Biscoff Chocolate Chip Cookies

With the fall season starting, I am overwhelmed by all the sensory memories that come to mind from this time of year. From the leaves turning to a beautiful orange-red across my college’s campus, to the smell of a lit Autumn Bath & Body Works Candle, to the celebrations of my birthday, to bingeing the Halloweentown series in October, to the taste of a Biscoff cookie that has just been dipped in my hot cup of chai, and to the season coming to a delightful end with Thanksgiving, Black Friday, and the excitement of the nearing holiday season. It’s an exciting time and no doubt, my favorite!

Biscoff biscuits have always been a staple pairing with my daily cup of chai, however, it always seems to remind me of the fall season. I could be having it in the summer, but truly in the back of my mind, it’s screaming fall vibes! I think it’s the buttery and warm flavor that does the trick. And to elevate that flavor, I decided to mesh it with a classic chocolate chip cookie and create Biscoff Chocolate Chip cookies! 

This recipe is super simple and tastes AMAZING! I love it because it uses minimal utensils and I don’t have to bring out my electric mixer! I like using a wooden spoon to keep things simple, but you can also use an electric mixer to make it easier. 

Yields about 20 cookies 

Ingredients: 

• 1 1/2 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 stick butter at room temperature
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 1 large egg
• Splash of vanilla extract
• 3/4 cup semi-sweet chocolate morsels
• 1/2 cup Biscoff Butter
• 6 lightly crushed Biscoff biscuits

PREPARE

1. Preheat oven to 375° F.
2. In a large bowl, cream butter and Biscoff butter together. 
3. Add in the sugars and splash of vanilla extra. Mix until smooth.
4. Mix in the egg. 
5. In a separate bowl, combine flour, baking soda, and salt. 
6. Slowly start incorporating the flour mixture into the large bowl. Definitely do this in two parts so it’s easy on your arm if you’re mixing it by hand!
7. Fold in chocolate chip morsels first, then add in the Biscoff biscuit chunks.

1. Mold the dough into small ice-cream sized rounds. For each cookie, make sure you get the ratio of chocolate chips and Biscoff biscuit chunks to your liking. It is also important to make sure that the Biscoff chunks aren’t sticking out of the round, otherwise you can end up burning that part of your cookie. 
2. Place the rounds on a baking sheet or silicone baking mat. 

BAKE & WAIT

1. Bake for 11-14 minutes or until they are golden brown.
2. Let the cookies cool completely… and then ENJOY!