Biscoff cookies with cream cheese chocolate chips

How are you guys doing today?
Do you like cookie butter? We sure do.
Don’t know what cookie butter is? Have you been living under a rock? Go to the store right away and get some. Actually, grab some Biscoff ice cream bars while you’re at it. Danish thinks that the milk chocolate one is better, my favorite is the white chocolate one. Either way, both are delicious. Anyways, going back to our cookies…

You’re gonna need:
-Oven
-Stand mixer
-Baking sheets
-Food processor
-Cookie scoop (2 Tbsp)
-Fridge (we’re gonna refrigerate these cookies overnight, so plan ahead!)

Ingredients for the cookies:
-1/2 cup Biscoff cookie butter (seriously, choose the Biscoff brand, don’t go skimping on this one)
-1/2 cup unsalted butter (room temperature)
-1/2 cup brown sugar (packed)
-1/2 cup granulated sugar
-1 large egg
-1 tsp cookie butter extract (if you can’t find it, you can replace it with vanilla extract, but obviously it won’t be the same)
-1/4 tsp salt
-1/4 tsp baking powder
-1/2 tsp baking soda
-1 cup + 2 Tbsp all-purpose flour
-2 Tbsp cornstarch
-1/2 cup finally ground Biscoff crumbs
-1/2 cup quick cooking oats
-3/4 cup cream cheese chocolate chips (if you can’t find these, you can replace them with white chocolate chips)

Instructions for the cookies:
-In the food processor, grind the biscoff cookies until very fine.
-In a bowl, combine flour, salt, oats, baking powder, baking soda, cornstarch, and the biscoff crumbs. Set aside.
-In the mixer bowl, beat butter, cookie butter, brown sugar, granulated sugar, and the cookie butter extract until creamy.
-Add in the egg and beat it for another couple of minutes. Slowly add in the dry ingredients, beating just enough to combine everything. Don’t forget to scrape the sides and finish combining everything with the spatula. Add in the chips and stir everything until very well combined with the spatula.
-With the cookie scoop (2 Tbsp size), scoop out the dough and roll it into balls with your hands. Store the little balls in a plastic container with a lid on and let them sit for at least about 24h in the refrigerator.
-Pre-heat your oven to 340ºF. Line your baking sheet with foil. Set your cookies on the baking sheet with at least a 2 inch gap between them.
-Bake your cookies for about 15 minutes.

There! That’s it 🙂
See you guys soon!