When Chandler takes a bite of something and says “these are the best cookies I’ve ever had” I write the recipe down immediately and I do not change a single thing. That is exactly what happened with these cookie butter white chocolate cheesecake cookies and that quote lives rent free in my head every time I make them. High praise from a man who has eaten a lot of my baking experiments over the years and does not give that kind of compliment lightly.
These cookies are a lot of things happening all at once in the best possible way. A soft, chewy cookie base packed with chunks of real cheesecake and white chocolate chips throughout, drizzled with melted cookie butter on top, and a broken Biscoff cookie pressed right into the side for that extra crunch and drama that makes them look like they came from a bakery. Every single element is intentional and every single element is necessary. This is not the recipe to start swapping things out — make it exactly as written the first time and thank yourself later.
The cheesecake chunks are what set these apart from every other cookie butter cookie you have ever had. Little frozen cubes of cream cheese filling baked right into the dough so when you bite into one you get this cold creamy cheesecake center that contrasts with the warm soft cookie around it in a way that is genuinely hard to describe without just making you eat one. The white chocolate chips add sweetness and creaminess throughout and the cookie butter drizzle on top ties the whole Biscoff situation together from the inside out.
These are the cookies you make when you want to genuinely impress someone. A cookie exchange, a holiday tray, a dinner party dessert, or a random Tuesday when you want the people in your house to feel really loved. They look stunning, they taste even better, and the reaction you are going to get when someone takes their first bite makes every single step completely worth it. Chandler said it best. Best cookies he has ever had. I tend to agree.
Cookie Butter White Chocolate Cheesecake Cookies
Ingredients
Wet Ingredients
- ½ cup melted butter
- ½ cup white sugar
- ¾ cup brown sugar
- 1 cup creamy cookie butter (or Biscoff spread)
- 1 egg + 1 egg yolk room temp
- 2 tsp vanilla
Dry Ingredients
- 2 â…“ cup AP flour
- ¾ tsp baking soda
- 1 ½ Tbs corn starch
- ½ tsp salt
Mix-ins
- ½ cup white chocolate chips
For the Cream Cheese Chunks
- 4 oz cream cheese, softened
- 3 oz white chocolate chips, melted
- 1 tsp vanilla or vanilla bean paste
Toppings
- 2 Tbs cookie butter, melted
- biscoff cookies
Instructions
Prepare the cheesecake chunks
- In a microwave safe dish, melt the white chocolate chips until smooth. Let this cool slightly.
- In a medium bowl, combine cream cheese with white chocolate and vanilla and use a hand mixer to mix until smooth.
- Spread mixture into a thin layer (¼ inch) on a baking sheet lined with parchment paper and freeze.
Mix the wet ingredients and sugars
- In the bowl of a stand mixer, combine the melted butter, sugar and brown sugar until smooth.
- Add cookie butter and mix until smooth.
- Add egg and egg yolk and vanilla and mix until smooth.
Whisk Dry Ingredients
- In a separate medium mixing bowl, whisk together all dry ingredients.
Combine Dry and Wet Ingredients
- Add dry ingredients to wet ingredients in small additions and the mixer on low.
- Take cream cheese mixture out of the freezer and slice into chunks.
- Add cream cheese chunks and white chocolate chips to cookie dough and fold to incorporate.
- Using a large 3 Tbs cookie scoop, scoop balls of dough into a large airtight container. Let them rest in the fridge overnight or for a minimum of 4 hours. (This step is SO CRUCIAL even though it's torture. Trust me trust me trust me when I say these cookies are better baked the next day because the flavors will POP once they've melded together!)
- Preheat your oven to 350℉.
- Place 6 cookie dough balls on a bargain sheet lined with parchment paper.
- Bake for 12-15 minutes until the edges are golden brown and they look almost done. (my sweet spot was 15 min) DO NOT OVERBAKE. These cookies will continue to bake once you take them out and set as they cool. In my opinion they are the best once they're fully set and cooled (even the next day, don't kill me!)
- Drizzle with melted cookie butter and top with a broken biscoff cookie if desired.
- ENJOY and treat yourself for all your hard work and patience!
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