Today is an exciting day!
I know, it’s a Monday and that sucks. But really, it’s an exciting day!
One of my favorite people in the blogosphere wrote a book and it’s officially on shelves!
I got my copy of The Biscoff Cookie & Spread Cookbook a couple weeks ago and have been drooling over the gorgeous photos and the delicious recipes ever since. (I also may have cried when I saw my name in the acknowledgements but we won’t talk about that.)
Katrina kind of made Biscoff a thing in the blogging world. I’d never even tried it until she started baking with it and it quickly became a staple in my pantry. Truth: I have to hide it from my kids because they will beg and beg and BEG for it.
If you’ve never had it, it’s literally a spread made from those delicious Biscoff cookies and you should probably rush out and buy a jar today. My favorite thing to do is dip animals crackers in it. Because dipping a cookie in a cookie is pretty amazing.
I’ve never done much baking with it but I have a list of about 20 things I want to make from this book. I started with these Biscoff Blossoms because I’m a a huge fan of the traditional peanut butter version and I knew the Biscoff would just make them even better.
They’re so delicious. Not surprisingly, my kids also loved them. It’s just so fun to have a piece of candy on top of a cookie. Especially when that cookie is perfect on it’s own.
And then head over to Katrina’s blog and tell her how awesome she is!
Make sure you follow me around the internet!
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 3/4 cup Creamy Biscoff Spread
- 2/3 cup brown sugar packed
- 1 egg
- 1 teaspoon vanilla
- granulated sugar
- 36 chocolate candies
Whisk together flour, baking soda, and salt. Set aside.
In a large bowl using a mixer fitted with a paddle attachment, cream butter, Biscoff Spread, and brown sugar until light and fluffy, about 2 minutes.
Add egg and vanilla, followed by the dry ingredients. Beat until just combined. Cover and chill for at least 30 minutes, up to an hour.
Preheat oven to 375F.
Using a cookie scoop, shape dough into 1-inch balls and roll into the granulated sugar. Place on a large cookie sheet lined with parchment. Bake for 8 - 10 minutes. Immediately press a chocolate candy into the center of each cookie.
Allow cookies to cool on a baking sheet for 4 minutes before transferring to a wire rack to cool completely.