Bake this Loaded Cookie Butter Cookies recipe next holiday season - they're full of rich Biscoff cookie flavor, with cookie pieces, walnuts, toffee, and chocolate chips throughout!
In a small bowl or measuring cup, lightly mix flour, baking powder, ginger, cinnamon, and salt. Set aside.
Use a stand mixer or electric hand mixer to blend together brown sugar, cookie butter, eggs, lemon juice, and vanilla extract. Once blended, slowly add dry ingredients until a firm dough forms. Scrape the sides of the bowl to ensure all ingredients are well-blended.
Fold in chocolate chips, crushed Biscoff cookies, walnuts, and toffee bits.
Chill cookie dough for 1-2 hours.
After chilling, preheat oven to 325 degrees. Spoon cookie dough onto a silicone or parchment paper-lined baking sheet in ¼ cup increments. Cookies should be at least 2" apart on the baking sheet.
Bake cookies for 18-20 minutes, until tops start to turn golden brown. Cool on the baking sheet for 15-20 minutes before transferring to a wire rack.
Notes
Make sure your cookie dough is rounded when scooping it onto the baking pan. Flat cookie dough will result in flat cookies.
No need for a cookie scoop - use the two-spoon trick! Scoop about ¼ cup of cookie dough with one spoon and use the other to scrape it onto the baking sheet.
If you would like to use a cookie scoop, I recommend the large (4 tablespoon) size for these cookies.
These cookies should be stored in an airtight container after baking. Allow cookies to cool completely and transfer to a storage container. No need to refrigerate - they're just fine at room temperature!
This dough is very crumbly. If needed, gently form the cookie dough balls together with your hands. While it's crumbly when raw, it will come together well during baking, I promise!