Deep caramel flavor, delectably crunchy and filled with spices. Why not make a special monster cookie out of them? Biscoff cookies are the nostalgic staple of air travel. Iconic, popular and tasty little treats. These monster cookies celebrate all that is wonderful about Biscoff cookies with the added bonus of chocolate chips and pretzel chunks.
I don’t like to pick favorites with my wrecipes, but if I absolutely had to, this would be at the top of my list. I created this a few times until it came out just right.
This dough has cookie butter, TWO types of chocolate chips and chocolate covered pretzel chunks. I may have indulged a little too much eating the dough..
I added a bit of cornstarch (my secret cookie ingredient) for that extra chewy bite. After the cookies are done baking, top with a little bit of crushed Biscoff cookie. I hope you all love these cookies as much as I do!
Biscoff Monster Cookies
Ingredients
- 2 sticks unsalted butter, softened
- 2 cup brown sugar
- 1 cup creamy Biscoff cookie butter
- 2 large eggs, room temperature
- 1 tbsp vanilla extract
- 2 ⅓ cup flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tbsp cornstarch
- ½ tsp salt (just a pinch)
- 1 cup crushed chocolated covered pretzels
- 1 cup white chocolate chips
- ½ cup milk chocolate chips
- ½ cup Biscoff cookies, crushed for topping
Instructions
- In bowl of a stand mixer fit with paddle attachment, beat together the butter and sugar until fluffy. Add in the cookie butter, eggs and vanilla extract until well combined. In a separate bowl, stir together the flour, baking soda, cornstarch, baking powder and salt. Slowly combine the dry ingredients to the wet ingredients on medium speed in the stand mixer, scraping down sides occasionally. Fold in the pretzels and chocolate chips. Chill for 1-2 hours. Preheat oven to 350 and prepare baking sheets with parchment paper. Scope into 1-1½" balls 2-3 inches apart. Bake for 10 minutes. Top with crushed Biscoff cookies and leave to cool for about 5-10 minutes before transferring to wire rack.
