I am a self proclaimed Cookie Monster! Nothing tastes better to me than a just out of the oven cookie or two or three with a cold glass of milk. Because I find them so hard to resist it’s best I not make cookies too often.
Another thing I like is Biscoff. It’s good on toast, melted to make a topping for ice cream or right out of the jar on the end of my finger!Though it hasn’t topped peanut butter on my list of favorite things, it is a close second!
Because Biscoff’s texture is similar to peanut butter, I thought it would be fun to try it as a substitute ingredient in peanut butter cookies. The first batch was a little too sweet, but after decreasing the amount of sugar the result was quite satisfactory.
If you’ve not tried Biscoff, I encourage you to do so. In fact, you might even want to try the cookies with a big glass of milk.
3 c. flour
1 1/2 t. soda
1 t. baking powder
1/2 t. salt
1 c. sugar + 1/2 c. brown sugar
1 c. Biscoff
1/2 c. each shortening and unsalted butter
1 t. vanilla
8 ounces of Bits of Brickle or chocolate chips
Combine sugars, Biscoff, shortening and butter and beat until light and fluffy. Add eggs and vanilla and continue beating until well combined. Gradually add combined dry ingredients and continue mixing. Finally, stir in desired chips.
I make balls of the dough and roll them in Turbinado sugar. They are then placed on cookie sheets lined with a Silpat or parchment. Bake at 350 about 12-14 minutes or until nicely browned. When the cookies have cooled for a few minutes, remove them to a wire rack.
The recipe makes 4-5 dozen cookies depending on the size of your ball. Mine is usually about 1” as the smaller size makes me feel less guilty as I have more than one.
All that is left is to enjoy the cookies and don’t forget the milk!