After a week hiatus on my blog, I am back and better than ever! No really, I was mulching a yard for 3 days due to my husband being out of commission with a broken heel. Boy, did I miss writing about desserts, especially these delicious chocolate Biscoff cookies.
A large and super moist chocolate cookie with Lotus Biscoff cookie chunks and milk chocolate chips. And then drizzled with warm cookie butter. The spices in the spread really do compliment the chocolate cookie. Chef's kiss!
My farmer's market has started back up in full force this past week and I made a version of this cookie (but stuffed) for the market. It tastes great both ways and it allowed me to kill two birds with one stone. However, if you have not discovered the taste of cookie butter, do yourself a favor a purchase it. It goes well on most things, and I have been seen a time or two just spooning it out of the jar!
Check out my other favorite Lotus desserts such as cookie butter banana bread, Biscoff donut muffins, and Biscoff cheesecake.
- All-purpose flour
- Unsweetened cocoa powder
- Brown sugar
- Granulated sugar
- Biscoff cookie butter
- Biscoff cookies
- Milk chocolate chips
What makes these cookies so amazing?
- Duh....they are made with Lotus cookies and cookie butter
- They are bigger than the average cookie, so more to eat!
- Super moist
- Easy to make
Step by step instructions
In a medium sized mixing bowl, whisk together the flour, cocoa powder, baking soda, salt, and cornstarch. Set aside. Chop up cookies and set aside.
In another large mixing bowl, cream the butter until light and fluffy. Mix in both sugars and mix until well combined. Beat in eggs one at a time, mixing well after each addition. Add in the vanilla extract and mix until incorporated.
Slowly, pour in the dry ingredients to the butter/sugar mixture and mix until just combined. Add in 2% milk. Fold in the chopped cookies and milk chocolate chips. Make a large dough ball and wrap in press and seal. Place in the fridge to chill overnight.
Remove cookie dough from fridge and let it set out for 30 minutes to soften. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Take about ¼ cup of cookie dough and shape into a large ball. Place on baking sheet (6 to a sheet). Put in the oven and bake for 17-18 minutes. The edges will be a slight golden brown color. Let cookies cool on baking sheet.
In a microwavable bowl or microwave safe pourable measuring cup, add in about ½ cup of cookie butter. Melt for 30 seconds and drizzle over cooled cookies. Serve and enjoy!
Substitutions and variations
- Omit the cocoa powder and make the base a vanilla cookie
- Add in a different variety of baking chips such as white, dark, or even butterscotch chips
- Stuff the cookies with chocolate ganache or marshmallow
- Make into cookie bars
Yes, they do, they have several different flavors to choose from.
There taste is unique due to the different spices within the cookie.
Chocolate Biscoff cookies
- 2 Baking sheets
- 1 Electric hand mixer
- 1 Silicon Spatula
- Mixing bowls
- Measuring cups and spoons
Chocolate Biscoff cookies
- 1 cup unsalted butter room temperature
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup brown sugar light or dark
- ½ cup granulated sugar
- 2 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 2 large eggs
- 1 tablespoon 2% milk
- ¾ cup Biscoff cookies chopped up
- ¾ cup milk chocolate chips
- ½ cup cookie butter melted
- In a medium sized mixing bowl, whisk together the flour, cocoa powder, salt, baking soda, and cornstarch. Set aside.
- In a large mixing bowl. cream the butter until light and fluffy. Add in both sugars and mix on medium-high until completely incorporated.
- Add in one egg at a time, beating well after each addition. Mix in the vanilla extract until combined.
- Slowly mix in the dry ingredients with the butter/sugar mixture and beat until just combined. Mix in the milk until incorporated.
- Fold in the chopped Biscoff cookies and chocolate chips. Combine into one large ball and wrap in press and seal. Put in the fridge to chill for at least 24 hours before baking.
- Preheat oven to 350°. Prepare baking sheets with parchment paper. Remove cookie dough from fridge and let the cookie dough sit out at room temperature for about 30 minutes.
- Take about ¼ cup of cookie dough and shape into larger balls. Place on prepared baking sheets (6 to a sheet). Put in the oven for 17-18 minutes. Edges will be golden brown in color. Cool on sheet.
- Melt the ½ cup of cookie butter in a microwavable bowl for about 30 seconds. Drizzle over cooled cookies. Serve and enjoy!
- Store cookies in an airtight container at room temperature for 3-5 days.
- Baked cinnamon donuts
- Easy coffee cake muffins
- Homemade cinnamon sugar buns
- Gingerbread cookies without molasses
Fun fact of the day!
There are 293 ways to make change for a dollar!
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