Biscuit Butter Cookies

So I recently bought this:

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And it was a terrible mistake. My greedy little paws could not keep themselves out of the jar and I decided something had to be done. Cookies to be exact.

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I’ve seen a couple of recipes floating around the internet but there was nothing that really appealed to me, so I took a combination of failsafe chocolate chip cookie recipes and had a play with the ingredients.

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Judging by the rate at which these disappeared I would venture to say it was a pretty successful experiment.

  • 170g cookie butter (Lotus Biscoff spread)
  • 150g butter
  • 100g brown sugar
  • 50g granulated sugar
  • 1 egg + 1 yolk
  • 275g
  • 200g chocolate chips & chunks
  • 1 tsp baking powder
  • pinch salt
  • 1 tsp vanilla essence

Cream the butter and cookie butter

Add the sugars and beat until pale and fluffy

Crack in the egg, and egg yolk and mix again until very pale

Add the dry ingredients and mix until combined

Fold in the chocolate chips and chunks – save a few to stick on the top of the cookies just prior to baking, aesthetics and all that.

Chill overnight or for a couple of hours at least.

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When ready to bake preheat the oven to 180 and shape the cookie dough into balls, I weighed them out to be approximately 30g each and got 27.

If I hadn’t eaten so much of the dough along the way it’d probably be more like 30 cookies. If you decide to make them bigger or smaller you’ll have to adjust the cooking time, do it in batches and see what works best.

Even once chilled your dough will be quite soft, softer than normal chocolate chip cookies because of the cookie butter – when cooked it gives them a really melt in your mouth texture.

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Bake for 8 minutes, they will look underbaked but that is fine it’s what makes them more chewy and less cakey. Just make sure you let them cool completely or they will fall apart in a gooey chocolate cookie butter mess in your hands before ever reaching your mouth.


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