Easy Cookie Butter Cookies with a Cake Mix
A yellow cake mix is transformed into a delicious cookie that is flavored with Biscoff cookie butter, cookies and white chocolate chips.
Ingredients
- 1-15.25 oz. box yellow cake mix
- 1 cup Biscoff cookie butter
- ½ cup butter {melted}
- 2 eggs
- 8 Biscoff cookies {crushed}
- ½ cup white chocolate chips
Instructions
- Preheat oven to 350°.
- Combine yellow cake mix, cookie butter, melted butter and eggs in a large bowl. Mix together with a hand held mixer {or by hand} until you have a thick and beautiful dough.
- Add crushed Biscoff cookies and white chocolate chips to the dough and mix it in carefully by hand.
- Using a medium scoop, scoop mounds of dough into your hand. Roll the cookies into a smooth ball and place onto a baking sheet that is covered with silicone {or parchment} mat. Bake for 9-11 minutes, being sure to not over bake them. Remove from oven and allow them to cool completely on the baking sheet. Store leftover cookies in an airtight container for up to 4 days.
Notes
- Use a hand-held mixer for a well-mixed, thick cookie dough.
- Stir crushed cookies and white chocolate chips in by hand for chunky texture.
- Use a cookie scoop for evenly sized cookies and consistent baking.
- Roll cookie dough mounds for smooth, round cookie balls.
- Avoid overbaking; a minute or two can make a difference.
- Let the cookies cool on the baking sheet to set up perfectly.
- Store leftovers in an airtight container for up to 4 days.
- Freeze cookies for up to 3 months for make-ahead convenience.