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

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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.