Love these buttery cinnamon cookies. I added a little malted milk to mine which gives them a little extra chewiness. Be sure you allow the brown butter to cool completely before combining it with the biscoff butter and the sugars. Measuring the dough with a cookie scoop insures uniform cookies.
Yield : about 30 cookies
- 1 cup unsalted butter’ 2 sticks
- 1/4 cup malted milk powder( optional)
- 1 1/2 cups creamy Biscoff butter
- 1 3/4 cups light brown sugar, packed
- 3/4 cups granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cups bits of brickle toffee chips
- 1 1/2 cups white chocolate chips
Preheat oven to 350. Line two large baking sheets with parchment paper. Whisk together flour, baking soda, cinnamon and salt in a medium bowl. Heat butter in a medium saucepan on low along with malted milk powder and whisk frequently as the butter starts to foam on top and then golden brown bits start to form at the bottom of your pan. The butter and malted milk will develop a nutty aroma and will have toasted milk bits at the bottom. Watch the butter carefully to avoid burning. Remove from heat and transfer to your mixing bowl and allow to cool for about 30 minutes. Once the butter combination is at room temperature, use the standing mixer, add biscoff butter and sugars beating until smooth. Add eggs one at a time, beating after each addition to incorporate before adding the next, then add vanilla. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. With blender on low, add toffee and white chocolate chips until evenly distributed evenly through the dough.
Scoop 2-inch balls of cookie dough with a cookie scooper onto the prepared baking sheets, leaving about 1 and 1/2 inches between so they have room to spread. Bake for about 10-12 minutes. Once cookies are cool enough to handle, transfer to a cooling rack to cool completely.