Biscoff cookies

 

Natasha did it! She found the greatest biscoff cookie. I actually hate biscoff, and I love these cookies. So take that for what it’s worth. 

BISCOFF COOKIES

BAKE TIME: 14–16 minutes 

SERVES: 12 cookies

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INGREDIENTS (FOR THE COOKIES)

• 428g all-purpose flour

• ½ tablespoon baking soda

• ½ tablespoon (heaping)

• ½ teaspoon salt

• 1 teaspoon cocoa powder

• 1 teaspoon ground cinnamon

• 220g salted butter (softened)

• 131g Biscoff cookie butter

• 191g dark brown sugar

• 49g granulated sugar

• 10g vanilla extract

• 1 whole egg + 2 yolks

• 1 tablespoon whole milk

• 100g Biscoff cookies (crushed)

• Biscoff cookies, whole, for topping

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INGREDIENTS (FOR THE BUTTERCREAM)

• 227g butter (softened)

• 400g powdered sugar, sifted

• 1 tablespoon vanilla extract

• Pinch of salt

• 1 tablespoon heavy cream or milk

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DIRECTIONS

Preheat oven to 350 convection 

1. MIX DRY INGREDIENTS:

In a large bowl, whisk together flour, baking soda, cornstarch, salt, cocoa powder, and cinnamon until well combined. Set aside.

2. COMBINE BUTTERS & SUGAR:

In a medium bowl, beat butter, Biscoff cookie butter, dark brown sugar, and granulated sugar with a hand mixer on low until combined and creamy. Scrape down sides as needed.

3. MIX EGGS, VANILLA & MILK:

In a small bowl, whisk together vanilla extract, egg, egg yolks, and milk until smooth.

4. COMBINE WET & DRY INGREDIENTS:

Pour egg mixture into the butter-sugar bowl and beat until smooth. Then pour this wet mixture into your bowl of dry ingredients. Mix on medium speed (or by hand). It will look crumbly at first — keep mixing until it forms a soft dough.

5. ADD CRUSHED COOKIES:

Gently fold in crushed Biscoff cookies by hand or with a spatula until evenly distributed.

6. Measure cookies 

Use large cookie scoop (should be about 95 grams of cookie dough). Place on cookie sheet with parchment paper. Only 6 cookies per sheet. 

7. Bake 

Bake cookies at 350 CONVECTION for 12-14 minutes. Do not over bake. 

8. Shape and cool

Use a bowl or round pancake mold to swirl the hot cookies right out of the oven and reshape them to smaller circumference. If too puffy use measuring cup bottom to flatten cookie. Cool cookies on pan. 

9. Prep frosting 

Mix all frosting ingredients in mixing bowl (best to sift powdered sugar.) frost once cool. Top with biscoff crumbs or whole biscoff cookie or both.