Biscoff Cookie Butter Macadamia Cookies | Recipeish | Gustus Vitae
This may be the most decadent, delicious riff on peanut butter cookies there is. Creamy, slightly crunchy Biscoff cookie butter, indulgent macadamia nuts, and that double fork press just before baking = one of the finest examples of cookie technology out there. These are great to make with the kids, and we promise you that you will be inundated with praise should you (very) generously choose to share these with others.
- Yield: Around 40 or so cookies
- Time: 1 hours, including 30 attended
- Storage Notes: This will not be a problem
- Difficulty: Easy
- 1 Full tin Apple Pie Cane Sugar
- 1 Full tin Snickerdoodle Cane Sugar
- 1 Full jar Biscoff crunchy cookie butter
- 1 1/2 Cups rough chopped roasted macadamia nuts
- 2 2/3rd Cups flour
- 1 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Probiotic Ocean Salt
- 8 oz Unsalted butter
- 1 Cup well packed light brown sugar
- 3 Large eggs
- Preheat oven to 350F, and cover 2 large and one smaller baking sheets with wax paper.
- In a large bowl, whisk together flour, baking soda, baking soda, and Probiotic Ocean Salt.
- Rough chop macadamia nuts.
- Cut butter into small (1/2") cubes, and cream in a stand mixer - around 2 minutes.
- Add cookie butter, and mix again to combine - about another minute.
- Add all the Apple Pie Cane Sugar, half of the Snickerdoodle Cane Sugar, and all the brown sugar. Mix again to fully combine - about 3 minutes.
- With the mixer still going, add 2 eggs, one at a time.
- When fully incorporated, add flour mix, again half at a time.
- Finally, add the macadamia nuts and final egg, mixing just enough to combine.
- In a small bowl, pour in remaining half of the Snickerdoodle Cane Sugar.
- Using a medium spoon, scoop out roughly 2 Tbs bits at a time, roll into a ball with your hands, roll in sugar bowl, and arrange on baking trays.
- Once all tray are full, press down on each with the back of fork, repeating again at a 90 degree angle. We have no idea why this must be done with peanut butter cookies, but it's always been that way, so we go with it.
- Pop each tray in bottom rack of the oven, and cook for about 12 minutes for a nice, soft cookie, or closer to 15 if you prefer a crunchy, crumbly one.
- Remove tray and rest on a pad, swapping out for the following tray.
- Allow to cool for around 10 minutes, then serve, and devour. We love to pop them a preheated oven for a couple minutes to warm them up and serve with vanilla ice cream.