These copycat Crumbl Biscoff white chip cookies are chewy, soft and packed with delicious Biscoff cookie butter and white chocolate chips. These cookies are made with Lotus Biscoff cookies pieces and Biscoff cookie butter (also known as Speculoos).

If you love all things Biscoff — like me! — then you’ll also love my Biscoff brownies and my Biscoff caramel cake recipe.

Why This Recipe Works

  • Prominent Biscoff flavor. These Biscoff cookies really deliver on the flavor thanks to using pulverized Biscoff cookies and cookie butter inside the cookie dough.
  • Soft and chewy. With just one bite into these delicious cookies, you’ll see what I mean! These cookies are super soft and chewy — as all cookies should be!
  • The best white chocolate chip cookies recipe. I’m definitely more of a chocolate purist when it comes to chocolate chips, but the Biscoff and white chocolate chips combination is seriously a match made in heaven!

Ingredients

  • Biscoff Cookie Butter: Use either Speculoos cookie spread or Lotus Biscoff spread — either works.
  • Biscoff Crumbs: By using finely ground Biscoff cookie crumbs, we are essentially using substituting some of the flour base of the dough for the cookies, which really enhances the Biscoff flavor.
  • Quick Cooking Oats: Also known as instant oats. These are the smaller oats, so they will incorporate into the dough a little bit due to being smaller.
  • Biscoff Cookie Chunks: Getting bites of Biscoff cookie inside these cookies not only enhances flavor but creates a nice texture as well.
  • White Chocolate Chips: The white chocolate chips provide little pockets of creamy deliciousness in each bite.

Step-by-Step Instructions

  1. In the bowl of a stand mixer, cream the butter, cookie butter, and brown sugar for about 2-3 minutes on medium speed. 
  2. Add egg and vanilla and mix until well combined. Scrape down the sides of the bowl as needed. 
  3. Add the baking soda, baking powder, salt, flour, ½ cup finely ground Biscoff cookie crumbs, oats, and mix until just combined. Add the white chocolate chips and the Biscoff chunks and mix until combined.
  4. Portion the Biscoff cookie dough into 1/3 cup-sized balls and place on a baking sheet lined with parchment paper or a baking mat and press down on the balls with your palm to slightly flatten the tops.
  1. Bake at 375°F for 8-9 mins or until the edges are just barely set but the centers are still soft and slightly shiny.
  2. Remove the cookies from the oven and top with a Biscoff cookie piece. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly.
  3. Serve the Crumbl Biscoff white chip cookies at room temperature or warm. Store in an airtight container at room temperature for 3 days.

Recipe Tips

If you don’t have quick oats, simply take some old fashioned oats and pulse them in a blender a few times to make them smaller.

You can also make these cookies with crunchy Biscoff cookie butter — which is cookie butter with some cookie chunks in it. However, we do already add some cookie chunks to these cookies, so keep that in mind.

You can also top the cookies with a drizzle of melted Biscoff cookie butter! Yum!

FAQs

What is the flavor of Biscoff cookies?

Biscoff cookies are a spiced cookie that has a slight caramel flavor to them as well.

What is Biscoff cookie butter?

Biscoff cookie butter is a spread similar to peanut butter that is made from Biscoff cookies.

Can I make Crumbl cookies smaller?

Definitely! Just know that they will bake a lot quicker, so keep an eye on them.

Can you freeze cookie dough?

Yes! I do it all the time. Roll the cookie dough into the individual dough balls and flash freeze on a cookie sheet until firm. Then store the cookie dough balls in a Ziplock bag in the freezer for up to 2 months. Remove the cookie dough balls when you want to make cookies and follow the baking instructions. The cookies may take an extra minute since they went into the oven frozen.

Did you make this recipe? I’d love to hear about it! Click here to leave a rating and review, or scroll below the recipe card and do so there. 

Stay up-to-date by following us on Instagram, Facebook, and Pinterest.

Crumbl Biscoff White Chip Cookies on a tan background.
Print Review
5 from 2 votes

Crumbl Biscoff White Chip Cookies

These copycat Crumbl Biscoff White Chip Cookies are flavor-packed with Biscoff cookie crumbs, cookie butter, and cookie chunks!
Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins
Servings: 9 cookies

Ingredients
 

  • 1/2 cup unsalted butter
  • 1/2 cup Biscoff cookie butter
  • 1/2 cup brown sugar - packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup + 2 Tablespoons all purpose flour
  • 1/2 cup Biscoff crumbs - finely ground
  • 1/4 cup quick cooking oats
  • 1/4 cup Biscoff cookie chunks
  • 3/4 cup white chocolate chips

Instructions
 

  • Preheat oven to 375°F. Line a baking sheet with parchment paper or a baking mat. Set aside.
  • In a large bowl, or the bowl of a stand mixer, cream the butter, cookie butter, and brown sugar, about 2-3 minutes on medium speed. 
  • Add egg and vanilla and mix until well combined. Scrape down the sides of the bowl as needed. 
  • Add baking soda, baking powder, salt, flour, ½ cup finely ground Biscoff cookie crumbs, oats, and mix until just combined. Add the white chocolate chips and the Biscoff chunks and mix until combined
  • Portion into 1/3 cup sized balls, place on baking sheet and press down on the balls with your palm to slightly flatten the tops. Bake for 8-9 mins or until the edges are just barely set but the centers are still soft and slightly shiny.
  • Remove cookies from the oven and top with a Biscoff cookie piece. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly.
  • Serve at room temperature or warm. Store in an airtight container at room temperature for 3 days.

Notes

If you don’t have quick oats, simply take some old fashioned oats and pulse them in a blender a few times to make them smaller.
You can also make these cookies with crunchy Biscoff cookie butter — which is cookie butter with some cookie chunks in it. However, we do already add some cookie chunks to these cookies, so keep that in mind.
You can also top the cookies with a drizzle of melted Biscoff cookie butter! Yum!
These cookies were made and baked at sea level. 

Nutrition

Calories: 386kcal (19%)Carbohydrates: 56g (19%)Protein: 5g (10%)Fat: 16g (25%)Saturated Fat: 10g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 51mg (17%)Sodium: 153mg (6%)Potassium: 122mg (3%)Fiber: 1g (4%)Sugar: 32g (36%)Vitamin A: 350IU (7%)Vitamin C: 1mg (1%)Calcium: 57mg (6%)Iron: 2mg (11%)
Course: Dessert
Cuisine: American
Did you make this recipe?snap a photo and tag @saltandbaker in your posts and stories so I can see what you’re making!