Crumbl copycat Biscoff cookies that are thick, soft, and full of spiced cookie butter flavor with white chocolate and crushed Biscoff in every bite.
I love anything Biscoff, like this easy air fryer Biscoff cake. They're the recipes I go for when I stock up on Biscoff.
These Crumbl copycat Biscoff cookies are the kind I make when I want something thick and soft without it being too much. I usually have cookie butter on hand, and this is the recipe I reach for when I’m in the mood to bake but don’t want to turn it into a whole project. They bake up quickly, and the smell alone makes it clear they’re worth the effort, filling the kitchen with that familiar caramelized cookie scent.
This is one of my cookie recipes that doesn’t need much planning. It’s easy to pull together on a whim, whether that’s for an after-dinner treat or a weekend bake when everyone’s around the kitchen waiting for the timer to go off. They hit that bakery-style feel without asking for extra steps or time.
The first time I made these, the initial batch was finished quick. My husband, who usually passes on sweeter cookies, ate three without hesitation and admitted they were hard to resist. Since then, this has become one of those recipes everyone expects whenever Biscoff shows up in the grocery haul. I originally started making them as a way to use up cookie butter before it lingered too long in the pantry, but that’s never actually been a problem. They disappear long before that could happen.
Ingredients
Unsalted butter and cookie butter together make these Crumbl copycat Biscoff cookies work. The butter gives them structure and richness, while the cookie butter brings that signature spiced Biscoff flavor. Using both keeps the cookies soft and rich without getting greasy.
Brown sugar and granulated sugar work together to create the right texture. Brown sugar adds moisture and chew, while white sugar helps the cookies spread and develop those lightly crisp edges. Skip either one and the texture changes, which matters when you're trying to mimic that Crumbl-style result.
Crushed Biscoff cookies folded into the dough add extra flavor and texture. They reinforce the cookie butter taste and give you little pockets of crunch throughout. White chocolate chips balance out the spiced notes with sweetness and creaminess without overpowering the Biscoff flavor. Using one egg and just enough flour keeps the cookies thick and soft in the center.
See the recipe card for exact quantities.
How to Make Crumbl Copycat Biscoff Cookies?
These Crumbl copycat Biscoff cookies are thick, soft, and packed with that signature spiced cookie butter flavor.
Preheat the Oven and Prepare the Pans
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside. This helps prevent sticking and keeps the cookies from overbrowning on the bottom.
Cream the Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, cookie butter, granulated sugar, and brown sugar. Mix on medium speed until the mixture is smooth, fluffy, and fully combined. Scrape down the sides of the bowl as needed to make sure everything mixes evenly.
Add the Egg and Vanilla
Add the egg and vanilla extract to the bowl. Mix until fully incorporated, stopping to scrape down the sides of the bowl so the dough stays smooth and uniform.
Mix in the Dry Ingredients
Add the baking soda, salt, and flour to the dough. Mix on low speed just until the flour is fully incorporated. Avoid overmixing, as this can make the cookies dense instead of soft.
Add the Biscoff Cookies and White Chocolate
What might be your new form of Biscoff treat is now ready to serve. Enjoy!
Portion and Shape the Dough
Bake and Cool
Bake the cookies in the preheated oven for 10 to 12 minutes, or until the centers are set and the edges look lightly baked. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve and Enjoy
What might be your new form of Biscoff treat is now ready to serve. Enjoy!
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. Let them cool completely before storing to keep them soft and prevent condensation.
Top Tips Crumbl Copycat Biscoff Cookies
Use fully softened butter and cookie butter: This helps everything cream together smoothly and prevents a dense or uneven dough.
Do not overbake the cookies: Pull them from the oven as soon as the centers are set. They will continue to firm up as they cool and stay soft inside.
Space the cookies well on the baking sheet: Leaving enough room between dough balls allows the cookies to spread evenly without touching.
Crumbl Copycat Biscoff Cookies
Ingredients
- ½ cup unsalted butter softened
- ½ cup cookie butter
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cup flour
- 8 Biscoff cookies
- ½ cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line a couple baking sheets with parchment and set aside.
- In the bowl of a stand mixer, combine the softened butter, cookie butter, sugar and brown sugar. Using the paddle attachment, cream until smooth and thoroughly combined.
- Add in the egg and vanilla. Mix well, scraping down the sides often.
- Add in the baking soda, salt and flour. Mix well, scraping down the sides often.
- Add in the Biscoff cookies - mixing will break them into smaller pieces. Mix thoroughly, scraping the sides often.
- Fold in the white chocolate chips.
- Using an ice cream scoop, divide the cookie dough into equal portions and place on the prepared baking sheets with about 2 inches around each dough ball.
- Using the flat of your palm or a flat drinking cup or similar, flatten the dough to about ½ of an inch thickness.
- Bake in the preheated oven for 10-12 minutes or until the centers are set. Allow to cool.
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