Biscoff Chocolate Chip Cookies
Irresistible chocolate chip cookies infused with the unique flavor of Biscoff cookie spread, offering a delightful blend of flavors and textures.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Let it reach room temperature.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup Biscoff cookie spread This is the key ingredient for flavor.
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour Spoon into the measuring cup and level off.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips Use semi-sweet or dark chocolate as preferred.
- 1/4 cup crushed Biscoff cookies Optional, for garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add the Biscoff cookie spread to the butter and sugar mixture, and beat until well combined.
- Mix in the eggs, one at a time, followed by the vanilla extract. Ensure everything is well blended.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips until evenly distributed throughout the dough.
Baking
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each for spreading.
- If desired, sprinkle crushed Biscoff cookies on top of the dough before baking.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack.
Serving
- Enjoy your freshly baked Biscoff chocolate chip cookies warm or at room temperature, paired with milk or coffee.
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Notes
For best results, measure flour accurately and avoid overmixing the dough. Store cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.