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.