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Biscoff Cookies
Large, chewy Biscoff cookies made with brown sugar, Biscoff cookie spread, white chocolate chips, and crushed Biscoff cookies. They are baked until crisp on the outside and soft and chewy inside, then finished with melted cookie spread and a piece of cookie.
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Ingredients
- 1 cup salted butter, melted
- 0.333 cup granulated sugar (One third cup)
- 0.667 cup brown sugar (Two thirds cup)
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 2 cup all-purpose flour
- 1 tbsp cornstarch
- 0.5 tsp baking soda
- 0.5 tsp salt (The creator also used salted butter.)
- 0.25 cup Biscoff cookie spread (Mixed into the dough; additional unquantified spread was melted for drizzling over the baked cookies.)
- 0.75 cup white chocolate chips (The creator first said maybe 1/2 cup, then stated 3/4 cup.)
- Biscoff cookies, crushed (A bunch, with additional pieces used to press into the warm cookies after baking.)
- Biscoff cookie spread, for drizzle (Melted in the microwave for a few seconds; amount not stated.)
- Biscoff cookie piece, for topping (Pressed into each warm cookie; amount not stated.)
Steps
- 1
Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- 2
Whisk together the melted butter, granulated sugar, brown sugar, egg, egg yolk, and vanilla until well combined.
- 3
Add the flour, cornstarch, baking soda, and salt. Mix until the ingredients come together into a dough. The mixture may initially look crumbly or like granola, but it should form dough when pressed together.
- 4
Add the Biscoff cookie spread and beat it into the dough until combined.
- 5
Fold in the white chocolate chips and crushed Biscoff cookies.
- 6
Shape the dough into large, loose cookies. Do not pack them completely into tight balls.
- 7
Arrange the cookies on the parchment-lined cookie sheet, leaving space between them. The creator made nine very large cookies.
- 8
Bake at 350°F (175°C) for 12 minutes.
- 9
Melt some additional Biscoff cookie spread in the microwave for a few seconds, then drizzle it over the warm cookies.
- 10
While the cookies are still warm, press a piece of Biscoff cookie into the top of each one.
- 11
Serve warm or allow the cookies to cool enough to handle. The finished cookies should have a crispy exterior and a very chewy center.
Notes
The transcript does not specify the amount of crushed Biscoff cookies or the additional spread used for drizzling. The creator described the finished cookies as having a crispy exterior and super-chewy interior.
Nutrition per serving
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