Crispy on the edges, soft and gooey inside, these White Chocolate Chip Biscoff Cookie Fries are the ultimate dessert mash-up. Think cookie dough meets fries, packed with caramelized Biscoff flavor, creamy white chocolate, and crunchy cookie bits. Perfect for dipping, sharing, or eating straight off the tray.
Why You’ll Love This Recipe
Crispy Outside, Soft Inside – baked into fry shapes for the perfect texture.
Biscoff Flavor Bomb – spread + cookies = deep caramelized sweetness.
White Chocolate Balance – creamy and sweet without overpowering.
Perfect for Dipping – ideal with warm Nutella or extra Biscoff.
Serving Suggestion
Serve warm with a cup of warm Biscoff spread dip. Add flaky salt for contrast.
Pro Tips for Perfect Cookie Fries
Don’t skip the chill time: chilling the dough makes it easier to cut into clean fry shapes and helps them hold their form while baking.
Use mini chocolate chips: they distribute better and keep the fries from breaking; if you only have large chips, chop them smaller (like I did in the video).
Watch the edges, not the center: take them out when the edges are lightly golden. The centers will finish setting as they cool, so they stay soft inside.
Don’t overbake: if you bake them too long, they turn into hard sticks instead of soft-in-the-middle cookie fries.
Shape first, then freeze: after cutting the dough into fry shapes, place them in the freezer for 1 hour. This keeps the fries sharp, prevents spreading, and gives that signature crisp edge.
If they spread in the oven: pull the tray out immediately, reshape the fries with a spoon or knife, and return them to the oven. You can also do this after they are done baking, they have to be still warm.
Cut evenly: uniform pieces bake better and look more like real fries.
Serve with warm Biscoff spread: heating the Biscoff spread makes a silky, perfect dipping sauce.
Ingredients
• 110 g butter (ideally browned)
• 70 g brown sugar
• 50 g white sugar
• 40 g Biscoff spread
• 1 medium egg
• 1 tbsp vanilla extract
• 220 g all-purpose flour
• 1 tsp cornstarch
• ½ tsp baking soda
• ½ tsp salt
• 5 Biscoff cookies, chopped
• 100 g white chocolate chips
Instructions
Make the Dough
In a bowl, mix the melted but slightly cooled butter with brown sugar and white sugar until smooth. Add the Biscoff spread, then whisk in the egg and vanilla extract until fully combined.
Add Dry Ingredients
In a separate bowl, mix flour, cornstarch, baking soda, and salt. Add to the wet ingredients and fold gently until just combined.
Fold in Mix-Ins
Add the chopped Biscoff cookies and white chocolate chips and fold them evenly into the dough.
Shape & Freeze
Press the dough into a flat rectangle on parchment paper. Cut into fry-shaped strips (about 14 pieces). Transfer the cookie fries to the freezer and freeze until firm (for about 1 hour), this helps them hold their shape and improves texture.
Bake
Preheat the oven to 180°C (350°F). Bake the frozen cookie fries directly from the freezer for 10–11 minutes, until lightly golden on the edges but still soft in the center.
Cool Slightly & Serve
Let them cool for a few minutes before serving, they’ll crisp up slightly on the outside while staying gooey inside.