Copycat Crumbl Biscoff white chocolate chip cookies

These soft and chewy cookies are another copycat from Crumbl – they are loaded with cookie butter and white chocolate chips!

Copycat Crumbl Biscoff white chocolate chip cookies

Happy Father’s Day! I know what you’re thinking. You’re trying to tell me that Father’s Day was in June. Yes, that is true, but in Mandarin-speaking cultures, today is Father’s Day. Today is August 8th, or 8/8. In Mandarin, the word for 8 is pronounced ba. Put two of them together, and you get baba. And that happens to be a homonym for “father.” And there is your language lesson for the day. You’re welcome.

Back to these cookies because I digress…

Copycat Crumbl Biscoff white chocolate chip cookies

We’ve had quite the busy summer around here, where I have been traveling for about 4 straight weeks. Back in February, Addie and I sat down together to plan out her summer schedule. We purposely made sure that she had at least a week with nothing planned. This was the week where she just stayed at home and chilled out.

One afternoon, she surprised us with these Biscoff white chocolate chip cookies. We hoarded some Biscoff cookies on our last flight to see my in-laws and came home with maybe 8 packages of these coveted treats. When we went to the grocery store as a family, Addie asked to buy some cookie butter so she could make these cookies. And here we are.

Copycat Crumbl Biscoff white chocolate chip cookies

The three of us enjoyed the flavor of these very much, but we didn’t like how the halved Biscoff cookies on top 1) fell out of the cookie after they cooled, and 2) got stale after a day or two. Those are minor complaints because the rest of the cookies were soft, chewy and addicting!

Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5

Copycat Crumbl Biscoff white chocolate chip cookies

My daughter made another copycat Crumbl recipe - this time, she tackled the Biscoff (cookie butter) white chocolate chip cookie!
Prep Time15 minutes
Cook Time11 minutes
Chilling time10 minutes
Total Time36 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 10
Author: Eva Bakes


  • 1 stick (8 Tablespoons or ½ cup) unsalted butter room temperature
  • ½ cup smooth cookie butter
  • ½ cup brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 and ⅓ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 Biscoff cookies crushed (plus more for decoration, if desired)
  • ¾ cup white chocolate chips


  • Preheat your oven to 375℉. Line a baking sheet with parchment paper or a silicone mat and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter, cookie butter, brown sugar, and granulated sugar together on medium speed.
  • Add the egg and the vanilla and mix until just combined.
  • Turn the mixer to low and slowly add in the flour, baking soda, baking powder, crushed cookies and salt. Mix until no dry streaks remain.
  • Turn the mixer off and fold in the white chocolate chips by hand.
  • Using a medium cookie scoop or two spoons, scoop out portions of dough about the size of a golf ball. Place this on a plate and repeat with the remaining dough. Transfer to the freezer to chill for 10 minutes.
  • Transfer the cookie dough balls onto your prepared baking sheet and bake in your preheated oven for 11 minutes. The edges should start to turn light golden brown and the centers may appear slightly underdone (this is OK).
  • Take the cookies out of the oven. If you're decorating with additional cookies, break a Biscoff in half and place it into the center of the cookie. If desired, you can add on more white chocolate chips as well.
  • Allow the cookies to cool completely before enjoying.


Leftover cookies should be stored in an airtight container and will last several days. If you garnished with additional Biscoff cookies on top, your cookies will start to get stale after 1-2 days. I'd recommend transferring them to the refrigerator and storing them there.
Source: Lifestyle of a Foodie

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