Description

Soft sugar cookies studded with chunks of Biscoff cookies and plenty of white chocolate chips for a Fall twist on a classic chocolate chip cookie that’s crispy, soft, and laced with lightly spiced caramelized flavor.

Ingredients

Scale

Soft Sugar Cookie Dough

1 stick butter, at room temperature (113 g)
1/2 cup granulated sugar (100 g)
1/2 cup powdered sugar (60 g)
2 Tablespoons oil, preferably cold-pressed sunflower oil (30 mL)
1 large egg
1 teaspoon vanilla paste or vanilla extract
2 cups + 2 Tablespoons all-purpose flour (276 g)
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt

Biscoff Sugar Cookie Mix-Ins

4.4 ounces Biscoff cookies (164 g)
1 cup white chocolate chips (170 g)

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Instructions

Prep the Mix-Ins

Count out about 1/2 of an 8.8 ounce package of Biscoff cookies.
Break up 7-8 cookies into thirds for the tops of the cookies.
Snap the rest of the cookies into chunks with your hands.
Reserve 1/4 cup of the white chocolate chips.

Make the Dough

Beat the butter and sugars together until smooth.
Drizzle in the oil until you have a loose paste.
Add in the vanilla, and egg until just combined.
Mix the flour with the baking soda, cream of tartar and salt in a small bowl.
Add the flour, 3/4 cup of white chocolate chips, and Biscoff chunks into the butter mixture and mix just until the flour disappears.

Chill the Dough

Chill the dough for 30 minutes in the refrigerator.

Scoop and Decorate

When you’re ready to bake, preheat the oven to 350 F (180 C). Line 2 sheet trays with parchment
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paper.
Scoop balls of dough onto the sheets (8 balls per sheet).
Top each dough ball with a few of the remaining white chocolate chips and one of the Biscoff pieces.