My Ooey Gooey Butter Biscoff Cookies

Ingredients:

225 g (2 sticks) unsalted butter, at room temperature

250 g granulated sugar

150 g light brown sugar

1 egg

2 g (1/2 tsp) vanilla extract

260 g all-purpose flour

2 g (1/2 tsp) baking powder

1.5 g (1/2 tsp) baking soda

5 g (1 1/2 tsp) kosher salt

Ooey gooey butter cake (recipe follows)

270 g ooey gooey biscoff crumble (recipe follows)

120 g Lily’s Salted Chocolate Caramel Chips, chopped

85 g unsweetened cocoa nibs, chopped or bitter sweet chocolate bar chopped

Directions:

Preheat oven to 375 degrees

Combine the butter and sugar in the bowl of a stand mixer with the paddle attachment. Cream together on medium-high for 2-3 minutes. Scrape down the sides of the bowl with a spatula, add the egg and vanilla, and beat for 7-8 minutes until very light and fluffy.

Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.

Take the bowl off the stand mixer and add the crumble, chips and cocoa nibs and fold in by hand.

Using a 1/3 cup measuring cup portion the dough onto a parchment lined cookie sheet. Pat the tops of the cookie dough domes flat. Wrap sheet pan tightly in plastic wrap and chill for an hour, or up to one week.

Arrange the chilled dough a minimum of 4 inches apart on a parchment lined cookie sheet. Bake for 12 minutes and no longer than 15 minutes.

Cool cookies completely on sheet pan. Store in air tight containor.

Ooey Gooey Butter Cake

Ingredients:

1 (18 1/4 oz) package yellow cake mix

1 egg

16 tablespoons melted, divided butter

1 (8 oz) package softened cream cheese

2 eggs

1 teaspoon vanilla

1 tsp lemon juice

Pinch of salt

1 (16 oz) box powdered sugar

Directions:

Preheat oven to 350 °F.

Combine the cake mix, egg and 8 tablespoons butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, lemon juice, salt and 8 tablespoons butter and beat together.

Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Ooey Gooey Biscoff Crumble

Ingredients:

200 g ooey gooey cake, cut into cubes

60 g biscoff cookies

30 g milk powder

3 g kosher salt

100g cultured butter

Directions:

Preheat oven 275 degrees

Line a sheet pan with parchment paper, place ooey gooey pieces of cake and biscoff cookies into a bowl and crush with your hands until crumbly and about 1/2 “pieces.

Add powder milk & salt

Melt butter into liquid form, and pour over your mixture and blend them together.

Spread on to sheet pan and bake for 20 minutes.

Lili Courtney