Copycat Crumbl Biscoff Pie Cookie
This cookie is pure nostalgia in a bite — buttery, spiced, and perfectly creamy. It’s everything you love about Biscoff cookies, reimagined as a thick, chewy, pie-inspired treat. My version captures the caramelized flavor of the original but balances it so you don’t end up with something cloying or heavy.
Ingredients
For the Cookie Base
¾ cup unsalted butter, softened
¾ cup brown sugar
¼ cup white sugar
1 large egg + 1 yolk
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ tsp cinnamon
For the Filling
1 cup smooth cookie butter (like Biscoff or Lotus brand)
½ cup cream cheese, softened
¼ cup powdered sugar
Pinch of salt
Topping
Crushed Biscoff cookies for garnish
Instructions
Preheat oven to 350°F (175°C). Line two baking trays with parchment paper.
Cream butter and sugars together until fluffy, about 2 minutes. Add egg, yolk, and vanilla; mix until smooth.
Stir in flour, baking powder, salt, and cinnamon.
Scoop dough into large rounds (about 3 tbsp each) and slightly flatten into discs. Use your thumb to create a shallow well in the center.
Bake 11–12 minutes until golden on edges but soft in the middle. Let cool completely.
For filling: Beat cookie butter, cream cheese, and powdered sugar until smooth.
Chill 15 minutes to thicken.
Spoon or pipe filling into the center of each cookie. Sprinkle crushed Biscoff cookies on top.
Tips & Notes
Let cookies cool before adding filling — warm cookies will melt the cream.
Use slightly salted butter for more depth.
Store in the fridge, but bring to room temp before serving for the creamiest bite.