It’s a wet day here in SoCal, and the gloomy April showers are here. I really wish I had my vegetable garden blossoming away because the rain would be so beneficial, but Lorenzo and I have been so busy preparing for cookie’s arrival that my garden is lacking. However, for now my tomatoes from last season are sprouting new flowers as well as my citrus trees. If I manage to find time in the next 4 weeks before cookie’s estimated due date, maybe I will have some vegetables come summer. (Can you believe that I’m 36 weeks already?!?! EEKS!)
For the most part, I have been baking goodies and starting to freeze some meals in anticipation for cookie’s arrival. I know the lack of blog posts are quite evident, but be rest assured that I’m still cooking in the kitchen. I even prepared Good Friday dinner last week: my go-to recipe of fish tacos and an awesome cheese dip and irresistable creme brulee that I’ll be sharing next week. It’s exhausting growing a baby, but I’m really looking forward to the day of meeting our little one soon enough, too.
These biscoff cookie dough balls are probably in my top sweets list right now. Biscoff butter is sorta similar to Nutella and peanut butter, it’s a sweet cookie spread that you can eat by the spoonfuls from the jar and not feel guilty about it. (I’m totally guilty of this by many occasions.) Anything made out of a cookie, made into a luscious cookie spread – has to be something brilliant and awesome. If you have had a biscoff cookie, it’s a buttery, brown-sugar cookie that has a bit of spice to it. It’s heavenly, trust me. It’s one fantastic cookie made into a creamy cookie spread and then you add a bit to your basic chocolate chip cookie dough recipe. You have one cookie that you can’t stop eating byt the platefuls. Mmmmmmm.
Make these soon and get your spoon’s ready for some biscoff love!
Biscoff Cookie Dough Balls
Adapted from The Novice Chef
Ingredients: 6 tablespoons butter, room temperature 1 egg, room temperature 1/3 cup Biscoff spread 1/2 cup light brown sugar, packed 1/4 cup granulated sugar 1 teaspoon vanilla extract 2 cups all purpose flour 1/2 teaspoon baking powder 3/4 teaspoon salt 3/4 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Prepare your cookie sheet pans with a baking silpat or parchment paper. In the bowl of the stand mixer, cream together butter, Biscoff spread, and sugars until well combined. Add egg and vanilla and beat until thoroughly combined (be sure to scrape down the sides of the bowl). In a separate medium bowl, whisk together the flour, salt, and baking powder. Add half of the dry mixture to the wet ingredients and mix until it starts to come together. Add the remaining half of the dry mixture to the wet ingredients, and mix until well combined. Do not overmix. Fold in the chocolate chips. Using a small cookie scoop or a tablespoon, scoop cookie dough onto the cookie sheet. Place them evenly spaced apart at least 1 1/2 inches apart. The cookies do not need a lot of space and they will not spread out. Bake for 10-12 minutes. They are dough balls, not cookies. You want them to be soft on the inside. Remove from oven and allow to cool and set for 2-3 minutes on the baking sheet before transferring to a cooling rack. Enjoy immediately! Best enjoyed warm.
Yield: 2+ dozen
Review: Simply sensational, and addicting. If you love peanut butter, you’re going to love Biscoff. I found my Biscoff spread at Cost Plus World Market, but Trader Joe’s has a similar version called Specaloos. It’s the same thing, and you can easily substitute it.