I made my own Biscoff chips!
That’s right! Chocolate chips, cinnamon chips, and even lemon chips….move over, there is a new chip in town!
Ok, all dorkiness aside, I made Biscoff chips and put them in cookie dough. And then I added salted cashews. These are good cookies!
One Year Ago: Almond Crisps Drizzled with Chocolate
Biscoff Cashew Cookies
Biscoff chips recipe adapted from Ivory Hut
3/4 cup creamy Biscoff Spread
1/4 cup (1/2 stick) butter
1 cup butter, softened
1 cup sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon baking soda
3/4 teaspoon salt
2 1/2 cups flour
1 1/2 cups chopped salted cashews
1 batch Biscoff chips
375 degrees. 11-12 minutes
To make the Biscoff chips:
In a small microwave-safe bowl, place the Biscoff and butter. Microwave on high for 20 seconds, or until the butter has melted. Stir until the mixture is well combined. Line a cookie sheet with wax paper. Place the Biscoff mixture into a piping bag and cut off a small piece at the tip of the piping bag. Pipe small chips until you have covered the cookie sheet. Place the cookie sheet into the freezer for at least 2 hours.*
To make the cookies:
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper, then set aside.
In a large mixing bowl, cream together the butter, sugar, and brown sugar. Stir in the eggs and vanilla extract. Add in the baking soda and salt. Stir in the flour and mix until just combined. Carefully stir in the cashews and the frozen Biscoff chips. Using a large ice cream scoop, scoop the dough onto the cookie sheet, leaving 3 inches between each cookie. Bake in a preheated oven for 11-12 minutes, or until the cookies are set and the edges are golden brown. Remove the cookies from the oven and let cool for 8 minutes. After 8 minutes, move the cookies onto cooling racks and let cool completely. Enjoy!
Note: If you wish to make chips, you may need to let the mixture cool enough to pipe and hold a shape. If you aren’t concerned with having “chips”, you could always evenly spread the Biscoff mixture onto the wax paper then once it’s frozen, cut it into small pieces.
Made with love, not calories!