A while back I shared my recipe for Biscoff Fluffernutter Bars. I couldn’t help but ponder ways to mix up the recipe. What if I did a cookie version? What would I use for a base recipe? This put me in mind of my Philly Chippers recipe. So, as though summoning Captain Planet, I combined elements to create something awesome.
The Philadelphia cream cheese in the mix creates a lush cookie dough. These are soft and dense in the best kind of way. The addition of Biscoff spread adds a touch of mildness. Mind you, you could also use nut butter instead (which is what Fluffernutter is all about, really).
I chopped up chocolate bars instead of using my usual chips here. The effect was awesome. Oozing pools of chocolate, people!
The marshmallows create pockets of sweetness. It’s a different kind of sweet than the richness of the dough, so it creates these complex layers of OMG. I ended up with about 40 cookies using a tablespoon scoop.
A Bready or Not original recipe combining my Philly Chippers recipe and Biscoff Fluffernutter Bars.
Bready or Not: Philly Biscoff Fluffnutter Cookies
Ingredients
- 1 cup butter two cubes, softened
- 8 oz cream cheese softened
- 1/3 cup Biscoff spread
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 2 1/2 cups flour
- 2 tsp cream of tartar
- 1 tsp baking powder
- 1/2 tsp salt
- 7 ounces chocolate chopped (about two bars)
- 2 cups mini marshmallows about 1/2 bag
Instructions
- Preheat oven to 350.
- Cream together the butter, cream cheese, Biscoff spread, and sugars. Add the egg and vanilla and mix well. Sift dry ingredients together and slowly incorporate them with the wet ingredients. Add the chocolate and marshmallows and incorporate.
- Use a tablespoon scoop or tablespoon to drop dough onto the cookie sheet. Bake for 10-12 minutes. Leave them on the cookie sheet for a few minutes before moving to a rack to cool.
OM NOM NOM.
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