Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux
These Chewy Biscoff Chocolate Chip Cookies taste even more inherently cookie dough-like thanks to cookie butter mixed into the dough. They are chewy, sweet, and oh-so-good.
Because someone always asks, “What’s cookie butter?” The answer is: an addictive substance found near the peanut butter in most every grocery store in America; even my local Walmart has it in the main Biscoff brand or as a Walmart generic, and Trader Joe’s calls it Speculoos. It’s essentially pulverized cookies and oil. It has the exact same texture as peanut butter and can substitute for it in most any recipe. There is nothing healthy about it and it is incredibly delicious.
If you search for Biscoff/cookie butter recipes on Bready or Not, you’ll find a ton of recipes. It’s been one of my favorite ingredients for over ten years.
That’s how old this recipe is, too–so old that I originally posed it on the LiveJournal version of Bready or Not! It was high time it had a remake (or rebake).
PrintBready or Not: Chewy Biscoff Chocolate Chip Cookies ReduxCookie butter amps up the cookie dough flavor in these baked delights.Course Dessert, SnackKeyword chocolate, cookie butter, cookiesAuthor Beth CatoIngredients1/2 cup unsalted butter room temperature1/2 cup white sugar1/2 cup brown sugar packed1/4 cup Creamy Biscoff spread or other cookie butter1 large egg room temperature1 teaspoon vanilla1 1/2 cups all-purpose flour1 teaspoon baking soda1/4 teaspoon salt1 cup chocolate chipsflaked sea salt optional, for topInstructionsCream butter with both sugars until light and fluffy. Mix in the egg, vanilla, and cookie butter.In a separate bowl, combine the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet. Fold in the chocolate chips.Wrap up dough and chill it in the fridge for a few hours or overnight.Preheat oven to 350-degrees.Drop the dough by large tablespoons onto baking sheet. If desired, press a pinch of flaked sea salt onto each round. Bake for 10 to 12 minutes. Let set on pan briefly and then transfer to a cooling rack. Store cookies in a sealed container at room temperature.OM NOM NOM!
