Soft and Chewy Biscoff Sandwich Cookies

So I have been doing a much better job at staying off of social media and focusing on family and friends and being an all-around more productive member of society.

Until about 10 PM at night.  At 10 PM when my hubby is fast asleep, I can be found with the covers pulled all the way over my head and my iPhone in hand, pinning everything from how to make super-size industrial strength bubbles, to the three-day Military diet, to how to make “to-go” mason jar cups with straw inserts.

Those mason jars look a little tricky, but I totally feel like I can do it at some point.

I even pinned a rather long list of practical jokes and pranks because they were just *so* hilarious, and you never know when I will have to teach some person in my life the valuable lesson of not messing with me by removing all the filling out of a Krispy Kreme donut and replacing it with mayonnaise. 

Thanks, Pinterest, for that.

I even have the recipe to make moon sand and the instructions on how to create a chair made of wooden pallets.  In fact, I am pretty positive I can create an entire living room full of furniture by only using wooden pallets.

Who knew they were so versatile?

I’ve been pinning so much that I now have an acute case of NUCPA.  (Nighttime Under Covers Pinners Arms.  Holding my phone up over my face with the weight of four blankets resting on my arms really starts to hurt after about 45 minutes.  What can I say, I hate to be cold at night.)

And what about those secret pin boards, huh?  Were those a great idea or what?

I bet your wondering what are on mine.

Shhhh.  It’s a secret.

But this recipe is not a secret.  I want to share it with the world and with Pinterest.  Five ingredients.  Five.  Maybe five minutes prep time.  These simple, from-scratch cookies are crispy on the outside and chewy on the inside, with the fantastic flavor of one of America’s favorite imports…Biscoff.  I really think you will like them.  
 
PS.  I am working on installing a hovering Pinterest button on my images so that when you want to pin a recipe, you won’t pull up the whole page of images, just the one you want, but it’s going to take me a little while longer.  Like maybe a month or something.  It’s complicated. 

Here are my notes:

-No, these cookies don’t have eggs.  I promise they work though.  I’ve made them several times.  The outside is crispy and the inside is chewy.  I’m keeping the ingredients simple and few in this cookie.





-These bake a little longer than regular cookies.  I baked mine for about 18 minutes.  Don’t over bake, though.  They should be set in the middle and golden brown around the edges.

-These cookies are puffy and rounded.  They don’t spread much.  I use a 1 tablespoon measure cookie scoop leveled off by swiping on the side of the bowl so each cookie is pretty much the same size.

-They are very similar to my Chocolate Chip Cheesecake cookies from my early blogging years.

-Just a thin layer of Biscoff is required in the middle.  Or a thick layer.  Whichever.

 

Soft and Chewy Biscoff Sandwich Cookies

1 package (8-ounces) cream cheese, softened to room temperature
1/2 cup butter, softened to room temperature
1 cup sugar
1/2 cup Biscoff spread plus more for filling
1 cup all-purpose flour
  1. Preheat oven to 350 degrees.  Beat the cream cheese, butter, sugar, and Biscoff together until creamy.  Add flour and mix until dough forms
  2. Using a small cookie scoop (1 tablespoon measure), drop rounded mounds of dough onto a baking sheet that has been lightly sprayed with non-stick cooking spray.  Bake for 15-18 minutes or until edges are light golden brown and centers are set.  Let cool for 2 minutes on baking sheet, then transfer to wire rack to cool completely.
  3. Spread 1/2 of the cookies with a thin layer of Biscoff and place the remaining cookies on top to form a sandwich.  14-16 cookies. 

Comments

  1. Nicole says

    Hi Lorie,
    I’ve had my eye on these for a while and finally made them tonight. I wanted you to know that they are absolutely wonderful – i love the subtle cream cheese flavor, and that they stay so chewy! I even used neufchatel cheese in place of full-fat cream cheese and they turned out perfectly. Thank you for a wonderful recipe! I’m definitely making these again.

  2. Jen says

    Lorie, you are a wicked, wicked woman with these recipes. And I laughed the whole time I read the post itself because I do the exact.same.thing. Every night! LOL!

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