Biscoff Cookies, The Best Easy Homemade Treat

I was staring into my pantry at 9 PM on a Tuesday, desperately searching for something sweet that did not require me to leave the house in my ratty sweatpants. Then I spotted a half-empty jar of cookie butter and realized I could make the ultimate biscoff cookies recipe. I once tried eating cookie butter straight from the jar, dropped the spoon inside, and got my hand stuck while retrieving it.

This soft chewy biscoff cookie recipe gives that jar a much more dignified purpose. Salted butter, white chocolate chips, pudding mix, and crushed Biscoff cookies create soft centers with crisp edges. Here is exactly how I do it.

Why You’ll Love This Recipe

• Zero chilling required: You can go from craving to warm cookies in under 30 minutes.
• Foolproof texture: Instant pudding mix helps the cookies stay soft for days.
• Pantry friendly: The recipe uses basic baking staples plus the jar of cookie butter you impulse-bought.
• Massive yield: You can share a batch or hide cookie dough in the freezer for a rainy day.
• Big flavor: Crushed Biscoff cookies and cookie butter reinforce the warm spiced flavor.

Tools You’ll Need

Nothing fancy, I promise.

• Cookie scoop: Uniform portions bake more evenly.
• Stand mixer or hand mixer: A mixer creams the butter and sugar without turning your arm into a separate baking project.
• Baking sheet: Parchment paper keeps baked-on sugar from becoming your evening chore.

Ingredients

• 1 cup biscoff cookie crumbles – Crush them up yourself in a zip-top bag with a rolling pin for some free anger management.
• 1 cup salted butter – I always use salted butter because life is too short for bland baked goods.
• 1/2 cup Biscoff Cookie Butter – The star of the show.
• 2 large eggs – Room temperature if you can remember, but I always forget and they turn out fine.
• 1 1/2 cups light brown sugar – Pack it into the measuring cup.
• 2 teaspoons vanilla extract – Measure with your heart.
• 1 (3.4 oz) box instant vanilla pudding mix – Do not make the pudding, just dump the dry powder right into the bowl.
• 3 cups all purpose flour – Measure this correctly by spooning it into the cup so you do not accidentally bake heavy hockey pucks.
• 2 cups white chocolate chips – You can use chunks if you want to feel fancy.
• 1 teaspoon cinnamon – Enhances the spiced cookie butter flavor.
• 1 teaspoon salt – Balances all that sugar.
• 2 teaspoons baking soda – Make sure it is not expired from three Thanksgivings ago.

How To Make Biscoff Cookies

Turn on your oven, grab your mixer, and let’s make some questionable dietary choices together.

1. Cream the butter and sugar: Beat the salted butter and brown sugar together until light and fluffy. Do not rush this step – if you skip it, your cookies will spread into sad, flat puddles.
2. Add the wet ingredients: Mix in the cookie butter, eggs, and vanilla extract until just combined. The cookie butter is insanely sticky, so you will definitely need to scrape down the sides of the bowl with a spatula.
3. Mix the dry ingredients: Add the flour, instant pudding mix, cinnamon, salt, and baking soda. The dough will be very thick – if your hand mixer starts smelling like burning plastic, just fold the rest by hand.
4. Fold in the mix-ins: Gently stir in the white chocolate chips and biscoff cookie crumbles. If a few large cookie chunks survive, that is between you and the mixing bowl, nobody else needs to know.
5. Scoop and bake: Drop rounded scoops onto your prepared baking sheet and bake at 350 degrees Fahrenheit for 10-12 minutes. They will look slightly underdone in the center when you pull them out – trust the process, they continue cooking on the hot pan.

Make It Yours

You can replace one cup of flour with old-fashioned rolled oats when you want a Biscoff white chocolate oatmeal cookies recipe. The oats add chew without overpowering the cookie butter.

You can also use chopped white chocolate bars instead of chips. This cookie butter oatmeal cookies with white chocolate variation creates larger melted pockets throughout the dough.

Perfect Pairings

These cookies pair well with almost anything, but these options remain my favorites.

• A cold glass of milk, obviously.
• Strong black coffee to balance the intense sweetness.
• A couch, a blanket, and a trashy reality show on a weeknight.
• Vanilla bean ice cream between two cookies for a ridiculous homemade sandwich.

Biscoff Cookies

This Biscoff cookies recipe combines cookie butter, crushed Biscoff biscuits, salted butter, instant pudding mix, and white chocolate for soft centers and golden edges. The recipe gives you white chocolate Biscoff cookies in under 30 minutes, while the oat variation creates chewy Biscoff oatmeal cookies with extra texture. Whether you follow the classic dough or make cookie butter oatmeal cookies with white chocolate, these cookies deserve a permanent spot in your baking rotation.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 11 minutes mins

Total Time 26 minutes mins

Servings: 32 Cookies

Course: Cookies

Cuisine: American

Calories: 176

Ingredients Equipment Method

Ingredients

  

• 1 cup biscoff cookie crumbles
• 1 cup salted butter
• 1/2 cup Biscoff Cookie Butter
• 2 large eggs
• 1 1/2 cups light brown sugar
• 2 teaspoons vanilla extract
• 1 3.4 oz box instant vanilla pudding mix
• 3 cups all purpose flour
• 2 cups white chocolate chips
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 2 teaspoons baking soda

Equipment

• Cookie scoop
• Stand mixer or hand mixer
• Baking sheet

Method

 

1. Cream the Butter and Sugar

   You beat the salted butter and brown sugar together until light and fluffy. You should take your time here because under-creamed butter can make the cookies spread into flat puddles.
2. Add the Wet Ingredients

   You mix in the cookie butter, eggs, and vanilla until combined. You scrape down the bowl because cookie butter sticks to every surface it can find.
3. Mix the Dry Ingredients

   You add the flour, pudding mix, cinnamon, salt, and baking soda. The dough becomes thick, so you can fold the mixture by hand if your mixer sounds like it wants to resign.
4. Fold in the Mix-Ins

   You gently stir in the white chocolate chips and Biscoff cookie crumbles. A few large cookie chunks can survive the mixing bowl without causing a problem.
5. Scoop and Bake

   You drop rounded scoops onto the prepared baking sheet. You bake the cookies at 350°F for 10 to 12 minutes.

   You should pull the cookies when the centers still look slightly underdone. The hot baking sheet continues cooking the middle while the cookies cool.