Biscoff Christmas Cookies

Dear baking world,

Let it snow! It's even snowing all day, and for some people, that might mean curling up in a ball and slowly losing their sanity as the snowflakes fall around them, but for me, it means wearing my favorite winter boots that I've had since 8th grade. Always trust Sorel to make durable, timeless boots. They were one fashion choice I made in middle school that I still approve of.

These cookies are Biscoff (spread) Cookies with cinnamon chips. I needed to make cookies for class on Monday, and rather than go with the ho-hum classics, I wanted to spice (literally) things up a bit. This is a peanut butter cookie recipe adapted from Sally's Baking Addiction. She claimed they were excellent as peanut butter cookies, so I'm going to claim these are also excellent as Biscoff cookies. I thought cinnamon chips would add a little pizzazz and pair well with the Biscoff.

How did these lovelies turn out? Well, everything is better with Biscoff. However, unlike Sally's "thick and chewy" cookies, these were flat with crispy edges and soft insides. I am thinking it's because the Biscoff spread probably spreads differently than peanut butter, even though they're a super similar consistency. I honestly have no idea what it was, but they were delicious. 

My roommate, expert cookie taster, described these as her "new favorite cookie." What an honor!

Update: I took these cookies to class and two of my classmates said they may be the best cookies they've eaten. One said if the cookie was dragged behind a vehicle, she would still eat it. So try these!

Enjoy the snow and stay safe on those roads.

Brita

P.S. I apologize for the repetitive pictures. I took a bunch and every one made me happier than the last. Indecisive problems.

Biscoff Cinnamon Chip Cookies

1/2 cup butter, room temperature

1/2 cup light brown sugar

1/4 cup granulated sugar

1 egg

3/4 cup Biscoff spread (smooth or chunky, but I used smooth)

1 tsp. vanilla extract (I used vanilla bean extract)

1/2 tsp. baking soda

1 and 1/4 cups all purpose flour
1/2 cup cinnamon chips (not too much or they're overpowering)

Cream butter and sugars together on medium speed. Mix in the Biscoff spread, egg and vanilla. Slowly mix in baking soda and flour. Chill the dough for at least 30 minutes.

After the dough is satisfactorily chilled, preheat the oven to 350 degrees. Bake for 8-9 minutes, or until the edges are slightly browned. They will appear underdone, but do not underbake! I repeat, do not underbake.

Almond Butter Biscoff Cookies (Warning: pure delicious ahead)

Dear baking world,

What a weekend! Yesterday I spent 6 hours in a U-haul moving van called "Lil Sammy Mover." Within fifteen seconds of getting comfortable with my book, my butt went numb. Then I moved out my apartment and discovered muscles in my arms that I never knew I had. 

And today is my day of rest. Sort of. Of course I ended up baking because apparently three blog posts a week is acceptable. (I don't want to flood you guys and then you think I have no life/friends/dignity.) 

One of the things you'll learn about me is that one of my great loves is almond butter. (Cue screams.) Recently, I discovered Biscoff spread, which is basically liquid Biscoff cookies. (Cue second bloodcurdling scream.)

And what would be better than an almond butter Biscoff spread cookie? Nothing! Except a fresh slice of pizza, but that is a whole different beast.

I set off on concocting a delicious recipe and here it is. 

Note: I didn't have any brown sugar so I mixed a cup of granulated sugar and a Tbsp. of molasses together. Mix for about 2 minutes until the molasses is well blended and then you have brown sugar.

Recipe

1 1/4 cup firmly packed brown sugar

1/2 cup almond butter

1/2 cup, 2 Tbsp. Biscoff spread

1 large egg

1 1/2 cups flour

3/4 tsp. baking soda

1/2 tsp. baking powder

salt

vanilla

Preheat oven to 350 degrees F. In a large bowl, combine the flour, baking soda and baking powder. Set aside.

In a large bowl, beat the brown sugar, almond butter and Biscoff spread until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the flour mixture and beat thoroughly. Place some sugar in a little bowl. Roll the cookie dough balls (about an inch in diameter) in the sugar. Place on cookie sheet. Flatten slightly with the side of a knife or the back of a spatula. Bake for 8-10 minutes. 

I forgot to press the cookies down until about 2 minutes into baking time, so normally they would look but more like this: (this batch I did press down before)

Than these, which are more spread out, but still delicious.

Also, I tried a few with chocolate chips. The verdict? No chocolate chips.

Look at those beauties. I tried this lovely cookie and if there is a heaven on earth, I just took a bite of it. (I'm obviously exaggerating but they're really good.) They were soft and fluffy with a delicate hint of Biscoff and almond butter. Delicious.

     Finally, these were baked for about 11 minutes because I'm still not used to the heat of our new oven. (Last week I cooked a batch of cookies for 8 minutes and they were gooey in the middle.)  I like them a little less crispy, but the bottom was crunchy and tasted just like a Biscoff cookie. However, I would only put them in for around 9 minutes next time.

 That's all for today, folks. Enjoy the recipe. These are a keeper.

-Brita