Copycat Crumbl Biscoff Cookies (Thick, Soft, Bakery-Style at Home)
If you’ve stood in line at the cookie counter for one of those big, soft, caramel-spiced cookies, this is the recipe I make at home so I don’t have to. These copycat Crumbl Biscoff cookies hit the same notes: thick, soft middle, crackle on top, that warm cinnamon-caramel flavor running through every bite from Biscoff cookie butter and crushed Biscoff cookies folded into the dough.
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This recipe is a slight adaptation of a popular bakery cookie. The technique that matters: flatten the dough balls before they bake. Don’t skip it. Crumbl-style cookies are pressed thick and wide, not round and tall, and that flat shape is the difference between a copycat and a regular cookie. I press mine to half an inch with the bottom of a flat drinking glass, and that’s how you get the soft middle with the slight crispness around the edges.
Chef Jenn’s Take on Copycat Crumbl Biscoff Cookies
Most copycat versions of this cookie either go too sweet or too dry. The store version has a specific texture: dense but soft, almost underbaked in the center, with the Biscoff flavor coming through clearly instead of getting lost under sugar. Get either part wrong and it’s just a chewy cookie with cookie crumbs in it.
The thing that locks this in for me is the half-inch press before baking and pulling them at the moment the centers are just set, not browned through. Edges crisp, middle stays soft. They firm up on the sheet as they cool. If you bake until they look done in the oven, you’ve already gone too far. For more bakery-style sweets at home, see my Cookie Frosted Chocolate Chip Cookies for the same thick, soft approach.
What You’ll Love About Copycat Crumbl Biscoff Cookies
- The Biscoff cookie butter goes into the dough alongside regular butter, which is what gives these cookies that warm, slightly caramelized flavor through the whole bite instead of just on top.
- Big and bakery-thick the way the original is. I don’t want a thin, crispy cookie when I’m craving this flavor profile, and these are pressed flat exactly the way the store presses theirs.
- White chocolate chips are not optional here. They balance the deep cinnamon-spice of the Biscoff and keep these from tipping into too-sweet territory, which is where most copycat versions fall apart.
Ingredients
- Unsalted butter – Softened to room temperature, not melted. If it’s too warm, the cookies spread too much. Press your finger in. Should leave a dent without sliding through.
- Biscoff Cookie Butter – Smooth, not crunchy. The crunchy version throws off the dough texture. Substitution: any spiced cookie spread works as long as it’s smooth.
- White sugar – Standard granulated. No swap recommended.
- Brown sugar – Light or dark both work. Dark gives a deeper molasses note that leans into the caramel flavor.
- Egg – One large, room temperature. Cold egg can seize cold butter.
- Vanilla – Use real vanilla extract, not imitation. The flavor here is delicate and you’ll taste the difference.
- Baking soda – Not baking powder. They are not interchangeable in this dough.
- Salt – Fine table salt or fine sea salt. Coarse kosher salt won’t dissolve evenly in the dough.
- All-purpose flour – Spoon and level. Scooping straight from the bag packs in too much flour and the cookies bake dry.
- Biscoff Cookies – Whole, not crushed. They break down on their own when the mixer hits them, and you want the variation in size, some bigger pieces, some sandy.
- White chocolate chips – Don’t substitute milk or dark chocolate. The white chocolate is what balances the spice. Without it, these tip too sweet and one-note.
How To Make Copycat Crumbl Biscoff Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Heat the oven to 350°F and line two baking sheets with parchment paper. Parchment matters here, you don’t want these sticking, and the bottoms cook more evenly on parchment than on a bare pan or a silicone mat.
In the bowl of a stand mixer with the paddle attachment, cream the softened butter, cookie butter, white sugar, and brown sugar until the mix is smooth and lighter in color. This usually takes 2 to 3 minutes on medium speed. Don’t rush this step. Underbeating leaves you with a denser cookie that doesn’t get the right texture in the middle.
Add the egg and vanilla. Mix until fully incorporated, scraping down the sides of the bowl as you go. Cookie butter clings to the bowl walls more than regular butter, so the scraping matters.
Add the baking soda, salt, and flour. Mix on low until the dough just comes together. Overmixing here builds gluten and gives you a tougher cookie, so stop the second the flour disappears.
Add the whole Biscoff cookies. As the mixer runs, they’ll break into pieces of varying sizes. That’s the texture you want. Some bigger chunks, some near-crumbs. Mix until evenly distributed, scraping the bowl. Then fold in the white chocolate chips by hand or on the lowest speed.
Use a large ice cream scoop to portion the dough onto the baking sheets, leaving about 2 inches around each ball. These spread some, but not as much as a standard cookie because of the cookie butter. With the bottom of a flat drinking glass or your palm, press each ball down to about half an inch thick. This is the step that turns these from regular cookies into the bakery-style version.
Bake for 10 to 12 minutes, or until the centers are just set. The tops will look slightly underdone. Pull them anyway. They’ll firm up on the sheet as they cool. If the edges are golden and the centers look fully cooked through, you’ve overbaked and the soft middle is gone.
Let the cookies cool on the baking sheet for at least 5 minutes before moving. Hot off the oven, they’re too soft to lift cleanly.
Make It A Meal
These are big enough to be the whole dessert with a glass of cold milk, but I serve them on cookie platters at parties alongside a couple of other contrasting flavors. For variety on a plate, I pair these with my Copycat Crumbl Sugar Cookies for the pink-frosted option people expect, and my Copycat Crumbl Dark Dream Cookies for chocolate fans.
For a kid-friendly cookie spread, add my Copycat Crumbl Confetti Cake Cookies. The four together cover every flavor base without anyone reaching for the same one twice.
Storage
Store in an airtight container at room temperature for up to 3 days. They stay softest on day one and day two. Freeze raw dough balls (already pressed flat) on a sheet pan, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 2 to 3 minutes to the bake time.
Frequently Asked Questions
No. The crunchy version adds extra texture that throws off the dough’s hydration and structure. Stick with smooth.
Two likely causes. Either the butter was too warm when you creamed it, or you baked them too long. Butter should be soft enough to dent but not greasy, and you want to pull the cookies when the centers still look slightly underdone.
Yes. Refrigerate the scooped, pressed dough balls covered for up to 24 hours, or freeze for up to 2 months. Bake from cold straight from the fridge with no time adjustment, or add 2 to 3 minutes if baking from frozen.
I don’t recommend it for this cookie. The white chocolate balances the deep cinnamon-spice of the Biscoff. Milk chocolate competes with the spice, and dark chocolate clashes with it. If you want to skip white chocolate, use white chocolate chunks or a chopped white chocolate bar instead, but don’t switch chocolate types.
Crumbl Biscoff Cookies
Ingredients
- ½ cup unsalted butter softened
- ½ cup Biscoff Cookie Butter
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups all-purpose flour
- 8 Biscoff Cookies
- ½ cup white chocolate chips
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, cookie butter, white sugar, and brown sugar on medium speed for 2 to 3 minutes until smooth and lighter in color.
- Add the egg and vanilla. Mix to combine, scraping down the sides of the bowl.
- Add the baking soda, salt, and flour. Mix on low until just combined.
- Add the whole Biscoff cookies. Mix until they break into varied pieces and distribute them through the dough, scraping the bowl as needed.
- Fold in the white chocolate chips on low speed or by hand.
- Using a large ice cream scoop, portion the dough onto the prepared baking sheets, leaving about 2 inches between balls.
- Use the bottom of a flat drinking glass or your palm to press each ball down to about ½ inch thick.
- Bake for 10 to 12 minutes, or until the centers are just set. The tops will look slightly underdone.
- Let cookies cool on the baking sheet for at least 5 minutes before transferring to a wire rack.
Notes
Recipe Card Tips
- Press the dough balls to half an inch before baking. This is what makes them bakery-style instead of regular cookies. A flat drinking glass works best because the rim gives you an even edge.
- Pull them when the tops still look slightly underdone. They keep cooking on the hot sheet for the first few minutes off the oven. If they look done in the oven, they’ll be dry by the time they’re cool.
- Soft butter, not melted. Press your finger in. It should leave a dent without sliding through. Too warm and the cookies spread thin and crisp instead of staying thick and soft.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.