Cooking Instructions
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Step 1
Spoon 24 teaspoons of
Biscoff Cookie Spread (1/2 cup)
onto a lined baking sheet, it's ok if they are a little messy. Place in the freezer.
Step 2
Preheat the oven to 325 degrees F (160 degrees C).
Step 3
In a separate bowl, combine the
All-Purpose Flour (2 3/4 cups)
,
Baking Powder (1 tsp)
, and
Baking Soda (3/4 tsp)
.
Step 4
In a large mixing bowl, cream together
Unsalted Butter (1 cup)
,
Brown Sugar (1 cup)
, and
Granulated Sugar (3/4 cup)
until pale and fluffy.
Step 5
Add the
Eggs (2)
, one at a time until combined, then add the
Vanilla Extract (1/2 Tbsp)
and mix until combined.
Step 6
Add dry ingredients to the wet ingredients in 2 batches, mixing until just combined.
Step 7
Add the
Salted Pretzels (1 cup)
,
Potato Chips (1 cup)
, and
White Chocolate Chips (1/2 cup)
and fold into the dough.
Step 8
Make 24 balls of dough. As you make them, press a piece of the chilled cookie butter into the center of each one (the final size should be a little bit bigger than a golf ball). Place on a lined baking sheet with 3-inches between each one.
Step 9
If desired, press a few extra crumbs of pretzel and chips into the top of each cookie. Not necessary, but it looks nice when they come out of the oven.
Step 10
Bake for 10-13 minutes, until the edges are just turning golden brown.
Step 11
Remove from the oven and sprinkle with
Sea Salt Flakes (to taste)
if using. Let cool for 5 minutes before transferring to a wire rack to cool completely.
Step 12
Serve cookies or store in an airtight container for up to a week.
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