Lovin' From the Oven

Day 6: Biscoff Chocolate Chip Cookies

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Day 6 of my 12 days of cookies: Biscoff Chocolate Chip Cookies! Yeah, these may be called Biscoff cookies, but I used Trader Joe’s cookie butter. Guilty! It’s a lot more accessible, cheaper, and tastes pretty much the same!
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Thank you Trader Joe’s for being my go-t0 grocery store. Plus, Ellie loves shopping there. She sits in the cart and stares down everyone that walks by. The employees always try to make her laugh, but she’s as serious as can be. Every once in a while, she’ll crack a smile. img_0270

These cookies are deeeee-lish… and beautiful! Can you imagine them packed in a box for the holidays with a box on top? Who wouldn’t love that?img_0273Recipe from Sally’s Baking Addiction

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Biscoff Chocolate Chip Cookies

Ingredients

  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup Biscoff spread (or Trader Joe’s Speculoos Cookie Butter)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/4 cups semi-sweet chocolate chips

Directions

  1. Cream together the butter and both sugars. Add in the egg, egg yolk, vanilla, and Biscoff.
  2. Gradually stir in the baking soda, cornstarch, cinnamon, and salt until just combined. Mix in chocolate chips.
  3. Cover and chill overnight.
  4. Preheat oven to 350.
  5. Roll dough into 2 tablespoon sized balls and place on lined baking sheet.
  6. Bake for 9-10 minutes.
https://lovintheoven.com/biscoff-chocolate-chip-cookies/

Day 4: Andes Peppermint Cookies

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Day 4 or my 12 days of cookies: Andes Peppermint Cookies. This one is a spin on an old Andes mint cookie that I like. I just changed it to peppermint candies instead of mint. You can even use both candies to make shades of red and green for Christmas!

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I will admit, I’m still partial to the green ones. Regular mint overrules peppermint, in my opinion.

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This cookie is a staple in my kitchen, thanks to my cousin. She’s the one that first introduced me to them! Recipe on AllRecipes.

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Day 4: Andes Peppermint Cookies

Ingredients

  • 3/4 cup butter
  • 1 1/2 cups brown sugar
  • 2 tablespoons water
  • 2 cups semisweet chocolate chips
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 package Andes Peppermint Chocolates

Directions

  1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
  2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
  4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.
https://lovintheoven.com/day-4-andes-peppermint-cookies/

Day 2: Triple Chocolate Toffee Bars

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Day 2 of my 12 days of cookies: Triple Chocolate Toffee Bars. You know how I like to mix things up with some cookie bars in my countdown. This was made especially for National Cookie Day, December 4th!
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Krusteaz helped me celebrate this wonderful day with some cookie mixes. I used one of the recipes on their site to spruce it up a bit and added some chopped toffee chocolate bars.
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Easy peasy. I also added some chocolate sprinkles on top for good measure. img_6197

This recipe is a good one for the kiddos to help out with and get in the holiday spirit since it’s made using a pre-made package. fullsizeoutput_44ad

If you think forming cookies is too much work from a boxed mix, you could follow these directions and omit the toffee to make triple chocolate chunk bars. It’s easier to throw the entire batter into one pan than roll balls of dough, right? But c’mon, that’s just too easy.
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Krusteaz has a variety of other boxes available to bake with if chocolate chunk isn’t your cup of tea. fullsizeoutput_44ac

This recipe comes from Krusteaz.

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Triple Chocolate Toffee Bars

Ingredients

  • 2 (1.4 oz each) milk chocolate English toffee bars
  • 1 package Krusteaz Triple Chocolate Chunk Cookie Mix
  • 1 egg
  • 1/2 cup butter, softened

Directions

  1. Preheat oven to 350°F.
  2. Chop English toffee bars into approximately 1/4-inch pieces. Place in medium bowl. Add Krusteaz Triple Chocolate Chunk Cookie Mix, egg and butter. Stir together until dough forms, hand kneading if necessary. Press dough into a lightly greased, 8x8x2-inch pan.
  3. Bake 23-28 minutes or until light golden brown. Cool completely and cut into bars.
https://lovintheoven.com/day-2-triple-chocolate-toffee-bars/

This is a sponsored post, but the opinions expressed are my own.

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