bake: Biscoff Shortbread Chocolate Chip Cookie Crumble

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While I was dreaming (I mean, taking a shower) about where my mind was headed this week for themes…clarity suddenly arose!  I decided to go with “EXPERIMENTATION” for my weekly theme :)

Quite a broad subject, I know, so broad it could really encompass my entire blog.  Every DIY, kiddo craft, recipe, etc. is really an experiment.  But I thought I’d break the barrier & REALLY experiment, like let my hair down (well, have you seen how long my hair is?  What I really meant is tie it up very tightly – bun style ;)  That’s how you know I’m about to get serious.  If all of a sudden it looks like I’m sporting a short pixie cut, well, yeah, that’s my “game hair” – let’s get down & dirty!

Okay, back on track, Melissa…on with an experimental recipe today!

So, I am not a huge fan of Nutella.  I know, I’m an awful, AWFUL person – what is wrong with my taste buds?!!  I mean, if I was starving and it was just me & a jar of Nutella, I’d eat it, but I’m not going out of my way to spread it on my toast!

With that being said, I’ve often wondered as I passed it in my grocery store drooling, how would it be to make a cookie with Biscoff spread?


This led me to this experiment!

Behold, “Biscoff Shortbread Chocolate Chip Cookie Crumble!”

It’s a whole mouthful of words that is oh-so-yummy!


  • 1/2 cup butter
  • 1/3 cup Biscoff Spread
  • 1/2 tsp vanilla extract
  • 1 1/4 cup flour
  • 1/4 cup powdered sugar
  • 1/2 tsp salt
  • 3/4 cup semi-sweet chocolate chips


  1. Cream the butter & Biscoff spread in mixer; once combined, add vanilla.
  2. In separate bowl, combine flour, powdered sugar, and salt.
  3. Pour flour mixture into butter mixture slowly, a little at a time, until the dough comes together; the dough will be crumbly.
  4. Stir in the chocolate chips with a spoon.
  5. Roll dough into a log & wrap up tightly in wax paper; chill the dough for 2 or more hours.
  6. After chilled, preheat oven to 325° F.
  7. Line cookie sheet with parchment paper.
  8. Unroll dough from wax paper and cut into 1/4 inch slices.
  9. Now, here’s where things get dicey.  The dough is crazy crumbly, so you can either mold it all into individual cookies, OR, you can “experiment” (get it?!), mama♥miss style ;)
  10. As I was cutting the slices I got all crazy and just let it get all crumbly.  Some were cookies, some were not (they still bake and fill your belly just the same – serious yumminess, ahoy!)
  11. Bake cookie crumbles for 12-14 minutes; don’t let edges get brown.
  12. Allow to cool 3-5 minutes on cookie sheet; transfer to cooling rack to cool completely.
  13. Yum, yum, yum!  (and these are hubby approved!  He loved them! :)

Yields a pile of yummy cookie crumbles (see pic!) :)

And here’s the printable recipe (click on the button for a printable PDF file):

Adapted from The view from Great Island.

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Please read here before you download any of mama♥miss’s PDF files…thanks, man!

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  1. cheeriosandlattes1 says:

    Thank you for sharing at Saturday Show and Tell. I hope you’ll be back this week to link up again! Have a great weekend!

  2. Love this and your photos! Thanks for sharing last week on Saturday Show & Tell on Cheerios and You are a featured favorite this week! Thanks again for sharing your great recipes! We look forward to more great ideas and recipes soon!
    Mackenzie :)


  1. […] adorably tiny at Tiny House Swoon. I just ran out of Biscoff spread, but I bet I could make these amazing looking cookies with Speculoos instead? In fact, arguably, they might be even […]

  2. […] Biscoff Shortbread Chocolate Chip Cookie Crumble by Melissa @Mama […]

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