and a The Biscoff Cookie & Spread Cookbook Giveaway!
Need a soft delicious cookie to add to the line up that isn’t loaded with the same old chocolate chips? These little doodads are the cookies you have been looking for. Double down with butterscotch flavor and knocked out of the park with a little hit of Biscoff cookie spread these cookies are it.
Pause. What the heck is Biscoff? Am I the last foodie on the planet to discover this high flying cookie? Apparently, yes. Biscoff cookies are an 80 some year old European cookie that landed in the us in the 80’s and has been gaining popularity ever since. I am very, very late to the party. Ok, back to our regularly scheduled post.
And, the best part (ok, the cookies are the best part), these little bad boys are the work of my friend Katrina (she smuggles me meatbooks, I smuggle her kids comics, it’s a win win), over In Katrina’s Kitchen, as just one of her many Biscoff inspired recipes from her first cookbook! She’s got everything in this #BiscoffBook from granola bombs to a mile high cake that I could not have dreamed up in my best sugar coma. I know just how much effort and love this lady poured into each and every one of these recipes – so I urge my Biscoff lovers to check it out. Not a Biscoff lover yet? Go grab a jar of the spread and shove a spoon in. I guess you could grab the cookies too, but really, everything that can be taste tested on a spoon is just super awesome.
No, really, the best part? My names in the book. I mean that’s super freakin cool right? And just because of that, I’m having a giveaway!
- 1 3.4 oz box butterscotch pudding mix
- 2 1/2 cups flour
- 1 teas baking powder
- 1/2 cup butter, softened
- 1/2 cup Creamy Biscoff Spread
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 teas vanilla
- 1 1/2 cups butterscotch chips
- Whisk the pudding mix, flour, and baking powder in a large bowl. Set aside.
- In the bowl of your stand mixer, fitted with the paddle attachment, beat the butter and Biscoff spread with the sugars until light and fluffy. Add the eggs, one at a time, scraping down the sides as needed. Mix in the vanilla. Stir in the butterscotch chips.
- Cover the batter and allow to chill in fridge for 30 minutes.
- Preheat the oven to 350 degrees F. Scoop tablespoon size dollops of batter 1" apart from one another on a parchment paper lined baking sheet. Bake for 7 to 9 minutes, until bottoms are just golden.
- Cool on a wire rack for 5 to 7 minutes before transferring to a rack to cool completely.