Copycat Crumbl Biscoff White Chip Cookies
If you love cookies that are soft, chewy, and packed with flavor, then you will adore these Copycat Crumbl Biscoff White Chip Cookies. With the sweet taste of cookie butter and creamy white chocolate, this recipe will satisfy your sweet tooth and bring joy to your baking routine.
Why Make This Recipe
These cookies are not just delicious; they are also simple to make. With easy-to-find ingredients, you can recreate the famous Crumbl version right in your kitchen. The combination of Biscoff cookies and white chocolate creates a delightful treat that is perfect for sharing or enjoying on your own. Plus, they are vegan-friendly, allowing everyone to indulge!
How to Make Copycat Crumbl Biscoff White Chip Cookies
Making these cookies is quick and fun. Just follow the steps below to bake a batch of delightful cookies.
Ingredients:
- 1/4 cup (56 g) cold, cubed vegan butter
- 1/3 cup (80 g) vegan cookie butter
- 1/3 cup (66 g) granulated sugar
- 1/2 cup (110 g) brown sugar
- 1/4 cup (60 ml) nondairy milk
- 1 tsp pure vanilla extract
- 1 2/3 cups (208 g) all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (128 g) vegan white chocolate chips
- 3/4 cup (64 g) Biscoff cookie pieces (about 8 cookies, broken up)
- 2 1/2 Biscoff cookies, broken in half (for topping)
Directions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl or stand mixer, beat together the cubed butter, granulated sugar, and brown sugar until creamy.
- Add the nondairy milk and vanilla extract, and mix until well combined.
- Stir in the flour, baking powder, baking soda, and salt until just mixed.
- Gently fold in the vegan white chocolate chips and broken Biscoff cookie pieces.
- Divide the dough into five equal pieces (about 5 oz each) and roll each piece into a ball. Place them on the baking sheet, leaving enough space between them.
- Bake for 12-14 minutes or until the cookies are lightly golden.
- As soon as they come out of the oven, press half a Biscoff cookie onto each cookie. Let them cool a little on the baking sheet before enjoying!
How to Serve Copycat Crumbl Biscoff White Chip Cookies
These cookies are great on their own but can also be served with a glass of almond milk or a warm cup of coffee. For a fun twist, try topping them with a scoop of vegan ice cream for a delicious dessert treat!
How to Store Copycat Crumbl Biscoff White Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze the cookies for up to 3 months. Just thaw them at room temperature before enjoying.
Tips to Make Copycat Crumbl Biscoff White Chip Cookies
- Ensure your butter is cold to keep the cookies thick.
- Don’t overmix the dough; mix until just combined for the best texture.
- Feel free to add more Biscoff cookie pieces or white chocolate chips if you like!
Variation
For a twist, try adding nuts or using different types of vegan chocolate chips. You could also replace the Biscoff cookie pieces with other flavored cookies to create your own unique cookie!
FAQs
1. Can I use regular butter instead of vegan butter?
Yes, you can use regular butter if you’re not looking for a vegan option.
2. How can I make these gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it includes a binding agent like xanthan gum.
3. Can I make the dough ahead of time?
Yes! You can prepare the dough and store it in the fridge for up to 24 hours before baking. Just remember to allow it to come to room temperature before shaping and baking.
Enjoy your homemade Copycat Crumbl Biscoff White Chip Cookies!
Print
Copycat Crumbl Biscoff White Chip Cookies
- Total Time: 24 minutes
- Yield: 5 servings 1x
- Diet: Vegan
Description
Deliciously soft and chewy cookies made with Biscoff cookie butter and creamy white chocolate, perfect for sharing or indulging on your own.
Ingredients
- 1/4 cup (56 g) cold, cubed vegan butter
- 1/3 cup (80 g) vegan cookie butter
- 1/3 cup (66 g) granulated sugar
- 1/2 cup (110 g) brown sugar
- 1/4 cup (60 ml) nondairy milk
- 1 tsp pure vanilla extract
- 1 2/3 cups (208 g) all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (128 g) vegan white chocolate chips
- 3/4 cup (64 g) Biscoff cookie pieces (about 8 cookies, broken up)
- 2 1/2 Biscoff cookies, broken in half (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl or stand mixer, beat together the cubed butter, granulated sugar, and brown sugar until creamy.
- Add the nondairy milk and vanilla extract, and mix until well combined.
- Stir in the flour, baking powder, baking soda, and salt until just mixed.
- Gently fold in the vegan white chocolate chips and broken Biscoff cookie pieces.
- Divide the dough into five equal pieces (about 5 oz each) and roll each piece into a ball. Place them on the baking sheet, leaving enough space between them.
- Bake for 12-14 minutes or until the cookies are lightly golden.
- As soon as they come out of the oven, press half a Biscoff cookie onto each cookie. Let them cool a little on the baking sheet before enjoying!
Notes
Ensure your butter is cold to keep the cookies thick. Don’t overmix the dough; mix until just combined for the best texture.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cookies, vegan cookies, Biscoff cookies, white chocolate, dessert