Dessert: Biscoff Chocolate Chip Cookies

Recipe by Sally Quinn Cookies made with cookie butter? Now we're talking.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Biscoff Chocolate Chip Cookies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1/2 c. (1 stick) unsalted butter, softened to room temperature
1/2 c. granulated sugar
1/2 c. packed light brown sugar
1 large egg plus 1 additional egg yolk
2 tsp. vanilla extract
1/2 c. Biscoff spread (or Trader Joe's Speculoos Cookie Butter)
2 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1 tsp. cornstarch
1/2 tsp. salt
1 1/4 c. semi-sweet chocolate chips

Instructions

In a large bowl using hand-held mixer or stand mixer fitted with paddle attachment, beat butter for 1 minute on medium speed until completely smooth and creamy. Add granulated sugar and brown sugar and beat on medium-high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla extract on high speed. Scrape down sides and bottom of bowl as needed. On high speed, beat in Biscoff spread.
In a separate bowl, whisk flour, baking soda, cinnamon, cornstarch, and salt together until combined. On low speed, slowly mix into wet ingredients until combined. Switch to high speed and beat in chocolate chips. The cookie dough will be a little sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.

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