White Chocolate Biscoff Cookies

White Chocolate Biscoff Cookies
Contributor
White Chocolate Biscoff Cookies
Katrina Bahl
White Chocolate Biscoff Cookies

You will love these giant Biscoff cookies stuffed with white chocolate! Sweet white chocolate pairs so well with the spiced Biscoff Spread. Enjoy them warm straight from the oven with a cold glass of milk. — Katrina Bahl, The Biscoff Cookie & Spread Cookbook

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36
Servings
112
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 3/4 Cup all-purpose flour
  • 2 Teaspoons baking powder
  • 1/2 Teaspoon salt
  • 1/2 Cup unsalted butter, softened
  • 1/2 Cup granulated sugar
  • 3/4 Cups light brown sugar, packed
  • 3/4 Cups cookie butter, such as Creamy Biscoff Spread
  • 1 egg
  • 1 Teaspoon vanilla extract
  • 1/2 Cup white chocolate chips or discs
  • Additional sugar, for coating

Directions

Whisk together the flour, baking powder, and salt. Set aside.

In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, cream together the butter, sugars, and cookie butter for 2 minutes until light and fluffy. Add the egg and vanilla to the mixer. Then slowly incorporate the dry ingredients. The dough will be wet. Cover the bowl with plastic wrap. Chill the dough for at least 30 minutes, up to 1 hour.

Preheat the oven to 350 degrees F.

Using a cookie scoop, form the dough into 2-tablespoon balls and flatten slightly into discs. Place a few pieces of white chocolate on top and cover with another disc of dough. Pinch the seams to seal and roll in the sugar.

Place on an ungreased cookie sheet lined with parchment paper or a silicone baking mat. Leave plenty of room for spreading. Bake for 12 to 15 minutes depending on the size of dough balls you formed. 

Nutritional Facts

Total Fat
4g
6%
Sugar
2g
2%
Saturated Fat
1g
4%
Carbohydrate, by difference
17g
13%
Protein
2g
4%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
43mg
4%
Choline, total
1mg
0%
Folate, total
60µg
15%
Iron, Fe
2mg
11%
Magnesium, Mg
4mg
1%
Niacin
1mg
7%
Phosphorus, P
21mg
3%
Selenium, Se
4µg
7%
Sodium, Na
75mg
5%
Water
3g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.