biscoff cookies
using chocolate chip cookie dough base and biscoff butter make these cookies super easy to make and delicious to eat! these cookies have a nice, biscoff butter filling and a biscoff lotus topping.
ingredients:
- 1 1/3 cups all purpose flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 10 tbsp butter
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 tbsp vanilla extract
- 2 large eggs
- 1 jar of biscoff butter
- 1 bag of biscoff lotus crackers
- 1/2 cup white chocolate chips
for filling:
- 1/2 tbsp frozen biscoff butter for each cookie (depends)
╰┈➤ Get Started!
- 1. scoop an array of 1/2 tbsp of biscoff butter on parchment paper and put it in the freezer
- 2. low heat on the stove, put your butter into a pot. let the butter bubble for about 3 minutes or until it browns and has a nutty smell. when you get your browned butter, remove from heat and transfer to a seperate bowl. add in your sugars with the butter and mix together. let the mixture cool down
- 3. in a separate bowl, whisk together the flour, salt, baking soda, and baking powder. this is your dry ingredients
- 4. once the butter and sugar mixture has cooled down, add in 1 full room temperature egg and 1 room temperature egg yolk into the bowl. add in the vanilla extract. mix the wet ingredients together for about 1-2 minutes, or until the mixture has a dark brown color and thick consistency.
- 5. with a spatula, fold the dry ingredients into the wet ingredients in two intervals. when you add in your second interval of dry ingredients, add and then fold in your white chocolate chips. DO NOT OVERMIX! distribute the cookie dough into round balls and leave it in the fridge for at least an hour
- 6. preheat your oven to 350°. line your cookie sheet with parchment paper and place the cookie dough balls on the cookie sheet. poke big holes in each of the cookie balls and put your frozen biscoff butter inside. then, close up the hole. to add some texture, use your fingers and poke multiple little dents into the cookie dough. bake the cookies for about five minutes or until the edges are golden brown.
- 7. once the see the cookies having that nice golden brown edge, take the cookies out from the oven. with the cookies still hot out the oven, grab a round cookie cutter or cup and make a circular motion around each cookie. break apart a biscoff lotus in half and insert it on top of the cookie. using a fork, drizzle some melted biscoff butter on top of the cookie. for the finishing touch, sprinkle some biscoff lotus crumbs. let the cookies rest for about 10 minutes before serving. ENJOY!
