Biscoff Spread falls into that supremely lickable world of butters and creams.
I love that world. A jar and a spoon. That's all you really need.
I mean...it's cookie butter.
And to make a cookie with cookie butter...oh yeah baby.
I feel like I use the word "addictive" a lot.
And I'm going to keep using it here.
This shortbread is killer. Dangerously addictive.
I have no idea if it's the best shortbread.
I've always been a chewy, fudgy kind of girl, so, I don't consider myself a shortbread expert.
But these cookies here -- they make me wonder if maybe I'm...changing.
Because I was really going after this shortbread.
Don't get me wrong, I still love gooiness (the marshmallow layer!) and creaminess (the cookie butter layer!) and, of course, chocolaty-ness (the chocolate splatter!).
I'm just starting to notice that I'm really digging foods I used to consider as somewhat dismissable in the past.
I've always liked it.
But it's only recently, I guess since those aweseome mini streusel cookies last year, that I've fallen hard for shortbread.
It's just really addictive stuff.
Buttery but light, not too sweet, with a nice crispy little bite to it.
Shortbread. I never thought that would sound sexy.
Actually, it still doesn't sound sexy.
But it does make me want some bad.
Cookie Butter Babies
- 10 tablespoons unsalted butter, room temperature
- 1/4 cup granulated sugar
- 2 tablespoons confectioners' sugar
- 1/4 teaspoon sea salt
- 1/2 teaspoon pure vanilla extract
- 1 cup flour
- 1/4 cup rice flour
In medium bowl, beat butter on medium-high for 2 minutes. Gradually add both sugars and beat for another 2 minutes. Beat in salt and vanilla extract. Fold in both flours until dough just holds together.
Form into a ball and chill completely, at least 1 hour in refrigerator or overnight.
When ready -- Preheat oven to 325 degrees.
Line an 8x8 baking pan with foil so that the foil folds over the sides (they'll act as handles to lift the bars out later).
Butter the bottom and sides of the foil.
Break up the ball of cookie dough and press evenly across the bottom of the pan.
Bake for about 50 minutes, until the dough is a very light golden brown.
Allow to cool in pan completely.
- 1 1/2 cups miniature marshmallows
- 1 tablespoon unsalted butter
Combine marshmallows and butter in small bowl. Melt marshmallows and butter together (1 minute in the microwave, stirring every 20-30 seconds).
Stir together until combined. Quickly and evenly spread the goo across the cooled shortbread.
- 1/2 cup Biscoff Spread
- 3/4 cup white vanilla chips or chopped white chocolate (I had vanilla chips on hand)
- fine sea salt
Combine Biscoff Spread, chips and a couple of dashes of sea salt in small bowl. In microwave or over doubler-boiler, heat until chips melt.
Stir mixture together. Spread evenly over marshmallow layer, smoothing all the way to the edges.
Refrigerate until completely chilled, about 1 hour.
- 1/4 cup dark or semi-sweet chocolate chips
- fine sea salt
Melt chocolate chips in small bowl (stir every 15-20 seconds in microwave). Drizzle or splatter chocolate over cookie butter babies. Sprinkle very lightly with fine sea salt.
Chill until chocolate is set. Cut into little bars or squares.
Store, covered, in the refrigerator.