You know you need one more cookie recipe.
Ok, maybe 2.
I made about 100 cake balls as dessert for last Saturday’s holiday party. If you recall, about a month ago I created 2 varieties:
For the party, I made both again. Variety IS the spice of life.
Upon polling the crowd, I confirmed my theory that the one you like best depends on whether you prefer dark or white chocolate. I like dark.
Since it was my first catering job, I was extra-paranoid about running out of food… so I baked cookies too!
I thought Chocolate Sea Salt Cookies were the best thing ever… but Salted Biscoff Hazelnut Cookies may have ousted it. *Gasp*
These are a shortbread cookie – thick and buttery. I love the texture of shortbread (hence these rosemary-lemon and olive-basil cookies), yet I rarely make them without a savory component.
I’m so glad I tried it – the hazelnut with the brown sugar-y Biscoff spread was like buttah in my mouth (in a good way… I realize a mouth full of better isn’t for everyone Paula Deen).
Cookie #2 was my mom’s favorite: Coconut Macaroon Cookies.
With just 4 ingredients, these are the easiest things you’ll ever make.
If you love coconut, make these ASAP. Recipe found here at Pearl and Pine (Sarah’s photography rocks, btw).
Salted Biscoff Hazelnut Cookies
Prep Time: 20 mins
Cook Time: 18-20 mins
Keywords: bake dessert biscoff hazelnuts cookie
Ingredients (24 cookies)
- 2 C flour
- 1/8 tsp baking powder
- 1/4 tsp salt
- 3/4 C salted butter, room temp
- 1/3 C sugar
- 1/3 C firmly-packed brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1/2 C Biscoff spread
- 1/3 cup hazelnuts, chopped
- Fleur de sal (for topping)
Instructions
Sift together flour, baking powder, and salt in small bowl.
Cream together butter and sugars with mixer until well-blended and whipped. Add vanilla extract and egg, mixing to combine. Combine Biscoff spread with into egg mixture, again mixing until well incorporated.
Gradually add the flour mixture, mixing until just combined – careful not to over-mix. Fold in hazelnut bits.
Roll dough into a log about 3 in thick. Place the log on the edge of wax or parchment and roll it up in paper. Chill at least 2 hours in fridge until firm enough to slice. (You can also freeze until you need them.)
Preheat your oven to 300 degrees. Line cookie sheet with parchment paper. Slice log into 1/4 inch thick rounds and place them on the prepared baking trays (leave room for them to spread just a bit). Lightly sprinkle fleur de sal salt onto each round.
Bake 18-20 mins. Cookies are done with they turn a light golden-brown color. Allow cookies to cool completely before moving.
Note: You can sub any nut butter for the Biscoff (but if you haven’t tried Biscoff spread yet you are missing out!).
***
Happy Holidays, Everyone!
I hope you all have a fun, happy weekend full of deliciousness.
I love Biscoff cookies (did you know they are vegan?) – my favorite treat while flying. Since my mom was a Delta flight attendent, I have had a ton of those cookies throughout my life. I haven’t checked out the spread yet, but I bet it’s just as yummy.
I did not know that! Is the spread vegan too?
I just checked-out the website and the spread is vegan too. Sweet!!
Gah… another cookie recipe I need to make!! Those look amazing!
It must smell wonderful in your home =)
Funny you say that – I walked in after running errands and noticed it smells like a cookie factory. 🙂
OMG my eyes nearly bugged out of my head at the sight of these cookies. I love shortbread. I love Biscoff. I love hazelnuts. These were obviously invented in a diabolical plan to give me diabetes.
Conspiracy theory! 😉
Mmmmm, I am LOVING all of the cookies! Especially the cake balls. Yum 🙂
These look wonderful. Anything with Biscoff in the name gets my attention, really quickly!
Merry Christmas, blog friend! 🙂
It will be nice when the Christmas season is over so I won’t be bombarded with so many delicious cookie recipes.
Seriously I’ve got a list a mile long of cookies I want to make.
I have some biscoff spread that the kids don’t like, weird I know…so maybe putting it in cookie form will make them able to polish off the jar.
You should try it! The shortbread flavor is more prevalent.
The Kroger near my house always has this big Biscoff display in the deli section and I always think of you when I see it.
Haha! They have one in WF now too.
Ahhh I love shortbread!! I need to get some of this biscoff spread…..
Biscoff cookies? Why have I not heard of these. I really need to try that stuff (and come over to help you sample your cookies). :)Yum yum!!
Please do! We could make cookies and make green food! 😉
Heck Yea I need more cookies! My waistline doesn’t but who cares about that 🙂
Buzzed!
And Merry Christmas 🙂
The title of your post made my Dec 24th. Delicious!
Happy Holidays and Merry Christmas Laura!
What a great spread. Normally cake balls don’t appeal to me, but red wine and champagne, come to papa. Have a great Christmas!
Thanks! Hope you had a good one, too!
I haven’t had salted hazelnut cookies yet, very intriguing.
Ohhhhhhh! This sounds and looks incredible! I’ve always preferred my chocolate straight-up and my desserts flavoured with other things, and oh how I wish we had Biscoff spread here!
P.S. Merry Christmas 🙂
I am literally obsessed with Biscoff spread. Seriously, I can eat that stuff by the spoonful! These cookies are definitely getting bookmarked! Yum!
Me too! They should rename it “Crack Spread.”
Ohhh these are lovely! I’ve never tried biscoff before but I’m thinking that’ll need to change very very soon.
So glad you liked the macaroons- easy right?! Yours turned out so pretty!
You should! It’s incredible.
I’ve made those macaroons 3x so far! Thanks for such an awesome recipe!
Oh my! Your cookies are going to have me running to the store for some Biscoff!
I highly recommend it. 🙂
I love salt and sweets… and I love that you find a way to say balls in almost every post I read of yours! LMFAO! 😀 Happy New Year, my friend!
Hahahaha! I’m going to make that a goal for the new year. Happy New Year!