Bisccoff Kataifi Cookies

Bisccoff Kataifi Cookies

Melissa Garcia
PREP TIME: 25 MIN COOK TIME: 10 MIN TOTAL TIME: 35 MIN
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These go so good together!

Ingredients

  • 1 Cup Unsalted Brown Butter
  • 1 1/4 Cups Packed Brown Sugar
  • 1/4 Cup Granulated Sugar
  • 2 Large Egg (Room Temp)
  • 1 Tsp Vanilla
  • 2 2/3 Cup of All Purpose Flour(Spoon & Leveled)
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 2-4oz Lindt White Chocolate Bars
  • 1-4oz Lindt Milk Chocolate Bar
  • If making with semi sweet skip one bar of white chocolate and add 1/2 cup semi sweet chocolate chips.
  • Biscoff Cookies to Garnish

Biscoff Kataifi

  • 1 1/3 Cup Chopped Kataifi
  • 1 Cup Biscoff Spread
  • 2 Tbsp Unsalted Butter

    • Instructions

    Makes 12 Cookies

    1. Begin by making the biscoff kataifi. Add butter to a pan on medium heat and allow it to melt. Once the butter has melted add the chopped kataifi and mix consistently until the kataifi has toasted and is a golden color this process takes about 5-10 minutes.
    2. Remove kataifi from heat and place on a bowl.
    3. Next, place biscoff spread in a heat safe bowl and melt in microwave should only take 1-20 second interval.
    4. Add the biscoff spread to the kataifi and mix until combined.
    5. Cover the bowl with plastic wrap and freeze for about 30 mins to an hour.
    6. During the time the biscoff kataifi is setting make the brown butter.
    7. Cut butter into cubes. Next, In a heavy saucepan heat the butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place it on a heat safe bowl to cool.
    8. Once your butter has cooled Preheat oven to 350F
    9. At this point the kataifi should be set. Make 1 tbsp dallops of biscoff kataifi and place them on a flat plate with parchment paper.
    10. In a large bowl combine your brown butter and sugars and whisk until combined.
    11. Add egg and vanilla and whisk until combined.
    12. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
    13. Add chocolate chips and chunks and fold until combined. Do not over mix.
    14. Cookies need to be baked right away the dough does not store well.
    15. Drop the dough by 1/3 cup balls or use a standard size ice cream scoop.
    16. Next, flatten the cookie dough with the palm of your hand and add the dallop of biscoff kataifi in the center. Enclose the dough over the dallop so you have a cookie dough ball.
    17. Add a few chocolate chips on top.
    18. Bake 6 at a time on a large cookie sheet.
    19. Bake for 10 minutes or until golden brown on the bottom.
    20. Once the cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
    21. Once the cookies are out of the oven carefully add white chocolate chunks and biscoff cookies on top.
    22. Allow the cookies to cool completely or mostly completely.
    23. Enjoy!

    TIPS

    1. This cookie dough CANNOT be made in advanced in needs to be baked right away it does not store well.
    2. Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
    3. Baked cookies can be stored in the fridge in a tight container for 3-5 days and can be heated in the microwave for approximately 30 seconds depending on the heat of your microwave to enjoy later.
    4. Share your pics with me on social media! #sweetmelibakery
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