You may have seen it or tried this Peanut Butter Cup Cookies already. But I added a twist or should I say I tweaked the recipe a bit and I liked it. Okay, I replaced the peanut butter in the ingredients with what else but my favorite Biscoff Cookie Spread! I remembered trying so desperately to purchase these Biscoff Cookies years ago after having them served by Delta Airlines. I just loved these cookies. So when they came up with the cookie butter I was hooked instantly. Of course you can use other brands like Trader Joe’s Speculoos Cookie Butter per your liking. Pretty sure these 2 major ingredients were already in your pantry, so let’s start baking this Peanut Butter Cups and Biscoff Cookie Spread Cookies.
So these are the main stars in the ingredients, Biscoff Cookie Spread and Reese’s Peanut Butter Cups! What else could go wrong with these two, right? Oh, yeah maybe the calories! Just eat in moderation if you can. They are delicious!
Go ahead and try them and let me know how it went, I am hopeful you will like them. They did not stay long in our house, they were gone easily!
- 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
- Preheat oven to 375 degrees Fahrenheit.
- Combine flour, salt and baking soda in a bowl. Set aside.
- In a separate bowl; cream butter, brown sugar and Biscoff cookie spread until fluffy.
- Beat in the egg, milk and vanilla extract.
- Slowly incorporate the flour mixture to the creamed mixture. Mix well.
- Shape the dough into balls and put them into a greased mini muffin pan.
- Bake at 375 degrees for 8 minutes.
- Remove from oven, and press the Reese's peanut butter cups into each cookie.
- Remove and transfer to a wire cooling rack and let it cool completely.