Introduction
When I want something cozy and a little indulgent without making a huge batch, these single‑batch Biscoff white chocolate chip cookies are my happy place. They’re soft, chewy, and full of warm cookie‑butter flavor.
They start with my Bulk Dry Chocolate Chipless Cookie Mix, so you just add the wet ingredients, fold in white chocolate chips (and a little crushed Biscoff if you like), and bake. The result is golden, buttery cookies with sweet, creamy pockets throughout.
Perfect for an afternoon treat, weekend baking, or a cozy dessert when the craving hits.
Why you’ll love this recipe
These cookies are buttery, chewy, and packed with warm Biscoff flavor plus creamy white chocolate chips. You get bakery‑style goodness without making a huge batch.
- Perfectly sized for a small‑batch craving.
- Quick to mix and bake with minimal cleanup.
- Sweet white‑chocolate pockets in every bite.
- Reliable results thanks to the bulk dry mix.
- Great for gifting, sharing, or cozy snacking.
Helpful tips for the best results
Give the dry mix a quick whisk before measuring so everything stays evenly blended. Mix just until the dough comes together to keep the cookies soft and chewy.
Chill the dough briefly if you want thicker cookies. Press a few extra white chocolate chips on top before baking for that bakery look.
Ingredient Substitutions
These swaps apply to the bulk dry chocolate chipless cookie mix base.
Dairy‑Free
Use plant‑based butter and dairy‑free white chocolate chips. The cookies will be slightly softer but still delicious.
Lower Sugar
Swap in a cup‑for‑cup alternative in the mix. You’ll still get that warm, caramel‑spiced flavor with a gentler sweetness.
Why having a bulk dry mix helps
Keeping a bulk dry chocolate chipless cookie mix on hand makes sweet baking feel effortless. It saves time, cuts down on dishes, and gives you consistent results every time.
Learn more in the Bulk Dry Chocolate Chipless Cookie Mix Page to see how this mix makes cozy baking simple and fun.
How To Store
Room Temperature: Store cookies in an airtight container for up to 3 days.
Refrigerator: Refrigerate for up to 5 days in a sealed container.
Freezer: Freeze cookies for up to 2 months in a freezer‑safe bag.
Recommended Containers: Airtight containers or freezer‑safe bags.
FAQ
Can I make these ahead of time?
Can I freeze the cookies?
Can I double the mix?
Can I make it dairy‑free?
Single-Batch Biscoff White Chocolate Chip Cookies
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula
- Measuring cups
- Measuring spoons
- Cookie scoop
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 1 3/4 cups Bulk Dry Chocolate Chipless Cookie Mix
- 1/2 cup melted butter
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup crushed Biscoff cookies
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the melted butter, egg, egg yolk, and vanilla extract until fully combined.
- Add the Bulk Dry Chocolate Chipless Cookie Mix and stir until a soft dough forms.
- Fold in the crushed Biscoff cookies and white chocolate chips until evenly distributed throughout the dough.
- Scoop the dough into approximately 2 tablespoon portions and place them about 2 inches apart on the prepared baking sheet.
- Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are still slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
- Enjoy warm or allow them to cool completely before storing.
Notes
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