White Chocolate Dipped Cookie Butter Cookies

Soft, chewy cookie butter sugar cookies with a white chocolate bottom, a little white chocolate drizzle, and crushed Biscoff cookies on top. These White Chocolate Dipped Cookie Butter Cookies take my original cookie butter sugar cookies and add the easiest finishing touch!

I love a cookie that looks a little extra without requiring a lot of extra work, and these are exactly that. The cookies are rolled in sugar before baking, so you get lightly crisp edges with a soft center and plenty of that cozy, spiced cookie butter flavor. The white chocolate adds a sweet, creamy bite and the crushed Biscoff cookies give the tops a little crunch.

Instead of dipping each cookie into a bowl of chocolate, I spoon a little more than a tablespoon of melted white chocolate onto wax paper and gently press the bottom of the cookie into it. Once it sets, you have a smooth chocolate bottom. Add a drizzle and some cookie crumbs, and they’re ready for your next holiday cookie tray!

Why You Will Love These Cookies

• Soft and chewy centers: Melted butter, brown sugar, and cookie butter make this dough rich and flavorful.
• An easy chocolate coating: A spoonful of melted wafers on wax paper does most of the work for you.
• Biscoff in every bite: Cookie butter in the dough and crushed cookies on top bring plenty of spiced cookie flavor.
• Simple to decorate: No piping tips or complicated designs needed. A drizzle and a sprinkle of crumbs finish them off.

Ingredient Notes

Cookie butter: Use smooth cookie butter, such as Biscoff spread. It gives the dough its spiced cookie flavor and creamy texture. Cookie butter is made from cookies and is different from peanut butter.

Melted salted butter: Let the butter cool slightly before mixing. It should still be liquid, but it should not be piping hot.

Granulated sugar and light brown sugar: Both go into the dough, with additional granulated sugar for rolling the chilled dough balls.

All-purpose flour: Spoon the flour into your measuring cup and level it off. Scooping directly from the bag can pack in extra flour and make the cookies thicker and drier.

Cornstarch: A small amount helps give the cookies a tender texture.

White melting wafers: I used Ghirardelli white melting wafers for the bottoms and drizzle. They melt smoothly and are convenient for a coating that sets. Look for the bag labeled White Vanilla Flavored Melting Wafers.

Biscoff cookies: Crush these into small crumbs with a few slightly larger pieces for texture. Sprinkle them onto the drizzle before it sets so they stick.

How to Make These Cookies

Make and Chill the Dough

Mix the melted butter, granulated sugar, light brown sugar, and vanilla. Add the egg and cookie butter and mix until incorporated. Add the flour, cornstarch, baking soda, baking powder, and salt, then mix on low just until combined.

Scoop the dough into about 22 portions using a medium cookie scoop, approximately 2 to 2½ tablespoons each. Place on a parchment-lined tray and refrigerate for 30 to 45 minutes.

Roll and Bake

Preheat the oven to 350°F. Roll the chilled dough balls in granulated sugar and arrange them about 2 inches apart on a parchment-lined cookie sheet.

Bake for 10 to 11 minutes, until the edges are set and the centers still look slightly underdone. Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Add the White Chocolate Bottoms

Line a cool tray with wax paper or parchment paper. Melt the wafers according to the package directions.

Spoon a little more than 1 tablespoon of melted wafers onto the paper and gently press the flat bottom of a cooled cookie into it. The coating should spread underneath the cookie and just reach the edges. Repeat with the remaining cookies, working a few at a time so the coating stays melted.

Drizzle and Finish

Drizzle a little extra melted coating over each cookie and immediately sprinkle with crushed Biscoff cookies. Let the bottoms and drizzle set completely before peeling the cookies from the paper.

Recipe Tips

Scoop before chilling: This dough is easier to portion while it is soft. Scoop the dough first, then chill the dough balls for 30 to 45 minutes to help control spreading.

Use the same size scoop for each cookie: Even portions help the cookies bake evenly. I use a medium scoop for this recipe.

Skip the fork marks: Leave the dough balls rounded rather than flattening them with a fork. This dough spreads as it bakes.

Keep an eye on the edges: Pull the cookies when the edges are set and the centers still look slightly underdone. They will continue to firm up as they cool on the hot baking sheet.

Use a light-colored cookie sheet: Dark pans can brown the bottoms faster. Let the pan cool between batches so the next round of dough does not start spreading before it goes into the oven.

Cool completely before decorating: Warm cookies are more fragile and can keep the coating soft. Give them time to cool all the way through before adding the chocolate bottoms.

Tips for Melting and Working With White Chocolate

Follow the wafer package directions: Use a microwave-safe bowl and gentle heat, stirring between intervals. Stop heating once the wafers stir smooth rather than continuing until the mixture is very hot.

Keep your bowl and spoon completely dry: Water can make the coating turn thick and clumpy. Avoid getting steam or droplets into the bowl.

Work in small batches: Spoon out enough coating for a few cookies, press them into place, and then repeat. Spreading out all the puddles first gives them time to set before you get to the last cookies.

Press gently: You only need enough pressure to spread the coating underneath the cookie. Pressing too hard can break the cookie or push most of the coating out around the edges.

Add the crumbs right away: The drizzle acts as the glue for the crushed Biscoff. Decorate a few cookies at a time so it is still wet when you sprinkle on the crumbs.

Let the coating set before lifting: If the chocolate sticks or smears when you try to peel a cookie off the paper, give it more time. You can briefly refrigerate the tray to help the coating firm up.

Use wax paper only for decorating: Bake the cookies on parchment paper. Save the wax paper for the cooled cookies and melted coating.

How to Make Perfectly Round Cookies

As soon as the cookies come out of the oven, place a round cookie cutter slightly larger than a cookie around it. Gently swirl the cutter around the cookie for a few seconds to nudge the edges into a circle.

Do this while the cookies are still hot and soft, before they begin to set. Leave the cutter around the cookie rather than pressing it down into the top.

Storage and Freezing

Room temperature: Once the coating has fully set, store the cookies in an airtight container in a cool spot for up to 4 days. Place parchment or wax paper between layers to protect the drizzle. The Biscoff crumbs will soften as the cookies sit.

Freezing baked cookies: For the freshest topping, freeze the cooled, undecorated cookies in an airtight container for up to 2 months. Thaw completely before adding the coating, drizzle, and crumbs.

Making the dough ahead: Refrigerate the scooped dough in a covered container for up to 2 days. Roll in sugar just before baking. Dough that has been chilled longer may need a little extra baking time; watch for set edges rather than relying only on the timer.

Frequently Asked Questions

Can I use white chocolate chips instead of melting wafers?

Melting wafers are the easiest option for this method because they are made for coating treats. White chocolate chips can melt more thickly and may not spread or set the same way. For the finish shown here, use the Ghirardelli white melting wafers.

Do I need to add oil to the wafers?

Start with the wafers alone and follow the package directions. They are designed to melt for dipping and coating, so you should not need to add oil.

Can I dip the bottoms instead?

Yes! You can dip the bottom of each cooled cookie into melted coating, let the excess drip off, and place it on wax or parchment paper. I like the spoon-and-press method because it is easy to control how much coating goes underneath each cookie.

Why did my cookies spread too much?

Make sure the dough was chilled, the butter was not piping hot when mixed, and the cookie sheet was cool before adding the dough. Measure the ingredients carefully and leave enough space between the dough balls.

Why are my cookies thick and not spreading?

Too much flour can keep the cookies from spreading. Spoon and level the flour instead of packing it into the cup. If you have chilled the dough overnight, bake one test cookie first to see how that batch spreads.

Whether you’re filling a holiday cookie box or baking something sweet for the weekend, these White Chocolate Biscoff Cookies are such a fun addition. I love the combination of cozy cookie butter, creamy white chocolate, and crunchy Biscoff crumbs! If you love a cookie with a chocolate bottom, try my original viral Chocolate Dipped Chipless Cookies next. Happy baking! 🤍