The picture above isn’t an artsy styling of a few of the prettiest cookies that this dough made. It’s all of the cookies that made it into the oven. That’s right. This cookie dough (like pretty much all other cookie dough) got the best of me.
Shortbread is so buttery and quite literally melts in your mouth. It’s such a fantastic texture, and I don’t think this flavor combination requires any endorsement. If you haven’t had Biscoff, you’re in for a real treat. It’s peanut butter, but made with cookies. It’s a peanut-free alternative indulgence for a smooth spoonful-sized treat. This recipe, then, is cookies inside of cookies.
We loved the dough so much that I turned it into frosting for cupcakes for BF’s graduation. He has a love-hate relationship with my cooking. Because the cookie dough doesn’t have any eggs, it’s a perfect foil for many iterations: a cheesecake crust, the bottom layer of bar cookies, or frosting.
Biscoff & White Chocolate Shortbread
For 3 dozen cookies, you will need:
- 2 sticks unsalted butter, softened
- 3/4 cup Biscoff spread (I used crunchy)
- 1 tsp. vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 cup powdered sugar
- 1 tsp. sea salt
- 1 1/2 cups white chocolate chips
- Mix together butter and Biscoff until well combined, then stir in vanilla.
- Slowly stir in flour, sugar, and sea salt and mix until batter forms.
- Add white chocolate chips in last.
- Pour dough onto a floured surface or parchment paper. Form into a log (for slice-and-bake cookies) or a large mound (if you’re not actually planning to bake this).
- Refrigerate for at least three hours.
- When you’re ready to bake, slice into approximately 1/3 inch rounds and bake at 325 for 12 minutes, then let cool slightly before biting in.