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Peanut Butter Biscoff Cookies

Author: Aaron Peterson


  • 1 1/2 C . Blondie Mix (You can get that recipe here)
  • 1 C . Goody Mix (You can get that recipe here)
  • 1/2 C . Softened Margarine
  • 3/4 C . Creamy Peanut Butter
  • 1/4 C . Biscoff Spread
  • 1 tsp . vanilla extract
  • 1 egg (I used egg subsitute: 1 tsp. Knox Gelatin, 2 1/2 T. Cold Water + 2 T. Boiling Water)
  • Sugar for rolling cookie dough in


  • Make the egg substitute first and allow to stand for 5 minutes. In a large mixing bowl measure out all ingredients and mix until uniform.
  • Roll 1-2 T into round balls, roll in sugar, and place on greased cookie sheet. Press with a fork to get the criss cross pattern that are customary for peanut butter cookies.
  • Bake at 350 for 12-15 minutes. Remove from cookie sheet and allow to cool on wire rack. Cookies will mellow and taste even better the next day.