Description
These Cheesecake Biscoff Cookies combine the creamy richness of cheesecake with the spiced caramel flavor of Biscoff cookies for a uniquely delicious treat. Soft and chewy with a slight crisp edge, they make the perfect dessert or snack that’s easy to prepare and guaranteed to impress.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup crushed Biscoff cookies
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 8 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, crushed Biscoff cookie crumbs, baking powder, and salt evenly to distribute the leavening agent and flavor.
- Prepare wet mixture: In a separate large bowl, beat the softened cream cheese with granulated sugar and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture. Then add the eggs one at a time, ensuring each is well incorporated, followed by the vanilla extract for flavor.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overworking the dough and developing gluten which can make cookies tough.
- Form cookies: Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about two inches apart to allow room for spreading while baking.
- Bake cookies: Place in the oven and bake for 10-12 minutes or until the edges are golden but the centers remain soft to achieve a perfect chewy texture.
- Cool cookies: Allow the cookies to cool on the baking sheets for five minutes to set before transferring them carefully to wire racks to cool completely.
Notes
- Make sure the cream cheese and eggs are at room temperature for better mixing and texture.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- The cookies will seem soft when first removed but will firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra Biscoff flavor, consider adding a swirl of Biscoff spread on top before baking.
