IF YOU LACK WILLPOWER, PLEASE LOOK AWAY NOW. THIS COOKIE IS AMAZING, HIGHLY ADDICTIVE AND I GUARANTEE YOU CAN’T EAT ONLY 3….TRUST ME, I JUST PROVED IT!!!!!!! YOU CAN FIND THE RECIPE OVER AT Picky Palate! JENNY HAS DONE IT AGAIN! THE ONLY CHANGE I MADE WAS ADDING “COOKIES-N-CREME DROPS” & SEMISWEET CHOCOLATE CHIPS IN PLACE OF THE WHITE CHIPS. WITH BISCOFF COOKIES IN THESE, YOU CAN’T GO WRONG. AND USE YOUR EXTRA BISCOFFS TO MAKE THESE CHEESECAKE BARS!
RECIPE FROM JENNY AT PICKY PALATE
2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
3 cups all purpose flour
20 finely ground Biscoff Cookies
1 teaspoon baking soda
3/4 teaspoon kosher salt
20 crushed Biscoff Cookies (coarsely chopped for an added crunch)
2 cups white chocolate chips
1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
2. In a stand or electric mixer, cream the butter and sugars until light and creamy. Add eggs then vanilla until well combined.
3. In a large bowl add the flour, ground Biscoff Cookies, baking soda and salt. Mix to combine then slowly add to wet ingredients until just combined. Add coarsely chopped Biscoff cookies and white chips until just combined.
4. With a medium cookies scoop, scoop dough onto prepared baking sheet about 1 inch apart. Bake for 12-15 minutes until edges start to turn golden brown. Remove and let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk.
Makes 3 dozen cookies
MY NOTES: I BROKE THE BISCOFF BY HAND FOR THE LAST ADDITION TO KEEP THEM VERY CRISPY!!! I ALSO OMITED THE WHITE CHOC CHIPS AND INSTEAD USED 1 BAG OF COOKIES-N-CREME DROPS AND SEMISWEET CHIPS.