- 1/ 2 cup softened Unsalted butter
- 1/ 4 cup softened Cream cheese
- 3/ 4 cup packed Light brown sugar
- 1/ 4 cup Granulated sugar
- 1 Large egg
- 2 teaspoons Vanilla extract
- 2 1/ 4 cups All purpose flour
- 2 teaspoons Cornstarch
- 1 teaspoon Baking soda
- 1/ 4 teaspoon Salt
- 1 1/ 4 cups Dark chocolate chips
- 1 cup White chocolate chips
- 10 roughly chopped Biscoff cookies
In stand mixer fitted with a paddle attachment, combine the butter, cream cheese, sugars, egg, vanilla, and beat on medium speed until completely combined for about 4 minutes, it should be light and fluffy. Make sure to scrape down the sides of the bowl using a spatula or bowl scraper after each step.
Add the flour, cornstarch, baking soda, salt, and mix until combined.
Add chocolate chips and mix until incorporated.
Transfer the cookie dough onto parchment paper and form cookie logs. I was able to get about 2 1/2 logs, each 2-inch diameters. Refrigerate the cookie dough logs for at least 2 hours before baking. It is better to chill the cookie dough before baking, if you bake cookie dough without chilling, the cookies tends to spread in the oven.
Preheat oven to 350ºF, line baking sheets with parchment paper or lightly spray baking sheet with non-stick cooking spray. Slice each cookie dough log into 1/2”-1” slices and place each slice onto the baking sheet. Make sure to space each cookie slice 2-inches apart. Place chunky pieces of Biscoff cookie on top of each cookie dough slice.
Bake for 9-10 minutes (or 12-14 minutes if using frozen cookie dough). Transfer to a cooling rack and allow the cookies to cool. *To get slightly crinkled edges: half way through the bake, take the baking sheet out of the oven, lift one side of the baking sheet and gently drop the baking sheet against the countertop. Put the baking sheet back into the oven and finish baking. *Store cookies in a airtight container for up to a week or in the freezer for up to 2 months.