Biscoff Cookies

I was invited over to my friend’s house and he and his wife had made these cookies and they were delicious. I’ve been away from the city for a while and I didn’t know about the Crumbl cookie place that these are supposedly famous from.

I didn’t get the exact recipe from my friend’s wife, but I found one and these quickly became my husband’s favorite cookie.

Unfortunately, I have yet to try this recipe substituting the store cake flour, but I definitely plan to so I may partake in eating these as well!

• 1 1/2 cups fresh milled soft white flour
• 3/4 cup cake flour
• 2 tsp. cornstarch
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup unsalted butter, cold, cut into cubes
• 1/2 cup Lotus Biscoff creamy cookie butter
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk
• 1 Tbsp. LorAnn Cookie Butter Bakery Emulsion
• 1 tsp. vanilla extract
• 1 1/2 cups chocolate chips (milk chocolate, semi-sweet, or dark)
• 10 Biscoff cookies, crushed (some chunks are OK to leave in!)

Preheat the oven to 375°F. Line two baking sheets with parchment paper

Whisk the dry ingredients together in a large mixing bowl: soft white flour, cake flour, corn starch, baking powder, baking soda and salt. Set aside.

Using a mixer, cream the butter, cookie butter, and sugars on medium speed until combined, about 2-3 minutes.

Add in the egg, egg yolk, cookie butter emulsion and vanilla extract. Scrape down the sides of the bowl as needed.

Gradually add in the dry ingredients, followed by the chocolate chips and crushed up Biscoff cookies.

Shape dough into dough balls to a size you like. Pull the ball in half, and then place the two halves back together with the jagged middle parts of the cookies facing up.

Garnish the tops with more chocolate chips when they come out of the oven.

These cookies are VERY SOFT so it’s important to let cookies cool on the cookie sheet for 15 minutes and then transfer to a wire cooling rack to cool completely.