My kids love of Crumbl cookies is strong. And every time we walk out with the Barbie pink box with four enormous Crumbl cookies, I promise my self never again, never am I paying $25 for four cookies! and so I started experimenting with recipes.


These cookies inspired by Crumbl Biscoff white chip cookies are crumbly soft, made with Lotus Biscoff cookie butter and white chocolate chips which give little creamy little gooey melting moments with each bite, crushed Lotus Biscoff cookies and if that was not enough, topped with a piece of cookie!

We are all thing Biscoff lovers here, and these Biscoff and White chocolate chip cookies disappear faster then you can say Crumbl cookie!

Like all Crumbl cookies, these cookies are large. Each cookie has about 1/4 cup of dough and although that may sound like not much, it’s a giant cookie once baked!

Watch me make it here!

Ingredients:

½ cup unsalted butter softened ( 1 US stick or 8 tbsp.)
½ cup Lotus Biscoff cookie spread ( I used the crunchy one) 
½ cup brown sugar 
¼ cup white sugar
1 large egg room temperature
1 teaspoon vanilla extract
1 & ⅓ cup ALL-PURPOSE flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
4 crushed Lotus Biscoff cookies 
¾ cup white chocolate chips
5 Biscoff cookies – snap in half for topping


Instructions

1. Preheat the oven to 375°F (190C)
   
   
2. Sift the flour, baking powder, baking soda and salt in a bowl.
   
   
3. In a stand mixer bowl, cream the butter, cookie butter, brown sugar, and white sugar together until smooth and creamy. 
   
   
4. Add in the egg and vanilla and mix just until combined.
   
   
5. Mix in the flour, baking soda, baking powder, crushed Biscoff cookies, and salt and mix a batter forms but do not overmix. 
   
   
6. Gently fold in the white chocolate chips using a wooden spoon, scoop out 10 equally sized cookie dough balls ( I used a 1/4 cup), place them on a plate and freeze for 10 minutes.
   
   
7. Transfer the cookie dough balls to a baking sheet lined with parchment paper and bake for 11 minutes. 
   
   
8. As soon as the cookies come out of the oven, gently press  1/2 a Biscoff cookie in the center for decoration, and then allow them to cool down on the baking sheet for 10 minutes before transferring them to a cooling rack.
   
   
   

Notes

Avoid overmixing- Combine the ingredients just until everything comes together, if you over mix you will overwork the gluten, creating dense, tough cookies. 

Space: These cookies spread as they bake, so space them out with enough room to spread!  

Bake: Then she says don’t overbake! remove them from the oven as soon as the tops and edges turn a light golden brown, they will continue to bake as they cool. 

Cool: Let them cool down completely so that they hold their shape don’t crumble when you pick them up. 

To stuff or not to stuff? If you want to stuff these cookies with additional cookie butter use the back of a spoon to make an indentation, fill with about 2 teaspoons of cookie butter and close the seams and roll the dough into a ball to seal the edges.

Store: Store these in an airtight container at room temperature for up to 4 days or in the fridge for up to 7 days.

What is a Crumbl cookie?

Crumbl is a US-based cookie chain with over 600 locations that serves hot or cold cookies, ice cream, and has a menu of new cookie recipes. Founded in 2017  in Utah, it has 918 stores across the United States. Crumbl is known for its ever-changing menu, with around 200 cookies in rotation each week.

What’s the alternative to Lotus Biscoff Spread: Try Speculoos