Copycat Crumbl Biscoff Cookies with White Chocolate Chips

If you’re anything like me, once you’ve had a Biscoff cookie from Crumbl, it kind of lives rent-free in your head. That soft, thick bakery-style cookie, the warm spiced flavor, and that irresistible cookie butter goodness are hard to forget. I love recreating those bakery favorites at home, especially when it means pulling a fresh batch out of the oven and enjoying them warm without leaving the house.

What really makes these special is the combo of creamy Biscoff cookie butter and chunks of actual Biscoff cookies baked right into the dough. Add in sweet white chocolate chips and you get that perfect balance of spiced, buttery, and just-sweet-enough in every bite. They bake up soft in the center with slightly crisp edges, exactly how a bakery cookie should be, and they disappear fast once people spot them on the counter.

To make things easy, a stand mixer with a paddle attachment helps get that dough nice and smooth, and a large cookie scoop is perfect for getting those thick, bakery-style portions just right. Parchment paper keeps cleanup simple, and a sturdy baking sheet helps them bake evenly. These are the kind of cookies you make for a cozy baking day, a sweet treat to share, or simply because the craving for something comforting hits.

If you’re on a bit of a Crumbl copycat kick right now, you’ll definitely want to check out my full roundup of Crumbl-inspired cookie recipes too. I’ve gathered all my favorite bakery-style favorites in one spot, from soft and chewy classics to fun, over-the-top flavors that are perfect for baking at home. It’s a great place to go when you’re in the mood to try something new or want to plan your next cozy baking day.

Ingredients

• ½ cup unsalted butter, softened: Soft butter is key here. It helps everything mix together smoothly and gives the cookies that soft, bakery-style texture.

• ½ cup cookie butter: This is the star of the show. It brings all that warm, spiced Biscoff flavor and makes these cookies totally irresistible.

• ½ cup sugar: Regular sugar adds sweetness and helps the cookies spread just enough as they bake.

• ½ cup brown sugar: Brown sugar keeps the cookies nice and chewy and adds a little caramel-like richness.

• 1 egg: The egg pulls everything together and gives the cookies structure without making them heavy.

• 1 tsp vanilla: Vanilla just makes everything taste better and adds that classic cookie flavor.

• ¾ tsp baking soda: This helps the cookies puff up slightly and keeps the centers soft.

• ¾ tsp salt: A pinch of salt balances the sweetness and really makes the flavors pop.

• 1 ½ cup flour: Flour gives the dough enough structure so the cookies stay thick and tender.

• 8 Biscoff cookies: These get mixed right into the dough, adding little pockets of crunch and extra Biscoff flavor.

• ½ cup white chocolate chips: White chocolate adds creamy sweetness that pairs perfectly with the warm spice of the cookie butter.

Step-by-Step Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, cookie butter, granulated sugar, and brown sugar. Beat until light, smooth, and fully combined.

3. Mix in the egg and vanilla extract, scraping down the sides of the bowl as needed.

4. Add the baking soda, salt, and flour, then mix until a soft dough forms, stopping to scrape the bowl for even mixing.

5. Add the Biscoff cookies and mix just until incorporated. The cookies will naturally break into smaller pieces.

6. Gently fold in the white chocolate chips until evenly distributed.

7. Scoop the dough into equal portions using an ice cream scoop and place them on the prepared baking sheets, leaving about 2 inches of space between each.

8. Gently flatten each dough ball to about ½ inch thick using the palm of your hand or the bottom of a flat glass.

9. Bake for 10–12 minutes, or until the centers are set. Allow the cookies to cool before serving.

Tips for Perfect Copycat Crumbl Biscoff Cookies

• Use room-temperature butter and egg. This helps everything mix smoothly and gives you that soft, bakery-style texture.

• Don’t overmix the dough. Once the flour is in, mix just until combined so the cookies stay tender and not dense.

• Crush the Biscoff cookies gently. You want chunks, not crumbs, so you get little bites of cookie throughout.

• Use a large cookie scoop. Bigger dough balls give you those thick, Crumbl-style cookies with soft centers.

• Flatten slightly before baking. A gentle press helps them bake evenly without spreading too much.

• Watch the bake time closely. Pull them out when the centers look just set. They’ll continue to firm up as they cool.

• Let them cool on the baking sheet. This helps the cookies finish setting and keeps them from falling apart.

• For extra indulgence, add a few white chocolate chips on top. Pressing a few into the dough before baking makes them look extra bakery-worthy.

Get Creative!

• Drizzle with melted white chocolate. A quick drizzle on top makes them look extra bakery-style and adds a little extra sweetness.

• Swap the white chocolate chips. Milk chocolate, dark chocolate, or even caramel chips all work really well with Biscoff.

• Add a cookie butter center. Tuck a small spoonful of cookie butter inside the dough for a surprise middle.

• Sprinkle crushed Biscoff on top. Press a few cookie pieces onto the tops before baking for extra crunch and flavor.

• Turn them into sandwich cookies. Spread cookie butter or white chocolate frosting between two cookies for a fun twist.

• Make mini cookies. Use a smaller scoop and reduce the bake time for bite-size treats that are great for sharing.

• Finish with a pinch of flaky salt. A light sprinkle right after baking balances the sweetness and really makes the flavors pop.

Serving & Storing

• Serve slightly warm for the best texture. These cookies are extra soft and gooey when they’re just a little warm from the oven.

• Perfect with a cold glass of milk or coffee. The creamy white chocolate and spiced Biscoff flavors pair so well with both.

• Store at room temperature. Keep cooled cookies in an airtight container for up to 4 days to maintain their soft texture.

• Layer with parchment paper. This helps prevent the cookies from sticking together, especially if they’re thick.

• Freeze for later. Baked cookies freeze well for up to 2 months. Just thaw at room temperature when the craving hits.

• Freeze the dough too. Scoop the dough into balls and freeze, then bake straight from frozen by adding an extra minute or two to the bake time.