I'd like you to meet my new best friend.
Biscoff. Biscoff spread. Have you heard about this stuff? The food blog world was going bananas over this stuff a while back. I didn't know what all the fuss was about; I had never seen it before. Until Sunday. I'm cruising down the aisles of my grocery store with no menu plan (I felt so lost), no list, nada, grabbing and throwing things into my cart so I could get the heck out of there. I wasn't in the mood to shop. What's wrong with me?
Due to the fact that I had no list and was driving down the aisles all willy nilly, I found myself in the peanut butter aisle. A jar with a red lid caught my eye. Biscoff spread?! I said (not out loud, but you know). Ooo yes, I'ma buy you real quick.
Ladies and gentlemen, best purchase ever. You all weren't kidding. This stuff is the shiz niz. I'm obsessed. Obsessed! How did they make this stuff? It tastes like a million cookies that were crumbled together and blended into this perfect spreadable edible spread...
I'm out of words. Just buy this stuff. And make these cookies.
Source: Picky Palate
Servings: 24 large cookies
Note: I halved this recipe. Stupid mistake. This is the original.
2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 cups white chocolate chips
2 cups Biscoff Spread
Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla beating until well combined.
Place flour, baking soda and salt into a large mixing bowl. Stir to combine. Slowly add to wet ingredients along with white chips until just combined.
With a medium cookie scoop, scoop dough onto prepared baking sheet about 1 inch apart. With your thumb, press into each cookie making a little well for the Biscoff. Using a small cookie scoop, scoop about 1 tablespoon Biscoff into each pressed cookie. Place another scoop of cookie dough on top and press edges gently. Biscoff will not be completly enclosed and will be visible around edges. Bake for 12-15 minutes, until edges are just golden brown. Let cool for 10 minutes on baking sheet then transfer to a cooling rack to cool completely.