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Biscoff Cookies

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.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
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.