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

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


  • 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


  • 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.


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. 


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