Have you ever found yourself craving those heavenly Biscoff White Chip Cookies from Crumbl but didn’t want to make the trip (or pay the premium price)? I’ve been there too many times to count. After numerous experiments in my kitchen—and yes, several batches that didn’t quite make the cut—I’ve finally cracked the code on recreating these divine treats at home.
Today, I’m thrilled to share my perfected copycat recipe that rivals the original. These cookies feature that distinctive spiced Biscoff flavor, creamy white chocolate chips, and that perfect texture that’s crisp on the edges yet gloriously soft in the center. The best part? You can make an entire batch for less than what you’d pay for just two cookies at the store!
What Makes These Cookies Special
When I first tasted Crumbl’s Biscoff White Chip cookies, I was immediately smitten with their unique flavor profile. The combination of caramelized cookie butter and sweet white chocolate creates an irresistible treat that’s both familiar and extraordinary. What sets these cookies apart is the careful balance of Biscoff spread (also known as cookie butter) and actual crushed Biscoff cookies folded into the dough, creating layers of that signature spiced flavor.
My copycat version maintains all these special qualities while being accessible for home bakers. I’ve tested these cookies with friends and family, and the verdict is unanimous—they’re incredibly close to the original, if not better because they’re fresh from your oven!
Key Ingredients Breakdown
Before we dive into the recipe, let’s talk about the star ingredients that make these cookies truly special:
Biscoff Cookie Butter: : This spread is the foundation of our cookie’s flavor. Made from speculoos cookies, it has notes of cinnamon, nutmeg, ginger, allspice, and caramelized sugar. You’ll find it at most grocery stores near the peanut butter.
Biscoff Cookies: : Yes, we’re using actual cookies inside our cookie dough! Crushing these up adds texture and intensifies the flavor. They’re those delicious little cookies you sometimes get with coffee.
White Chocolate Chips: : The creamy sweetness balances the spiced cookie butter perfectly. I recommend using high-quality white chocolate chips for the best melt and flavor.
Brown Sugar: : Contributes to both flavor and moisture, giving these cookies their soft, chewy centers.
European-Style Butter: : If possible, use European butter with higher fat content for a richer taste and better texture.
The Complete Recipe
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2¼ cups (280g) | Spooned and leveled |
| Cornstarch | 2 tsp (6g) | Creates tenderness |
| Baking soda | 1 tsp | For proper rise |
| Salt | ½ tsp | Balances sweetness |
| Ground cinnamon | 1 tsp | Enhances Biscoff flavor |
| Unsalted butter | 1 cup (226g) | Softened at room temperature |
| Biscoff cookie butter | ½ cup (125g) | Creamy, not crunchy |
| Brown sugar | 1 cup (200g) | Packed |
| Granulated sugar | ½ cup (100g) | |
| Large eggs | 2 | Room temperature |
| Vanilla extract | 2 tsp | Pure, not imitation |
| White chocolate chips | 1½ cups (260g) | High-quality recommended |
| Biscoff cookies | 10 cookies (80g) | Crushed, plus extra for topping |
For Rolling and Topping
| Ingredient | Amount | Notes |
|---|---|---|
| Granulated sugar | ¼ cup (50g) | For rolling dough balls |
| Biscoff cookies | 5-6 cookies | Crushed for topping |
| Biscoff cookie butter | ¼ cup | Warmed for drizzling |
Equipment Needed
- Stand mixer or hand mixer
- Large mixing bowl
- Medium bowl for dry ingredients
- Measuring cups and spoons
- Kitchen scale (recommended for precision)
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop (approximately 3 Tbsp capacity)
- Cooling rack
Instructions
- Prepare Your Workspace: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, salt, and cinnamon until well combined.
- Cream Butter Mixture: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and Biscoff cookie butter together on medium speed until smooth and creamy, about 2 minutes.
- Add Sugars: Add both brown and granulated sugar to the butter mixture and beat on medium-high until light and fluffy, about 3-4 minutes. Don’t skip this step—it’s crucial for the right texture!
- Incorporate Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract until combined.
- Add Dry Ingredients: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix just until the flour disappears—overmixing will make the cookies tough.
- Fold in Add-ins: Using a rubber spatula, gently fold in the white chocolate chips and crushed Biscoff cookies until evenly distributed throughout the dough.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This step is non-negotiable—it prevents spreading and enhances flavor!
- Shape Cookies: Once chilled, use a 3-tablespoon cookie scoop to portion the dough. Roll each portion into a ball, then roll in granulated sugar to coat.
- Arrange on Baking Sheet: Place the dough balls on the prepared baking sheets, leaving about 3 inches between each cookie as they will spread.
- Bake to Perfection: Bake for 11-13 minutes, or until the edges are set but the centers still look slightly underbaked. The cookies will continue cooking on the hot baking sheet.
- Cool Properly: Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Add Final Touches: Once cooled, warm the reserved Biscoff cookie butter in the microwave for 20-30 seconds until it’s a drizzling consistency. Drizzle over the cookies and sprinkle with additional crushed Biscoff cookies.
The Science Behind Perfect Cookies
After much experimentation, I’ve learned that certain techniques are non-negotiable for achieving that signature Crumbl-style cookie:
Critical Factors for Success:
- Room Temperature Ingredients: Particularly the butter and eggs—this ensures proper emulsification and air incorporation.
- Creaming Method: Beating the butter, cookie butter, and sugars until truly light and fluffy creates microscopic air pockets that give the cookies their perfect texture.
- Chilling the Dough: This step is absolutely essential. It solidifies the fat in the dough, which means the cookies will spread more slowly during baking, creating that thick, chewy center.
- Cookie Size: Crumbl cookies are famously large. Using a 3-tablespoon scoop gives you that authentic size.
- Slightly Underbaking: The key to soft centers is removing the cookies when they look not quite done in the middle. They’ll finish cooking on the hot pan.
Temperature and Time Chart
| Oven Temperature | Cookie Size | Baking Time | Result |
|---|---|---|---|
| 350°F (175°C) | 1½ Tbsp | 9-10 minutes | Smaller, more evenly baked cookies |
| 350°F (175°C) | 3 Tbsp | 11-13 minutes | Classic Crumbl-size with soft centers |
| 325°F (165°C) | 3 Tbsp | 13-15 minutes | Extra-thick cookies with very soft centers |
Troubleshooting Common Issues
Through my many test batches, I’ve encountered (and solved) several common problems:
Cookies Spreading Too Much?
- Your butter might be too warm
- The dough wasn’t chilled long enough
- The oven temperature might be too low
- Try adding an additional 2-3 tablespoons of flour to the dough
Cookies Not Spreading Enough?
- Your butter might be too cold
- You might have added too much flour
- Try gently flattening the dough balls before baking
Cookies Browning Too Quickly?
- Your oven might be running hot
- Try moving the rack to a lower position
- Cover loosely with foil for the last few minutes
Storage and Make-Ahead Tips
These cookies are honestly at their absolute best when enjoyed fresh, still slightly warm from the oven. However, they also store beautifully with the right techniques:
Storage Options:
| Storage Method | Duration | Instructions |
|---|---|---|
| Room Temperature | 3-4 days | Store in airtight container with parchment between layers |
| Refrigerator | 1 week | Store in airtight container, bring to room temp before eating |
| Freezer (baked cookies) | 2-3 months | Wrap individually, then store in freezer bags |
| Freezer (cookie dough) | 3 months | Freeze dough balls on tray, then transfer to freezer bags |
Make-Ahead Instructions:
I love having cookie dough ready to go in my freezer for cookie emergencies (yes, that’s a real thing!). Here’s how to prepare these in advance:
- Prepare the dough and shape into balls as directed.
- Place the dough balls on a parchment-lined baking sheet and freeze until solid (about 1 hour).
- Transfer the frozen dough balls to a ziplock freezer bag, label with the date, and store for up to 3 months.
- When ready to bake, place the frozen dough balls on a baking sheet and bake at 350°F for 13-15 minutes (about 2 minutes longer than fresh dough).
Serving Suggestions
While these cookies are absolutely divine on their own, I’ve discovered a few serving ideas that take them to the next level:
- Serve warm with a scoop of vanilla ice cream for an outrageous dessert
- Pair with a glass of cold milk for the classic combo
- Serve alongside hot chocolate or a latte for a cozy treat
- Crush and sprinkle over vanilla ice cream
- Use two cookies to make an ice cream sandwich
- Serve with warm apple cider during fall gatherings
- Package in decorative bags or boxes for a thoughtful homemade gift
Nutritional Information
For those who like to keep track, here’s the approximate nutritional breakdown per cookie (based on a yield of 16 large cookies):
| Nutrient | Amount per Cookie |
|---|---|
| Calories | 375 kcal |
| Total Fat | 21g |
| Saturated Fat | 12g |
| Cholesterol | 55mg |
| Sodium | 170mg |
| Total Carbohydrates | 45g |
| Dietary Fiber | 1g |
| Sugars | 30g |
| Protein | 4g |
Variations to Try
After mastering the basic recipe, I began experimenting with some twists that have all turned out delicious:
Cookie Butter Stuffed Version
Roll a tablespoon of chilled cookie butter into a small ball and place in the center of each cookie dough ball before baking.
Chocolate Drizzle Option
Add a dark or milk chocolate drizzle crossing over the Biscoff drizzle for a striking visual and complementary flavor.
Nutty Addition
Fold in ½ cup of chopped, toasted pecans or almonds along with the white chocolate chips.
Brown Butter Upgrade
Replace regular melted butter with brown butter (butter that’s been cooked until the milk solids turn golden brown) for a nutty, caramelized flavor boost.
Salted Version
Sprinkle flaky sea salt on top of cookies immediately after baking for a sweet-salty contrast.
Questions & Answers
Q: Can I use dark brown sugar instead of light brown sugar? Yes, dark brown sugar will work beautifully! It contains more molasses than light brown sugar, so your cookies may have a slightly deeper flavor and possibly be a bit more moist.
Q: I can’t find Biscoff spread. Is there a substitute? While Biscoff spread (cookie butter) gives these cookies their signature flavor, you could substitute with speculoos cookie butter from Trader Joe’s or another brand. In a pinch, you could use peanut butter mixed with 1 teaspoon of cinnamon and 1 tablespoon of brown sugar, but the flavor profile will be different.
Q: Can I make these cookies gluten-free? I haven’t personally tested a gluten-free version, but readers have reported success using a 1:1 gluten-free flour blend like King Arthur or Bob’s Red Mill. Note that you’ll also need to source gluten-free cookie butter and Biscoff-style cookies.
Q: Why do I need to chill the dough? Can I skip this step? Chilling the dough is crucial! It solidifies the fats, which prevents excessive spreading during baking. It also allows the flavors to develop and the flour to fully hydrate. Even 30 minutes will help if you’re in a hurry, but the full hour is best.
Q: How do I know when the cookies are done baking? The cookies are ready when the edges are set and golden, but the centers still look slightly underbaked and soft. They’ll continue cooking from residual heat on the baking sheet. Remember, it’s better to underbake slightly than overbake!
Q: Can I reduce the sugar in this recipe? While you can reduce the sugar by about 25% with minimal impact on texture, I wouldn’t recommend reducing it further. Sugar does more than sweeten—it affects moisture, spread, and texture in cookies.
Q: My cookies didn’t spread enough. What happened? If your cookies stayed in balls or didn’t spread properly, your dough might have been too cold, or you might have added too much flour. Try letting the dough sit at room temperature for 10 minutes before baking, or gently flatten the balls slightly before baking.
Q: Can I double this recipe? Absolutely! This recipe doubles beautifully with no adjustments needed beyond doubling all ingredients. It’s perfect for holiday baking or cookie exchanges.
Final Thoughts
Creating these copycat Crumbl Biscoff White Chip Cookies has been a labor of love, and I’m thrilled to share this recipe that brings the bakery experience into your home kitchen. There’s something magical about pulling a tray of these enormous, perfectly baked cookies from your oven—that moment when the kitchen fills with the aroma of warm spices and caramelized sugar.
I find that homemade versions often surpass their inspirations, not necessarily because they taste drastically different, but because of the satisfaction and pride that comes from creating something special with your own hands. Plus, you get to enjoy them at their absolute prime: warm, fresh, and exactly how you like them.
So heat up that oven, grab your mixing bowls, and prepare to impress everyone (including yourself) with these incredible cookies. I’d love to hear how they turn out for you—happy baking!
