Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux
These Chewy Biscoff Chocolate Chip Cookies taste even more inherently cookie dough-like thanks to cookie butter mixed into the dough. They are chewy, sweet, and oh-so-good.
Because someone always asks, “What’s cookie butter?” The answer is: an addictive substance found near the peanut butter in most every grocery store in America; even my local Walmart has it in the main Biscoff brand or as a Walmart generic, and Trader Joe’s calls it Speculoos. It’s essentially pulverized cookies and oil. It has the exact same texture as peanut butter and can substitute for it in most any recipe. There is nothing healthy about it and it is incredibly delicious.
If you search for Biscoff/cookie butter recipes on Bready or Not, you’ll find a ton of recipes. It’s been one of my favorite ingredients for over ten years.
That’s how old this recipe is, too–so old that I originally posed it on the LiveJournal version of Bready or Not! It was high time it had a remake (or rebake).
Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux
Ingredients
- 1/2 cup unsalted butter room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar packed
- 1/4 cup Creamy Biscoff spread or other cookie butter
- 1 large egg room temperature
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
- flaked sea salt optional, for top
Instructions
- Cream butter with both sugars until light and fluffy. Mix in the egg, vanilla, and cookie butter.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet. Fold in the chocolate chips.
- Wrap up dough and chill it in the fridge for a few hours or overnight.
- Preheat oven to 350-degrees.
- Drop the dough by large tablespoons onto baking sheet. If desired, press a pinch of flaked sea salt onto each round. Bake for 10 to 12 minutes. Let set on pan briefly and then transfer to a cooling rack. Store cookies in a sealed container at room temperature.
OM NOM NOM!
TOMORROW: Cozy Up & Read at the Red Wing Library
Tomorrow will be my first book event in my new home of Minnesota, and, uh, the temperature is supposed to dip subzero for the first time this season. Brave the cold, and I’ll try to make it worth your while with lots of free, delicious cookies and excerpts from my works. I’ll have some of my new releases for sale, too.
WHERE: Red Wing Public Library in Red Wing, MN, right on the Wisconsin border
WHEN: January 13th at 10am
BE MORE PRECISE, PLEASE: the Foot Room, down in the basement, where there probably aren’t any ghosts
#SFWAPro
Read MoreBready or Not: Brownie Cookies
If ever you are experiencing a chocolate emergency (need chocolate NOW, don’t want to leave the house, don’t want to spend a long time making something), these Brownie Cookies will satisfy nicely.
These cookies mix up fast. They bake fast. They cool fast. They enter your stomach fast.
Plus, they are imbued with brownie goodness. The dough includes melted chocolate and chopped walnuts. Yes, you can replace the walnuts with a different nut–or leave out the nuts entirely, if you so choose. I really love the texture of a chewy cookie with a crunchy nut, though.
Actually, you could even replace the nuts with something like M&Ms. That’d make these easy to modify for holidays, too–green and red candies in December, the Valentine’s mix in February. Have fun with this recipe!
Bready or Not: Brownie Cookies
Equipment
- baking sheet
- parchment paper
- tablespoon scoop or spoon
Ingredients
- 1/3 cup unsalted butter softened
- 3/4 cup white sugar
- 1/3 cup light corn syrup
- 1 large egg room temperature
- 3 ounces semisweet chocolate melted
- 2 teaspoons vanilla extract
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup walnuts chopped
Instructions
- Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sugar until they are light and fluffy. Add the corn syrup and egg. Add the melted chocolate and vanilla.
- In another bowl, combine the flour, baking powder, and salt. Gradually mix this into the wet ingredients, scraping the bottom of the bowl to make sure everything is combined. Fold in the walnuts.
- Use a tablespoon scoop or spoon to dollop rounds of dough, spaced out, on baking sheet. Bake for 9 to 11 minutes, then let rest on sheet a few minutes before transferring them to a cooling rack. Store in a sealed container at room temperature.
OM NOM NOM!
Publication Day: A FEAST FOR STARVING STONE
Today’s the day! The second and final book of my Chefs of the Five Gods series is out now in trade paperback, ebook, and audiobook. A Feast for Starving Stone continues the adventures of Ada and Solenn as they strive to bring peace to the continent, and most importantly, to their own broken family. Princess Solenn plays an even bigger role this time around. In many ways, it’s a coming of age tale against a background of war and exceptionally good food.
Buy it everywhere online where books are sold, and request it in your local brick and mortar store (especially those indie stores that always need extra love). Also, please request that your local library buy the series!
- Amazon: paperback | kindle | audio CD | Audible
- Barnes & Noble: paperback | audio mP3 on CD | audio CD
- Bookshop: paperback | compact disc | MP3 CD
- Books-a-million: paperback | audio mP3 on CD | audio CD
Also: this coming Saturday, January 13th, I’ll be talking books, stories, and probably cheese at the Red Wing Public Library here in Minnesota. The event starts at 10am and will be downstairs in the Foot Room. I’ll have my signature cookies, and you can buy copies of my new series and my collection.
