You guys… these White Chocolate Biscoff Stuffed Cookies are on another level. If you love cookie butter, you’re about to be obsessed. The brown butter and Biscoff together make the most warm, cozy flavor, and the gooey cookie butter center is truly the star. Freezing the little scoops keeps the middle soft and melty every time. Add in white chocolate chips and crushed Biscoff cookies and you get the dream cookie. Thick, soft, sweet, and so indulgent. Let’s bake.
Ingredients
- Unsalted Butter: Brown butter is the perfect base for these cookies, providing richness and flavor. Browning it adds a nutty, caramel-like depth! I always use unsalted butter so we can control the salt levels.
- Brown Sugar: Keeps the cookies soft and chewy while adding a subtle molasses flavor. Its moisture content balances crispy edges with gooey centers.
- Granulated Sugar: Adds sweetness and helps create a golden, slightly crispy exterior. The sugar blend gives the perfect texture contrast!
- Egg: Creates a fudgy texture and adds richness. Essential for achieving the most perfect cookie!
- Vanilla Extract: Enhances flavor and adds warmth. Don’t skip it!
- All-Purpose Flour: Gives structure so the cookie holds the filling. Be gentle when folding!
- Baking Powder: Helps the cookies rise slightly and stay thick and soft.
- Cornstarch: Makes the centers super soft and helps keep thickness.
- Salt: Balances the sweetness and makes everything taste better.
- White Chocolate Chips: Adds creamy sweetness that pairs beautifully with Biscoff.
- Biscoff Cookies: Crushed cookies ensure Biscoff flavor in every bite.
- Biscoff Cookie Butter: The gooey surprise inside. Freezing prevents leaking!
- Flaky Salt: Balances sweetness and adds that fancy finish.
Why You’ll Love This Recipe
- Stuffed gooey cookie centers
- Thick, soft bakery style texture
- Brown butter flavor throughout
- Cookie butter lovers DREAM
- Perfect holiday cookie or year-round treat
Equipment Needed
- Baking sheet for even baking
- Hand mixer or stand mixer for creaming butter
- Cookie scoop to portion evenly
- Parchment paper for easy cleanup
- Freezer-safe tray for freezing centers
Substitutions and Modifications
- No white chocolate? Use milk or dark chocolate
- Nut allergy safe: Biscoff is nut-free
- No flaky salt? Pinch of regular salt works
- No brown butter? Use melted butter
White Chocolate Biscoff Cookies Recipe
These white chocolate Biscoff cookies are thick, chewy, brown butter based, and filled with melty Biscoff cookie butter in every bite. Made with crushed Biscoff cookies, white chocolate chips, and a gooey cookie butter center, these bakery style cookies are a must bake for cookie butter lovers.
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Servings: 20 cookies
Calories: 255kcal
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Ingredients
- 1 cup unsalted butter, browned and cooled
- ⅓ cup Biscf cookie butter
- 1 ¼ cups packed brown sugar
- ⅓ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- ¼ cup Biscf cookie crumbs
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- 1 half teaspoon salt
- 1 cup white chocolate chips
- 1 cup lightly crushed Biscf cookies
- 10 tablespoons Biscf cookie butter, frozen into half tablespoon portions
- Optional – 10 biscoff cookies to garnish at the end 🙂
Instructions
- Scoop twenty half tablespoon sized balls of Biscoff cookie butter onto a parchment lined baking sheet. Freeze for at least twenty minutes so the centers stay gooey and do not leak while baking.
- Add the butter to a saucepan and melt over medium heat. Stir constantly. It will foam and sizzle, then turn golden brown with toasted bits at the bottom. Once it smells nutty, remove from the heat and pour into a heatproof bowl. Cool for five to ten minutes.
- Mix the cooled brown butter with the Biscoff cookie butter, brown sugar, and granulated sugar until smooth.
- Add the eggs and vanilla and mix until glossy and fully combined.
- Whisk together the flour, baking powder, cornstarch, and salt in a separate bowl.
- Add the dry ingredients to the wet ingredients and mix on low just until combined. Do not overmix.
- Fold in the white chocolate chips, crushed Biscoff cookies, and cookie crumbs until evenly distributed.
- Chill the dough for thirty minutes.
- Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
- Scoop two to three tablespoons of dough and flatten it in your hand. Place a frozen cookie butter ball in the center. Wrap the dough fully around it and roll into a smooth ball. Repeat with the rest of the dough.
- Arrange the dough balls on the baking sheet, leaving two inches between each cookie. Bake for ten to twelve minutes until the edges are golden and the centers look slightly underbaked.
- Top with half of a biscoff cookie if desired.
- Cool the cookies on the baking sheet for ten minutes, then move them to a cooling rack. Enjoy warm and gooey.
Nutrition
Calories: 255kcal | Carbohydrates: 33g | Protein: 2.8g | Fat: 12.4g | Sugar: 22g
Storage Instructions
- Room Temperature: Up to 5 days
- Freeze Baked Cookies: 3 months
- Freeze Dough Balls: Bake from frozen, add 1–2 mins
Tips and Tricks
- Do not skip freezing the centers
- Use parchment, not greased pans
- Chill dough if kitchen is hot
Frequently Asked Questions
Can I skip freezing the Biscoff? I don’t recommend it because the filling can leak.
Can I make them smaller? Yes, reduce the bake time.
Can I add more chocolate? Always yes.
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