Well, it’s that time of year again. Back to School for the kiddos. I have a few weeks left before my children go back, but last week I was in preparation mode. Preparation for everyone’s schedules, planning meals, purchasing school supplies and coming up with great after school snacks. Maybe it’s just me, but I am the happiest person in the world when I am prepared and my home is well organized . I love everything to have it’s own place and things just seem to flow better when I am not a frazzled mess. After a full week of thorough cleaning, sorting and organizing, my house and family are now ready to start a new school year. My children thought we should reward ourselves for all of our hard work. I thought that sounded like a great idea, and what better way to do that than with some yummy homemade cookies!
These White Chocolate Biscoff Cookies are going to be one of my new go to recipes. My new love for Biscoff spread prompted me to somehow incorporate that great flavor into some cookies. These cookies have a nice crunch when you bite into them, and a delicious, chewy inside. The white chocolate blended with Biscoff and cinnamon make a cookie that is perfect to go along with your morning coffee or a glass of milk. Your house will smell heavenly as these cookies bake in the oven. This recipe makes about 4 dozen cookies, so you can freeze about half of them for later. Although the after school snacks I tend to prepare for my children are usually pretty healthy, I may just have to serve these on a Friday for a special treat!
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 1 cup crunchy Biscoff spread
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
- 1 tsp. vanilla
- 3 1/2 cups all purpose flour
- 2 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. cinnamon
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 375 degrees.
- Sift the flour, soda, powder, salt, and cinnamon into a mixing bowl and set aside.
- In your Kitchen Aid Mixer, cream the butter, shortening and Biscoff spread until light and fluffy.
- Beat in the sugars.
- Add the eggs, one at a time, beating well after each addition.
- Add the vanilla and mix.
- Slowly mix in the dry, sifted ingredients and mix well to combine.
- Add the white chocolate chips and combine.
- Place dough, by heaping Tablespoons onto a parchment paper lined baking sheet and bake for 10-12 minutes or until lightly browned on top.
- Remove from oven and let rest on the baking sheet for 1 minute.
- Promptly remove to a cooling rack and let cool completely.
- * To freeze, bake cookies,cool and store in an airtight freezer bag or container and place in the freezer.
- Makes about 4 dozen cookies.
*Linking up at Home Stories A to Z
*Linking up at Pint Sized Baker
*Linking up at Nap Time Creations
*Linking up at Love Bakes Good Cakes
*Linking up at Not Just a Housewife
*Linking up at Ginger Snap Crafts
*Linking up at The Taylor House
*Linking up at Chef In Training
My kids love Biscoff spread! I need to try this sometime! Thanks so much for linking up to All My Bloggy Friends last week – I hope you’ll join us again tomorrow. I look forward to seeing what you’ve been working on this week! 🙂
Thanks for stopping by Jamie! I will be back over this week:)
Love this recipe, those cookies look awesome. Thanks for sharing 🙂
Happy Blogging!
Happy Valley Chow
Thank you Eric!