| Hi there reader, As promised, here is the Biscoff Cookie recipe- before it gets published on my website! The winner is #3! Biscoff Cookies Yield: 2 dozen cookies Ingredients: 1 cup unsalted butter, cold room temp 1 1/2 cups light brown sugar 1/2 cup granulated sugar 14 oz container lotus cookie butter*, divided (about 1.5 cups cookie butter or speculoos) 2 large eggs, room temp 1 large egg yolk 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 11 oz bag white chocolate chips, divided cups For Topping (Optional): 10 whole Biscoff cookies, crushed ½ cup vanilla melting wafers or chopped almond bark melted for drizzle (optional) Instructions Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Line a plate or second small baking sheet with a small piece of parchment paper. Measure out 1 cup of cookie butter to use in cookie dough. With the remaining ½ cup cookie butter, scoop 24 small scoops (about 1 teaspoon size) onto parchment paper and place in the freezer while you make the cookie dough. To the bowl of a stand mixer, add butter, white sugar, and brown sugar and mix for 1 minute. Add 1 cup cookie butter and mix for 2-3 more minutes, until light colored and fluffy. Add eggs, egg yolk, and vanilla and mix until well combined. Add flour, baking soda, baking powder, and salt and mix to combine. Stir in 1 ½ cups white chocolate chips. Scoop dough into 24 balls, about 3 Tablespoon-size, or 70 grams, if you want to measure with a scale. Remove cookie butter scoops from the freezer. Press a deep indention into the center of a cookie dough ball and add one of the cold balls of cookie butter. Seal to close, and roll back into a ball. Top each cookie dough ball with a few extra white chocolate chips. Place dough balls on a large plate and refrigerate, covered, for 30 minutes before baking. Bake cookies on a prepared baking sheet, 1'' apart (I fit 12 to a baker's half sheet pan) for 12-15 minutes or until the cookies are no longer shiny on top. Don't overbake. Allow cookies to cool on a baking sheet for at least 15 minutes before removing them to a wire cooling rack. Melt vanilla melting wafers in the microwave according to package instructions and drizzle over cookies. Top with Biscoff cookie crumbs. Cookie Butter: should be easy to find at any grocery store (Walmart, Target, and Amazon carry the Lotus brand), or use Speculooks Cookie Butter from Trader Joes, or store-brand cookie butter found near the peanut butter. To Make Ahead: Biscoff cookie dough can be stored in the fridge for 1-2 days. To Freeze: You can freeze cookie dough balls, or baked cookies, in an air-tight freezer-safe container for up to 3 months. New Baking Email Series! Did you know I have a new baking email series that is published every Tuesday? I'll compile a themed email full of delicious baked goods for you to try. If you love to bake, you are gonna want to see this collection!
Need some dessert inspiration right away? Check out all of our Desserts, Cookies, and Bars! |
Enjoy!
Lauren
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