Biscoff Crunch Cookies
These delightful Biscoff Crunch Cookies are easy to make and packed with the irresistible flavor of Biscoff cookies, perfect for sharing or enjoying alone!
Equipment
- Mixing bowl
- baking sheet
- Parchment paper
Ingredients
For the Cookies
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed Biscoff cookies
- 1/2 cup chocolate chips optional
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This takes about 2-3 minutes.
- Step 3: Beat in the egg and vanilla extract until well combined. The mixture should look smooth and creamy.
- Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
- Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Overmixing can lead to tough cookies, so be gentle!
- Step 6: Fold in the crushed Biscoff cookies and chocolate chips, if using.
- Step 7: Drop tablespoon-sized amounts of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Step 8: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Step 9: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze for up to three months.