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Biscoff Cookies Recipe

Biscoff Cookies Recipe

Prep

1 HR

Bake

Serves

6 cookies

Difficulty

Medium
Biscoff Cookies Recipe

About

made using

Granulated Sugar

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Instructions
Ingredients
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How to Make Biscoff Cookies

Step 1

Preheat the oven to 375 degrees Fahrenheit. Line two cookie sheets, with parchment paper, or a silicone liner.

Step 2

Cut your butter into slices. Add the sliced butter into a large mixing bowl (a stand mixer with a paddle attachment works great if you have it), and start to beat the butter, for about 1 minute.

Step 3

Add the granulated sugar, and brown sugar, and beat for 2 minutes, until the batter is smooth and creamy.

Step 4

Add in the eggs and vanilla extract, and stir until just combined.

Step 5

Dump in the flour (I recommend doing the scoop and level method for measuring it out or you may end up with too much), cornstarch, baking soda, baking powder, and salt. Stir it together till you have a nice soft dough, scrape the bottom of the bowl as needed.

Step 6

Divide your Biscoff cookies in half. Blend half of the cookies into a fine crumb using a blender or food processor. Chop the other half of the cookies up into small pieces (I like to reserve the pieces of 1 to 2 of the cookies, for topping the cookie dough balls - for best appearances).

Step 7

Add the Biscoff cookie crumbs, pieces, and white chocolate chips (I also like to reserve 1/4 cup of the white chocolate chips for topping the cookies as well). Stir them into the dough till mixed evenly.

Step 8

Measure out the dough to be 3.5 oz (about 6 TBS) and separate that dough into 2 sections.

Step 9

Press the bottom of a Tablespoon into one half of the dough to make an indent. Then fill the indent with about 2 tsp (a little less than a Tablespoon) of cookie butter.

Step 10

Use the other half of the dough to cover the cookie butter, and pinch the dough together to seal. Roll it into a ball, and place it onto the prepared cookie sheet.

Step 11

Top the cookie dough ball with a few white chocolate chips and Biscoff cookie pieces.

Step 12

Repeat and place 6 large cookie balls onto the cookie sheet.

Step 13

Bake in the preheated oven for about 8-10 minutes, until the tops of the cookies, are set and golden. I usually pull mine out at 8 minutes.

Step 14

Remove from the oven and let the cookies cool on the pan for about 10 minutes.

Step 15

Then transfer the cookies to a cooling rack to cool completely, or enjoy them warm.

Ingredients – 13 items

Serving

1

Butter

Unsalted butter

225 g

Granulated Sugar

150 g
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Brown Sugar

220 g
Eggs

Large eggs

2
Vanilla

Vanilla extract

1/2 tbsp
Flour

Plain flour

Scoop and level method

350 g
Cornstarch

Cornstarch

1 tbsp
Baking-soda

Baking soda

1 tsp
Baking-powder

Baking powder

1 tsp
Salt-table

Salt

1/2 tsp
Biscoff-biscuits

Biscoff biscuits

Crumbled

32

White chocolate chips

340 g

Biscoff spread

250 g

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