If you’re a fan of Biscoff cookies – this one is for you: Hazelnut Biscoff Chocolate Chip Cookies! Monster cookies that will make every cookie monster very happy ;) Big delicious cookies with great hazelnut, caramel, and chocolate flavors. Sounds like a delicious combination, doesn’t it?! These cookies may not be the healthiest cookies or low in calories, but sometimes that’s ok. You can always indulge yourself if you do not overdo it ;P
I personally, really love Biscoff cookies. The earthy caramel flavor is just great. Lotus Bakeries is producing the most known cookies, but there are other cookies out there that taste pretty much the same. Those are also fine to be used here, of course ;) The cookies from other producers/bakeries are often a bit cheaper – flavors and calories should be pretty much the same ;P
American cookies tend to be a tad bit bigger than our regular German cookies. They are basically full meals, or at least as big and substantial as a whole piece of cake ;P These cookies here are definitely also bigger and chunkier compared to other cookies. I love it, but I have to be careful. One of these beauties can raise my blood sugar level quite a lot – that’s why I only get half a cookie along with a coffee and keep the second half for some other time throughout the day ;P
The preparation of the cookies is not really complicated. I used hazelnut butter for the cookie dough – something I really love to use to get a lot of hazelnut flavor into a bake. If you have never heard of hazelnut butter, it’s basically just puréed hazelnuts – sometimes with some additional sugar, but that is actually not necessary tbh. You can make it at home if you got a good and strong blender. Unfortunately, most regular blenders will have problems getting the nuts so small they turn into a paste. Because of that, buying hazelnut butter is a good option. I would recommend looking for a product without added sugar. The cookie dough is already sugary enough ;P
If you can’t find hazelnut butter (or don’t like them) you could also use almond butter or any other nut butter. If you want to go »nuts-free« you can actually use Biscoff spread instead… to create the absolute Biscoff cookie overload (in a positive way) ;)
INGREDIENTS / ZUTATEN
(8 cookies)
1/2 cup (120g) butter
1/2 cup (100g) brown sugar
1/2 cup (130g) hazelnut butter*
1 large egg
1 tsp. vanilla extract
2 1/4 cups (290g) all-purpose flour
1 tbsp. cornstarch
1 tsp. baking powder
1/4 tsp. salt
3.5 oz. (100g) semi-sweet chocolate, chopped
8 Lotus Biscoff cookies, crushed
some caramel sauce and/or melted chocolate for decorations (optional)
(8 Kekse)
120g Butter
100g brauner Zucker
130g Haselnussbutter*
1 Ei (L)
1 TL Vanille Extrakt
290g Mehl (Type 405)
1 EL Speisestärke
1 TL Backpulver
1/4 TL Salz
100g Zartbitterschokolade, gehackt
8 Lotus Biscoff Kekse, zerkleinert
etwas Karamellsoße und/oder geschmolzene Schokolade für die Dekoration (optional)
DIRECTIONS / ZUBEREITUNG
1. Add the butter, brown sugar, and hazelnut butter to a large bowl and mix for 2-3 minutes until very light and fluffy. Add the egg and vanilla extract and mix until well combined. Mix the flour, cornstarch, baking powder, and salt – add to the bowl and mix until just combined. Add the chopped chocolate and crushed cookies and fold in. Place the bowl with the dough in the fridge for at least 30 minutes.
2. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment and set aside. Take the dough out of the fridge and divide it into 8 portions. Shape each portion into a ball. Pull those balls apart, so you get two halves with a rough surface, then press those two halves together with the rough surfaces facing up – this will give the cookies a rougher look. You don’t want the dough portions not be too tall/high, because they do not spread a lot.
3. Bake the cookies for about 12 minutes. Take out of the oven and let cool down for a while on the baking sheet, then transfer to a wire rack and let cool down completely.
4. If you like, you can decorate the cookies with some additional caramel sauce and/or melted chocolate before serving (optional).
Tip: To get slightly spread cookies in shape you can use a large cookie cutter (larger than the cookies themselves) and put that on top/around the cookies and swirl them slightly inside that cookie cutter. If you do that right after they come out of the oven you can get those wonky-shaped cookies perfectly round ;)
1. Butter, Zucker und Haselnussbutter in einer großen Schüssel für 2-3 Minuten auf höchster Stufe hell und luftig aufschlagen. Ei und Vanille Extrakt dazugeben und gut unterrühren. Mehl, Stärke, Backpulver und Salz vermischen, dann zur Schüssel dazugeben und kurz unterrühren – nicht zu viel rühren. Die gehackte Schokolade und die zerkleinerten Kekse dazugeben und unterheben. Die Schüssel mit dem Teig für mindestens 30 Minuten in den Kühlschrank stellen.
2. Den Ofen auf 190°C (375°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Den Teig aus dem Kühlschrank holen und in acht Portionen aufteilen und jeweils zu einer Kugel formen. Diese Kugeln dann auseinander brechen – so entstehen zwei Hälften, die eine krümelige Oberfläche haben. Diese beiden Stücke dann so zusammendrücken, dass diese rohe Oberfläche nach oben zeigt – das gibt den Cookies einen etwas »rustikaleren« Look ;) Insgesamt sollten die Teigportionen am Ende allerdings nicht zu hoch/kompakt sein, da der Teig nicht besonders stark verläuft beim Backen – lieber etwas flacher.
3. Die Cookies auf das vorbereitete Blech setzen und für etwa 12 Minuten backen. Die Cookies aus dem Ofen holen und auf dem Blech für einige Zeit abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen.
4. Wer mag, kann die Cookies vor dem Servieren noch mit etwas Karamellsoße und/oder geschmolzener Schokolade dekorieren (optional).
Tipp: Um leicht verlaufene bzw. unförmige Kekse in Form zu bringen, kann man einen runden Ausstecher (etwas größer als die Cookies) auf die Cookies setzen – die Cookies sind dann quasi im Ausstecher, mit etwas Luft drumherum. Mit einer kreisenden Bewegung des Ausstechers kann man dann den noch weichen Teig in eine perfekt runde Form bringen – das muss allerdings wirklich direkt nach dem Backen passieren, solange der Teig noch formbar ist.
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Here is a version of the recipe you can print easily.
Print
Hazelnut Biscoff Chocolate Chip Cookies
- Prep Time: 00:15
- Cook Time: 00:12
- Total Time: 01:00
- Yield: 8 1x
- Category: Cookies
- Cuisine: United States
- Diet: Vegetarian
Description
Super delicious cookies with hazelnut butter, Biscoff cookies, and chocolate. If you like your cookies thick and chunky – search no more. You just found the perfect cookies ;)
Ingredients
1/2 cup (120g) butter
1/2 cup (100g) brown sugar
1/2 cup (130g) hazelnut butter*
1 large egg
1 tsp. vanilla extract
2 1/4 cups (290g) all-purpose flour
1 tbsp. cornstarch
1 tsp. baking powder
1/4 tsp. salt
3.5 oz. (100g) semi-sweet chocolate, chopped
8 Lotus Biscoff cookies, crushed
some caramel sauce and/or melted chocolate for decorations (optional)
Instructions
1. Add the butter, brown sugar, and hazelnut butter to a large bowl and mix for 2-3 minutes until very light and fluffy. Add the egg and vanilla extract and mix until well combined. Mix the flour, cornstarch, baking powder, and salt – add to the bowl and mix until just combined. Add the chopped chocolate and crushed cookies and fold in. Place the bowl with the dough in the fridge for at least 30 minutes.
2. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment and set aside. Take the dough out of the fridge and divide it into 8 portions. Shape each portion into a ball. Pull those balls apart, so you get two halves with a rough surface, then press those two halves together with the rough surfaces facing up – this will give the cookies a rougher look. You don’t want the dough portions not be too tall/high, because they do not spread a lot.
3. Bake the cookies for about 12 minutes. Take out of the oven and let cool down for a while on the baking sheet, then transfer to a wire rack and let cool down completely.
4. If you like, you can decorate the cookies with some additional caramel sauce and/or melted chocolate before serving (optional).
Notes
To get slightly spread cookies in shape you can use a large cookie cutter (larger than the cookies themselves) and put that on top/around the cookies and swirl them slightly inside that cookie cutter. If you do that right after they come out of the oven you can get those wonky-shaped cookies perfectly round ;)
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