Chewy Caramel Peanut Butter Crunch Cookies

Careema Bell


Biscoff spread is one of my baking secret weapons. This recipe is adapted from's Deep Dish Biscoff Cookies. I replaced PB Chips with Honey PB andade large round cookies. These cookies are sweet, salty, crunchy and chewy all in one bite. Crunchy Biscoff is key. If you can't find it, Trader Joe's has a similar cookie butter. Hope you like them.


★★★★★ 1 vote

15 Min
10 Min


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1 large
1 c
all purpose flour
2/3 c
brown sugar
1/3 c
white sugar
2/3 c
crunchy biscoff spread
1/3 c
honey peanut butter
1/4 tsp
1 stick
butter (softened)
1/2 tsp
vanilla bean or vanilla extract
1/4 tsp
baking powder or soda (i used powder the original calls for soda)


1/2 c
chocolate chips
1/2 c
crushed pecans
1/2 c
granny smith apples (i dice and saute them in butter and brown sugar caramel apple cookies yum!)
1/2 c

How to Make Chewy Caramel Peanut Butter Crunch Cookies


  • 1Preheat oven to 350 and SPRAY YOUR COOKIE SHEETS. Don't be shy with the spray. These cookies tend to stick.
  • Cream butters(regular and peanut),sugars and Biscoff spread until creamy.
    2Cream butters(regular and peanut),sugars and Biscoff spread until creamy.
  • 3Mix in egg and vanilla then mix in flour and salt. (Use baking soda or powder at this stage as well if you want. I used a pinch of powder)
  • 4I find that chilling the dough overnight yields a perfect cookie. The original recipe uses the dough immediately. The original also uses muffin top pan for deep dish cookies.
  • 5Scoop two inch balls of dough onto a greased cookie sheet and bake 7-9 minutes or until the edges are golden brown. I prefer a slightly undercooked cookie for an even chewier taste but do what you love.
  • 6Remove from the oven and serve immediately topped with your favorite ice cream or cool on a wire rack for 10 minutes then serve. These make great sandwich cookies with Dulce de Leche ice cream or a tall glass of ice cold milk. Enjoy!!!!

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