Anyone who's been trolling recipes on Pinterest in the past few months has seen the Biscoff Spread that is being used in all kinds of baked goods. I've had my eye out for it for a while, and have not been able to put my hands on a jar. I recently learned that Trader Joe's has their over version called Cookie Butter. Seeing as I have Trader Joe's in close proximity, you must know how excited I was by this. I quickly sped out and bought a jar. See???
|Note: Product is delicious & addictive.|
This recipe is based off my peanut butter cookie recipe. Since the Cookie Butter is about the same texture as peanut butter, the recipe converted over nicely.
(For a printable version of this recipe, click here)
Biscoff Chocolate Chip Cookies (Yield- about 3 dozen)
1 cup brown sugar
1 cup white sugar
1 cup shortening
1 cup Biscoff Spread (Or Trader Joe's Cookie Butter)
1 teaspoon vanilla
3 cups all purpose flour
2 teaspoons salt
1 teaspoon powdered ginger
1 teaspoon baking soda
1 cup chocolate chips
Step #1 - Preheat oven to 375* F.
Step #2 - Beat together the sugars, shortening, Biscoff/Cookie Butter, eggs and vanilla until creamy.
Step #3 - In a separate bowl, mix the flour, salt and baking soda.
Step #4 - Slowly add the flour mixture to the Biscoff mixture. You can start by using a mixer, but will need to switch to a spoon about half way through adding the flour, as the batter is very thick. It should resemble thick play dough when all the flour is added and well incorporated.
Step #5 - Mix in chocolate chips.
Step #6 - Roll dough into balls this size of walnuts and place them on a parchment covered (or well greased) cookie sheet.
Step #7- Bake for 8-10 minutes. Cookies are done when they are set, just starting to brown and small cracks begin to form in the tops. Do not let them get to brown or they will be hard when they cool.