Biscoff Chocolate Chip Cookies
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Sally Quinn
Cookies made with cookie butter? Now we're talking.
Ingredients
1/2 c. (1 stick) unsalted butter, softened to room temperature
1/2 c. granulated sugar
1/2 c. packed light brown sugar
1 large egg plus 1 additional egg yolk
2 tsp. vanilla extract
1/2 c. Biscoff spread (or Trader Joe's Speculoos Cookie Butter)
2 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1 tsp. cornstarch
1/2 tsp. salt
1 1/4 c. semi-sweet chocolate chips
Instructions
In a large bowl using hand-held mixer or stand mixer fitted with paddle attachment, beat butter for 1 minute on medium speed until completely smooth and creamy. Add granulated sugar and brown sugar and beat on medium-high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla extract on high speed. Scrape down sides and bottom of bowl as needed. On high speed, beat in Biscoff spread.
In a separate bowl, whisk flour, baking soda, cinnamon, cornstarch, and salt together until combined. On low speed, slowly mix into wet ingredients until combined. Switch to high speed and beat in chocolate chips. The cookie dough will be a little sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment