You know the cookies, the moment you reach a cruising altitude of 33,000 feet. The stewardesses come with their snack carts asking if you’d like pretzels or cookies. You say cookies and into your hands come a small packet of 2 Biscoff cookies. Those hard, crunchy cinnamony cookies are so delicious, especially at 33,000 feet in the air. Now what if I tell you I’d like them better if they were softer? These soft Biscoff cookies deliver just that. They come out warm and soft from the oven, taking this cookie to even higher heights. The Biscoff bits are crunchy in this soft cookie giving you many little Biscoffy explosions in your mouth. This recipe makes slightly over 2 dozen cookies, good luck keeping them around for more than one day.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup package shortening
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 7 oz Biscoff cookies
- 6 oz Biscoff Cookie Butter Spread
Prepare
- First, preheat oven to 350 degrees F. Prep two half size baking sheets with parchment paper.
- Next, combine flour, baking soda, and salt in a small bowl.
- Beat shortening, granulated sugar, brown sugar, Biscoff cookie butter spread, and vanilla extract in a large mixer bowl until creamy.
- Then add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture along with the Biscoff cookies.
- Stir in chocolate morsels and sprinkles last.
- Drop by rounded teaspoon onto greased baking sheet.
- Bake for 9-11 minutes or until golden brown.
- Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
- Finally, devour responsibly, or not. Haha!
