favorite Pecan Sandies cookies, which you should absolutely make too.
3. Bake When You Want: Since this dough needs to chill slightly before baking, you can absolutely make up the dough balls ahead of time and bake them when you want. Got a Fall gathering you need to bring a dessert to? Pull a batch of dough balls straight out of the freezer and pop them in the oven.
4. Big Chunky Cookies: This is the kind of friendly chunky cookie that’s just as welcome as a lunchbox treat as it is in a tailgating spread or as a potluck dessert. It’s the kind of cookie people reach for because they look fun, inviting, and also like you know what you’re going to get.

What Do Biscoff White Chocolate Cookies Taste Like?

Biscoff cookies themselves taste a little bit like a graham cracker with more of a crunchy shortbread texture and more spice. They have a little bit of caramelized flavor in them, and when you add them to a baked good, they toast up into something with delightful crunch.

In these cookies, the Biscoff serve as a mix-in that adds a little spice and crunchable texture that’s a great foil to the sweetness of the white chocolate chips and the soft sugar cookie base.

How to Make Biscoff White Chocolate Cookies

1. Prep the Biscoff Cookies: Count out about 1/2 of an 8.8 ounce package of Biscoff cookies. Break up 7-8 cookies into thirds for the tops of the cookies. Snap the rest of the cookies into chunks with your hands. Reserve 1/4 cup of the white chocolate chips.
2. Make the Dough: Beat the butter and sugars together until smooth. Drizzle in the oil until you have a loose paste. Add in the vanilla, and egg until just combined. Mix the flour with the baking soda, cream of tartar and salt in a small bowl. Add the flour, 3/4 cup of white chocolate chips, and Biscoff chunks into the butter mixture and mix just until the flour disappears.
3. Chill the Dough: Chill the dough for 30 minutes in the refrigerator.
4. Scoop and Decorate: When you’re ready to bake, preheat the oven to 350 F (180 C). Line 2 sheet trays with parchment

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   paper. Scoop balls of dough onto the sheets (8 balls per sheet). Top each dough ball with a few of the remaining white chocolate chips and one of the Biscoff pieces.
5. Bake the Cookies: Bake for 12 minutes, rotating the sheet trays half way through baking. Repeat with the remaining dough. Cool the cookies on the sheet pans.

3 Easy Ways to Level Up Your Biscoff Sugar Cookies

1. Add Ice Cream: Add a scoop Butter Pecan Ice Cream between two Biscoff sugar cookies.
2. Drizzle with Caramel: Drizzle Coffee Caramel Sauce over the top of each cookie after baking for some extra beauty points and a richer caramel flavor.
3. Dip in Ganache: Dip the bottoms of each cookie in Thick Ganache for Cookies for some rich chocolate flavor. Set the cookies upside down on parchment

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   until the ganache sets.

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