Cookie Butter Cookies
1-Preheat the oven to 375°F: Preheat the oven to 375°F. Line two baking sheets with parchment paper or Silpat/silicone baking mats.
2-Whisk the dry ingredients together in a: Whisk the dry ingredients together in a large mixing bowl: All-Purpose flour, cake flour, corn starch, baking powder, baking soda and salt. Set aside.
3-Using a stand mixer fitted with the: Using a stand mixer fitted with the paddle attachment cream the butter, cookie butter, and sugars on medium speed until combined, about 2-3 minutes.
4-Add in the egg, egg yolk, cookie: Add in the egg, egg yolk, cookie butter emulsion and vanilla extract. Scrape down the sides of the bowl as needed. Gradually add in the dry ingredients, followed by the chocolate chips and crushed up Biscoff cookies.
5-Shape dough into ~8 large dough balls: Shape dough into ~8 large dough balls. Pull the ball in half, and then place the two halves back together with the jagged middle parts of the cookies facing up. See the video for guidance. This gives the cookies a gorgeous, rustic look and it’s the Crumbl cookie method!
6-Place the cookies on the prepared baking: Place the cookies on the prepared baking sheet and bake for ~10-12 minutes or until the edges and tops look slightly golden.
7-While the cookies are still warm, place: While the cookies are still warm, place a circular cookie cutter or a circular drinking glass around the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges to make the perfect circular cookie!
8-Garnish the tops with more chocolate chips: Garnish the tops with more chocolate chips when they come out of the oven. These cookies are VERY SOFT so it’s important to let cookies cool on the cookie sheet for 15 minutes and then transfer to a wire cooling rack to cool completely. Drizzle with a little bit of melted Biscoff spread and crushed Biscoff cookies, if desired and most importantly, ENJOY!