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Oh, Biscoff Spread – where have you been all my life?  Made out of those crispy little spice cookies you get on the airplane, this spread is insanely delicious!  You can use it just like peanut butter or Nutella (although I have a strong dislike for hazelnuts so I’m not a big fan of Nutella either.  GASP!).  Anyway, you can slather it on toast, waffles, fruit or go crazy and bake it into some banana bread…mmmmm.

 

We held a baby shower at work for one of our co-workers and I thought it was as good an opportunity as any to experiment using the Biscoff spread in a cookie recipe.  The end result were these Biscoff Butterscotch Chip Cookies.  Between the butterscotch pudding mix and butterscotch chips, the Biscoff flavor did not come out as strong as I would have thought.  However, it did lend a really nice spice to the cookie.  I rolled the dough in turbinado sugar so the end product was super moist with a slight crisp to the outside.  I’ve got a few ideas bubbling for a few other recipes using Biscoff spread that will make the ingredient more of the star rather than a supporting player – so stay tuned!

In the meantime, if you like butterscotch or are looking for a cookie perfect for these first cool fall days, this recipe should not to be missed.  Bake up a batch of these beauties today!

Biscoff Butterscotch Chip Cookies

  • 2 1/4 c. flour
  • 1 tsp. baking soda
  • 1 c. butter, softened
  • 1/2 c. Biscoff spread
  • 3/4 c. brown sugar
  • 1/4 c. sugar
  • 1 (3oz.) package instant butterscotch pudding mix
  • 2 eggs
  • 1 tsp. vanilla
  • 2 c. butterscotch chips
  • Extra sugar for rolling (I used turbinado sugar)

Preheat oven to 350°.

Combine the flour and baking soda and set aside.

In a large bowl, cream together the butter, Biscoff spread and sugars.  Beat in the instant pudding mix until blended.  Stir in the eggs and vanilla.

Add the flour mixture.

Stir in the butterscotch chips.  Chill the dough for at least one hour.

Using rounded spoonfuls, roll the dough into balls and then roll them in sugar.  Place the dough balls onto ungreased cookie sheets (I like to use a silpat liner).

Bake 10-12 minutes until edges are golden brown.  They may still look a little under-done.  That’s okay, they’ll keep cooking on the tray as they cool.  Once they are comfortable to touch, transfer to a cooling rack.

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