Chewy, chocolaty, Biscoff and Dark Chocolate Chip Cookies are loaded with dark chocolate chips and sweet cookie butter.
It’s Monday. Monday’s require cookies. Am I right?
When it comes to cookies, I must say that I am a chocolate chip kinda gal. They are classic, they are easy to whip up on a lazy afternoon, delectable when dipped into a cool glass of milk and they are the perfect sweet snack to end the day.
This recipe for Biscoff and Dark Chocolate Chip Cookies takes your traditional chocolate chip cookie and adds Biscoff cookie butter and dark chocolate chips.
And you are gonna love them.
Have you had the chance to try cookie butter yet? Think peanut butter but made with cookies. My goodness, I can eat the stuff by the spoonful. It is SO good. The originally brand is Biscoff, which is made with Biscoff cookies. Biscoff cookies have a cinnamon, sugar and spice flavor. So, naturally so does the spread.
If you can’t find Biscoff spread in your neck of the woods (psst I found mine at Target), you can substitute any kind of cookie butter. Cookie butter seems to be really popular these days and you can find it just about anywhere. I hear the Trader Joe’s Brand is pretty good too!
Like most cookie recipes, you’ll need eggs, vanilla flour, baking soda, butter, brown and granulated sugar.
You’ll also need:
BISCOFF SPREAD OR COOKIE BUTTER: You might find a crunchy or smooth version. Either will work!
DARK CHOCOLATE CHUNKS: I prefer them just because they are bigger than chocolate chips. You can also use semi-sweet if you don’t like dark chocolate.
STEP #1: Beat butter, brown sugar and granulated sugar together until fluffy. About 3 minutes. Beat in eggs one at a time. Scraping down the sides of the bowl after each egg. Beat in vanilla extract.
STEP #2: In another bowl combine flour, baking soda and salt. Slowly beat flour mixture into egg mixture. Mix well. Fold in dark chocolate chips and Biscoff spread.
STEP #3: Roll out tablespoonfuls of dough and place them on cookie sheets. Bake for 10 minutes or until edges have started to brown. Note: when baked for 10 minutes these are chewy cookies. Baked for 12 minutes they get a bit crispy.
STEP #4: Allow to cool on the baking sheet for a few minutes. Transfer to a cooling rack to cool completely.
This recipe makes about 3 dozen of these delectable Biscoff and Dark Chocolate Chip Cookies. Store them in an air tight container for a few days.
Looking for more recipes that use Biscoff (or other cookie butter) check these out!
Check out some of my other dessert recipes to satisfy that sweet tooth craving!