Biscoff Swirled Cookies
Biscoff Swirled Cookies are chewy and soft cookies with cookie butter or Biscoff spread swirled throughout.
Servings: 16 Cookies
Calories: 322kcal
Ingredients
- ¾ Cup Butter, Softened (170g)
- ⅔ Cups Brown Sugar (140g)
- ½ Cup Sugar (100g)
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 2 Tbsp. Cornflour (Cornstarch) (15g)
- 2 and ¼ Cups All Purpose Flour (280g)
- 1 teaspoon Baking Soda
- 1 Cup Chocolate Chips (180g)
- ¾ Cup Biscoff Spread or Cookie Butter (150g)
Instructions
- Preheat the oven to 180°C (350°F) and line two baking trays with baking paper.
- Cream the butter, brown sugar and icing sugar together.
- Add in the eggs and vanilla and beat until light and fluffy.
- Beat in the cornflour, flour and baking soda and mix until all combined into a soft dough.
- Stir in the chocolate chips.
- Dollop in the Biscoff spread and lightly fold the spread in the dough. Only a few times. You want to see cookie butter swirls, not mix it into the dough.
- Roll into balls and place on the tray leaving at least 1 and ½" between each cookie to allow for spreading.
- If the dough is too soft, chill the dough for 1 hour before baking.
- Bake for 10 minutes. They will look under done but the harden as they cool.
Nutrition
Serving: 16Cookies | Calories: 322kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 180mg | Potassium: 42mg | Fiber: 1g | Sugar: 26g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg