Homemade White Chocolate Biscoff Cookies
My first batch of these leaked. I’d frozen the Biscoff spread for maybe twenty minutes, got impatient, wrapped it in dough anyway, and watched half of it ooze out the bottom into a sticky caramel puddle on the parchment. Now the spread goes in the freezer before I even pull the butter out. A full hour.
The other thing I’ve learned is to pull them early. When the edges look set and golden but the middle still looks a little raw, they’re done, honestly. They keep cooking on the hot sheet for ten more minutes, and that’s when the white chocolate settles and the dough wrinkles up around the cookie pressed on top. We eat them still a bit warm, with a glass of cold milk.
These homemade white chocolate Biscoff cookies are the bake-sale kind: thick, chewy at the edges, and hiding a pocket of soft cookie butter in the middle. Big chunks of white chocolate. One crisp Biscoff cookie sits in each top. They keep three days in an airtight tin, or a month in the freezer.
Ingredients
Equipment
Method
- Line a plate with parchment and scoop the cookie butter spread into 8 heaping-tablespoon mounds. Freeze for at least 1 hour, until the mounds are firm enough to pick up.2/3 cup Biscoff cookie butter spread
- Whisk the flour, cornstarch, baking powder, baking soda and salt together in a medium bowl. Set aside.1 1/4 cups all-purpose flour, 1 tbsp cornstarch, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp fine salt
- Beat the softened butter for 1 minute, then add both sugars and beat for about 3 minutes, until pale and fluffy. Beat in the egg and vanilla until smooth, scraping down the bowl once.1/2 cup unsalted butter, 1/2 cup light brown sugar, 1/4 cup granulated sugar, 1 large egg, 2 tsp vanilla extract
- Add the dry ingredients and mix on low just until a few dry streaks remain. Fold in the chopped white chocolate with a spatula. Cover the bowl and chill the dough for 1 hour.3 1/2 oz white chocolate
- Heat the oven to 350°F and line a baking sheet with parchment. Divide the dough into 8 equal portions, about 2 1/2 oz each. Flatten one in your palm, set a frozen mound of spread in the center and wrap the dough around it, pinching the seam closed. Place seam side down, 3 inches apart, and press the extra white chocolate chunks onto the tops.1 oz white chocolate chunks
- Press one Biscoff cookie into the top of each dough ball. Bake for 13 to 15 minutes, until the edges are set and golden but the centers still look slightly underdone.8 Biscoff cookies
- Sprinkle the hot cookies with a little flaky salt, if using. Let them cool on the baking sheet for 10 minutes so the centers set, then move them to a wire rack.1 pinch flaky sea salt
Nutrition
Notes
Weigh the flour if you can; too much of it turns these cakey instead of chewy. This is a homemade version and is not affiliated with or endorsed by Lotus Biscoff.
You might also like our Copycat Levain Bakery Cookies.
froze the cookie butter overnight bc i forgot about it and it was totally fine, zero leaking. made a double batch for my sons class party and they were gone in like 5 min
pulled mine at 13 min like you said and the middles looked raw but they set up on the pan. only thing, i used white chips instead of chopping a bar and they didnt melt as nice. still really good