Biscoff Cookies
| PREP TIME: 25 MIN | COOK TIME: 10 MIN | TOTAL TIME: 35 MIN |
My favorite kind of cookie just loaded with goodness!
Ingredients
- 1/2 Cup Unsalted Brown Butter
- 1/2 Cup + 2 Tbsp Packed Brown Sugar
- 2 Tbsp Sugar
- 1 Large Egg (Room Temp)
- 1/2 Tsp Vanilla
- 1 1/4 Cups of All Purpose Flour(Spoon & Leveled)
- 1/2 Tsp Baking Soda
- 1/4 Tsp Salt
- 1/2 Cup White Chocolate Chunks or Chips
- 1/2 Cup Crumbled Cream Biscoff Cookies/li>
- 1/2 Cup Chopped Cream Biscoff Cookies
- Biscoff Spread
Instructions
This makes about 6-8 Cookies Please see tips before baking.
- Begin by making the brown butter by cutting butter into cubes. In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place it on a heat safe bowl to cool.
- Once your brown butter has cooled Preheat oven to 350F and in a large bowl combine your brown butter and sugars and whisk until combined.
- Add eggs and vanilla and whisk until combined.
- Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
- Add chocolate chunks and biscoff crumbs and gently fold until combined. Do not over mix.
- Drop the dough balls by 1/4 cup or use a regular size ice cream scoop.
- Add more chocolate chunks on top and add chunks of biscoff cookies to cover most of the top of the cookie.
- Give the cookies enough space in between on a large cookie sheet and bake 6 at a time.
- Bake cookies for 10 mins or until golden brown on the bottom.
- Once the cookies are ready you can fix the shape with a large round cookie cutter or a big cup.(Videos on my insta for reference)
- Also, if you fix the shape of your cookies if you choose to it's totally optional add more chocolate chips and crumble to the top. .
- Allow the cookies to mostly cool.
- Add about 3 Tbsp of biscoff to a heat safe bowl and microwave in 15 second intervals and mix until its runny and smooth.
- Drizzle on top of the cookies to your liking allow the drizzle cool a bit and enjoy!
TIPS
- Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
- Make sure your brown butter is cooled before you begin to make the cookie dough.
- Cookies can be stored in the refrigerator and take out desired amount 1-2 hours before enjoying!
- Share your pics with me on social media! #sweetmelibakery
