Best Biscoff Chocolate Chip Cookies

[bubblebubba]

Every friend who tried this cookie begged me for a recipe, so now I'm sharing it voluntarily with all of you. Don't be fooled by its commonplace appearance. This cookie is much more than the sum of its parts: a gooey Biscoff-filled center, perfectly Biscoff-spiced cookie dough, and a taste reminiscent of your favorite homemade chewy chocolate chip cookie recipe--this one's a keeper! :)




Best Biscoff Chocolate Chip Cookies

Adapted from Chef in Training

Ingredients:

• 1 cup butter, softened
• 1 1/4 cups cookie butter or Biscoff spread, divided
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs, room temperature
• 2 teaspoons vanilla extract
• 3 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a cookie sheet and set aside.
2. In a large bowl, cream together softened butter and 3/4 cup of Biscoff spread. Mix in sugars and continue creaming until light & fluffy.
3. Beat in eggs and vanilla extract.
4. Add flour, baking soda, and salt. Mix until just incorporated. Gently fold in chocolate chips.
5. Roll dough into one-inch diameter balls. Scoop a generous teaspoon-ful of Biscoff spread on top of a ball, then squish a second dough ball on top to form one large cookie dough ball. Roll the large dough ball again until it is round and the Biscoff spread is enclosed. Place on cookie sheet 2 inches apart and repeat until you’ve finished your dough. (Note: These sizes make generously-portioned cookies-for smaller cookies, decrease size and baking time as desired).
6. Bake in preheated oven for 9-12 minutes, until lightly golden on top but still pale & slightly gooey looking on top. Remove from oven and let cookies continue to bake on hot baking sheet for at least 10 minutes before removing.