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Soft, chewy, bakery-style cookies with melty white chocolate chips and rich cookie butter flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cuisine American
Servings 12 cookies

Ingredients
  

  • 1/2 cup 113g unsalted butter, softened
  • 1/2 cup 120g Biscoff cookie butter (Lotus spread)
  • 1/2 cup 100g brown sugar
  • 1/4 cup 50g granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups 160g all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon optional
  • 3/4 cup 130g white chocolate chips, plus more for topping

Instructions
 

Cream butter, Biscoff, and sugars

  • Mix softened butter, cookie butter, brown sugar, and granulated sugar
  • Beat until smooth, light, and fluffy
  • Use a hand mixer or stand mixer if available

Add egg and vanilla

  • Crack in the egg and pour in vanilla
  • Mix until fully combined and glossy
  • Scrape down the sides of the bowl

Combine dry ingredients

  • In a separate bowl, whisk flour, baking soda, salt, and cinnamon
  • Make sure there are no lumps
  • Optional cinnamon boosts the warm Biscoff flavor

Mix wet and dry together

  • Add dry mixture to wet mixture in two parts
  • Mix gently until just combined
  • Do not overmix—stop when no flour streaks remain

Fold in white chocolate chips

  • Stir in white chocolate chips evenly throughout dough
  • Reserve a small handful for topping
  • Dough should be soft but scoopable

Chill dough (optional but recommended)

  • Cover and refrigerate for 30–60 minutes
  • Helps cookies stay thick and chewy when baked
  • Skippable if you’re short on time

Scoop and shape

  • Preheat oven to 350°F (175°C)
  • Line a baking sheet with parchment paper
  • Scoop 2–3 tbsp sized dough balls, space 2 inches apart
  • Press extra chocolate chips on top of each dough ball

Bake

  • Bake 10–12 minutes until edges are golden and centers look just set
  • Cookies should appear slightly underbaked in the middle
  • Leave on the tray for 5 minutes after baking

Cool and enjoy

  • Transfer to a wire rack to cool completely
  • Serve warm for gooey centers
  • Store leftovers in an airtight container

Video

Notes

Storage Tips
•Room temp: 4–5 days in an airtight container
•Freezer (baked): Up to 3 months, thaw before eating
•Freezer (dough): Scoop and freeze dough balls, bake from frozen +2 mins
Keyword biscoff cookies, cookie butter cookies, white chocolate, soft cookies, bakery style cookies