Biscoff Bark

 

Biscoff spread and cookies are something we don't use a lot of around our house. Honestly, I just never think about them as an ingredient that often. They are delicious though and deserve more recognition as a great treat. We made this Biscoff Bark at work and now I am addicted to it. You can make a batch fairly quickly and easily - which can be a problem if you like it as much as I do. It does make the perfect gift for friends and family (and for bake sales) so if you can't stop eating it you can always share the love!

Biscoff Bark

Ingredients

28 - 31 Biscoff Cookies (link HERE)

1/2 cup butter

1/2 cup brown sugar

1/2 cup Biscoff spread (link HERE)

1 cup white chocolate chips

sea salt

Directions

Preheat oven to 350.

Lay the Biscoff cookies onto a cookie sheet lined with parchment paper.

Cook butter and brown sugar in a sauce pan over medium heat. Bring to a boil, stirring constantly, and boil for 3 minutes. Remove from heat and drizzle evenly over the cookies. Spread with a spatula. 

Bake in 350 oven for 5 - 8 minutes, until bubbly. 

Remove from heat. Place Biscoff spread into a microwave safe bowl. Heat in 30 second increments, stirring in between, until Biscoff is pourable. Drizzle over the cookies and caramel. 

Immediately sprinkle with the white chocolate chips. Let sit for 2 - 3 minutes so the chips can soften. If need be, you can pop it back into the oven for 1 - 2 minutes. 

Spread with a spatula. You do not need to make it perfect. If there are swirls, then even better. 

*Optional - at this stage, before everything cools and hardens, you can sprinkle with a few Biscoff crumbles, if desired.

Let cool completely. 

Break bark into pieces with your hands. 

Layers of deliciousness !!

Place in a container with a lid OR into baggies.

Biscoff Bark will last a few days on the counter or can be frozen. 

There are so many options with this - chocolate chips instead of white chocolate, saltine crackers instead of Biscoff cookies, sprinkle with candy cane bits or even mini M&Ms. A great addition to your Holiday Cookie roster.

If you want more caramel then you can double the butter and brown sugar - BUT - it is very sweet as written above. I recommend trying it as written here before making any changes. 

Nordic Half Sheet Cookie Sheet - Link HERE

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Keto Almond Biscotti

 

If you are looking for keto, diabetic friendly, gluten free cookie with a little crunch then you have come to the right place. These Keto Almond Biscotti are super tasty and will definitely satisfy a cookie craving. 

The nutritional counts on these are: 110 calories, 10 fat, 3 carbs, 2 fiber, 3 protein. That’s 1 net carb per cookie! 

(Recipe makes 32 cookies)

I made these fairly small, about finger size, but you can make them a little longer if you prefer, just watch your bake time. I enjoy these with my coffee or tea in the afternoon for a little 1 net carb snack. 

They are easy to switch up if you want to swap out the nuts and cranberries for sugar free chocolate chips or maybe even pumpkin seeds. That will change the nutritional counts a little but they will still be low carb/keto friendly. 

Keto Almond Biscotti

Ingredients

3 1/2 cups almond flour

1 tsp baking soda

Pinch salt

1/2 cup almonds (or pecans), finely chopped

2 Tbsp dried cranberries, chopped

 1 tsp cinnamon

2 eggs

1/2 cup keto honey or pancake syrup

1/2 cup butter, melted

1/2 tsp almond extract

Directions

Preheat oven to 325. Line a cookie sheet with parchment paper, set aside. 

Combine the almond flour, baking soda, salt, almonds, cranberries, and cinnamon. In a separate bowl, whisk together the eggs, keto honey (or syrup), butter, and almond extract. 

Stir together and form into 2 logs about 1 inch wide and 8 inches long on top of the parchment paper.

Bake at 325 for 20 minutes. Remove from oven and let cool 5 minutes. 

Using a serrated knife, cut the logs into slices approximately 1/2 inch wide. Place cut side up on the cookie sheet. 

Return to oven, reduce heat to 250, and bake 15 more minutes. 

Gently flip the cookies over and bake another 10 or so minutes, until they are golden brown. 

If you like your biscotti super crunchy then leave them in longer. 

These cookies are a little more crumbly than regular biscotti so can be frustrating to cut. If you find you are having trouble just cut them a little thicker. 

These keep very well covered, at room temp, for several days or they can be frozen for up to 3 months. 

The nutritional counts are going to change a little depending on what brands you use so, as always, if you are strictly tracking macros you will want to enter the recipe into your own counter. 

Nutella Biscotti

 

If you know Sue and I, then you know we are not normally fans of crunchy cookies. Soft and chewy is the way to go! Unless, of course, we are talking about biscotti. Dipping crunchy cookies into hot chocolate or coffee or tea makes them a million times more delicious!

I had a jar of Nutella to use up and decided that Nutella biscotti would be a good idea. Turns out I was right. I usually find Nutella too sweet (hard to believe, I know) but there is just the right amount in these cookies so the sweet is balanced out. Dip them in your favorite hot beverage for a lovely afternoon treat!.

Nutella Biscotti

Ingredients

2 1/2 cups flour

2 Tbsp baking cocoa powder

1 Tbsp baking powder

pinch salt

3 eggs

1 cup sugar

1/3 cup melted butter

1 tsp vanilla

1/3 cup Nutella

Drizzle

1/4 cup Nutella

Directions

Preheat oven to 325. Line a large cookie sheet (or 2 regular sized) with parchment paper, set aside.

Whisk together flour, cocoa powder, baking powder, and salt.

In a separate bowl, beat together eggs until frothy, about 2 minutes. Beat in sugar for another 2 minutes. Beat in butter and vanilla. Lastly, beat in the Nutella, scraping the sides of the bowl as needed, until just combined. 

Divide dough into 2 equal pieces. Flatten into logs approximately 2 1/2 by 13 inches long. They should be about 3/4 inch thick. Place on prepared cookie sheet.

Bake at 325 for 30 minutes, rotating cookie sheet at the 15 minute mark. 

Remove from oven and let cool 5 minutes.

Reduce oven to 300. Carefully transfer one of the logs to a cutting board. Using a serrated knife, cut the log into 1/2 inch slices. Repeat with the other log. You should get 48 slices.

Place them back on the cookie sheet, cut side up. Place back in oven and bake for 15 minutes. Remove tray from oven and carefully flip all the cookies so the the side that was touching the cookie sheet is now facing up. return to oven for 15 more minutes.

Remove from oven and let cool completely. 

Place the Nutella for drizzling in a plastic bag and microwave for about 10 - 20 seconds, just until warm. Snip the corner of the bag and drizzle the Nutella over the cooled biscotti. 

Store at room temp for a day or two, in the fridge for a week, or freeze them. 

Biscotti, on their own, seem to be a little dry to me..... BUT dip them in hot chocolate and *wow*.... jazz hands for sure happening over here. 

Biscotti take a little longer to make because of the double baking but for the little extra effort you get 4 dozen delicious, crunchy cookies to share with friends and family (or keep for yourself). FYI - These are great at Christmas time for a cookie exchange too. 

Sugar Cookie Hot Chocolate Cups

 

The cuteness factor of these cookies is off the charts, am I right? 

And, believe it or not, they aren't that complicated to make. The kids will have a blast helping you out with these ones! You can use your favorite sugar cookie recipe for this or even store bought sugar cookie dough. We used Sue's Sugar Cookie recipe AKA Dinosaur Footprint Cookies (HERE). 

I think I got 18 cookies from the recipe, but I'm not 100% on that. I had helpers in the kitchen that may have sampled as we went along....

Sugar Cookie Hot Chocolate Cups

Ingredients

1 recipe Sugar Cookie Dough (Our Recipe HERE)

1/4 cup white chocolate chips, melted

small, hard pretzels

1/2 cup chocolate chips, melted

1/2 cup super mini marshmallows

Directions

Preheat oven to 350. Lightly spray a mini muffin tin with cooking spray, set aside. 

Prepare sugar cookie dough as per instructions. Pinch off golf ball sized amounts of dough and roll into a ball. Place into prepared muffin tin. Use your thumb to gently press in the center of each ball. 

Bake at 350 until edges are light, golden brown, about 8 - 10 minutes. 

Remove from heat and gently press down center of cookie with the bottom of a shot glass or something similar. This indent will hold the chocolate. 

Remove cookies from tray to a wire rack and let cool completely. 

Prepare the handles of the cups by carefully cutting the round bits from the pretzels. Be sure to have extra pretzels as you will lose some to cracking!

Dip the ends of the round piece of the pretzel into the melted white chocolate and press to the side of the cookie cup. Hold it for a few seconds to make sure it adheres. Continue with the rest of the cups and pretzels bits. 

Take a small spoon and carefully fill each indent on the top of the cookies with about a tsp or so of melted chocolate. Don't fill the indent all the way to the top! Just enough to cover the bottom of the indent. 

Now all you have to do is sprinkle in a few of the super teeny marshmallows!

How cute are they?

Yes, they are a bit fussy to make but so worth it when you see them on display. Make a dozen and throw them in with your Christmas cookie tray. I bet they will be the most commented on by your guests. 

FYI - if you have trouble with the handles sticking; try propping the cookies on their side and then the pretzel can stand on top until it is dry. That way you don't have to hold it until it dries!

Bourbon Chocolate Chip Cookies

Maybe you're looking for a cookie for the adults in the room? Maybe something for dad for father's day or mom for mother's day? Maybe something to bring to the poker game? Ladies night? The big game? I think you see where I'm going with this.... not for kidlets....definitely for adults. 

I find most alcohol cookies only have a pinch of alcohol that didn't really impart much flavor to the cookie... these bad boys though.... you taste the bourbon. I also browned the butter and added toffee bits because obviously these are the most over the top ridiculously delicious chocolate chip cookies on the planet. These have to be tasted to truly understand how amazing they are!

Bourbon Chocolate Chip Cookies

Ingredients

3 1/2 cups flour

pinch salt

1 1/2 tsp baking powder

1 1/4 tsp baking soda

1 cup butter, browned and cooled

1 1/2 cups brown sugar

3/4 cup sugar

2 tsp vanilla

1/4 cup bourbon

2 eggs

2 cups chocolate chips (divided)

1 cup toffee bits

Optional

coarse sea salt for sprinkling

Directions

**Before starting make sure your butter is browned and cooled**

In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.

In a large bowl, cream the browned butter and sugars until creamy, scraping sides of bowl as needed. Add in the vanilla, bourbon, and eggs and beat well. Beat together the dry ingredients and wet ingredients - if it gets too thick then finish by stirring with a wooden spoon. Stir in 1 1/2 cups chocolate chips and the toffee bits. Scoop dough into balls and press slightly between the palms of your hands. Press a few more chocolate chips into the top of each cookie. 

Place on a cookie sheet or tray. Repeat until all the dough has been formed into slightly flattened balls. Cover with plastic wrap and chill for at least 2 hours (can be frozen in Ziploc bags at this stage, if desired). Note - I used a large cookie scoop (a scant 1/4 cup) and got about 15 - 17 cookies. Photo below shows a double batch. 

After dough has chilled, preheat oven to 350. Line a cookie sheet with parchment paper and place cookies about 2 inches apart on the cookie sheet. 

Place in preheated oven and bake until edges are lightly browned and top looks "dry" - about 11 - 13 minutes. It's okay if the center looks a little under done - you want the cookie to be soft, not crunchy.. Rotate the cookie sheet half way through baking. 

When you remove the cookies quickly sprinkle with a pinch of coarse sea salt. This is optional but I love a little salt with my chocolate chip cookies! Let sit on the cookie sheets for about 5 - 8 minutes to cool off before removing to wire rack to cool completely. 

Try them warm out of the oven if you want a real treat, FYI. Just don't eat them all... trust me, you'll be tempted.

Serve with your favorite bourbon or coffee or milk or, you know, on their own is fabulous too. 

These smell SO GOOD when they are baking! Very bourbon-y and chocolaty. I found the bourbon flavor was much stronger once the cookies have cooled completely. Its far more subtle when they are warm. 

You don't have to brown the butter, of course, you can use "regular" butter but the cookies won't be as rich and caramel-y. I recommend browning 100%. 

Browned butter, toffee bits, chocolate chips, bourbon all make for the best adult chocolate chip cookie ever. 

NOTE - pressing the extra chocolate chip cookies onto the top of the cookies before baking ensures the cookies look nicer. It's an optional step but I always do it so the cookies look a little more chocolate chippy. 

NOTE - if you froze the cookie dough before baking: when you are ready to cook them all you have to do is take them out of the freezer and place them on a cookie sheet while the oven preheats. You may have to add 1 minute or 2 to the cooking time, just keep an eye on them. 

Giant Nutella Stuffed Mocha Chocolate Chip Cookies

These cookies are big. BIIIIG BIG. 

I'm not going to lie, they're also pretty sweet, *shocker* I know... but I'm always surprised when people comment that a cookie recipe is "really sweet". Okay.... but it's a cookie soooo... To be fair, I suppose some cookies are not sweet.. like.. healthy cookies... but these are NOT healthy cookies. NooooOoooOOooo they are not. At all. 

What they are though, is delicious and addicting and totally worth making for an every-once-in-a-while indulgence. I took my favorite chocolate chip cookie recipe and stuffed in some Nutella because, why not? and then made them super jumbo... again, because why not?

Sure... you can make these "normal" size, if you want to *sigh* but I totally recommend giant. When we are talking cookies... size matters. 

Giant Nutella Stuffed Mocha Chocolate Chip Cookies 

Ingredients

Cookies

2 1/4 cup flour

1 tsp baking soda

1 heaping tsp instant coffee granules

1/2 tsp salt

1 cup BECEL original margarine

1 cup brown sugar

1/4 cup sugar

2 eggs

1 tsp vanilla

1 1/2 cups mini chocolate chips

Filling

12 Tbsp Nutella

Topping

mini chocolate chips for sprinkling on top

Directions

Prepare cookies - Preheat oven to 375. Line 2 cookie sheets with parchment paper and set aside. 

Whisk together flour, baking soda, coffee granules, and salt. In another bowl, beat together BECEL brown sugar and sugar until creamy, scraping sides of bowl as needed. Beat in the eggs and vanilla. 

Beat the wet ingredients into the dry ingredients until just combined. Stir in the mini chocolate chips. 

Using a large cookie scoop, about 1/4 cup in size, scoop cookies onto one of the cookie sheets. They can be close together because you are not cooking them right now you are going to chill them. Chill for about 30 minutes. 

While dough is chilling, prepare the Nutella. 

On a small tray lined with parchment paper, scoop 12 heaping tablespoons of Nutella about 1 inch apart. Try to leave the Nutella fairly heaped up and not spread out. Place in freezer until your cookie dough is chilled. 

Take one of the chilled cookie balls and press one disc of frozen Nutella into the center of it. You need to work fairly quickly as the Nutella thaws fairly fast and gets hard to work with. 

Top with another chilled cookie dough ball and form into a round ball. Continue with the remaining dough and Nutella. Place at least 2 inches apart on prepared cookie sheets. You should get 12 jumbo cookies. 

Lightly press the cookies down with the palm of your hand and then sprinkle a few more mini chocolate chips on top of each cookie. 

Bake at 375 for about 11 - 18 minutes. Start checking at 11 minutes. The bottom and edges should be light golden brown and the center should look pale. Don't over bake or cookies will be crunchy instead of chewy!

Let cool on cookie tray for 10 minutes before removing to wire rack to cool completely. 

Recipe yields 12 ginormous mocha chocolate Nutella cookies. So good. 

In case you are in a hurry and DON'T chill these...

You'll be okay but they will spread out more and not be as high...

Also, instead of the Nutella being a blob in the center, it kind of spreads out throughout the cookie more...

Not that this is a bad thing. It's just different than if you let the cookie dough chill. 

Both ways result in a heavenly tasting cookie #justsayin

FYI - this is my new go-to chocolate chip cookie recipe. I ALWAYS use real butter when I bake but decided to try BECEL just to see what happened. Turns out everyone loved these more than my usual recipe. 

I'm as surprised as you are. 

But, for real though, try this one. It's a really good, soft but chewy, sweet but not coma inducing, chocolate chip cookie. Feel free to leave out the instant coffee granules if you don't like that hint of mocha-ness in there.