Biscoff Chocolate Chip Cookies – a classic soft and chewy chocolate chip cookie with a cinnamon and Biscoff twist!
Welcome to Day Five of Christmas Week. This event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We hope to inspire you to break out those holiday sprinkles and get your bake on!
I can’t believe that Christmas Week is over!! It has been so much fun, and so many great recipes have been shared! In case you missed any, I made Chewy Molasses Cookies, Chocolate Saltine Toffee, Eggnog Cinnamon Rolls, and Peppermint Sugar Cookie Bars. Hopefully you added a couple of those tho your holiday baking list this year! These Biscoff Chocolate Chip Cookies just might be my favorite though! The recipe comes from my friend Katrina’s Biscoff Cookbook. You might remember I made the No Bake Biscoff Bars from there a few weeks ago. I have made a couple other recipes from there as well, all of them have been so good!
I made a double batch of this dough, and then froze it in balls, so I was ready to bake cookies whenever I needed them. It worked so well for teacher gifts, the neighbors, and some delivery people. So nice to just take out a few balls of dough, bake them up, and give gifts of fresh baked cookies! My son went to school this morning with 3 gift bags full of cookies for his teachers today. I am now out of dough, and going to have to make some more before Christmas!
- 1 1/2 cups flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup butter, , softened
- 1/2 cup Biscoff spread
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 (12 oz) milk chocolate chips, divided
- Whisk together flour, baking soda, baking powder, cinnamon and salt. Set aside
- In the bowl of an electric mixer beat together butter, biscoff spread, sugar and brown sugar for 2 minutes, until fluffy.
- Add egg and vanilla, and mix until just combined.
- Slowly add the flour mixture until just incorporated. Mix in 1 cup of the chocolate chips.
- Cover and refrigerate dough for 1 hour.
- Preheat oven to 350 degrees.
- Scoop balls of dough onto a baking sheet. Use the remaining 1 cup of chocolate chips to press a few into the top of each ball of dough.
- Bake for 8-10 minutes until just set, and the edges are golden brown.
- Remove from the oven and let cook for a few minutes before transferring to a wire rack to cool completely.
Recipe from The Biscoff Cookbook
Serving Size1 Servings
Amount Per Serving Calories 85Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 12mgSodium 60mgCarbohydrates 10gFiber 0gSugar 5gProtein 1g
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