You know I had to do it to them.
For this one, I adapted my favorite peanut butter cookie recipe of all time (the one in King Arthur’s Baking Guide). Here are the changes I’ve made:
- peanut butter has been replaced with Biscoff Cookie Butter.
- doubled the portions
- cookies came out a little oily, so I’ve cut down the shortening in this recipe to compensate.
- the biscoff butter is already a bit sweet I cut out the white sugar, leaving just the brown sugar.
Here’s the full recipe. It makes about 48 tiny cookies or like 30 reasonable sized ones.
- 3/4 cup (128g) shortening
- 1 cup (212g) light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (296g) Biscoff Cookie Butter
- 3 cups (360g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon fine salt, no iodine
- Preheat the oven to 350F. Line a baking sheet with parchment.
- Combine and beat together shortening, brown sugar, eggs, vanilla, and cookie butter.
- Add flour, baking soda, and salt. Beat until combined, doughlike, and quite stiff.
- Drop by the spoonful onto the baking sheet. Unless you have no class whatsoever, use a fork to crisscross the top of each cookie.
- Bake for 10 minutes. Do not bake for 11 minutes, they will be dry and lifeless. Do not bake for 9 minutes, you are stupid and do not know what you are doing. Bake for 10 minutes.
- Take out, wait like 2 minutes before moving from pan so they don’t collapse, then migrate to a wire cooling rack. If one disappears in the great migration, so be it.