Ingredients
•1 cup creamy peanut butter
•1/2 cup unsalted butter
•1/2 cup brown sugar, packed
•1/2 cup granulated sugar
•1 teaspoon vanilla extract
•1/4 cup milk
•1 1/2 cups quick oats
•1 1/2 cups crushed Biscoff cookies (about 12 cookies)
Instructions
- Prepare Your Baking Area: Line a baking sheet with parchment paper or a silicone baking mat. This will prevent your cookies from sticking and make cleanup a breeze.
- Melt the Butter and Peanut Butter: In a medium saucepan, melt the butter and peanut butter over medium heat. Stir occasionally until they are fully combined and smooth.
- Add Sugar and Milk: Once the peanut butter and butter mixture is melted, stir in the brown sugar, granulated sugar, and milk. Bring the mixture to a gentle simmer and cook for 2-3 minutes, stirring constantly, until the sugar is dissolved and the mixture is smooth.
- Remove From Heat and Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract.
- Mix in Oats and Biscoff: Stir in the quick oats and crushed Biscoff cookies until everything is well combined.
- Form the Cookies: Using a spoon or cookie scoop, drop heaping spoonfuls of the mixture onto the prepared baking sheet. You can shape them slightly with the back of the spoon if you’d like more uniform cookies.
- Let the Cookies Set: Allow the cookies to cool and set at room temperature for at least 30 minutes. If you’re in a hurry, you can pop them in the fridge for 15-20 minutes to speed up the process.
- Serve and Enjoy: Once set, these cookies are ready to enjoy! Store any leftovers in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes