- by The Oven Mits
I almost didn't make these. I accidentally made the mistake of digging straight into the jar of Biscoff with a spoon. MMmmmmmmm... tastyyyy :)
BUT I did make them and I'm glad I did! They are super easy to make and completely worth it! I had made them once before but kind of messed it up.. they ended up becoming cookies and not cookie dough balls the first time, but they still tasted good. SO even if you leave it in the oven a little longer than she talks about in this recipe, you will be fine!
http://www.thenovicechefblog.com/2011/10/biscoff-cookie-dough-balls/
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Preheat oven to 350° Fahrenheit.
Cream together butter, Biscoff spread, and sugars until well combined. Add egg and vanilla and beat until thoroughly combined (be sure to scrape down the sides of the bowl).
In a separate bowl, whisk together the flour, salt, and baking powder. Add half of the dry mixure to the wet ingredients and mix until it starts to come together.
Add the remaining half of the dry mixture to the wet ingredients, and mix until well combined. Try not to over mix - let it all come together but don't beat it longer than that. It will be a dry dough.
Lastly, fold in the chocolate chips.
Scoop into balls using a 1 1/2" cookie dough scoop (or just guesstimate with your hands). Place them evenly spaced apart on a large cookie sheet covered with parchment paper or a silpat. The cookies do not need a lot of space; they do not spread much.
Bake for 10-12 minutes. Do not -- I REPEAT -- DO NOT over cook them! These are dough balls, not cookies. You want them to be soft on the inside. If you are unsure, you can check the internal temperature to make sure it's just above 160° Fahrenheit, which is considered safe to eat by the USDA.
Remove from oven and allow to cool and set for 2-3 minutes on the baking sheet before transfering to a cooling rack ... and eat immediately! They are the best while still warm!!
________________________________
Five minutes after I pulled these out of the oven, I inhaled 3 of them. You should make them soon :D
I almost didn't make these. I accidentally made the mistake of digging straight into the jar of Biscoff with a spoon. MMmmmmmmm... tastyyyy :)
BUT I did make them and I'm glad I did! They are super easy to make and completely worth it! I had made them once before but kind of messed it up.. they ended up becoming cookies and not cookie dough balls the first time, but they still tasted good. SO even if you leave it in the oven a little longer than she talks about in this recipe, you will be fine!
http://www.thenovicechefblog.com/2011/10/biscoff-cookie-dough-balls/
___________________________
Ingredients:
6 tablespoons butter, softened
1/3 cup Biscoff spread
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 teaspoon baking powder
3/4 teaspoon salt
3/4 cup semi-sweet chocolate chips
1/3 cup Biscoff spread
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 teaspoon baking powder
3/4 teaspoon salt
3/4 cup semi-sweet chocolate chips
Directions:
 | |
| Biscoff and chocolate... can it get any better? |
Preheat oven to 350° Fahrenheit.
Cream together butter, Biscoff spread, and sugars until well combined. Add egg and vanilla and beat until thoroughly combined (be sure to scrape down the sides of the bowl).
In a separate bowl, whisk together the flour, salt, and baking powder. Add half of the dry mixure to the wet ingredients and mix until it starts to come together.
Add the remaining half of the dry mixture to the wet ingredients, and mix until well combined. Try not to over mix - let it all come together but don't beat it longer than that. It will be a dry dough.
Lastly, fold in the chocolate chips.
Scoop into balls using a 1 1/2" cookie dough scoop (or just guesstimate with your hands). Place them evenly spaced apart on a large cookie sheet covered with parchment paper or a silpat. The cookies do not need a lot of space; they do not spread much.
 |
| Ready for the oven! |
Bake for 10-12 minutes. Do not -- I REPEAT -- DO NOT over cook them! These are dough balls, not cookies. You want them to be soft on the inside. If you are unsure, you can check the internal temperature to make sure it's just above 160° Fahrenheit, which is considered safe to eat by the USDA.
Remove from oven and allow to cool and set for 2-3 minutes on the baking sheet before transfering to a cooling rack ... and eat immediately! They are the best while still warm!!
 | ||
| omg.so good. |
Five minutes after I pulled these out of the oven, I inhaled 3 of them. You should make them soon :D
For those of you who don't know what Biscoff is - no words can really describe it. Go get some and you'll soon see how awesome it is!
ReplyDeleteI've never even heard of it...where do you find it?
ReplyDeleteHmm how to describe Biscoff... I guess it is kind of like peanut butter only wayyy better! I just got it at the local grocery store here, but I was surprised to see it (I hadn't seen it at Jewel back home). It is super delicious though, you should try to find it!
ReplyDelete