Peanut Butter Cup and Biscoff Spread Cookies
My style recipe
My style recipe

Peanut Butter Cup and Biscoff Spread Cookies

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  • 1¾ all-purpose flour sifted
  • ½ teaspoon Kosher salt
  • 1 teaspoon baking soda
  • ½ cup softened butter
  • ½ cup white sugar
  • ½ cup Biscoff Cookie Spread
  • ½ cup packed brown sugar
  • 1 egg beaten
  • 1 teaspoon vanilla extract
  • 2 tbsp. evaporated milk
  • 40 Reese's mini chocolate covered peanut butter cups


    1. Preheat oven to 375 degrees Fahrenheit.
    2.Combine flour, salt and baking soda in a bowl. Set aside.
    3.In a separate bowl; cream butter, brown sugar and Biscoff cookie spread until fluffy.
    4.Beat in the egg, milk and vanilla extract.
    5.Slowly incorporate the flour mixture to the creamed mixture. Mix well.
    6.Shape the dough into balls and put them into a greased mini muffin pan.
    7.Bake at 375 degrees for 8 minutes.
    8.Remove from oven, and press the Reese's peanut butter cups into each cookie.
    9.Remove and transfer to a wire cooling rack and let it cool completely.

    ***The chocolate will be runny for several hours, I let it sit in my counter covered for at least 2-3 hours. (


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