White Chocolate Chip Biscoff Cookies from Baking with Blondie

White Chocolate Chip Biscoff Cookies - made July 22, 2022 from Baking with Blondie 

1 cup (2 sticks) unsalted butter, cold and cubed

1/2 cup biscoff spread

1 cup brown sugar, packed

1/4 cup granulated sugar

1 teaspoon vanilla

2 eggs, cold

3 1/2 cups all-purpose flour (can also substitute half cake flour)

10 whole Biscoff cookies, crushed to a powder in a food processor or with a rolling pin

1 teaspoon cornstarch

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups white chocolate chips

6 biscoff cookies, crumbled for garnish

1. Preheat oven to 410 degrees F. Line baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for 1 minute, until light and fluffy. Add biscoff spread, brown sugar and granulated sugar, mixing at high speed until well combined, 2-3 minutes.
3. Add vanilla and eggs, one at a time, mixing well after each addition.
4. Add the flour, Biscoff cookie power, cornstarch, baking soda and salt, mixing on low speed until just combined. Do not overmix.
5. Reserve a handful of the white chocolate chips and fold remaining chips into dough. Portion dough into 8 equally-sized large dough balls. Place 4 dough balls on each baking sheet and press Biscoff cookie crumbles on top of each cookie.
6. Bake for 9-10 minutes; remove from oven and immediately press reserved white chocolate chips on top. Let rest on baking sheets for 5 minutes then transfer to wire rack to cool completely.

I'm getting a little obsessed with the recipes for big cookies on Baking with Blondie's blog. The base recipe seems to be the same or close enough for most of them with a few variations depending on the flavor. Which means they're all turning out reliably, consistently delicious.

This one was no exception. If you're a cookie butter lover, turn on your oven and break out your mixer. These are freaking delicious. If you like big, soft, chewy cookies, that is. If you like your cookies thin, flat and crispy, sorry, these won't be to your taste. But if you like your cookie texture somewhere between cookie dough-like and soft cakey-chewy cookie, loosen that waistband and dig in.

What I love about her recipes is the cookie dough always handles beautifully, not too soft or sticky and not dry or crumbly, despite the hefty amount of dry ingredients. I made 3 baseball-sized behemoth cookies first then portioned the dough into normal-people and care package-sized cookies. 

I sent 2 of the big cookies in a care package to a coworker friend and her husband on the East Coast and kept the third big cookie as my taste test cookie. Like a Crumbl cookie, I did cut it into fourths and ate a fourth for the taste test (the other 3/4 went into the freezer to be doled out on my running workout days).  That's how I could swear blind this is one of the best cookie butter cookies I've eaten. The white chocolate complements it perfectly, the cookie butter flavor comes through and the garnish of cookie butter cookies add a great crunch. This jumps straight to my holiday baking list. Yes, they're that good.