Biscoff Nutella Cookies
| PREP TIME: 25 MIN | COOK TIME: 10 MIN | TOTAL TIME: 35 MIN |
These brown butter based cookies are gooey and chewy and everything you want in a cookie!
Ingredients
- 1/2 Cup Unsalted Brown Butter
- 1/2 Cup + 1 Tbsp Packed Brown Sugar
- 3 Tbsp Granulated Sugar
- 1 Large Egg (Room Temp)
- 1 Tsp Vanilla
- 1 1/3 Cups of All Purpose Flour(Spoon & Leveled)
- 1/2 Tsp Baking Soda
- 1/4 Tsp Salt
- 1/3 Cup Biscoff Cookie Butter
- 1/3 Cup Nutella
- 1/3 Cup White Chocolate Chips
- 1/3 Cup Dark Chocolate Chips
- 1/4 Cup Milk Chocolate Chips
Instructions
Makes 6-8 Cookies
- Begin by cutting butter into cubes. Next, In a heavy saucepan heat 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.
- On a small deep bowl on one half pipe the cookie butter and on the other pipe the nutella.
- Using a 1 Tbsp cookie scoop or a 1 Tbsp measuring spoon scooping in the center of the bowl where you get half of your scoop in biscoff and the other in nutella scoop until filled and drop the dallop on a flat plate with parchment paper.
- Freeze for 30 mins to 1 hour.
- Once the brown butter has cooled and your dallops set Preheat oven to 350F.
- In a large bowl combine your brown butter and sugars and whisk until combined.
- Add egg and vanilla and whisk until combined.
- Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
- Add chocolate chips and crumbled biscoff cookies and fold until combined. Do not over mix.
- Cookies need to be baked right away the dough does not store well.
- Drop the dough by 1/4 cup balls or use a traditional size ice cream scoop.
- Flatten the cookie with the palm of your hand and add the biscoff/nutella dallop in the center. Close out the dough over the dallop so you have a cookie dough ball.
- Add more biscoff crumbles and chocolate chips on top.
- Bake 6 at a time on a large cookie sheet.
- Bake for 10 minutes or until golden brown on the bottom.
- 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)
- Once the cookies are out of the oven carefully add more cookie crumbles.
- OPTIONAL separately on a microwave safe bowl heat the cookie butter and nutella and make some small puddles or swirls on top of the cookies.
- Allow the cookies to cool
- Enjoy!
TIPS
- This cookie dough CANNOT be made in advanced in needs to be baked right away it does not store well.
- 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.
- 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.
- Share your pics with me on social media! #sweetmelibakery
