Biscoff Chocolate Cookie Cravings
Indulge in the irresistible combination of warm, caramelized Biscoff flavor and rich chocolate in these delectable cookies. This recipe delivers soft, chewy cookies with a delightful crunch from crushed Biscoff cookies, perfect for satisfying your sweet cravings.
Equipment
- Baking sheets
- Parchment paper or silicone baking mats
- Large bowl
- Medium bowl
- Electric mixer
- Whisk
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Wire rack
- Microwave-safe bowl
Ingredients
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup Biscoff spread, melted slightly
- ¼ cup crushed Biscoff cookies
Instructions
- Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the chocolate chips and melted Biscoff spread until evenly distributed. The dough will be thick and sticky.
- Gently fold in the crushed Biscoff cookies.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie. A cookie scoop can help with uniform size.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Don't overbake.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy!
Notes
For thicker, chewier cookies, chill the dough in the refrigerator for at least 30 minutes before baking. Store baked cookies in an airtight container at room temperature for up to 3 days. You can also freeze the baked cookies for up to 2 months. Experiment with toppings like a drizzle of melted white chocolate or a sprinkle of sea salt. Consider using dark chocolate chips for a slightly less sweet cookie.