How to make Biscoff crumble cookies at home with Neximax Deals

How to make Biscoff crumble cookies at home with Neximax Deals

If you’ve been scrolling on social media lately, you’ve likely seen the viral sensation that is the Biscoff crumbl cookie. That thick, chewy cookie packed with caramelised spice and a gooey centre is simply irresistible. This ultimate guide will show you how to recreate the perfect Biscoff crumbl cookie in your kitchen, using authentic Lotus Biscoff ingredients that you can get delivered right to your door in Australia from Neximax Deals.

1. Why This is the Only Biscoff Cookie Recipe You'll Need

It’s one thing to see a cookie online, but it’s another to nail that perfect texture and flavour yourself. We’ve tested this copycat recipe to ensure it’s foolproof and delivers that café-quality result every single time. Forget disappointing imitations; this is the real deal.

Here’s why you’ll love it:

  • Perfectly soft and chewy centres: Our method guarantees a cookie that’s delightfully soft in the middle with slightly crisp edges.
  • Packed with Biscoff flavour in every bite: We use Biscoff in three different ways to ensure that signature caramelised spice shines through.
  • Uses authentic Lotus Biscoff ingredients: To get the true taste, you need the real ingredients. We'll show you exactly what to buy.
  • An easy-to-follow copycat recipe: No complicated steps here. Just simple instructions for the best Biscoff cookie you'll ever bake at home.

2. The Key Biscoff Ingredients from Neximax Deals

The secret to that unmistakable, deep caramel flavour isn't a complicated technique; it's using the right products. To create a truly authentic Biscoff crumbl cookie, you need genuine Lotus Biscoff. We’ve gathered all the essential Biscoff ingredients Australia loves in one place to guarantee that iconic taste for your baking adventures.

2.1 For the Perfect Cookie Dough: Lotus Biscoff Biscuits

The secret to a deep, caramelised flavour is using real crushed Biscoff biscuits in the dough. This creates a rich, spiced base that makes the cookie so addictive. We recommend using these to create the perfect crushed Biscoff biscuits for your Biscoff cookie dough.

2.2 For the Signature Drizzle: Lotus Biscoff Topping Sauce

To get that professional, glossy finish just like the real Crumbl cookie, a generous drizzle of topping sauce is a must. This isn't just for looks; it adds an extra, concentrated layer of Biscoff goodness that takes your cookies over the top. This Biscoff topping sauce is the perfect finishing touch.

2.3 For the Finishing Touch: Individually Wrapped Biscuits

For that iconic look, press half a biscuit onto the warm cookie right after it comes out of the oven. Our individually wrapped biscuits keep them perfectly fresh and are ideal for this. Using a whole biscuit as a Biscoff garnish is what makes these cookies instantly recognisable.

3. How to make Biscoff crumbl cookies: Step-by-Step

Ready to roll up your sleeves? This is where the magic happens. We've broken down the entire process into simple, easy-to-follow instructions. Follow these Biscoff cookie recipe steps carefully, and you'll be pulling a tray of warm, gooey, irresistible cookies out of the oven in no time.

Ingredients:

  • 250g unsalted butter, softened
  • 200g light brown sugar
  • 100g granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 350g plain flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 150g Lotus Biscoff Biscuits, crushed into small crumbs
  • Lotus Biscoff Topping Sauce, for drizzling
  • Lotus Biscoff Individually Wrapped Biscuits, for garnish

Instructions:

  1. Prepare Your Dry Ingredients: In a medium bowl, whisk together the plain flour, bicarbonate of soda, baking powder, and salt. Add the 150g of crushed Biscoff biscuits and stir to combine everything evenly. This ensures the spice is distributed in every bite. 
  2. Cream Butter and Sugars: In a separate, larger bowl using an electric mixer, beat the softened butter with the light brown and granulated sugars until the mixture becomes light, pale, and fluffy. This usually takes about 2-3 minutes and is key to a great cookie texture. 

  1. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Once the eggs are mixed in, stir through the vanilla extract. 
  2. Combine Wet and Dry: Gently fold the dry ingredient mixture into the wet ingredients in two or three additions. Be careful not to overmix; stop as soon as you no longer see streaks of flour.
  3. Chill the Dough: Cover the bowl with cling film and place it in the refrigerator to chill for at least one hour. This step is crucial for thick, chewy cookies that don't spread too much.
  4. Portion and Bake: Preheat your oven to 180°C (160°C Fan). Line a baking tray with baking paper. Scoop out generous, golf-ball-sized portions of dough and place them on the tray, leaving plenty of space between them.
  5. Bake to Perfection: Bake for 12-15 minutes. The cookies should look set around the edges but still be slightly soft in the very centre. This is the secret to a gooey middle! 
  6. Garnish and Cool: As soon as you remove the tray from the oven, gently press half a Biscoff biscuit into the top of each warm cookie. Let the cookies cool on the baking tray for 10 minutes before drizzling generously with the Biscoff Topping Sauce.

4. Expert Tips for Perfect Crumbl-Style Cookies

We want your baking to be a huge success, so we're sharing a few of our most valuable secrets. These simple cookie baking tips make all the difference between a good cookie and an unforgettable one. Understanding these little details is how to get chewy cookies every single time.

4.1 Don't Overmix the Dough

Once you combine the flour with the wet ingredients, a protein called gluten begins to develop. While great for bread, overmixing develops too much gluten in cookie dough, resulting in a tough, dry texture instead of a soft one. Mix only until the flour is just combined for the best chewy cookie tips.

4.2 Chilling the Dough is Non-Negotiable

We know it's tempting to skip this step, but trust us, it's essential. Chilling solidifies the butter, which prevents the cookies from spreading into thin, crispy discs in the oven. It also allows the flavours to meld and deepen. If you want to know why chill cookie dough, this is it: better flavour and a thicker, chewier texture.

4.3 The Secret to a Gooey Centre

The key to achieving those incredibly soft, almost molten centres is to slightly underbake the cookies. Pull them from the oven when the edges are firm and golden, but the middle still looks a little soft. They will continue to cook from the residual heat of the baking tray, setting up to gooey Biscoff cookies perfection as they cool.

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