Biscoff Chocolate Chip Shortbread Cookies
I absolutely love Biscoff spread - also called cookie butter - and I am always looking for new ways to integrate it into my favorite dessert recipes. This time I decided to use it in classic slice and bake shortbread cookies. Mini chocolate chips add a complimentary flavor and texture. I made these as Christmas cookies this year, but they would be great all year round!
Mix the Dough
Follow these simple steps to make the cookie dough:
In a medium bowl, whisk together flour and salt and set aside.
Using a stand or handheld mixer fitted with a paddle attachment, beat softened butter until creamy.
Add Biscoff spread and mix until combined
Add granulated and powdered sugars and mix on medium speed until light and fluffy.
Add egg yolks and vanilla extract and mix until fully combined.
Pour the dry ingredients into the wet ingredients and mix until just combined.
Add the mini chocolate chips and mix until fully incorporated.
The dough should be thick and and not sticky. If it is sticky, try adding a little more flour.
Shape, Chill, and Slice the Dough
Divide the dough into two equal portions and shape into two 2-inch diameter logs. Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours or up to 3 days.
Meanwhile, preheat the oven to 325°F. Line baking sheets with parchment paper or silicone baking mats.
Once chilled, slice the dough into about 1/4 inch thick cookies and place them on the prepared baking sheets at least 1 inch apart.
Bake and Enjoy!
Bake at 325°F for 12-14 minutes until the cookies are just set and beginning to brown around the edges. They will continue to bake and set on the pan after they are removed from the oven, so do not overbake as they may become too crunchy. Allow the cookies to cool on the pan for at least 10 minutes and then move to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.
Biscoff Chocolate Chip Shortbread Cookies
Ingredients
- 2 and 1/4 cup all purpose flour
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2/3 cup Biscoff cookie spread
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
Instructions
- In a medium bowl, whisk together the flour and salt. Set aside.
- Using a stand or handheld mixer fitted with a paddle attachment, beat the butter until creamy. Add the Biscoff spread and mix until combined
- Add the granulated and powdered sugars and mix on medium speed until light and fluffy.
- Add the egg yolks and vanilla extract and mix until fully combined.
- Add the dry ingredients and mix until just combined. This will be a very thick dough.
- Add the mini chocolate chips and mix until fully incorporated.
- Divide the dough into two equal portions and shape into two 2-inch diameter logs. Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours or up to 3 days.
- Meanwhile, preheat the oven to 325°F. Line baking sheets with parchment paper or silicone baking mats.
- Slice the dough into about 1/4 inch thick cookies. Place them on the prepared baking sheets at least 1 inch apart.
- Bake the cookies for 12-14 minutes until they are just set and beginning to brown around the edges. These cookies continue to bake and set on the pan after they are removed from the oven, so do not overbake as they may become too crunchy. Allow the cookies to cool on the pan for at least 10 minutes and then move to a wire rack to cool completely.
Notes
- Storage Instructions: Store cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.
- Make-Ahead Instructions: You can mix and form the dough (through step 7) ahead of time and slice and bake on another day. Store the raw dough in the refrigerator for up to 3 days or freeze for up to 3 months. If frozen, allow the dough to thaw in the refrigerator overnight before slicing and baking.
