Kelly the Culinarian: Stand Mixer Sunday: Deep-Dish Biscoff Kitchen Sink Cookies Recipe

Sunday, February 2, 2014

Stand Mixer Sunday: Deep-Dish Biscoff Kitchen Sink Cookies Recipe

I love book club so much. I rarely read the book, but the treats, beverages and conversation can't be beat. They let me come to the shindig in spite of my literary delinquency because I make fantastic food. No need to be modest if you can back it up.
I wanted to make something with Biscoff, because it is a dangerous substance in my house. "Just a little taste" turns into "what else can I possibly cover in this creamy cookie concoction?" So out of my pantry, out of my mouth and out of my mind. But then, I was thinking, what else can I possibly throw in these bad boys that will prevent me from eating at home? Peanut butter chips? Mini chocolate chips? Awesome.

I also decided to bake them in a muffin tin to make them extra delicious. The end result was a cookie/cupcake combo that was a bit crunchy on the outside and chewy on the inside, just the way I like them. The ladies book club enjoyed them, so I would call it a success!

Deep-Dish Biscoff Kitchen Sink Cookies Recipe

1/2 cup room temperature, unsalted butter
2/3 cup Biscoff spread
3/4 cup brown sugar
1/2 cup white sugar
1 egg
2 tsp vanilla extract
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup flour
1 1/2 cups peanut butter chips
1/2 cup mini chocolate chips

Using the paddle attachment on your stand mixer, cream together the butter, Biscoff and sugars on medium until they're light and fluffy. Add the egg and vanilla, then beat until combined.

Next, add the salt, baking soda and flour and beat until just combined. Finally, throw in the various chips and refrigerate for at least three hours.

To assemble, start with well-greased muffin tins and an oven preheated to 350 degrees. Place two heaping Tablespoons of dough in each muffin well, then use the bottom of a shot glass to press the dough into the tin.

Bake for 20ish minutes or until the middle of the cookies are just set. Remove from the oven and run a knife around the edges while still warm. You may need to use a large spoon to extract the cookies, but it will be worth it!

3 comments:

Katie Adams said...

These are also great for post-Bookclub breakfast!

I'm going to bring my Peanut Butter Bacon cookies to your house. Get ready. :)

Losing Lindy said...

any leftovers??

Emily Claire said...

Hi! I was your neighbor (butterscotch + ice cream) at the Food Swap today. Had a bite of the no-bake Biscoff bar and immediately had to hide it so that I wouldn't shove all of it into my mouth. So, so good.

Lovely to meet you- neat to see your triathlon training stuff as well! I signed up for the Bigfoot Tri Sprint and the Chicago Tri Olympic Distance, which will be my first Triathlons. IronMan training is out of this world though! I will be back for your progress/tips!

-Emily