Biscoff Chocolate Chip Cookies
As you may know, chocolate chip cookies are my very favorite dessert of all time. As evidenced by my quest for the most perfect chocolate chip cookie recipe…
Given my more-than-slight obsession with all things CCC, I was incredibly excited to try out this recipe for Biscoff Chocolate Chip Cookies for a couple of reasons. First… Biscoff. That’s enough in itself to be excited over! But also– I’m excited because this recipe comes from the first cookbook of a good friend of mine here in the blogging world: The Biscoff Cookie & Spread Cookbook by Katrina Bahl (In Katrina’s Kitchen).
And let me tell you folks, there doesn’t seem to be a bad recipe in this book. It has literally taken me weeeeeeeeeeks to decide which recipe I wanted to make share with you guys. The Double Chocolate Biscoff Bread, Biscoff Sheet Cake, and Biscoff Cinnamon Rolls were all heavy contenders. And then my husband and I went back and forth over the Biscoff Cloud Cookies and the Biscoff Chocolate Chip Cookies forever– it all looks amazing!
I finally made the executive decision on the chocolate chip cookies, figuring they’re a perfect addition to my Chocolate Chip Cookie Experiment anyway.
It was good decision making on my part. Biscoff and chocolate chip cookies definitely belong together.
It seems like every time I post a Biscoff recipe, I get lots of comments from confused readers wondering what Biscoff is and where they can buy it! So for those of you who find yourself in that boat, here’s a quick run-down on this jarful of heaven…
It’s the texture of peanut butter (but it’s NOT peanut butter) and made up of Biscoff cookies. Which are those little spice cookies you get on Delta flights. Remember those? You can buy this stuff just about anywhere groceries are sold alongside the peanut butter and jelly. And my favorite way to eat this stuff is with a spoon.
In fact… as much as I loved these cookies on their own, I have to admit that I still ended up spreading more Biscoff on top of the cookies before eating. …just because the jar was still out, honestly. And as long as there’s an open jar on my counter, it seems like a moral obligation of some sort to spread it on everything that I eat. …Just something to keep in mind.
In a nutshell: I’m a chocolate chip cookie and Biscoff addict. And bringing the two of them together is the most natural pairing in the world. So run out and buy this amazing book all about Biscoff RIGHT NOW!!!!! And then make basically everything in it.
And be sure to stock up on Biscoff for life. You won’t be sad.
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup creamy Biscoff Spread
- 1/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips
Preheat oven to 350ºF.
Whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
Using an electric mixer, cream together the butter and biscoff. Beat in the brown sugar and granulated sugar until fluffy.
Mix in the egg and vanilla.
Mix in the dry ingredients just until dough forms. Fold in the chocolate chips.
Scoop by rounded tablespoons onto a parchment-lined cookie sheet, 2 inches apart. Bake* for 10 minutes and then allow to cool on baking sheet.
*The original recipe calls for chilling the dough for at least 30 minutes. I baked without chilling AND after chilling and did not notice a perceptible differenence.