Biscoff Chocolate Bark Cookies
Welcome to 12 days of Christmas Cookies, my way of celebrating the holidays by sharing with you all 12 unique yet nostalgic cookie recipes to bake over the holidays. For day 8 I am sharing these Biscoff Chocolate Bark Cookies and you are going to be OBSESSED, proceed with caution!! These cookies use one of my perfect, buttery soft cookie dough recipes enhanced with a white chocolate biscoff bark and crushed biscoff cookies. My Mom LOVES anything biscoff, and that has inspired me to bake with Biscoff in all it’s glory for a holiday cookie recipe that is a little different than the norm. This cookie does have the added step of making the chocolate biscoff bark, but it is oh so worth it!
12 Days of Christmas Cookies is inspired by nostalgic, holiday flavours but combined in a way that you hopefully haven’t seen before. Cookies are kind of my thing…. the limits of creativity feel endless when it comes to cookies and I am always so giddy about coming up with a new flavour combination, and so combing my favourite dessert with my favourite holiday just felt fitting! Between December 1st to the 12th you will see 12 completely different cookie recipes, ranging from easy, throw together recipes to recipes with a little more TLC, but something for bakers of every level. A lot of these cookies compliment each other if you want to throw them together in a cookie box to bring in to the office or gift to someone you love. They also all freeze really well if you are like me and would like to get a head start on your Christmas baking early in the month so that you have goodies to pull out on December 21st when you want something sweet but are overwhelmed with beautiful chaos!
All of the cookie recipes you see over the next 12 days are unique recipes that I have created, tested and retested for you to enjoy in your own kitchens. If you do decide to make any of these recipes, please do tag me on socials because I love to see what you come up with!
The Ingredients
For the Chocolate Bark
- 16 ounces white chocolate, either melting wafers or bakers chocolate
- 1/3 cup biscoff cookie spread
For the Biscoff Chocolate Bark Cookies
- 1 cup butter, room temperature but not soft, unsalted, cubed
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 medium sized egg
- 2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- about 2 cups of broken up chocolate bark (measure this with your heart!)
- 8-12 crushed biscoff cookies
The Instructions
For the Chocolate Bark
I used blocks of white Bakers chocolate to make my bark, so the following instructions are for that method. If you prefer to melt white chocolate wafers in the microwave, you can do so, and then pour it out onto a parchment lined baking tray and spread. You would apply the biscoff spread the same way as I describe below regardless of which white chocolate you use!
If using blocks of bakers chocolate, place the three blocks on your parchment lined baking sheet and stick in the oven at 300 degrees F for 5-7 minutes, until the chocolate has softened. Once soft, spread it out using a spatula.
Melt your biscoff bark in the microwave in a glass for just 10-15 seconds, this is to thin it out and help pouring! I then used a spoon to drizzle the biscoff spread over the white chocolate. Stick this in the fridge to set and harden.
For the Biscoff Chocolate Bark Cookies
- For the cookies! Preheat the oven to 350 degrees F and grab all needed ingredients.
- In a large stand mixer, add the butter and sugar to your bowl and mix on high until smooth and creamed.
- Next, add in the egg and combine.
- Combine the flour, baking soda and baking powder in a separate bowl and give it a quick whisk with a fork to combine. Next, gradually add this to the wet mixture until combined.
- Finally, once the chocolate bark is set, pull it out of the fridge and break up in to small pieces. Add about 1.5 cups worth of the chocolate bark pieces in to the cookie dough, feel free to add as much as you’d like really! Next, add about 8-10 biscoff cookies broken up in to small pieces. Give it one final mix with the cookies and chocolate bark and then scoop out 2 tbsp sized balls of cookie dough using a cookie scoop. Place these on a parchment lined baking sheet and bake for 12 minutes. The cookies do spread so only bake 10-12 at a time depending on the size of your baking sheet.
- If your house is warm this time of the year, stick the pre-scooped balls of cookie dough in the fridge while you wait to cook them. You do not need to chill the dough for this recipe, but we don’t want it to go into the oven too warm, most of us tend to have the heat cranked this time of year! If in doubt, stick the cookies in the fridge for 10-15 minutes before baking.
- This recipe makes 18-20 biscoff chocolate bark cookies and they are perfect stored at room temperature or in the freezer!
Ingredients
Method
- I used blocks of white Bakers chocolate to make my bark, so the following instructions are for that method. If you prefer to melt white chocolate wafers in the microwave, you can do so, and then pour it out onto a parchment lined baking tray and spread. You would apply the biscoff spread the same way as I describe below regardless of which white chocolate you use!
- If using blocks of bakers chocolate, place the three blocks on your parchment lined baking sheet and stick in the oven at 300 degrees F for 5-7 minutes, until the chocolate has softened. Once soft, spread it out using a spatula.
- Melt your biscoff bark in the microwave in a glass for just 10-15 seconds, this is to thin it out and help pouring! I then used a spoon to drizzle the biscoff spread over the white chocolate. Stick this in the fridge to set and harden.
- For the cookies! Preheat the oven to 350 degrees F and grab all needed ingredients.
- In a large stand mixer, add the butter and sugar to your bowl and mix on high until smooth and creamed.
- Next, add in the egg and combine.
- Combine the flour, baking soda and baking powder in a separate bowl and give it a quick whisk with a fork to combine. Next, gradually add this to the wet mixture until combined.
- Finally, once the chocolate bark is set, pull it out of the fridge and break up in to small pieces. Add about 1.5 cups worth of the chocolate bark pieces in to the cookie dough, feel free to add as much as you’d like really! Next, add about 8-10 biscoff cookies broken up in to small pieces. Give it one final mix with the cookies and chocolate bark and then scoop out 2 tbsp sized balls of cookie dough using a cookie scoop. Place these on a parchment lined baking sheet and bake for 12 minutes. The cookies do spread so only bake 10-12 at a time depending on the size of your baking sheet.
- If your house is warm this time of the year, stick the pre-scooped balls of cookie dough in the fridge while you wait to cook them. You do not need to chill the dough for this recipe, but we don’t want it to go into the oven too warm, most of us tend to have the heat cranked this time of year! If in doubt, stick the cookies in the fridge for 10-15 minutes before baking.
- This recipe makes 18-20 cookies and they are perfect stored at room temperature or in the freezer!