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BROWN BUTTER GINGERBREAD BISCOFF COOKIES An absolute dream ✨ Recipe below OR go to my website through the link in my bio 🤎  #Recipe Details (makes 10-12 cookies): Brown Butter Gingerbread Cookies: - 10 tbsp salted butter - 3/4 cup brown sugar, light or dark - 1/4 cup molasses - 1 egg, at room temperature - 1 tsp vanilla extract - 2 1/4 cup all-purpose flour @Bob’s Red Mill - 1 1/2 tsp baking powder - 1/2 tsp baking soda - 1/2 tsp salt - 1/2 tsp cinnamon - 1/2 tsp nutmeg - 1/4 tsp ginger - 3/4 cup white chocolate chips, for mixing in @Nestlé - 1/2 cup crushed Biscoff cookies, for mixing in @Biscoff Biscoff Cookie Butter Filling: - 1/3 cup Biscoff cookie butter Instructions: Start by freezing the cookie butter for the filling. Place a piece of parchment paper onto a small baking sheet or plate. Scoop out full and rounded teaspoons of cookie butter, and place them onto the parchment paper (I would do 10-12). Place into the freezer for 10-15 minutes, or until mostly solid. Make the cookie dough. Start by browning the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes). Remove from the heat and immediately pour into a large bowl. Allow it to cool slightly. In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside. Once the brown butter has cooled, add the brown sugar and beat until combined. Then add in the molasses, egg, and vanilla. Whisk to combine. Add the dry ingredients to the wet, and gently mix until just combined and the flour is just barely incorporated. Add the white chocolate chips and crushed Biscoff cookies, and gently fold until evenly distributed. Using a large (3 tbsp) cookie scoop, scoop out cookie dough balls and place them onto a parchment paper lined cookie sheet. Remove the frozen cookie butter portions from the freezer. Take one portion of the cookie dough, use your hands to slightly flatten, and place one portion of the filling in the middle of the dough. Enclose the dough around the filling by using your fingers to pinch the edges, and shape into a ball. Repeat with remaining cookie dough and frozen cookie butter. Place the dough balls back onto the baking sheet lined with parchment paper. At this point, you can press more crushed Biscoff cookies on top, if desired. Place into the freezer for at least 30 minutes, or in the fridge for at least 1 hour. Once ready to bake, preheat the oven to 375F. Remove the cookies from the freezer, and place onto a parchment paper lined baking sheet, making sure they are spaced at least 2” apart. Bake at 375F for 12-15 minutes, or until lightly golden and the edges are set. Let cool on the baking sheet for 10 minutes before transferring to a wire cooling rack. Serve warm with milk, if desired. Enjoy! #brownbutter #gingerbread #biscoff #cookies #gingerbreadcookies #brownbuttercookies #christmascookies #christmasbaking #christmasdessert #christmasrecipe #biscoffcookies #cookiebutter #baking #dessert #cookierecipe #christmascookierecipe #gingerbreaddessert #softgingerbreadcookies #whitechocolate #whitechocolatechips @From Our Place @Earlywood

#CapCut #redvelvetcookies #cookies #whitechocolatechips #cookies #xmasdessert

#onthisday #easyfudge #peppermintfudge #whitechocolatechips #mom #fyp #munchies #peppermint #castiron

Tried the pancake muffins my grandbabies requested nutella ans white chicolate chips #FYP @🖤Bree🖤 🥰🥰🥰 they love em 🥰🥰 #pancakemuffins #Nutella #WhiteChocolateChips