Biscoff Cookies

18 TBS butter (2 sticks + 2 TBS)

1 cup sugar

1 cup light brown sugar, packed

2 eggs

1 TBS + 1 tsp vanilla

3 cups flour

1 tsp baking soda

3/4 tsp salt

2 cups white chocolate chips

Biscoff Cookie Butter (about 15 TBS, one 14.1 oz jar has enough)

20 Biscoff Cookies, finely crushed in food processor (if you buy the 8.8 oz bag you'll need 2 for this recipe)

20 Biscoff Cookies, coarsely broken up

1. Preheat oven to 350℉.

2. Mix butter and sugar together until creamy. Add eggs and vanilla and beat until well combined.

3. In a large bowl combine flour, ground cookies, baking soda, and salt. Slowly add to wet ingredients until well combined.

4. Add chopped cookies and white chocolate chips until combined.

5. With a large cookie scoop (about 3 TBS of dough) make two dough balls per cookie. Take one of the cookie dough balls and us the back of a TBS to make an impression in it. Then scoop 1 TBS of Cookie Butter into the impression. Take the second ball and place it on top of the ball with cookie butter in it. Seal the sides and make sure no cookie butter will leak out. Form into a ball.

6. Continue with the rest of the cookie dough (If you want smaller cookies use a small scoop and add about 1 tsp of cookie butter in the middle.)

7. Bake for about 10 minutes or until edges are golden brown. (Makes about 20 large cookies)

from kcampbell24