GO BIG OR GO HOME!
These cookies turn out so thick and yummy. The cookie butter/Biscoff stuff gives it that spiced, buttery, brown sugary bliss and adds to the texture. These definitely have a holiday feel to them but you can easily make them any time of year. No one will turn them down. Making this dough starts out like any other, with butter creamed to smoothness and then sugars added until fluffiness is achieved. Add everything as the recipe instructs. When all is said and done, you will have a dough that’s slightly sticky.
Now, the hard part…you need to chill this dough for a minimum of 3 hours. As with all cookies that have dough that needs chill time, the best thing you can do is get the dough ready and then let it sit in the fridge, covered tightly, overnight. Before you go to bake it, allow the dough to sit out until it gets to room temperature so you can scoop the dough and roll it into balls more easily. The original poster has given some great tips for freezing at the end of the post and really detailed instructions. You can’t mess these up unless you over-bake them so keep an eye on the time and all will be fine!
I found this intriguing recipe on the Sally’s Baking Addiction blog. Click the link below to see the blog and full recipe for these Biscoff Chocolate Chip Cookies.
CLICK HERE FOR RECIPE
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