Warning: Cookies So Good, You'll Eat Them All in One Sitting
Photos: Jessica Segarra
My friend Jessica from The Novice Chef makes Biscoff Cookie Dough Balls. With their crispy outsides and gooey insides, I had to share -- I know you'll just love them!
"Don't come home. It's not safe here."
I sent that text to my husband, Jorge, as I was pulling these Biscoff Cookie Dough Balls out of the oven. I knew we were in some serious trouble. We always fight over the cookie dough before it goes into the oven ... and I didn't want to imagine what would happen if we were both left alone with a batch of warm, gooey, cookie dough balls.
By the end of the night, my worst fears had come true. I was wearing yoga pants because my jeans were digging into my cookie dough ball-filled stomach. Jorge was passed out on the couch from a sugar crash that could have taken down any 3-year-old. And there wasn't a single cookie left in the jar. Thankfully, I'd hid a couple in the back of the pantry. (A true breakfast of champions!)
When Jaden asked if I would like to guest post for her, I knew I would have to find something swoon-worthy. And trust me, you will swoon when you pull these puppies out of oven! There is something magical about the crispy outside and the gooey inside that will steal your heart and your jeans size. Don't say I didn't warn you!
Biscoff Cookie Dough Balls
Servings: Makes about 16 dough balls
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Recipe by Jessica Segarra of The Novice Chef
Recipe Note: I included Biscoff spread in these Cookie Dough Balls because I like the lingering flavor and depth it adds. However, I know it can be hard to find (I found mine at The Fresh Market)! If you cannot find any, don't fret! Just increase the butter to a full 8 tablespoons (1 stick) and omit the Biscoff spread!
6 tablespoons butter, softened
1/3 cup Biscoff spread
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 teaspoon baking powder
3/4 teaspoon salt
3/4 cup semi-sweet chocolate chips
Preheat oven to 350° Fahrenheit.
Cream together butter, Biscoff spread, and sugars until well combined. Add egg and vanilla and beat until thoroughly combined (be sure to scrape down the sides of the bowl).
In a separate bowl, whisk together the flour, salt, and baking powder. Add half of the dry mixure to the wet ingredients and mix until it starts to come together.
Add the remaining half of the dry mixture to the wet ingredients, and mix until well combined. Try not to over mix - let it all come together but don't beat it longer than that. It will be a dry dough.
Lastly, fold in the chocolate chips.
Scoop into balls using a 1 1/2" cookie dough scoop (or just guesstimate with your hands). Place them evenly spaced apart on a large cookie sheet covered with parchment paper or a silpat. The cookies do not need a lot of space; they do not spread much.
Bake for 10-12 minutes. Do not -- I REPEAT -- DO NOT over cook them! These are dough balls, not cookies. You want them to be soft on the inside. If you are unsure, you can check the internal temperature to make sure it's just above 160° Fahrenheit, which is considered safe to eat by the USDA.
Remove from oven and allow to cool and set for 2-3 minutes on the baking sheet before transfering to a cooling rack ... and eat immediately! They are so good while still hot!!
Adapted from My Life As A Mrs
Originally inspired by Annie The Baker
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