I wanted to make something with Biscoff, because it is a dangerous substance in my house. "Just a little taste" turns into "what else can I possibly cover in this creamy cookie concoction?" So out of my pantry, out of my mouth and out of my mind. But then, I was thinking, what else can I possibly throw in these bad boys that will prevent me from eating at home? Peanut butter chips? Mini chocolate chips? Awesome.
I also decided to bake them in a muffin tin to make them extra delicious. The end result was a cookie/cupcake combo that was a bit crunchy on the outside and chewy on the inside, just the way I like them. The ladies book club enjoyed them, so I would call it a success!
Deep-Dish Biscoff Kitchen Sink Cookies Recipe
1/2 cup room temperature, unsalted butter
2/3 cup Biscoff spread
3/4 cup brown sugar
1/2 cup white sugar
2 tsp vanilla extract
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup flour
1 1/2 cups peanut butter chips
1/2 cup mini chocolate chips
Using the paddle attachment on your stand mixer, cream together the butter, Biscoff and sugars on medium until they're light and fluffy. Add the egg and vanilla, then beat until combined.
Next, add the salt, baking soda and flour and beat until just combined. Finally, throw in the various chips and refrigerate for at least three hours.
To assemble, start with well-greased muffin tins and an oven preheated to 350 degrees. Place two heaping Tablespoons of dough in each muffin well, then use the bottom of a shot glass to press the dough into the tin.
Bake for 20ish minutes or until the middle of the cookies are just set. Remove from the oven and run a knife around the edges while still warm. You may need to use a large spoon to extract the cookies, but it will be worth it!