Biscoff and white choc chip cookie recipe

Name: Biscoff and white choc chip cookie recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 16
Ingredients: 225 g unsalted butter, softened; 100 g smooth Biscoff spread; 125 g caster sugar; 100 g light brown soft sugar; 3 medium eggs, lightly beaten; 350 g plain white flour; 1/2 tsp. ground cinnamon; 150 g white chocolate buttons; 100 g white chocolate chunks; 100 g white chocolate, roughly chopped; 1 tsp. flaked sea salt

Biscoff spread and creamy white chocolate combine to make the ultimate chewy choc chip cookie

By Alice ShieldsPublished: 23 July 2025

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Good Housekeeping

The salty-sweet Biscoff and white chocolate topping really elevates these chewy cookies, but they are just as delicious without, if you prefer a plain biscuit. Adding a sprinkle of flaked sea salt enhances and compliments the warming, toasty spiced flavours of the biscuit spread.

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Yields:

Prep Time:

30 mins

Cook Time:

20 mins

Total Time:

50 mins

Ingredients

225 g
unsalted butter, softened
100 g
smooth Biscoff spread
125 g
caster sugar
100 g
light brown soft sugar
3
medium eggs, lightly beaten
350 g
plain white flour
1/2 tsp.
ground cinnamon
150 g
white chocolate buttons
100 g
white chocolate chunks

FOR THE TOPPING

100 g
smooth Biscoff spread
100 g
white chocolate, roughly chopped
1 tsp.
flaked sea salt

Directions

1. Step 1In a large bowl using a handheld electric whisk, beat the butter, 100g Biscoff spread and sugars until pale and fluffy. Gradually beat in the eggs, adding 2tbsp of the flour if the mixture looks as if it's about to curdle.
2. Step 2Sift in the (remaining) flour, cinnamon 1/4tsp fine salt and beat until just combined. Using a wooden spoon, mix in the chocolate buttons and chunks. Cover and chill for at least 1hr (up to 24hr).
3. Step 3Preheat oven to 200°C (180°C fan) mark 6. Line large baking sheets with baking parchment. Roll or dollop (depending on dough firmness) the mixture into 16 balls/mounds and place on to baking sheets, spacing well apart.
4. Step 4Bake for 12-15min, or until light golden brown and the edges feel firm. Leave to cool completely on the sheets.
5. Step 5Meanwhile, make the topping. Melt Biscoff spread and white chocolate in a pan over low heat. Set aside to cool for 10-15min, or until just warm. Spoon a blob on top of each cookie and sprinkle over the salt. Leave to set at room temperature.

Once cool and set, keep in an airtight container at room temperature for up to 5 days.

Freeze ahead
Portion and freeze the cookie dough on the lined baking sheets (no need to space well apart). Once solid, transfer to a food bag or freezer-safe container. Freeze for up to a month. To serve, bake from frozen on lined sheets (spacing well apart) in an oven preheated to 200°C (180°C fan) mark 6, adding an extra 2min, if needed.

For more cookie recipes, check out our best biscuit and cookie recipes.

Our favourite Biscoff recipes

Alice Shields

Senior Cookery Writer

Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.

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