Biscoff Crunch White Chocolate Chip Cookies

In case you haven’t noticed, recipes using the Biscoff spread as well as Biscoff cookies are sweeping through the blogosphere.  For the uninitiated, Biscoff cookies are the Belgian spice cookies known as speculoos which a couple of airlines hand out to passengers.  “Biscoff” loosely translated stands for “biscuits” and “coffee,” and you should know that Europeans use the word “biscuits” to mean cookies.  They are not coffee flavored but meant to be served with coffee.

In recent years, the Biscoff spread has made its appearance on supermarket shelves.  It has the same flavor as the cookies which I would describe as having a milder version of the spices used to make gingerbread cookies.  The spread has the same consistency as Nutella and causes the same reaction in most people.  It is almost impossible to resist just sticking a spoon in the jar and eating it that way!

Since I have quite a few recipes using either the  Biscoff spread or the cookies in my burgeoning Word doc file, I thought it was high time to make one of them and share it with you.  It was difficult to choose, but I decided to make these Biscoff cookies which incorporate both ground up Biscoff cookies as well as cookie chunks for added crunch.  (The spread is not an ingredient in this particular recipe.)  It has as its base a chocolate chip cookie dough—always a great starting point in my book—with the addition of the ground Biscoff cookies and an exchange of white chocolate chips for the standard chocolate.  For added measure, the chopped Biscoff cookies are added.  Although it didn’t call for them, I think chopped walnuts would have added to the wonderful texture.

These cookies go especially well with milk.  In fact, they go really well with a cup of coffee or tea.  Hmm…I’d say that’s a perfect cookie score.

One Year Ago:  Roasted Red Pepper and Tomato Gazpacho

Biscoff Crunch White Chocolate Chip Cookies

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  • 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 tbl. pure vanilla extract
  • 3 cups flour
  • 20 finely ground Biscoff Cookies
  • 1 tsp. baking soda
  • 3/4 tsp. kosher salt
  • 20 crushed Biscoff Cookies (coarsely chopped for an added crunch)
  • 2 cups white chocolate chips (I prefer Ghirardelli)


Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.

In a stand or electric mixer, cream the butter and sugars until light and creamy.  Add eggs then vanilla until well combined.

In a large bowl add the flour, ground Biscoff Cookies, baking soda and salt.  Mix to combine then slowly add to wet ingredients until just combined.  Add coarsely chopped Biscoff cookies and white chips until just combined.

Scoop dough onto prepared baking sheet about 1 inch apart.  I used a 3-tbl. cookie scoop to make large cookies which could easily incorporate a couple of  pieces of the chopped Biscoff cookies.  I felt the standard 2-tbl. cookie scoop would be too small.

Bake for 12-15 minutes until edges start to turn golden brown.  Remove and let cool for 5 minutes before transferring to cooling rack.

Makes 3 dozen cookies

Source:  A recipe from Picky Palate

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