Homemade Custard Cream Cookies
Learn to make classic homemade custard cream cookies with crisp biscuits and a silky custard filling...
30
total time
24
servings
30 kcal
calories
Introduction and Flavor Profile
These cookies merge the spiced caramel notes of Biscoff cookie butter with the creamy sweetness of white chocolate chips, creating a chewy center and a slightly crisp edge. The flavor unfolds in layers: first the warm aroma of ground cookies and caramel, then a hint of vanilla and salt, followed by the rich, mellow sweetness of cookie butter swirled through the dough. This recipe is designed for home bakers who crave bakery-style cookies with a soft, chewy bite but also hold their shape when cooled. Weâll walk through every step, from selecting ingredients to baking times that yield a glossy surface and a tender interior. Youâll learn how to balance the sweet white chocolate with the spice and caramel of Biscoff, how to achieve the right dough consistency, and how chilling the dough improves flavor distribution and cookie shape. If you are dairy-sensitive or simply want lighter options, there are ways to adapt while preserving a lot of the character of the original. The goal is to deliver cookies that feel upgraded but approachable, with a texture that stays chewy for days when stored properly. Read on to discover how to transform simple pantry staples into a crowd-pleasing treat that pairs wonderfully with coffee, tea, or a glass of milk. This introduction sets the stage for a precise yet forgiving method that yields consistent results. Whether you are baking for a family breakfast, a weekend bake-a-long, or a dozen for gifting, these cookies strike a balance between comfort and indulgence. The cookie butter contributes caramelized depth without masking the bright notes of white chocolate chips. The dough, when prepared correctly, holds its shape, allowing for even spreading that creates those coveted soft centers surrounded by pleasantly chewy edges. Weâll cover techniques that help you avoid common pitfalls like overmixing, which can toughen cookies, and underbaking, which can leave centers overly soft. With patience and the right measurements, you will be able to reproduce cookies that taste like they came from a small bakeryâand youâll do it with confidence. This guide also explores substitutions and variations, such as using different types of chips or adjusting sweetness levels. If you prefer a more intense cookie butter flavor, you can slightly increase the cookie butter by a few tablespoons, keeping in mind that this will also affect dough texture and bake time. Youâll find that the recipe remains flexible while still delivering a predictable outcome. As you bake along, youâll notice how the dough behaves at different temperatures and how a short chill enhances the structure once baked. In short, this introduction invites you to relax your expectations a little, then enjoy a cookie that beautifully marries creamy sweetness with a subtle spiced backbone. Now, with an understanding of the flavor profile and the role of each component, youâre ready to gather ingredients, prepare your workstation, and begin the process that leads to picture-perfect Biscoff cookie butter white chocolate chip cookies.
Gathering Ingredients
Gathering ingredients is the first practical step toward cookie perfection. For these Biscoff cookie butter white chocolate chip cookies, you want ingredients that blend well with the distinct caramelized flavor of Biscoff. Start with high-quality unsalted butter, softened to room temperature, because the way butter cream combines with sugars shapes the doughâs tenderness. Pair it with both light brown sugar and granulated sugar; the brown sugar adds moisture and a hint of molasses, while the granulated sugar contributes lift and crispiness along the edges. The Biscoff cookie butter itself is the star, offering a smooth, caramel-cinnamon note that lingers even after baking. White chocolate chips are essential to contrast the cookie butterâs spice with creamy sweetness. In addition to these stars, youâll need standard pantry staples: all-purpose flour for structure, a leavening blend of baking soda and a touch of baking powder to help the cookies rise without becoming cakey, and a pinch of salt to balance flavors. Eggs bind the dough and enrich moisture, while vanilla adds warmth that complements both the spice of the cookie butter and the sweetness of the chips. Depending on your preference for chewiness, you might use a whisk or a mixer to combine ingredients. The dough will benefit from being chilled before baking, which helps the individual flavors meld and strengthens the cookieâs shape. Consider a few optional add-ins like a sprinkle of flaky sea salt on top just before baking for a delightful contrast. If you cannot find Biscoff cookie butter, you can substitute another caramelized cookie spreadâbut the signature taste will be different. Pro tip: measure ingredients carefully and consider warming the cookie butter slightly so it blends smoothly into the mixture. If your kitchen is warm, you may need to refrigerate the dough sooner to prevent over-softening. This section sets you up for the next steps, where weâll talk about equipment and prep, and then move into the actual dough creation. Collect everything ahead of time to keep the workflow smooth. A well-organized mise en place makes a noticeable difference in both the texture and appearance of the finished cookies. You should plan for roughly 2 cups of flour, 1/2 cup cookie butter, 1 cup brown sugar, 1/2 cup white granulated sugar, 1/2 cup softened butter, 2 eggs, 1 teaspoon vanilla, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 cup white chocolate chips as a baseline. This combination ensures a dough that is sticky but workable and yields cookies with the lush chew you are seeking. Finally, ensure your ingredients are at consistent temperatures. Butter that is too warm can make the dough too soft and cause excessive spreading, while butter that is too cold makes creaming harder and can result in a dense final cookie. If you are substituting ingredients, adjust the liquid slightly to keep the dough from becoming too dry. The goal is a dough that comes together easily, holds its shape for uniform baking, and allows the cookie butter flavor to shine through in every bite. For the best results, choose all-purpose flour with a medium gluten content and use white chocolate chips that have a clean, creamy flavor. The combination of these ingredients with Biscoff will deliver cookies that are not only delicious but also visually appealing with a warm, golden surface and a soft interior.
Equipment and Prep
Preparation is as important as the ingredients when you want consistent results. Start by preheating your oven to 350°F (175°C). A consistent oven temperature ensures even baking and prevents the cookies from spreading too much or stayingèœŻ. Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and to promote even browning. Gather your basic mixing bowls, a sturdy wooden spoon or a stand mixer with a paddle attachment, a whisk, and a rubber spatula for scraping down sides. You will also need measuring cups and spoons, a good kitchen scale if you prefer precise measurements, and a cooling rack to allow air to circulate under the hot cookies as they finish baking. Before mixing, measure each ingredient carefully. It is helpful to set out the butter in advance so it reaches a comfortable room temperature. If the butter cools too quickly, you can cut it into chunks to speed up the softening process without overheating. Consider warming the Biscoff cookie butter slightly to soften its texture; this helps it blend more evenly with the creamed butter and sugar. If you do not own a stand mixer, a strong hand mixer or even a whisk can achieve a light, creamed base, though it might require a little more effort and time. The goal is to create a pale and fluffy foundation that will trap air and contribute to appealing cookie height while maintaining a chewy center. Set up a small station for combining wet ingredients in one bowl and dry ingredients in another. This classic separation makes it easier to avoid lumps and ensures even distribution of baking soda and salt. A trusty silicone spatula is your best friend here; it helps you fold the ingredients without overworking the dough. After you have your two bowls ready, you can begin to cream the butter and sugars, and then gradually add the cookie butter, eggs, and vanilla. Youâll then blend in the dry ingredientsâflour, baking soda, baking powder, and saltâbefore finally folding in the white chocolate chips. The dough should be cohesive and thick but still soft enough to scoop with a cookie scoop or spoon. If the dough feels too sticky, refrigerate it for 15 to 20 minutes to make handling easier. This step ensures that the cookies hold their shape during baking, producing uniform rounds with a chewy interior and a crisp exterior. Finally, prepare for chilling and shaping by having ready two sets of parchment-lined sheets. You can portion the dough quickly with a heaping tablespoon or a medium-sized cookie scoop, rolling each into a neat ball. If you want evenly sized cookies, standardize your scoop size and twist the scoop to keep the dough compact. After portioning, you can optionally refrigerate the dough for a short period to further improve bake performance. This practical setup enables smoother execution of the recipe and helps you achieve a consistently delicious outcome.
Understanding Biscoff Cookie Butter
Biscoff cookie butter is a spread made from crushed speculoos cookies that have been roasted and ground into a creamy paste. It carries a distinctive caramel-cinnamon profile with a gentle spice that pairs beautifully with sweet components like white chocolate. In cookies, cookie butter does more than add flavor; it introduces a ribbon of moisture that helps create a soft, chewy texture. When incorporated into the dough, it mingles with butter and sugars to form a silky base that binds gluten just enough to give structure without making the result dense. The spice notes are subtle enough to let the cookieâs vanilla and salt come forward, while the sweetness from the white chocolate chips provides a smooth counterpoint. If you cannot find Biscoff cookie butter, you can experiment with a similar caramelized cookie spread or peanut butter with a pinch of cinnamon and a teaspoon of brown sugar to mimic some depth. Be aware that substitutes may alter the final flavor and texture. If your cookie butter is too stiff, gently warm it to a spreadable consistency before mixing. If your store-bought spread is too soft, you can chill it briefly to help it blend more evenly with butter and sugar. The key is to maintain a balance between moisture and structure so the dough remains workable and the cookies retain their shape during baking. Storage plays a role as well. In the jar, Biscoff cookie butter will settle and separate slightly over time. A quick stir before use will recombine the oils with the paste, ensuring an even distribution of flavor. When baked into cookies, the cookie butter contributes to a soft, moist interior and a slightly fudgy bite. The interaction between cookie butter and white chocolate creates a layered sweetness that makes these cookies appealing for a crowd. This section helps you understand the function of the star ingredient and why it works so well with white chocolate in this particular recipe. Flavor combinations like Biscoff with white chocolate have gained popularity for a reason: they balance warmth and sweetness with a refined, comforting taste. Whether you are serving these cookies with a cup of coffee or a glass of milk, the cookie butter flavor will come through with a long, satisfying finish. The ingredientâs versatility means you can experiment with light variations in the future while still enjoying the core character of the recipe. Understanding cookie butter helps you appreciate why the finished product is both nostalgic and fresh, delivering a familiar spice profile with a modern twist.
Mixing the Dough
The dough is the heart of the recipe, and getting it right is essential for achieving that coveted chewy texture. Start by creaming the softened butter with the brown sugar and granulated sugar until the mixture is pale, fluffy, and lightly aerated. The air you beat into the fat contributes to the cookieâs structure and helps it rise just enough to maintain a soft center. When the sugar mixture is ready, add the Biscoff cookie butter in small dollops and beat until the mixture is smooth and uniform. The cookie butter should be well dispersed, creating ribbons of caramel-spiced flavor distributed throughout the batter. This step is crucial to ensure that every bite contains a balanced mix of buttery sweetness and cookie spice, rather than a concentrated pocket of flavor. Next, mix in the eggs one at a time, followed by the vanilla. The eggs introduce moisture and help emulsify the dough, contributing to a cohesive texture that bakes evenly. In a separate bowl, whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, and salt. Sift or whisk thoroughly to ensure there are no lumps, and to promote a smooth dough. Gradually add the dry mix to the wet mixture, mixing on low speed or with a spatula until just combined. Overmixing at this stage can develop gluten too much, resulting in a tougher cookie. Finally, fold in the white chocolate chips with a gentle hand, distributing them evenly without overworking the dough. The dough should be thick and slightly sticky but manageable. If it feels overly sticky, give it a 15-minute rest in the bowl before portioning, or refrigerate for 20 minutes to firm up. Chilling helps the cookie hold its shape while baking and deepens the flavor as fats solidify. When you are ready to bake, portion the dough into round mounds using a tablespoon or a medium cookie scoop. Space the mounds evenly on the prepared baking sheets to allow for even spreading. If you prefer larger cookies, you can use a larger scoop, but be mindful of bake times and cookie structure. The key is to strike a balance between size, spread, and chew. As the dough rests, you may notice a sheen on top; this is normal and indicates the fats have come together with the sugars. Donât worry if you see a slight glossâthe dough will settle as it rests in the fridge or on the counter. This section captures the careful, deliberate steps that turn simple ingredients into a dough ready to bake into cookies you will be proud to share. A well-mixed dough is a promise of consistent results, so take your time, be gentle with the mixture, and let the ingredients harmonize before you move to the next stage. Note: If you want a crisper edge with more bite, you can whisk in an extra 1/4 cup flour and bake a minute longer. If you prefer a softer cookie with a more pronounced center, keep the dough slightly under-mixed and remove the cookies from the oven closer to 9 minutes. The beauty of this recipe is in its forgiving nature: small adjustments can tailor the cookie to your preferred texture while still delivering that signature Biscoff flavor and white chocolate contrast.
Chilling and Shaping
Chilling is a friend to cookies because it gives the dough time to relax, hydrate, and develop flavor. After the dough is mixed, cover the bowl and refrigerate for at least 30 minutes, up to 2 hours. If you are in a hurry, you can chill for 15 minutes in the freezer, but be careful not to freeze it solid. When the dough is sufficiently chilled, scoop portions using a cookie scoop or a rounded tablespoon and roll them between your palms to form neat spheres. Keeping the dough at a consistent size ensures uniform baking and predictable texture across the batch. The dough might feel a little firmer after chilling, which is a sign that it is ready for baking. If you notice a little spreading during the first batch, you can refrigerate the dough for an additional 10â15 minutes before baking. This extra chill helps maintain the cookieâs shape and prevents over-spreading, especially in warm kitchens. You can also chill the baking sheets for a few minutes before placing dough on them to ensure immediate cooling around the edges during the initial bake. Place the dough balls with ample space on the sheetâabout 2 inches apartâto give them room to expand into perfect rounds. If you prefer a flatter cookie with more surface area for spice and caramel, slightly flatten the dough ball before baking, but be mindful this will shorten the depth of the center. During chilling, you can pre-count and label your trays so you can bake in batches without confusion. If you want a consistent look, you can position the dough balls on each sheet in a grid pattern. This makes the final cookies visually appealing and easy to stack for gifting or display. The chilling step is often underrated, but it yields a distinct improvement in texture and uniform bake across all cookies. It also helps to keep the flavors well integrated, producing the best balance between the chewy center and crisp edge you crave in each bite.
Baking the Cookies
Baking is where all the planning culminates in a delicious result. Bake the cookies for 9â11 minutes, depending on your oven and the size of your dough portions. Start checking at the 9-minute mark; you want the edges to be lightly golden and the centers just set but still soft. The cookies will appear puffy when fresh out of the oven, but they will deflate slightly as they cool, revealing a tender, chewy interior. If you prefer a crisper texture, leave them in for an additional minute or two, but be careful not to overbake, or the centers will become crumbly rather than chewy. Rotate the baking sheets halfway through the bake to promote even browning and uniform texture. If you are using a convection setting, you may reduce the bake time by a minute or so, and monitor closely for even color. Let the cookies rest on the sheet for 2â3 minutes after removal to firm up, then transfer them to a cooling rack to finish. Cooling on a rack prevents steam from accumulating and keeps the bottoms from becoming soggy. When fully cooled, the cookies should offer a gentle resistance when pressed and a pleasant aroma of caramelized spice. The texture should be soft in the center with a subtle crunch at the edges, thanks to a balanced ratio of butter, sugar, and cookie butter. If you want to test consistency, bake a single cookie first as a test. This makes it easier to adjust bake times for future batches based on your ovenâs quirks. The result should be a cookie with an even bake, a glossy surface from the melted white chocolate, and a rich, spiced aroma that invites you to take the first bite. The trial bake helps protect against undercooking the center or overbaking the edges, ensuring you always achieve bakery-worthy cookies at home.
Cooling, Storing, and Reheating
Cooling is essential for setting the cookieâs final texture. After the cookies come out of the oven, let them rest on the baking sheet for 5 minutes before transferring to a wire rack. This short resting period allows the cookies to firm up from their residual heat, reducing the risk of crumbling. Once cooled to room temperature, store them in an airtight container away from direct heat or sunlight. They will stay fresh for 3â4 days at room temperature, maintaining their chewy center and crisp edges. If you want to extend their shelf life, you can freeze the baked cookies for up to 2 months, placing parchment between layers to prevent sticking. For best results when thawing, leave the cookies at room temperature for about 20â30 minutes. Alternatively, you can reheat them for 10â15 seconds in the microwave to revive a soft, warm texture. If you freeze the dough rather than baked cookies, you can portion the dough into balls, freeze them on a tray, and then transfer to a bag. When ready to bake, simply defrost the dough slightly to make it scoopable, then bake as directed. The ability to freeze dough is a convenient way to have a ready-to-bake batch available for spontaneous gatherings or gifting without sacrificing texture. Keeping cookies properly stored helps preserve the balance between the cookie butterâs flavor, the sweetness of the white chocolate, and the tender crumb that makes these cookies so appealing. Whether you are planning ahead or making a last-minute treat, these cookies adapt well to storage and reheating without losing their signature taste and texture. A critical factor is ensuring the cookies cool completely before sealing; otherwise, trapped moisture can soften the exterior or cause the chocolate to smear. With proper storage, you can enjoy the cookies for several days while still maintaining the desirable chewy center and crisp edge that define them.
Final Presentation and Variations
Final presentation matters as much as flavor when youâre serving these cookies. Arrange the cookies on a wooden board or a clean white platter to showcase their golden edges and glossy surface from the melted white chocolate. A light dusting of flaky sea salt across the top can elevate the flavor, enhancing the caramel notes from the Biscoff cookie butter. Consider pairing the cookies with a warm beverageâcoffee, espresso, or a spiced chaiâto emphasize their spice and sweetness without overpowering them. For an extra touch, you can present a small dish of extra cookie butter for dipping, inviting guests to explore the full range of flavors in each bite. If you are sharing a larger batch, you can wrap individual cookies in parchment or mini bakery boxes for a charming edible gift. Variations can expand the scope of the recipe without changing its core charm. You can replace some or all of the white chocolate chips with semisweet or milk chocolate for a bolder chocolate profile. Adding a pinch more cinnamon or cardamom can intensify the spice, echoing the speculoos roots behind Biscoff. For texture differences, you can fold in finely chopped baked speculoos cookies or drizzle additional cookie butter on top after baking for an Insta-worthy finish. If you are dairy-free, you can substitute plant-based butter and dairy-free chocolate chips; keep the dough slightly softer to avoid a crumbly texture. The options are flexible and designed to keep the essential balance between cookie butter, spice, and chocolate intact. Presenting these cookies as part of a dessert table, a coffee break, or a thoughtful gift is always a delight. Their warm colors and inviting aroma invite conversation and shared bites, making them a memorable treat for family and friends. This final section offers practical tips for presentation and a few variations to keep the recipe fresh for future gatherings. Enjoy the cookies with a quiet moment of indulgence or celebrate them with others who appreciate a well-made, comforting dessert.
Biscoff Cookie Butter White Chocolate Chip Cookies
Chewy cookies flavored with Biscoff cookie butter and white chocolate chips. A step-by-step, bakery-style recipe with tips, substitutions, and serving ideas.
total time
30
servings
24
calories
30 kcal
ingredients
- 1 cup unsalted butter, softened đ§
- 1 cup Biscoff cookie butter (speculoos spread) đȘ
- 1 cup packed light brown sugar đ€
- 1/2 cup granulated sugar đŹ
- 2 large eggs đ„
- 2 teaspoons vanilla extract đš
- 2 cups all-purpose flour đŸ
- 1 teaspoon baking soda đ„
- 1/2 teaspoon salt đ§
- 1 cup white chocolate chips đ«
- 1/2 cup chopped pecans (optional) đ°
- Sea salt flakes for finishing đ§
instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the butter, Biscoff cookie butter, brown sugar, and granulated sugar until creamy and smooth, about 2â3 minutes.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips and pecans, if using.
- Optional: refrigerate the dough for 15 minutes for thicker cookies.
- Scoop about 2 tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart and flatten each slightly.
- Bake 9â11 minutes, until the edges are golden and the centers look set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Finish with a pinch of sea salt if desired.
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