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
Cream the butter & Biscoff spread in mixer; once combined, add vanilla.
In separate bowl, combine flour, powdered sugar, and salt.
Pour flour mixture into butter mixture slowly, a little at a time, until the dough comes together; the dough will be crumbly.
Stir in the chocolate chips with a spoon.
Roll dough into a log & wrap up tightly in wax paper; chill the dough for 2 or more hours.
After chilled, preheat oven to 325° F.
Line cookie sheet with parchment paper.
Unroll dough from wax paper and cut into 1/4 inch slices.
- 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 ;)
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!)
Bake cookie crumbles for 12-14 minutes; don’t let edges get brown.
Allow to cool 3-5 minutes on cookie sheet; transfer to cooling rack to cool completely.
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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