Chewy, buttery, and melt-in-the-mouth delicious, you’ve got to give these no-bake Biscoff white chocolate cookies a try!
There’s just something magical about Biscoff spread- it can liven up even the simplest of recipes. These no-bake Biscoff white chocolate cookies are no different- they have the perfect balance of sweetness and creaminess, and are so easy to make.
Best of all, you can batch make them too, so you’ll always have a sweet treat ready for you to sink your teeth into!
Ready to give it a shot? Scroll down and keep reading to discover more about it before you do,
Ingredients For the Recipe
You’ll need a very simple set of ingredients to make these Biscoff white chocolate cookies.
- 4 tablespoon unsalted butter
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ¼ cup milk
- Pinch of salt
- ¼ cup Biscoff spread
- 1 teaspoon pure vanilla extract
- 1 ½ cup old fashioned rolled oats
- 4 oz white chocolate
- ⅓ cup chopped dried cranberries
Kitchen Tools Needed
How to Make the Biscoff White Chocolate Cookies
Once you have all your cooking tools and ingredients ready, here’s what you need to do to make the cookies.
Line a bigger dish or baking pan with parchment paper and set aside.
In a medium pot add the milk, butter, sugar, and salt.
Cook on medium heat until the butter is melted.
Boil for a minute and take it off the heat.
Add the Biscoff, vanilla, and rolled oats.
Stir until everything is mixed well and leave it to rest at room temperature for 10-15 minutes.
Take a large spoon and place a large scoop of the dough on the lined baking pan in a cookie shape. Repeat until you have used all of the dough.
Leave them in a fridge to set for 15-20 minutes.
Meanwhile, you can melt the white chocolate.
Dip the bottom of the cookies in the chocolate and place some of the chocolate on the top with a spoon.
Sprinkle some chopped cranberries on top of each cookie.
Frequently Asked Questions
You could swap the brown sugar in this recipe for regular sugar or even some honey if you want to. The reason why brown sugar is preferred here is that it lends the cookies a nice buttery, caramelly taste, which other sweeteners don’t. You could also use only brown sugar if that’s what you want.
Rolled oats are the perfect choice for this recipe because they’ll soak up all the liquid and have the perfect texture when chilled. If you don’t have rolled oats, you could use quick oats too- just remember that the texture will be soft, and you will probably need to increase the quantity of oats you are adding in to get the cookies to the right texture.
If you don’t prefer using oats, you could also make do with cookie crumbs (Biscoff or gingerbread or graham cracker cookies work best) and some protein powder.
If you’re looking for healthier alternatives, in particular, almond flour could work well.
Yes, you definitely can! If you prefer the slight bitterness of dark chocolate, you could totally use it instead of white chocolate. Infact, dark chocolate can be better since it is loaded with antioxidants too.
And of course, you can always stick to the regular milk chocolate if that’s what you want.
Want to go beyond the white chocolate? Drizzle some salted caramel sauce or Biscoff spread over the cookies, and let them set in the refrigerator for a while. You can also dust a bit of cinnamon powder or cocoa powder over the cookies before you serve them.
These classic cookies could do with a lot of flavor and texture spin. You can add in some cocoa powder to add a bit of chocolatey flavor to the cookies. To make things even more interesting, you could add some mini chocolate chips into the mixture as well.
You could also add some crushed Biscoff crumbs into the mixture so that you get that nice little cookie crunch in each bite.
Your no-bake cookies can stay fresh in the refrigerator for up to 10 days. Just remember to get them out for an hour before you dig into them so that they’re nice and chewy.
You can also make the cookies last longer (for up to 3 months) by freezing them. Use a freezer-safe container and space them out nicely or have a layer of parchment paper in between each stack to keep them from sticking to each other.
Tips & Tricks to Nail the Recipe
Think you’ve got it all covered? Ready to start with the recipe? Keep these additional tips and tricks in mind to nail the recipe.
- Keep in mind that timing is of utmost importance for this no-bake recipe. If you let the mixture cook for too long, the cookies will harden. If you undercook it, the cookies will not set well.
- This recipe calls for the use of rolled oats, but you could also use quick oats instead if you prefer a softer texture to your cookies.
- Make sure you use full-fat milk for this recipe. The low-fat variety won’t give you the texture and flavor that you’re looking for.
- Don’t forget to add a bit of salt into the mix. Sea salt is great, but if you don’t have it, you could make do with regular salt too.
- To lend a more rustic, earthy flavor to your cookies, you can add a bit of cinnamon powder too.
- To get the perfect size for your cookies, use a cookie scoop to get the portions out on a sheet of parchment paper.
Enjoyed making these delicious Biscoff white chocolate cookies? On the hunt for some more similar recipes to try out? Here are a few you might want to check out.
- Classic No-Bake Chocolate Oatmeal Cookies
- No-Bake Chocolate Oatmeal Peanut Butter Cups
- Superfood Chocolate Brownie Energy Bites
- 4 tablespoon (57g) unsalted butter
- ½ cup (100g) light brown sugar
- ¼ cup (50g) granulated sugar
- ¼ cup (59ml) milk
- Pinch of salt
- ¼ cup (60g) Biscoff
- 1 teaspoon (5ml) pure vanilla extract
- 1 ½ cup (135g) old fashioned rolled oats
- 4 oz (113g) white chocolate
- ⅓ cup (43g) chopped dried cranberries
- Line a bigger dish or baking pan with parchment paper and set aside.
- In a medium pot add the milk, butter, sugar, and salt.
- Cook on medium heat until the butter is melted.
- Boil for a minute and take it off the heat.
- Add the Biscoff, vanilla, and rolled oats.
- Stir until everything is mixed well and leave it to rest at room temperature for 10-15 minutes.
- Take a large spoon and place a large scoop of the dough on the lined baking pan in a cookie shape. Repeat until you have used all of the dough.
- Leave them in a fridge to set for 15 - 20 minutes.
- Meanwhile, you can melt the white chocolate.
- Dip the bottom of the cookies in the chocolate and place some of the chocolate on the top with a spoon.
- Sprinkle some chopped cranberries on top of each cookie.
Amount Per Serving: Calories: 34Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 21mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 0g