I really love this cookie spread, so I decided to combine it with a chocolate chip cookie recipe. It really does satisfy any sweet tooth.

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
5 mins
total:
45 mins
Servings:
18
Yield:
18 cookies
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a baking sheet with 1 tablespoon butter.

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  • Beat 1 cup softened butter, brown sugar, and white sugar together in a bowl with an electric mixer until smooth and creamy. Beat one egg into the batter until fully integrated. Add second egg with vanilla extract; beat until smooth.

  • Dissolve baking soda into hot water in a small bowl; stir into the batter along with the heavy cream. Add flour and chocolate chips into the batter; stir vigorously for 20 seconds. Stir the cookie spread through the batter.

  • Drop batter onto prepared baking sheet in portions spaced about 1-inch apart.

  • Bake in the preheated oven until golden brown, about 20 minutes. Let cookies cool for 5 minutes on sheet before moving to a wire rack to cool completely.

Nutrition Facts

344 calories; protein 3.4g 7% DV; carbohydrates 44.3g 14% DV; fat 17.6g 27% DV; cholesterol 51.7mg 17% DV; sodium 159.3mg 6% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/20/2015
The first thing I noticed when reading this recipe was the baking soda being dissolved in hot water. Baking soda does not need this step but Baker's Ammonia (Ammonium Carbonate) does. This lead me to believe this recipe was adapted to American ingredients. I wanted to be true to the recipe so I made it twice...once with soda and once with ammonium. Though I wanted to be true to the recipe I made a BIG mistake BOTH TIMES! I omitted the white sugar but that turned out to be a good thing. I creamed the Biscoff spread along with the butter and brown sugar. For the soda version I added the water and cream to the wet ingredients and sifted the baking soda into the flour. For the ammonium version I heated the water and cream. I was careful to crush the crystals before adding to the hot liquid. I bake on parchment so did not need the extra Tabelspoon of butter. This was a nice cookie with just a hint of Biscoff flavor. We did prefer the lighter airy Baker's Ammonia version. Using a #60 scoop, which makes a 2 inch cookie, I got 88 cookies from one batch. Bake time was reduced to 10 minutes for the smaller cookies. I am giving this four stars because had I added all the sugar they would have been too sweet. Thanks for sharing the recipe, AC. Read More
(2)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/20/2015
The first thing I noticed when reading this recipe was the baking soda being dissolved in hot water. Baking soda does not need this step but Baker's Ammonia (Ammonium Carbonate) does. This lead me to believe this recipe was adapted to American ingredients. I wanted to be true to the recipe so I made it twice...once with soda and once with ammonium. Though I wanted to be true to the recipe I made a BIG mistake BOTH TIMES! I omitted the white sugar but that turned out to be a good thing. I creamed the Biscoff spread along with the butter and brown sugar. For the soda version I added the water and cream to the wet ingredients and sifted the baking soda into the flour. For the ammonium version I heated the water and cream. I was careful to crush the crystals before adding to the hot liquid. I bake on parchment so did not need the extra Tabelspoon of butter. This was a nice cookie with just a hint of Biscoff flavor. We did prefer the lighter airy Baker's Ammonia version. Using a #60 scoop, which makes a 2 inch cookie, I got 88 cookies from one batch. Bake time was reduced to 10 minutes for the smaller cookies. I am giving this four stars because had I added all the sugar they would have been too sweet. Thanks for sharing the recipe, AC. Read More
(2)
Rating: 5 stars
01/18/2015
Yum! Read More
(1)