- 3-1/3 cups flour
- 2 teaspoons baking soda
- 1-1/2 teaspoons salt
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup Biscoff cookie butter
- 1-1/3 cups brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 egg yolk
- 1 tablespoon vanilla extract
- 12 Biscoff cookies, crushed
- 1-1/4 cups white chocolate chips
- Preheat oven to 350 degrees and line an 11-by-17-inch baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, sift together the flour, baking soda and salt.
- In another large bowl, whisk together the melted butter, cookie butter, sugars, eggs, yolk and vanilla extract.
- Combine the wet and dry ingredients using a rubber spatula until a dough forms.
- Add the white chocolate chips and crushed Biscoff cookies, and stir until evenly distributed.
- Using a medium cookie scoop, scoop out generous portions (about 2-1/2 tablespoons each) of dough onto the prepared baking sheet, making sure to leave at least 1-1/2 inches between cookies as they will spread when baking.
- Bake in the preheated oven for about 12 minutes.
- Allow cookies to cool on the tray for 10 minutes before transferring to a rack to finish cooling down and then enjoy.
Note: This recipe makes about 24-30 cookies, depending on size; for a smaller batch, simply halve all the ingredients (with the exception of the egg yolk — I’m really not sure how you’d do that successfully).
The original recipe for these delicious, gooey, gooey Crumbl-inspired cookies can be found here.