Crumbl Copycat: Biscoff White Chocolate Cookies

Crumbl Copycat: Biscoff White Chocolate Cookies - made dough August 25, 2021 from Lifestyle of a Foodie 

1 stick (1/2 cup) butter, softened

1/2 cup cookie butter

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1/2 teaspoon vanilla extract

1 1/3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

3 Biscoff cookies, crushed

3/4 cup white chocolate chips

5 Biscoff cookies, split in half for topping

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, cookie butter, brown sugar and granulated sugar until creamy and well combined. Add in egg and vanilla; mix until just combined.
2. Mix in flour, baking soda, baking powder, salt and crushed Biscoff cookies, mixing until just combined. Fold in white chocolate chips. Portion evenly into 10 portions and roll into thick discs. Cover and chill or freeze for several hours or overnight.
3. When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper and evenly space dough discs. Bake for 10-12 minutes or until edges are set and middles no longer look raw. Do not overbake.
4. Remove from oven and gently press 1/2 Biscoff cookie in the center of each cookie. Let rest on baking sheets for 5 minutes then transfer to wire cooling rack to cool completely. 

You're about to see a series of Crumbl copycat recipe posts, not just for their original milk chocolate chip, but for some of their other flavors.

My biggest disclaimer is I can't vouch for how authentic they are or not, namely because I've only tried the milk chocolate chip and the Samoa from a Crumbl bakery. I don't live close enough to one to make a weekly foray to try out a different flavor every week. (Can you hear the regret in my writing tone??)

So I will have to assess these cookies based on their own merits, regardless of how well they might stack up against a real Crumbl version.

On that note, these cookies were amazing. I like the Biscoff/cookie butter and white chocolate combination in general as the flavors are very complementary, much better than semisweet or even milk chocolate with cookie butter. The white chocolate is subtle enough to let the cookie butter play the starring role and that's how the universe should align.

Add to that, these made thick, behemoth cookies that didn't spread too much, were crisp at the edges and had both an excellent flavor and a great texture (crisp edges, chewy middle) and you have a winner. 

The crowning touch was literally the Lotus Biscoff cookie on top. A cookie on top of a cookie - sheer brilliance.