Giant Biscoff Cookie Butter Cookies
These Giant Biscoff Cookie Butter Cookies are loaded with creamy Biscoff cookie butter and crunchy Biscoff cookie pieces for the ultimate cookie butter cookie. They’re thick, chewy, and packed with that warm caramelized spice flavor everyone loves. Best of all, there’s no chill time, so they’re easy to make whenever a cookie craving strikes!
WHY YOU’LL LOVE THIS RECIPE
- Packed with Biscoff flavor thanks to creamy cookie butter and crunchy Biscoff cookie pieces in every bite.
- Thick, bakery-style cookies with soft, chewy center and crisp edges.
- No chill time required, so you can have warm, fresh cookies in under an hour.
- Perfect for Biscoff lovers and easy enough to make for any occasion.
INGREDIENTS FOR GIANT COOKIE BUTTER COOKIES
- Butter: Butter adds richness and creates soft, chewy cookies. Cold butter is standard for giant cookies, but room-temperature is needed for this recipe. Room-temperature butter helps promote spreading, balancing the cocoa powder which can cause a slower spread.
- Granulated Sugar: Sugar doesn’t just sweeten things up – it’s also key for structure. Sugar allows the cookie dough spread, as well as set with distinct edges after cooling.
- Brown Sugar: Brown sugar adds moisture and chewiness to cookies thanks to the molasses in it. This ingredient helps keep giant cookies soft and gooey in the center, and key for rich flavor.
- Egg + Egg Yolk: The whole egg provides structure and moisture, and the extra yolk adds richness.
- Vanilla Extract + Salt: Vanilla and salt add flavor, balance sweetness, and help enhance other flavors.
- All-Purpose Flour: Flour provides the main structure for these cookies.
- Corn Starch: Prevents the dough from spreading and keeps the cookies thick and chewy.
- Baking Soda + Baking Powder: We need both! Baking soda helps cookies spread and brown, and baking powder gives them lift and keeps them ultra thick.
- Creamy Biscoff Cookie Butter: The star of the show! It gives these cookies their signature Biscoff flavor and helps keep them soft and chewy.
- Crushed Biscoff Cookies: Mixed right into the dough for little crunchy bites and even more Biscoff flavor.
MORE GIANT COOKIE RECIPES TO TRY NEXT:
- 12 Giant Cookie Recipes
- Giant Peanut Butter Cookies
- Giant Cookie Monster Cookies
- Giant Cosmic Brownie Cookies
- Giant Chocolate Chip Cookies
TIPS FOR GIANT COOKIES
- Cool Butter: Cool butter helps cookies not spread as much and keeps that giant, bakery-style look we love!
- Flour to Sugar Ratio: Adding more flour to sugar than standard cookie recipes helps keep the cookies thick as they bake.
- Food Scale: Use a food scale to weigh the flour. It’s super easy to accidentally add too much flour! If you don’t have a scale, use the spoon-and-level method instead: spoon the flour into your measuring cup, then gently level it off with a knife.
- Cookie Size: Weigh the cookie dough on a food scale, this gives a consistent cookie size every time. I weighed these at about 5.2 oz each and was able to form 6 giant cookies. You can always make them smaller if you’d like, just adjust the baking time as needed.
- No Scale? For giant, bakery-style cookies without a scale, use ½ cup of dough per cookie, lightly packed. This gives you thick, oversized cookies with soft centers and chewy edges.
- Scoop, Weigh, Shape: Do this before shaping so you don’t have to redo them. Roll into balls, pinch the dough, and space apart – they bake up big!
- Shape the Dough: What is the tall cookie trick? Shaping the dough into tall mounds. This easy hack keeps the cookies nice and thick as they bake. I like to pinch the tops slightly so they have that rustic, homemade look.
- Oven Thermometer: Keep in mind, all oven’s bake differently. Utilize an oven thermometer if you can. For example, my oven beeps prematurely, it needs about 10 more minutes to get to the correct preheated temperature. To make sure your oven is at the correct baking temperature, hang an oven thermometer from the center rack.
- Patience is Key: These giant cookies continue to bake from residual heat. Leave them on the baking sheet for at least an hour to finish setting before enjoying.
Well, there you have it—a few simple tips and tricks for baking the best Giant Biscoff Cookie Butter Cookies! Packed with creamy Biscoff cookie butter, crunchy Biscoff cookie pieces, and a thick, chewy texture, these cookies are sure to become a new favorite. Next time you’re craving a bakery-style cookie with plenty of Biscoff flavor, give this recipe a try!
Continue below for the easy-to-follow recipe, dig in, and enjoy every bite!
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Giant Biscoff Cookie Butter Cookies
- Total Time: 25 minutes
- Yield: 6 giant cookies 1x
Description
These Giant Biscoff Cookie Butter Cookies are loaded with creamy Biscoff cookie butter and crunchy Biscoff cookie pieces for the ultimate cookie butter cookie. They’re thick, chewy, and packed with that warm caramelized spice flavor everyone loves. Best of all, there’s no chill time, so they’re easy to make whenever a cookie craving strikes!
Ingredients
Units
Scale
- 1/2 Cup Unsalted Butter (cool)
- 3/4 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1/3 cup Biscoff Cookie Butter
- 1 Egg
- 1 Egg Yolk
- 2 Teaspoons Vanilla Extract
- 2 1/2 cups All-Purpose Flour
- 1 Tablespoon Corn Starch
- 1/2 Teaspoon Baking Soda
- 3/4 Teaspoon Baking Powder
- 1/2 Teaspoon Salt (heaping)
- 1 1/4 cup Crushed Biscoff Cookies
Instructions
- Preheat & Prep: Preheat oven to 375°F and line a baking sheet with parchment paper.
- Combine Dry Ingredients: Whisk together all-purpose flour, corn starch, baking powder, baking soda, and salt in a separate bowl.
- Butter: Add cool, cubed butter to stand mixer fitted with the paddle attachment, and mix on med-high for 1 min. Scrape sides, mix again for another 30 seconds.
- Cream the Sugars: Add the brown sugar, granulated sugar, and Biscoff cookie butter and mix on medium until combined and fluffy.
- Wet Ingredients: Add the egg, egg yolk, and vanilla extract until just combined. (don’t over mix!)
- Mix It Up! Add dry ingredient mixture on low until just combined. Don’t turn mixer on too high or you could end up with flour all over your kitchen!
- Crushed Biscoff Cookies: Add the crushed biscoff cookies – pulse the mixer until evenly distributed.
- Shaping the Dough: Scoop dough, then weigh to 5.2 each – or use ½ cup per cookie if you don’t have a scale. Do this before shaping so you don’t have to redo them. Shape into mounds, pinch the dough, and space apart – these bake up big!
- Bake: Bake on middle rack for 12-14 minutes, depending on cookie size.
- Let Cookies Set: These giant cookies continue to bake from residual heat. Leave them on the baking sheet for at least 1 hour to finish setting before enjoying.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days, in the fridge for 1 week, or in the freezer for up to 3 months—just microwave for 10–15 seconds before enjoying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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