Biscoff and White Chocolate Chip Cookies

After so much baking during the holidays, I’ve now had a bit of a break and I’m starting to get back in the swing of things. I can now explore all of the other recipes that I’ve bookmarked and pinned that aren’t Christmas cookies. I thought I would start with something that’s a twist on a classic, but very popular right now.

Biscoff Cookies are spice cookies from Belgium, and they became popular as they were served on airlines. They’ve been around a long time, but last year the company must have done a huge media blitz as they are so popular now. (Trader Joe’s makes their own version of these, too.)They’ve also come out with Biscoff spread, which is a peanut butter-like spread made with the cookies. I saw the spread being used by all these bloggers and I, of course, needed to get some. After much searching, I found it and I still haven’t used it. But I saw these cookies, which use the Biscoff cookies themselves. Yum, use cookies to make cookies!

This recipe is really a chocolate chip cookie recipe, except you add ground and chopped Biscoff cookies. Which just smell amazing when you are chopping them up. They have a lovely spicy aroma and when they were baking my house smelled so good! The recipe makes a lot of cookies, and I didn’t even make the cookies super small like I typically do. The cookie bits in the dough maintain their crunchiness, which balances nicely with the chewy, buttery cookies.

Biscoff and White Chocolate Chip Cookies

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1-1/2 teaspoons vanilla
3 cups flour
16 finely ground Biscoff Cookies
1 teaspoon baking soda
3/4 teaspoon salt
16 coarsely chopped Biscoff Cookies
2 cups white chocolate chips

Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, cream the butter, sugar and brown sugar until light and creamy. Add the eggs and then vanilla, mix until well combined.

In a separate bowl combine the flour, ground Biscoff Cookies, baking soda and salt. Stir the flour mixture into the butter mixture, stirring on low just until combined. By hand stir in the coarsely chopped Biscoff cookies and white chocolate chips.

Shape the dough into 1-1/2-inch balls and place on the prepared cookie sheet and press to flatten slightly. Bake for 12-15 minutes until edges start to turn golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Recipe from The Capitol Baker