The most incredible white chocolate cookie butter cookies! These giant cookies are stuffed with Biscoff cookie butter and baked to perfection! These cookies are absolutely delicious, and they are sure to leave you speechless! The cookie itself is soft and golden brown. The dough is loaded with mini white chocolate chips and heath toffee bits! Then, the center is stuffed with cookie butter, and that is what really puts this recipe over the top! Make it with me!
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The Inspiration Behind These Cookies
The first time I had the Biscoff cookie at CHIP cookies here in Salt Lake, I fell in love. It’s the perfect balance of cookie to white chocolate, and the cookie butter in the center was what sealed the deal for me!
Not only are the flavors phenomenal in that cookie, but the cookie itself is giant! It’s a 6-ounce pile of dough, baked until golden brown!
I knew I had to try and recreate this recipe at home! After many, many attempts, I am proud to say I’ve nailed this copycat recipe while giving it my own little twist.
I decided to add heath toffee bits to the dough, to give it a little more flavor, a tiny bit of chocolate, and an added crunch! This addition is one I love and I can’t imagine this cookie without it!
Truly, I hope you love this hearty cookie as much as I do! Let’s get cooking!!
What You’ll Need to Make WHITE CHOCOLATE COOKIE BUTTER COOKIES
- cold butter, cut into chunks
- brown sugar
- sugar
- vanilla
- eggs
- cake flour
- all-purpose flour
- cornstarch
- baking soda
- salt
- white chocolate chips
- heath toffee bits
- Biscoff cookie butter
What is Cookie Butter?
Biscoff cookie butter is a smooth, delicious butter made from Biscoff speculoos cookies.
The cookies are those crunchy, brown sugar cookies and they’re super yummy!
You may be familiar with Biscoff cookies from Delta flights.
Now you can buy cookie butter at pretty much any grocery store. You can find it in most grocery stores right by the peanut butter and other nut butter.
Cookie butter can be found at Trader Joes but it’s called Speculoos Cookie Butter there.
Tips for Making These Cookie Butter Cookies
- Cream the butter and sugar together until it is fluffy and smooth! You want to leave the mixer on high and beat it for 3-4 minutes. I know, it seems like a lot, but it will make your cookies that much better!
- Use a food scale to get the dough balls the same size! This will help ensure that these large cookies bake evenly in the oven. I like to make 4-ounce dough balls, but you could also do 6-ounce if you’d like!
- I like to use a teaspoon to measure out the cookie butter before placing inside of the cookie. Be sure to seal off the cookie butter with the cookie dough before baking, so that it all stays inside.
- Bake at high heat. Yes, this recipe calls for the oven temperature to be 400°F. You want it nice and hot to allow the bottom and top to get crisped, while to insides remain soft.
- Allow the cookies to cool for 10 minutes on the baking sheet when they are finished. This will allow the cookies to set up and the cookie butter inside to cool down a little so it doesn’t burn you.
If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram! I love to see what you’ve been cooking. It always makes my day!
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WHITE CHOCOLATE COOKIE BUTTER COOKIES
The most incredible white chocolate cookie butter cookies! These giant cookies are stuffed with Biscoff cookie butter and baked to perfection
Ingredients
- 1 cup cold butter, cut into chunks
- 1 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cups cake flour
- 1 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups white chocolate chips
- 1 cup heath toffee bits
- 1 jar Biscoff cookie butter
Instructions
- Preheat oven to 400°F. Line cookies sheets with parchment paper.
- In an electric mixer, cream together the butter, brown sugar, and sugar for 3 to 4 minutes or until creamy. Add vanilla and eggs and mix well.
- Add in both flours, cornstarch, baking soda, and salt. Mix until just combined, don’t over mix. Fold in white chocolate chips and heath pieces.
- Using a food scale, separate dough into 4 ounce balls and place on cookie sheets, only 4 or 5 cookies per cookie sheet.
- Using your hands, break/pull each piece of dough in half. Slightly flatten one half of the dough and make a small indent with your thumb. Place a heaping teaspoon of cookie butter in the indent, place the remaining half of the dough ball on top, mold the two pieces back together, and make sure the cookie butter is sealed in.
- Bake for 9-11 minutes or until golden brown on the top.
- Let them rest for 10 minutes on the cookie sheet to cool and set up.
Notes
You can also make larger 6-ounce cookies if you prefer. This recipe will make about 8 6-ounce cookies.
