This White Chocolate Chip Biscoff Cookies Crumbl Copycat features a rich cookie butter dough studded with chocolate chips and baked until fluffy and soft. Topped with a Biscoff cookie, it’s every bit as delicious as Crumbl’s version and easy to make at home!
Table of Contents
- Bake Like a Pro with This White Chocolate Biscoff Cookies Crumbl Clone
- Must-Have Ingredients for This White Chocolate Biscoff Cookies Recipe
- A Step-By-Step Guide to Make White Chocolate Biscoff Cookies Just Like Crumbl
- Baking Tips
- Storage Options
- Common Questions About This White Chocolate Chip Biscoff Cookies Recipe
- More Scrumptious Cookie Recipes
- White Chocolate Chip Biscoff Cookies (Crumbl Copycat) Recipe
Bake Like a Pro with This White Chocolate Biscoff Cookies Crumbl Clone
But do you know what we love even more? Cookie recipes!
So, naturally, we had to combine the two. Inspired by our favorite cookie place, Crumbl, this homemade Biscoff cookies recipe has all the sweet flavor you love about the classic and is super duper easy to make at home.
Sweet, warm, and comforting with lots of depth and plenty of flavor, they’re great for holiday baking but will be a hit all year round. One bite is all it takes for your friends and family to start begging for the recipe!
Must-Have Ingredients for This White Chocolate Biscoff Cookies Recipe
These cookies come together with fairly simple ingredients, creating a bold, rich taste that will knock your socks off!
- Flour – Regular all-purpose flour forms the base of the dough. We haven’t tested it, but a 1:1 gluten-free all-purpose flour should also work.
- Cornstarch – This helps keep the cookies soft and thick.
- Baking Soda and Baking Powder – These are needed to create the soft texture.
- Sea Salt – Use more or less, depending on whether you use salt or unsalted butter.
- Butter – This creates a rich, decadent taste and helps keep the cookies tender.
- Cookie Butter – Used to infuse classic cookie butter flavor throughout the entire cookie. Make sure you use the creamy version!
- Sugar – A combination of regular, granulated sugar and brown sugar helps sweeten the dough while keeping it soft.
- Large Eggs – We use a large egg and an egg yolk to give the cookies structure and make them extra rich.
- Vanilla Extract – Use high-quality, pure vanilla extract to enhance the rest of the ingredients.
- White Chocolate Chips – We include these in the batter and sprinkled on top for sweet, pockets of gooey chocolate in every bite. If preferred, milk chocolate chips or dark chocolate chips can also be used.
- Biscoff Cookies – Use crushed and whole cookies for decorations, flavor, and a bit of crunch.
A Step-By-Step Guide to Make White Chocolate Biscoff Cookies Just Like Crumbl
Thanks to the fancy toppings, this Crumbl copycat recipe looks ultra-gourmet, but it’s actually really easy to make!
- Prepare. Before you begin, preheat your oven, and line two baking sheets with
parchment paperor baking mats.
- Whisk the Dry Ingredients. In a large mixing bowl, whisk the dry ingredients until well combined.
- Mix the Wet Ingredients. Using a stand mixer fitted with a paddle attachment, cream the butter, cookie butter, and both sugars on medium speed until well combined. Then, beat in the egg, scrape the edges of the bowl, and add in the egg yolk and vanilla.
- Combine the Wet and Dry Ingredients. Set your blender to the lowest speed, and slowly add in the dry ingredients. Fold in the chocolate chips and crushed Biscoff cookies.
- Portion. Using your hands, measuring cups, or a cookie scoop, shape the dough into large balls.
- Bake. Place the cookie dough balls on the prepared baking sheets, and bake just until they are golden brown.
- Garnish. While the cookies are hot, place half a Biscoff cookie in the center of each, and add an extra sprinkle of white chocolate chips.
- Cool. Allow the Biscoff cookies to cool on the baking sheet. Then, transfer them to a wire rack to cool completely.
The following tips may go without saying, but they’re crucial to creating a white chocolate chip Biscoff cookie recipe that’s truly bakery-worthy!
- Avoid Overmixing. Combine the ingredients just until they’re smooth and no streaks remain. Continuing to mix will overwork the gluten, creating dense, tough cookies.
- Space the Cookies Out. These cookies spread as they bake. So, you’ll want to leave plenty of room in between them on the baking sheet!
- Don’t Overbake. Keep a close eye on your cookies, and remove them from the oven as soon as the tops and edges turn a light golden brown. Remember, they’ll continue to bake and set as they cool!
- Allow Plenty of Cooling Time. Trust us. It’s worth the wait. Allowing your cookies to cool completely will help them hold their shape so they don’t fall apart and crumble when you pick them up!
These cookies are best enjoyed right away while they’re still fresh! However, if you want to make them ahead of time or have leftovers, you can follow the tips below to keep them fresh.
- To Store: Transfer leftover cookies to an airtight container, and keep them stored on the counter at room temperature for up to three to four days.
- To Freeze Baked Cookies: Place cookies in a sealable bag, and keep them frozen for up to two months. Then, let them thaw in the fridge overnight, and set them out to come to room temperature before enjoying.
- To Freeze Raw Cookies: Create and portion the dough as the recipe card below states. Then, arrange the dough on a baking sheet, and transfer it to the freezer for a few hours or until solid. Transfer the dough to a sealable bag, and keep it frozen for up to two months. Bake from frozen or thawed, adding a few minutes as needed!
Common Questions About This White Chocolate Chip Biscoff Cookies Recipe
The main ingredient in Lotus Biscoff cookies is actually wheat flour! Take a look at the package label for the rest of the ingredients included in the classic cookies.
They are warm and buttery with a hint of spice.
We don’t recommend using crunchy Biscoff spread, because it may not incorporate into the dough smoothly!
You can typically find Biscoff cookie butter in the baking or dessert section at your local grocery store.
Absolutely, portion them as big or as small as you like, and adjust the baking time as needed.
More Scrumptious Cookie Recipes
If you love cookies as much as we do, you won’t want to miss out on more of our recipes below!
- Crumbl Cookies Mom’s Recipe Copycat
- White Chocolate Macadamia Nut Cookie Recipe
- Brown Butter Toffee Cookies
- The Best Browned Butter Chocolate Chip Cookies
White Chocolate Chip Biscoff Cookies (Crumbl Copycat)
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt NOTE: if using unsalted butter increase to 3/4 teaspoon salt.
- 14 Tablespoons salted butter room temperature
- 2/3 cup creamy cookie butter
- 1/2 cup brown sugar packed
- 1/2 cup white sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/4 cups white chocolate chips more for garnish
- 10 Biscoff cookies crushed
- 4 Biscoff cookies for garnish
- Preheat the oven to 350 degrees Fahrenheit . Line 2 baking sheets with parchment paper or Silpat/silicone baking mats. Set aside.
- In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.2 cups all-purpose flour, 2 teaspoons cornstarch, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon sea salt NOTE: if using unsalted butter
- Using a stand mixer fitted with the paddle attachment, cream the butter, cookie butter, and sugars on medium speed until combined, about 2 minutes.14 Tablespoons salted butter, 2/3 cup creamy cookie butter, 1/2 cup brown sugar, 1/2 cup white sugar
- Add in the egg and beat. Stop and scrape the mixture. Then, add the egg yolk and vanilla extract. On the lowest speed of the blender, add in the dry ingredients, stopping as soon as the flour is incorporated into the dough. Mix in the white chocolate chips and crushed Biscoff cookies.1 large egg + 1 large egg yolk, 2 teaspoons vanilla extract, 1 1/4 cups white chocolate chips, 10 Biscoff cookies
- Shape the dough into approximately 8 large dough balls (about 1/2 cup each).
- Place the cookies on the prepared baking sheets. Bake for about 10-12 minutes or until the edges and tops look slightly golden. Be sure to leave enough space between the cookies as they will spread!
- As soon as the cookie comes out of the oven, cut a Biscoff cookie in half, and gently press it into the center of each cookie. Garnish the tops with more white chocolate chips when they come out of the oven (optional).4 Biscoff cookies for garnish
- Let the cookies cool for 15 minutes on a wire rack. Then, transfer them to a wire rack to continue cooling completely.
- Store in an airtight container at room temperature for up to 3-4 days.
Nutrition information is automatically calculated, so should only be used as an approximation.