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Copycat Crumbl Biscoff White Chip Cookies

Loaded with cookie butter, Biscoff cookies, and white chocolate chips, these copycat cookies are absolutely delicious.
3 from 2 votes
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Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Dessert
Servings 5 giant cookies

Ingredients
  

  • 1/4 cup (56 g) vegan butter, cold and cubed
  • 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 spooned and leveled or weighed
  • 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 (~8 cookies broken up)

For topping

  • 2 1/2 Biscoff cookies, broken in half

Instructions
 

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Add the cubed butter, sugar, and brown sugar to a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Beat with a hand mixer or the stand mixer until creamed.
  • Add the milk and vanilla extract. Beat again until well combined.
  • Add the flour, baking powder, baking soda, and salt. Mix until just combined.
  • Stir in the white chocolate chips and Biscoff cookie pieces.
  • Split the dough into five equal pieces (~5oz each) and roll into balls. Place on the baking sheet, leaving room in between.
  • Bake for 12-14 minutes, until lightly golden. Immediately top each with 1/2 of a Biscoff cookie. Allow to cool slightly on the baking sheet, then enjoy.