Biscoff & White Chocolate Chip Cookies


  • 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


  1. Preheat oven to 350 degrees and line an 11-by-17-inch baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, sift together the flour, baking soda and salt.
  3. In another large bowl, whisk together the melted butter, cookie butter, sugars, eggs, yolk and vanilla extract. 
  4. Combine the wet and dry ingredients using a rubber spatula until a dough forms.
  5. Add the white chocolate chips and crushed Biscoff cookies, and stir until evenly distributed.
  6. 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.
  7. Bake in the preheated oven for about 12 minutes.
  8. 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.

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