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+ servings
A pile of cookie butter cookies with white chocolate chips on parchment paper.
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Cookie Butter Cookies

Soft and chewy cookies swirled with Lotus Biscoff Spread and loaded with white chocolate chips. These cookies have crisp edges and a chewy center.
Course Dessert, Snack
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 2 hours
Total Time 2 hours 22 minutes
Servings 18 cookies
Calories 274kcal
Author Ella

Ingredients

  • 2 cups all purpose flour
  • ¾ teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 ½ teaspoons kosher salt
  • 1 stick unsalted butter room temperature
  • ½ cup sugar
  • ¾ cup light brown sugar
  • 1 egg room temperature
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • ¾ cup Lotus Biscoff spread
  • 1 cup white chocolate chips

Instructions

  • In a medium bowl, whisk your flour, baking soda, salt, cinnamon, nutmeg and cornstarch together.
  • In a bowl fitted with the paddle attachment, beat the butter until it is smooth on medium speed. Add both sugars and beat on medium high speed for 3-4 minutes until it is pale in color and light and fluffy.
  • Add in your egg, egg yolk and vanilla extract and beat on high speed for 1 minute. Scrape the sides of the bowl, then pour in your biscoff butter and beat on medium speed for 1 minute
  • Pour the dry ingredients in and mix on low speed until just combined. Fold in your white chocolate chips.
  • Place your mixing bowl, covering the top in plastic wrap, in the fridge for at least 2 hours.
  • Preheat your oven to 350°F/175°C and place parchment paper on 2 cookie sheets. Scoop out the cookie dough using a tablespoon or cookie scoop, you want each cookie dough ball to be 2 tablespoons worth of dough. Roll the cookie dough ball in your palms to make it round. Bake the cookies 6 at a time in the middle rack (I have one cookie sheet in the oven at a time) for 10-11 minutes. The cookies should be golden brown.

Notes

My recipes have been developed and tested in metric grams and cups. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on ‘Metric’ above the ingredients. 
Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.
Storage: keep the baked cookies in an airtight container for up to 5 days at room temperature. Freeze unbaked cookie dough balls, when ready to bake just bake for an extra minute or two.
Cookie Butter: If you don't have Lotus Biscoff spread then you can use Trader Joe's cookie butter. 

Nutrition

Calories: 274kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 256mg | Potassium: 63mg | Fiber: 1g | Sugar: 24g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg