White Chocolate Biscoff Cookies combine creamy cookie butter and melty white chocolate for tender, flavorful cookies with no chilling required.
If you love cookie butter, these cookies are a must-try. They quickly became a favorite in my collection, right after my Biscoff Filled Chocolate Crinkle Cookies.
I often bake Biscoff cookies in the cooler months alongside other fall favorites like Iced Molasses Cookies and Maple Syrup Cookies. The warm cinnamon notes in these cookies make them perfect for swaps, gifts, or a cozy snack.
These cookies stay EXTRA soft thanks to a little secret ingredient: instant vanilla pudding mix. The pudding mix keeps the texture tender and moist—just like in classic pudding chocolate chip cookies.
[feast_advanced_jump_to]
🛒 Ingredient Notes
- Vanilla pudding mix — Adds tenderness and helps stabilize the dough so you don’t need to chill it.
- Cookie butter — Use Biscoff or any speculoos-style cookie butter for that warm spiced flavor.
- White chocolate chips — Their mild sweetness complements the cinnamon-spiced cookie without overpowering it.
See the recipe card below for full ingredient amounts and details.
✏️ Substitutions & Variations
- Swap white chocolate for cinnamon or caramel chips for an even more spiced or caramel-forward cookie.
- Stir in crushed vanilla sandwich cookies for extra texture and flavor.
🧑🍳 Instructions
- Step 1. Cream the softened butter, Biscoff cookie butter, and light brown sugar with an electric mixer on high for 2–3 minutes, scraping the bowl as needed, until pale and fluffy.
- Step 2. Add the eggs and vanilla extract and mix until combined.
Tip: Add the flour last so you can better control the dough consistency.
- Step 3. Stir in the instant vanilla pudding mix, cinnamon, salt, and baking soda. Add the flour and mix on low speed until just combined.
- Step 4. Fold in chopped Biscoff cookie pieces and white chocolate chips on low speed or by hand until evenly distributed.
- Step 5. Scoop dough onto a prepared baking sheet. For large Crumbl-style cookies, use 1/3-cup portions and flatten slightly into a hockey-puck shape so they bake evenly. For regular cookies, use a 1.5-inch scoop.
Bake large cookies at 350°F for 11–12 minutes, until edges are light golden brown. For regular-sized cookies, bake 10–11 minutes. Let cool at least 5 minutes before serving.
🍽 Serving & Storage
Serve these cookies warm to enjoy the melty white chocolate and soft center. They remain soft and chewy for a day or two after baking.
Store at room temperature in an airtight container for up to 3 days.
❄️ Make Ahead, Store, and Freezing Tips
Make ahead: Prepare the dough 1–2 days ahead and refrigerate pre-scooped dough balls or the whole bowl. Let dough sit at room temperature 10–15 minutes before scooping if chilled.
Freeze: Scoop dough into balls and freeze for up to 3 months. Bake from frozen—add 2 or more minutes to the bake time.
❓ Frequently Asked Questions
No — this recipe is designed so chilling isn’t necessary.
Yes — crunchy cookie butter adds a pleasant bit of texture.
🍁 Delicious Fall Cookie Recipes
Here are a few fall cookie favorites to try alongside these Biscoff cookies.
-
Sugar Cookies with Pumpkins
-
Spider Web Cookies
-
Maple Pecan Cookies
-
Caramel Stuffed Snickerdoodles
📝 Printable Recipe
White Chocolate Biscoff Cookies
Ingredients
- 1 cup salted butter
- ½ cup Biscoff cookie butter
- 1½ cups light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 (3.4 oz) box instant vanilla pudding mix
- 2 teaspoons baking soda
- 3 cups all-purpose flour
- 2 cups white chocolate chips
- 1 cup Biscoff cookie crumbles
Instructions
- Preheat oven to 350°F. Line a baking sheet with a silicone mat or spray with baking spray.
- Cream together butter, cookie butter, and brown sugar on high speed for about 3 minutes until light and fluffy.
- Add eggs, vanilla, salt, cinnamon, pudding mix, and baking soda. Mix on low until just combined.
- Slowly add flour and mix until incorporated. Fold in white chocolate chips and cookie crumbles. Scoop onto the prepared baking sheet (1½-inch scoop for regular cookies or ⅓-cup for large cookies).
- Bake regular cookies about 10 minutes, large cookies about 12 minutes. Allow to cool for a few minutes and enjoy.
Notes
Using a 1.5-inch scoop yields about 40 regular-sized cookies.
Nutrition
Carbohydrates: 22 g
Protein: 2 g
Fat: 9 g
Tried this recipe?Tag me on Instagram or use #eatdessertsnack