Crumbl Biscoff Cookies

A plate of cookies with white chocolate chips is shown on a white surface, alongside a knife, a small bowl of Biscoff cookie butter, and an orange napkin.

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Thick, soft, bakery-style copycat Crumbl Biscoff cookies with Biscoff cookie butter, crushed Biscoff cookies, and white chocolate chips. The trick is pressing the dough flat before baking and pulling them when the centers still look underdone.

Prep Time10

Cook Time10

Total Time20

Course: Desserts

Cuisine: American

Keyword: bakery-style cookies, Biscoff cookies recipe, copycat Crumbl Biscoff cookies, copycat Crumbl recipe

Servings: cookies

Calories: 300kcal

Author: Chef Jenn

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