Copycat Crumbl Biscoff White Chip Cookies: Your Guide to Chewy, Spiced Perfection!
Are you craving the irresistible flavor of Crumbl Cookies, but with the unique, spiced caramel notes of Biscoff? Look no further! These **Copycat Crumbl Biscoff White Chip Cookies** are an absolute dream come true for any Biscoff enthusiast. Imagine a cookie that’s incredibly soft, wonderfully chewy, and bursting with the distinct taste of Lotus Biscoff cookies in every bite. This recipe delivers exactly that, combining rich Biscoff cookie butter with delightful white chocolate chips for a truly heavenly treat.
We’re diving deep into the world of Biscoff, utilizing not just the famous Biscoff cookie butter (also known as Speculoos spread), but also incorporating finely ground Lotus Biscoff cookie pieces and crunchy chunks directly into the dough. This layering of Biscoff elements ensures an unparalleled flavor experience that truly stands out.
If your love for all things Biscoff runs as deep as ours, then you absolutely must explore our other beloved Biscoff creations. Don’t miss out on our indulgent Biscoff brownies, a rich and fudgy delight, or our show-stopping Biscoff caramel cake recipe, perfect for any special occasion. And for those who might prefer a different chocolate pairing, our copycat Crumbl chocolate peanut butter chip cookies offer another fantastic flavor adventure!
Why You’ll Love This Copycat Crumbl Biscoff Cookie Recipe
This recipe isn’t just another cookie; it’s a carefully crafted duplicate that captures the magic of Crumbl’s famous cookies with a Biscoff twist. Here’s what makes this recipe truly stand out:
- Unrivaled Biscoff Flavor: We don’t just sprinkle in a little Biscoff here and there. This recipe boasts an incredibly prominent Biscoff flavor because we use pulverized Biscoff cookies *and* rich Biscoff cookie butter directly in the dough. This multi-layered approach ensures that every single bite is packed with that signature spiced caramel goodness. You’ll taste the difference compared to recipes that only use one form of Biscoff.
- Perfectly Soft and Chewy Texture: One bite into these cookies, and you’ll understand why this recipe is a winner! We’ve perfected the balance of ingredients, including the right ratio of butter, both brown and granulated sugar, and quick-cooking oats, to create a cookie that is gloriously soft in the center with perfectly chewy edges. They mimic the iconic Crumbl cookie texture beautifully – thick, substantial, and utterly satisfying.
- A Match Made in Heaven: Biscoff and White Chocolate: While some might be chocolate purists, the combination of Biscoff and white chocolate chips in these cookies is nothing short of divine. The creamy sweetness of the white chocolate chips provides a beautiful counterpoint to the warm, spiced notes of the Biscoff, creating a complex and incredibly delicious flavor profile that’s truly addictive. It’s a harmonious blend that elevates these from great to truly exceptional.
- Easy to Follow Instructions: Despite sounding gourmet, this recipe is designed for home bakers of all skill levels. With clear, step-by-step instructions, you can confidently create bakery-quality cookies right in your own kitchen.
Essential Ingredients for Biscoff Cookie Perfection
Creating these sensational Crumbl copycat cookies requires a few key ingredients, each playing a crucial role in developing their signature flavor and texture. Here’s a closer look at what you’ll need:
- Biscoff Cookie Butter (Speculoos Spread): This creamy, spiced spread is the heart of our Biscoff flavor. Whether you use the branded Lotus Biscoff spread or a generic Speculoos cookie spread, its rich, caramelized cookie taste forms the essential base of the dough. It adds moisture, flavor, and contributes to the soft, tender texture.
- Biscoff Crumbs (Finely Ground Biscoff Cookies): By pulverizing Biscoff cookies into fine crumbs, we effectively substitute a portion of the flour in our cookie base. This ingenious technique significantly intensifies the Biscoff flavor throughout the cookie, making it truly authentic and robust. You can easily make these by pulsing whole Biscoff cookies in a food processor until fine.
- Quick Cooking Oats (Instant Oats): These smaller, thinner oats are ideal for cookies as they blend seamlessly into the dough, contributing to that desirable chewy texture without being too intrusive. They absorb moisture, helping to keep the cookies soft and tender.
- Biscoff Cookie Chunks: Beyond the crumbs and butter, incorporating actual chunks of Biscoff cookies into the dough provides delightful bursts of crunchy texture and concentrated flavor. These little surprises in each bite elevate the eating experience, adding another layer of Biscoff deliciousness.
- White Chocolate Chips: The creamy, sweet white chocolate chips are a fantastic contrast to the spiced Biscoff. They melt beautifully within the cookie, creating little pockets of luscious, sweet indulgence that balance the unique spice profile perfectly.
- Unsalted Butter, Brown Sugar & Granulated Sugar: Unsalted butter allows for precise control over the salt content. The combination of brown sugar (for moisture, chewiness, and depth of flavor) and granulated sugar (for crispness at the edges and sweetness) is essential for the perfect cookie texture.
- Egg & Vanilla Extract: The large egg acts as a binder, adding structure and richness, while vanilla extract enhances all the other flavors, bringing a warm, aromatic finish to the cookies.
- Baking Soda, Baking Powder & Salt: These leavening agents ensure the cookies rise beautifully and achieve that characteristic Crumbl thickness and softness. Salt is crucial for balancing the sweetness and enhancing the overall flavor profile.
- All-Purpose Flour: The primary structural component of the cookies. Measure it correctly to avoid dry or crumbly cookies.
Easy Step-by-Step Instructions to Bake Your Cookies
Creating these Crumbl copycat Biscoff White Chip Cookies is a straightforward process. Follow these detailed steps to ensure perfectly baked, delicious results every time:
- Prepare Your Baking Environment: Begin by preheating your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even baking. Set it aside for later.
- Cream the Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with an electric hand mixer), combine the softened unsalted butter, creamy Biscoff cookie butter, packed brown sugar, and granulated sugar. Beat on medium speed for about 2-3 minutes. You want the mixture to become light, fluffy, and visibly lighter in color. This process incorporates air, which contributes to the cookies’ soft texture.
- Add Egg and Vanilla: Crack in the large egg and add the vanilla extract. Continue mixing on medium speed until these ingredients are fully incorporated into the butter mixture, ensuring no streaks of egg remain. Make sure to scrape down the sides of the bowl with a spatula as needed. This ensures all ingredients are evenly mixed and no dry pockets are left behind.
- Incorporate Dry Ingredients and Mix-ins: To the wet mixture, add the baking soda, baking powder, salt, all-purpose flour, ½ cup of finely ground Biscoff cookie crumbs, and the quick-cooking oats. Mix on low speed until the dry ingredients are *just* combined with the wet, being careful not to overmix. Overmixing can develop the gluten in the flour, leading to tough cookies. Finally, gently fold in the white chocolate chips and the Biscoff cookie chunks until they are evenly distributed throughout the dough.
- Portion and Shape the Dough: Using a 1/3 cup measuring cup or a large cookie scoop (about 3-4 tablespoons), portion the Biscoff cookie dough into uniform balls. Place these generously sized dough balls onto your prepared baking sheet, leaving ample space between them. With the palm of your hand, gently press down on each dough ball to slightly flatten the tops. This helps them spread evenly and achieve that signature thick, wide Crumbl shape.
- Bake to Perfection: Transfer the baking sheet to your preheated oven. Bake for approximately 8-9 minutes, or until the edges of the cookies are just barely set and golden, but the centers still appear soft, slightly shiny, and a bit underbaked. This ensures a perfectly soft and chewy interior. Remember, cookies continue to cook slightly as they cool.
- Cool and Garnish: Carefully remove the cookies from the oven. Immediately, while they are still warm and soft, gently press a whole Biscoff cookie piece or a half onto the top of each cookie. This adds a beautiful presentation and an extra touch of Biscoff. Allow the cookies to cool on the baking sheet for at least 5 minutes before carefully transferring them to a wire rack to cool completely. This resting period allows the cookies to firm up without breaking.
- Serve and Store: Serve your delicious Crumbl Biscoff white chip cookies at room temperature for the best texture, or enjoy them slightly warm for a gooey experience. Store any leftover cookies in an airtight container at room temperature for up to 3 days to maintain their freshness and chewiness.
Pro Tips for the Best Biscoff White Chip Cookies
To ensure your copycat Crumbl Biscoff White Chip Cookies turn out absolutely perfect, keep these handy tips in mind:
- Room Temperature Ingredients: Always ensure your butter and egg are at room temperature. This allows them to cream together properly with the sugars, creating a smooth, emulsified mixture that holds air well, resulting in a lighter, softer cookie.
- Quick Oats Substitute: If you don’t have quick oats on hand, don’t worry! You can easily make your own. Simply take some old-fashioned rolled oats and pulse them a few times in a blender or food processor until they are broken down into smaller pieces. Avoid turning them into a powder; you still want some texture.
- Biscoff Cookie Butter Variation: For an even richer Biscoff experience, consider using crunchy Biscoff cookie butter. This type of spread already contains small cookie chunks, which can enhance the texture. However, since we already add separate Biscoff cookie chunks to this recipe, be mindful of the added crunch if you opt for the crunchy butter – you might want to slightly reduce the added chunks for balance.
- Don’t Overmix: After adding the dry ingredients, mix only until just combined. Overmixing can lead to the development of gluten, making your cookies tough and dense instead of soft and chewy.
- Perfect Portioning: Using a 1/3 cup scoop ensures consistent size, which is key for even baking and that classic Crumbl look. If you don’t have one, estimate or use a kitchen scale to portion for accuracy.
- Don’t Overbake: The key to a soft and chewy cookie is to pull it from the oven when the edges are set but the center still looks slightly underbaked and glossy. They will continue to cook on the hot baking sheet, achieving perfect doneness.
- Extra Biscoff Drizzle: For an extra layer of flavor and a beautiful finish, consider melting a spoonful of Biscoff cookie butter in the microwave for a few seconds and drizzling it over the cooled cookies. Yum!
- Ingredient Quality: Using high-quality ingredients, especially your white chocolate chips, can make a noticeable difference in the final taste of your cookies.
Frequently Asked Questions About Biscoff Cookies
Got questions about Biscoff or making these delightful cookies? We’ve got answers!
Biscoff cookies are famously known for their distinctive spiced caramel flavor. They boast a warm, inviting blend of spices like cinnamon, ginger, nutmeg, and sometimes a hint of cloves, perfectly balanced with deep caramelized sugar notes. This unique combination makes them incredibly addictive and recognizable.
Biscoff cookie butter, also called Speculoos spread, is a sweet spread that’s made from finely crushed Biscoff cookies. Similar in texture and consistency to peanut butter, it offers the same signature spiced caramel flavor of the cookies in a smooth, creamy form, making it perfect for spreading, baking, or eating straight from the spoon!
Absolutely! While Crumbl cookies are known for their generous size, you can certainly make these smaller if you prefer. Just be aware that reducing the size will significantly decrease the baking time. Keep a close eye on them in the oven, as smaller cookies will bake much quicker and can easily overbake if not watched carefully. Look for set edges and slightly soft centers.
Yes, freezing cookie dough is a fantastic way to prepare ahead! We do it all the time. To freeze, simply roll the cookie dough into individual balls (as if you were going to bake them) and place them on a cookie sheet. Flash freeze them until they are firm, usually about 30-60 minutes. Once solid, transfer the dough balls to a freezer-safe Ziplock bag or airtight container. They can be stored in the freezer for up to 2 months. When you’re ready to bake, remove the desired number of cookie dough balls from the freezer and follow the baking instructions. You may need to add an extra minute or two to the baking time since they are going into the oven frozen.
Discover More Incredible Crumbl Cookie Recipes!
If you’ve fallen in love with these Biscoff cookies, you’ll be thrilled to know there’s a whole world of Crumbl copycat recipes waiting for you. Expand your baking repertoire and try your hand at these other popular Crumbl flavors:
- Crumbl Cookies and Cream Milkshake Cookies
- Crumbl Sugar Cookie Recipe
- Crumbl Oreo Sandwich Cookies
- Crumbl Chocolate Chip Cookie Recipe
- Crumbl Chocolate Oreo Cookies
Did you try your hand at this mouthwatering recipe? We’d absolutely love to hear about your experience! Click here to leave a star rating and review, or simply scroll down to the recipe card below and share your thoughts. Your feedback helps us and other bakers!
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Review
Crumbl Biscoff White Chip Cookies
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup Biscoff cookie butter
- 1/2 cup brown sugar – packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 cup + 2 Tablespoons all purpose flour
- 1/2 cup Biscoff crumbs – finely ground
- 1/4 cup quick cooking oats
- 1/4 cup Biscoff cookie chunks
- 3/4 cup white chocolate chips
Equipment
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baking sheet
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parchment paper
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Measuring cups
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Kitchen Aid stand mixer
Instructions
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Preheat oven to 375°F. Line a baking sheet with parchment paper or a baking mat. Set aside.
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In a large bowl, or the bowl of a stand mixer, cream the butter, cookie butter, brown sugar, and granulated sugar, about 2-3 minutes on medium speed.
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Add egg and vanilla and mix until well combined. Scrape down the sides of the bowl as needed.
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Add baking soda, baking powder, salt, flour, ½ cup finely ground Biscoff cookie crumbs, oats, and mix until just combined. Add the white chocolate chips and the Biscoff chunks and mix until combined
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Portion into 1/3 cup sized balls, place on baking sheet and press down on the balls with your palm to slightly flatten the tops. Bake for 8-9 mins or until the edges are just barely set but the centers are still soft and slightly shiny.
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Remove cookies from the oven and top with a Biscoff cookie piece. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly.
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Serve at room temperature or warm. Store in an airtight container at room temperature for 3 days.
Notes
If you don’t have quick oats, simply take some old fashioned oats and pulse them in a blender a few times to make them smaller.
You can also make these cookies with crunchy Biscoff cookie butter — which is cookie butter with some cookie chunks in it. However, we do already add some cookie chunks to these cookies, so keep that in mind.
You can also top the cookies with a drizzle of melted Biscoff cookie butter! Yum!
These cookies were made and baked at sea level.
Nutrition