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Biscoff White Chocolate Smash Cookie
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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
Cook Time9 minutes
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.