Biscoff Cookie Butter Cookies

Why measure with your heart?

You may see in my recipes that I do not provide a measurement for vanilla and occasionally for other ingredients. I like to allow you as much creative freedom as possible without destroying the recipe. I trust your instincts. Now obviously don’t go and pour the entire bottle of vanilla in your batter, but it’s not one of those ingredients you have to be super meticulous with. If I don’t measure it why should you?

For a pinch of salt I pour the salt in my hand and use my pointer finger and thumb to pinch, then add it to my bowl.

All of my recipes are written as I do them.

From a young age, my mom used to always get on me for not following recipes to a T, but as I got older I realized that the creative freedom I gave myself fueled my love for baking. In the kitchen I allow my mind to wander and test the limits of each recipe. Sometimes resulting in disaster but more often than not resulting in a delicious outcome.

One Bowl for wet and dry ingredients ???

I know! Crazy right?! In recipes, to minimize the number of dishes I have to do at the end of the night I tend to do everything in one bowl. Recipes usually tell you to mix dry and wet ingredients separately so you don’t accidentally overmix your batter. Feel free to combine the dry ingredients separately if your heart truly desires. Just make sure dry ingredients are fully incorporated before continuing to the next step. If you are nervous about overmixing you can also use a spatula to fold the dry ingredients into the wet; that generally helps me.

Prep Time: 10 mins | Chill time: 30mins | Bake time: 12

Ingredients:

• 1/2 cup butter

• 1/2 cup biscoff cookie butter

• 1 egg

• 1/4 cup brown sugar

• 1/2 cup white granulated sugar

• splash vanilla

• 1 cup flour

• 1/4 tsp baking soda

• pinch salt

Instructions:

1. cream together room-temperature butter and both sugars in a medium mixing bowl

2. beat on a medium speed for about 3 minutes until fluffy

3. mix in your egg, vanilla, and biscoff cookie butter

4. + dry ingredients

5. + crumbled biscoff cookies and chocolate chunks!!

6. chill dough in the fridge for at least 1 hour (do NOT skimp on cooling time yall. This will really help these cookies keep shape)

7. while the oven is preheating I added cookie butter on top to create that swirl effect with the melted chocolate :)

8. bake for 12 mins at 350°F

9. cool then enjoy!