Biscoff Crunch White Chocolate Chip Cookies

Alright…I know your first questions are “What is Biscoff?” “Is that a spelling error?” No it isn’t. Biscoff are delicious cookies originally made by the Lotus Bakery in Belgium in 1932. Overseas they are referred to as Speculoos Biscuits (Biscuit=cookie in European speak) These cookies are really delicious and have a caramelized cinnamony taste. You may have eaten one if you’ve flown anywhere recently, because many airlines have been serving them as a snack since 1984. Now they are being sold in the United States. I have seen them in my local Giant and Safeway stores. You can check out the Biscoff website to find out which grocery chain sells them in your state, or there is always good old Amazon if you can’t seem to find them anywhere. And believe me, you should try to find them. They are fabulous all on their own, especially with a nice cup of tea or coffee. But when they are crunched up in a cookie with white chocolate chips, they will just put you over the moon! These cookies really are that fantastic! Just so you know, you will need two sleeves of these cookies to make this recipe, so when you find them, stock up! Santa may be getting one or two Biscoff Crunch White Chocolate Chip Cookies, if he is lucky. We might just gobble them all up before Christmas Eve. I’m sure you noticed my pup lurking around in the background of my pics! It will definitely be touch and go. I’ll keep you posted…

Biscoff Crunch White Chocolate Chip Cookies

recipe from Picky Palate

yield: 3 dozen cookies


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


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.

With a medium cookies scoop, scoop dough onto prepared baking sheet about 1 inch apart. Bake for 12-15 minutes until edges start to turn golden brown. Remove and let cool for 5 minutes before transferring to cooling rack.


One Response to Biscoff Crunch White Chocolate Chip Cookies

  1. […] just all on their own. But they dress up nicely as well. A little over a year ago I blogged about Biscoff Crunch White Chocolate Chip cookies, which are deee-lish! Definitely check those out if you haven’t done so. And now I’m […]

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