Biscoff White Chocolate Smash Cookie

Biscoff White Chocolate Smash Cookies

Biscoff flavored baked goods are gaining popularity here in the US. The Biscoff (or Speculous) Cookie has been popular around the world since their origination in 1932.

Biscoff cookies are made with cinnamon and brown sugar, and have a unique flavor that’s perfect for baking. Biscoff spread is made from the same cookies, and is similar in texture to peanut butter. It’s perfect for adding to baked goods or spreading on toast. White chocolate, with its sweet and creamy flavor, pairs well with the spiciness of the Biscoff cookies.

Ingredients in the Biscoff White Chocolate Smash Cookies:

Biscoff Cookie:

• Unsalted butter and Shortening: I use a combination of butter, for flavor, and shortening, for softness.
• Biscoff (Speculous) cookie spread: This is the secret ingredient that really boosts the Biscoff flavor! This ingredient is found in the peanut butter section of your grocery store, near the alternative nut butters. This ingredient does not contain nuts, however.
• Granulated sugar and Brown sugar: A combination of both sugars in important for taste and texture. The granulated sugar gives a lighter flavor and the brown sugar compliments the molasses-like flavor of the Biscoff cookie and gives the cookie a chewy texture as well.
• Sour cream: This is the egg alternative in this cookie.
• Biscoff (Speculous) Cookies and All-purpose flour: Finely crushed Biscoff cookies are combined with the all-purpose flour to create the dry ingredients.
• Baking powder and salt: These ingredients wrap up the dry ingredients for this cookie. Baking powder is the leavening used for this cookie and contributes to the lighter texture.

White Chocolate Ganache:

• Heavy cream: My favorite is the Costco 40% Heavy Cream.
• White chocolate: Good quality chocolate chips or chocolate bars create the best tasting white chocolate ganache. I prefer Callebaut or Guittard brands.

Biscoff and White Chocolate Frostings:

• Unsalted butter: Butter and shortening are ingredients in the white chocolate frosting to allow the frosting to harden slightly when set.
• Biscoff (Speculous) cookie spread:
• Powdered sugar: Also known as confectioner’s sugar.
• White chocolate and Heavy Cream: A ganache is created with quality white chocolate and warmed heavy cream. This ganache is added to the frosting mixture of powdered sugar, butter, and shortening.

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How to Make the Biscoff White Chocolate Smash Cookies:

Biscoff Cookie:

To make the cookies, you’ll need a creamed mixture of unsalted butter, shortening, Biscoff spread, granulated sugar, and brown sugar. Sour cream is added and mixed well. Then the dry ingredients: crushed Biscoff cookies, all-purpose flour, baking powder, and salt are mixed on low speed just until combined. Cookies are scooped and flattened using a flat-bottomed glass that’s been dipped in sugar. Bake in a 350°F oven for 9-11 minutes, depending on the size of your cookie scoop.

White Chocolate Ganache:

The white chocolate ganache is made by heating cream in the microwave and then pouring it over white chocolate pieces. The mixture is stirred until the chocolate is completely melted and then set aside to cool at room temperature.

The Frostings—Biscoff and White Chocolate:

The Biscoff frosting is made by mixing unsalted butter, Biscoff spread, and powdered sugar until fluffy and smooth. The white chocolate frosting is made by creaming butter and shortening together, and then adding powdered sugar and a melted white chocolate ganache.

Cookie Assembly:

To assemble the cookies, the cooled white chocolate ganache is piped onto the center of each cookie. Set quickly in a refrigerator. And then the Biscoff frosting is spread on top, leaving a thin, rough edge around the cookie. Finally, a swipe of white chocolate frosting is added on top of the Biscoff frosting for a whimsical look. Too much white chocolate frosting on the cookie top makes the cookie a little too sweet!

Overall, these Biscoff White Chocolate Smash Cookies are delicious and unique. The flavor of Biscoff and White Chocolate is a winning combination. They’re perfect for sharing and are sure to be a hit with anyone who tries them!

–Kim

Print Recipe

Biscoff White Chocolate Smash Cookie

If you’re a fan of Biscoff cookies and white chocolate, then this recipe is perfect for you! These Biscoff White Chocolate Smash Cookies are chewy and soft, and are topped with a delicious white chocolate ganache, a layer of Biscoff frosting, and a swipe of white chocolate frosting. They’re easy to make and perfect for sharing with friends and family.

Prep Time30 minutes mins

Cook Time9 minutes mins

Course: Dessert

Keyword: Biscoff, cookie, smash cookie, white chocolate

Servings: 10 large cookies/42 small cookies

Author: Kim Melanson

Ingredients

Biscoff Cookie:

• ½ cup (113g) unsalted butter
• ¼ cup (46g) shortening
• ¼ cup (63g) Biscoff cookie spread
• 1 cup (198g) granulated sugar
• ½ cup (110g) brown sugar
• 1 cup (227g) sour cream
• 20 cookies (156g) Biscoff cookies
• 3 cups (360g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• Granulated sugar for dipping

White Chocolate Ganache:

• ⅓ cup heavy cream
• 1 ¾ (300g) white chocolate

Biscoff Frosting:

• ¼ cup (57g) unsalted butter, room temperature
• ½ cup (160g) Biscoff (Speculous) spread
• ½ cup (63g) powdered sugar

White Chocolate Frosting:

• ½ cup (57g) unsalted butter
• ½ cup (57g) shortening
• 3 cups (375g) powdered sugar
• 3 ounces white chocolate
• 2 Tablespoons heavy cream
• ¼ teaspoons vanilla

Instructions

Biscoff Cookie:

• Preheat oven to 350° F (177° C) and lightly grease baking sheets.
• In food processor, crush Biscoff cookies into fine crumbs. Alternatively, place Biscoff cookies in Ziploc bag and use rolling pins to create fine crumbs.
• Measure flour, baking powder, and salt. Whisk together and set aside.
• In mixer, cream butter, shortening, and Biscoff spread on medium-high speed, about 3 minutes or until fluffed together. Scrape sides and bottom of bowl.
• Add granulated and brown sugars. Mix on medium-high speed for about 3-5 minutes. Scrape sides and bottom of the bowl.
• Add sour cream and mix for 1 minute on medium speed. Scrape sides and bottom of bowl.
• Add Biscoff cookie crumbs all at once. Mix on medium speed until incorporated, about 2 minutes. Scrape sides and bottom of bowl.
• Add flour mixture all at once. On low speed, mix just until all the flour disappears.
• Using a 2” or 1” cookie scoop, place dough on lightly greased baking sheets (8 cookies per pan).
• Lightly spray bottom of flat-bottomed glass with cooking spray. Dip in sugar and press cookie flat (to about ½-3/4” tall). Leave a rough edge around the cookie.
• Dip in sugar again before pressing each cookie.
• Bake at 350° F (177° C) for 11 minutes for a 2” cookie scoop and 9 minutes for a 1” cookie scoop. The cookie tops are barely firm. DO NOT overcook!
• Allow the cookies to cool in the pan. The cookies will continue to cook slightly.

White Chocolate Ganache:

• In a microwave safe bowl, heat cream for 30 seconds. Pour over white chocolate pieces in a separate microwave safe bowl. Stir to combine. Heat in microwave for another 15-20 seconds if needed to completely melt the white chocolate. Set aside to cool at room temperature.

Biscoff Frosting:

• Add all ingredients into a small-medium bowl. With hand mixer, mix until fluffy and smooth. Set aside.

White Chocolate Frosting:

• In a microwave safe bowl, heat cream for 15-20 seconds. Pour over white chocolate pieces in a separate microwave safe bowl. Stir to combine. Heat in microwave for another 10-15 seconds if needed to completely melt the white chocolate. Set aside to cool slightly.
• In bowl of stand mixer, cream butter and shortening until light and fluffy, about 3-5 minutes. Scrape down sides and bottom of bowl.
• Add powdered sugar all at once. Mix on low speed until clumps form. Scrape down sides and bottom of bowl.
• Add melted white chocolate while mixer is on low speed. Scrape down sides and bottom of bowl. Then, mix on medium-high speed until fluffy and light.

Assemble Cookie:

• When cookies are completely cool, place cooled white chocolate ganache in a disposable cake decorating bag (or a Ziploc bag). Cut a small hole in the end of the bag and create a circle of white chocolate ganache in the depressed center of each cookie. Let cool (or place in refrigerator to speed cooling).
• Spread 2 teaspoons of Biscoff frosting on top of each cookie (leaving the thin, rough edge around cookie without frosting). The white chocolate ganache may be completely covered.
• Swipe 1 teaspoon of white chocolate frosting on top of the Biscoff frosting.