Single-Batch Biscoff White Chocolate Chip Cookies
These bakery-style Biscoff White Chocolate Chip Cookies are made with your Bulk Dry Chocolate Chipless Cookie Mix and loaded with crushed Biscoff cookies and creamy white chocolate chips. They’re soft, chewy, and packed with warm cookie butter flavor in every bite.
Prep Time 15 minutes mins
Servings 12 large cookies
Large mixing bowl
Whisk
Rubber spatula
Measuring cups
Measuring spoons
Cookie scoop
Baking sheet
Parchment paper
Cooling rack
- 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
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.
Using melted butter helps create a rich, chewy bakery-style cookie texture.
Do not overbake these cookies. The centers should look slightly underdone when removed from the oven and will continue setting as they cool.
For an extra Biscoff flavor boost, press additional crushed cookies and white chocolate chips onto the tops of the cookies immediately after baking.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.