![]() ![]() Top with whipped cream for the ultimate treat! Make sure all of your ingredients are at room temperature before you start baking.There is nothing sweeter than a creamy and cold shake on a hot summer day! This easy cookie butter milkshake recipe is perfect to blend up with vanilla ice cream and your favorite shortbread cookies (like Biscoff or speculoos).To get the perfect cookie shape, use a large mug or glass to ‘scoot’ the warm cookie while it’s still on the cookie sheet.If you aren’t using a weighing scale, make sure to use the fluff and sprinkle method to measure your flour.It makes a huge difference to your baking and is the most accurate way to bake! I recommend using a weighing scale and measuring out your ingredients the metric way.Note, I haven’t tested these with a silicone mat! Recipe Tips & Tricks Repeat with all the cookie dough and bake cookies 6 at a time on the baking sheet for 10-11 minutes. Use a tablespoon or a cookie scoop to scoop out 2 tablespoons worth of dough and roll into a ball. Place parchment paper on 2 baking sheets and preheat your oven to 350 degrees. Cover the bowl with plastic wrap and place in your fridge for 2 hours to chill. Fold in your white chocolate chips by hand. Stop the mixer as soon as there are no more streaks of flour. Step 4: Pour in your dry ingredients and beat on low speed. Scrape the sides of the bowl and then add your Biscoff butter. Step 3: Add your egg, egg yolk and vanilla extract. Note, you can also do this with a hand mixer. It should be pale in color and light and fluffy. ![]() Add your granulated sugar and light brown sugar and beat on medium high speed for 3-4 minutes. Step 2: In the bowl of a stand mixer fitted with the paddle attachment, briefly beat butter until it is smooth and creamy. Step 1: In a large mixing bowl, whisk together your all purpose flour with your baking soda, salt, cinnamon, nutmeg and cornstarch. Unsalted Butter: I always use European style butter in my cookies. White Chocolate Chips: Feel free to substitute these for milk chocolate chunks or chips if you prefer, I just think white chocolate tastes amazing with these Biscoff cookie butter cookies. Spices: I use a combination of ground cinnamon and ground nutmeg to give us even more of that cookie butter taste! Sugar: I’m using a combination of white sugar and light brown sugar. Most large grocery stores now carry cookie butter spread.Ĭornstarch: This helps keep our cookies nice and soft. It only takes 10 minutes to prepare the cookie dough, but you will need to let it briefly chill before baking.īiscoff Spread: You can either use Lotus Biscoff brand of cookie butter or Trader Joe’s cookie butter.The cookie dough balls can be frozen for up to 2 months if you don’t want to bake them all right away!.You can make the cookies in just 1 bowl! Love having minimal clean up.These taste almost like soft gingersnaps thanks to the cookie butter and addition of warm spices like cinnamon and nutmeg.These cookie butter chocolate chip cookies are swirled with creamy cookie butter and then folded with white chocolate chips.I am a huge cookie person, whether it’s my peanut butter cookies stuffed with marshmallows or my strawberry pink sugar cookies, my freezer is always packed with frozen cookie dough balls! These cookie butter cookies are a soft cookie thanks to the addition of cornstarch and have to be my personal favorite. These soft and chewy cookie butter cookies are loaded up with Biscoff spread and white chocolate chips! These Biscoff butter cookies are so easy to make and can be made in just 1 bowl. ![]()
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