Biscoff Explosion Cookies
With a dough made from Biscoff cookie crumbs and stuffed with a scoop of creamy Biscoff spread …these soft and chewy cookies with a lava-like center are exploding with cookie butter flavor!
Current condition: Fingers standing still on keyboard (FOR AN HOUR NOW!), eyeballs fixated at the Biscoff ooze in the photo above, mind empty, tummy rumbling and mouth drooling.
How could I even write you a post when these cookies are staring me in the eye?! (Heavy breathing)
Wait…I’ll scroll down a bit so I can’t see it.
So…where were we?
Cookieeeeeeeeeeees! And not just any cookies baby…these are a double-dose, hit-you-in-the-face, explode-in-the-mouth, tickle-your-tastebuds cookies starring the much-loved, must-have, highly addictive Biscoff cookie spread! If you like cookie butter, you will go gaga over these.
I actually like to call them ‘The Biscoff-iest Biscoff Cookies EVER!’
They are the brainchild of the ever so popular Nutella Therapy Cookies from last year, and the recent uncontrollable habit of doing this…
Let’s back up for a bit.
You know what Biscoff cookie butter is right?
Well if you’re reading this from Europe or North America, this is probably old news to you. Lucky YOU, you have been dwelling in the irresistible creaminess of cookie butter for a few years now, while we just recently started celebrating it hitting the stores in Egypt. Not jealous or anything?
For those of you who are unfamiliar, please allow me to apologize first, as I’m about to introduce you to a very dangerous thing that comes in a jar.
Biscoff cookie butter and its siblings like Lotus and Trader Joe’s Speculoos cookie butter are what you get if you imagine eating the famous Lotus/Biscoff/Speculoos cookie in a creamy, heavenly spreadable form. As a matter of fact, it is actually made from ground up Biscoff cookies! It has the consistency of peanut butter but tastes like a cross between graham crackers and gingersnaps. YUM! Actually, it tastes exactly like the original cookie; lightly spiced and warm…but better because you could spread it on or use it as dip for almost EVERYTHING (including spoons and fingers) and you can’t do that with the little cookie.
But best of all, is that you could create with it stuff like this…
Not only are these guys filled to the brim with a scoop of Biscoff cookie butter, the cookie base itself tastes unmistakingly of the original crunchy Biscoff cookie but in a soft and chewy form! So its a double hit of Biscoff flavor!
With the Biscoff overload going on, they surely are rich and sweet, but in a balanced way because I made sure to add enough salt in the dough to counter the sweetness. So it’s nothing your sweet tooth can’t handle ?
The idea for these Biscoff stuffed Biscoff cookies hit me as I was dipping the classic Biscoff/Lotus cookie in the jar of its creamy counterpart. As much as I enjoyed it, I still thought to myself how this heavenly combo experience could be taken to the next level if the cookie is soft and chewy like my favorite chocolate chip cookies. Because I’ll take a soft cookie over a crunchy one any day.
Then I remembered the Nutella Therapy Cookies and knew that this is exactly the best way to approach it. You could think of these as their blonde cousin.
If I want maximum Biscoff flavor, then its gotta be generously stuffed with some of the pure stuff.
So the way to do that is to scoop…TABLESPOONFULS!!! of the cookie butter on a baking sheet and freeze them until solid. That makes them so much easier to stuff into the cookies without any mess.
But the only way I could get the cookies to taste like the original Biscoff cookies is to grind some up and use it to make the dough. Simply adding some cookie butter alone into the dough wasn’t enough to produce that smack-in-the-face Biscoff flavor I was going after. I took a cue from these S’mores Cookies were we add ground graham crackers to make it taste like a graham cracker. Clever right?
The Biscoff crumbs is added along with the dry ingredients, making up for some of the flour. Then some cinnamon gets added too to give it an extra kick of spice just like the original cookie.
And if these flavor boosters aren’t enough to nail the Biscoff favor, we are also adding a 1/4 cup of the spread along with the butter! That actually makes them Triple Threat Biscoff Cookies!!! Didn’t I tell you that these are the Biscoff-iest Biscoff Cookies EVER?!
After the butter and cookie butter get well creamed together, we then add some light brown sugar (for chewiness and unbeatable flavor) and a little granulated sugar.
Beat, beat, beat until lightened up in color and looks fluffier like the picture on the right.
An egg and some vanilla go in.
Followed by the flour/Biscoff crumb mixture. Now practice some self restraint and don’t lick the dough off the beater. Well maybe just a little ?
So then you’ll scoop the cookie dough onto your baking sheet, make an indentation with your good ol’ thumb, take the frozen Biscoff spread scoops out of the freezer, and working quickly (so they don’t thaw) add one frozen Biscoff into each hallow. Gather up the dough over the scoops and roll it tightly so the scoops are completely covered. For added texture and looks, add a few broken chunks of Biscoff cookies.
If you have the patience, freeze the cookie dough balls for about 2 hours or up to a month (will produce thicker cookies that way), if not then bake straight away, as the freezing step is not necessary for this recipe, yet preferable.
As with all soft and chewy cookies, be very careful not to overbake. They should feel so soft that you’ll think they’re still raw. As long as they’ve flatten enough and are not wet on top, then they’re ready to take out of the oven. They will finish baking from the residual heat of the baking sheet. Pinky promise.
Give them a few minutes to finish baking and cool off, then open one up and see it pool exactly like that…
To die for!
The cookie butter center will retain its oozing quality if eaten within an hour of baking, after that it will set and not ooze out, but will remain soft, just as delicious and with a smackin’ Biscoff flavor.
I mean after all what we’ve done to it, it better be!
Check out the recipe video created by my friends, Food Dolls! Try not to drool!
Biscoff Explosion Cookies
With a dough made from Biscoff cookie crumbs and stuffed with a scoop of creamy Biscoff spread …these soft and chewy cookies with a lava-like center are exploding with cookie butter flavor!
For the dough:
- 14 Biscoff/Lotus cookies, ground into fine crumbs (makes 1 cup, 4oz, 113g)
- 1 1/4 cups (5 1/4oz, 148g) all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (4oz, 113g) unsalted butter, softened at room temperature
- 1/4 cup (2oz, 57g) creamy Biscoff cookie butter (or your favorite brand like Trader Joes Speculoos cookie butter)
- 1/2 cup (3 1/2oz, 100g) packed light brown sugar
- 1/3 cup (2 1/2oz, 73g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
For the biscoff center:
- 14 tablespoons creamy Biscoff cookie butter
For garnish: (optional)
- 4 Biscoff/Lotus cookies, broken into small chunks
To prepare the biscoff center:
- Line a baking sheet or a large plate with parchment paper or silicone mat. Using a tablespoon size ice cream scoop or a round measuring tablespoon, scoop out 14 tablespoons of Biscoff cookie butter onto the prepared baking sheet. Freeze until solid, at least one hour or overnight.
To make the dough:
- Adjust oven rack to middle position and preheat oven to 350F/180C. Line 2 other baking sheets with silicon baking mats or parchment paper; set aside.
- In a large bowl, whisk together the Biscoff/Lotus cookie crumbs, flour, baking soda, salt, and cinnamon; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and an electric hand mixer), beat the butter and Biscoff cookie butter together until smooth, creamy and ribbon-like; about 1 minute.
- Add both sugars and beat together until lightened up in both texture and color and looks fluffy, 3 to 5 minutes.
- Add in the egg and vanilla extract and mix until well combined.
- With the mixer running of lowest speed, gradually add in the flour mixture and mix until just incorporated. DO NOT OVERMIX.
To assemble and bake the cookies:
- Using a (3 tablespoon capacity) ice cream scoop or spoon, divide the cookie dough into 14 equal balls. Arrange dough balls, 2 inches apart on the prepared baking sheets, 7 dough balls per sheet.
- Using the back of a wooden spoon handle or your thumb, make a deep indentation into each dough ball.
- Get the Biscoff scoops out of the freezer and working quickly, peel the frozen Biscoff scoops from the baking sheet and place them in the middle of the dough hallow. If you're working in a warm kitchen, you might want to keep them in the freezer, taking only one by one as you work, to avoid them melting.
- Gather the dough up over the Biscoff scoops to completely cover them, then roll them into balls.
- Press a few broken chunks of Biscoff/Lotus cookies onto the top of the dough for looks and an added pop of crunch.
- If desired, freeze the cookies for 2 hours or up to 1 month, as this will produce thicker cookies or bake right away; they'll still turn just fine.
- Bake cookies 1 sheet at a time until cookies are golden brown, flattened but still puffy, and edges have begun to set but centers are still very soft (you'll think they're still raw) but no longer wet, 10 to 11 minutes. Set the timer to 9 minutes to check for doneness, then add 1 minute at a time if needed. Do NOT bake them until they feel done or they'll end up hard instead of soft and chewy. The cookies will continue to cook from the residual heat of the baking sheets as they cool.
- Transfer baking sheet to wire rack and let the cookies cool on the baking sheets, at least 15 minutes. Resist the urge to eat them right away or they'll taste raw and undone. The cookies' Biscoff center will be lava-like and irresistibly ooze out exactly like the pictures above if eaten within an hour after baking. After they've cooled to room temperature, the Biscoff center will set and not ooze out, but will remain soft. Store in an airtight container to maintain their softness.
- Make sure you use the soft kind of brown sugar that feels and looks like damp sand like Dominos brand. Avoid the coarse, granular type of brown sugar like demerara. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry.
- Cookie dough balls could be chilled in the fridge for up to 3 days or frozen for up to one month in a zipper lock bag. Bake straight from frozen. You might need to add an extra 2 minutes to the baking time.
Recipe source: A Cleobuttera Original.
Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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Oh my goodness girl. I’m not sure if I can handle how amazing this photos are. I’m still obsessed with those Nutella therapy cookies though. This is close. Gorgeous as always. By the way…have you been to Dubai? I’m sure you have. It’s so close. If you ever come I would love to meet up and meet a fellow dessert blogge. We could get fat off Nutella and biscoff together! ?
Hey Kathleen! I’m thrilled that you’re liking this. My husband was actually trying to convince me to call them Biscoff Rehab Cookies, so it’s more like part 2 of the Nutella Therapy Cookies! His reasoning was that when therapy doesn’t work, rehab is usually the next step?
Yes! I’ve actually been to Dubai several times before; its one of my favorite travel destinations EVER! Love love love it! The last time I visited though was about 4 years ago and I can’t wait to go again. Will definitely have to meet up if I do go again. The food there is fabulous, so I can imagine that destruction that you and I can do together.
Oh. My. God. You have just created my perfect cookie, these look incredible!
Marsha seem that you are quite as enthusiastic about cookies and cookie butter as much as I do. I’m tellin’ ya…these cookies are your answer girl 😀
THIS LOOKS DANGEROUS!
WHERE DO I GET THIS SPREAD AS IM HAVING A BAD DAY AND NEED TO BAKE THOSE COOKIES NOW 😀
Dangerous indeed! Proceed at your own risk 😀
I’ve found them at both Royal House and Seoudi.
Yep, these are mesmerizing, all right! I love Biscoff, but I don’t really buy it because it’s not like spreading peanut butter that at least has protein….it’s spreading carbs on top of carbs,which no matter how delicious they are is too much of a splurge for breakfast or whatever….EXCEPT if it’s in a cookie, because THEN, it’s just more cookie with your cookie and that’s totally okay! (And that is my twisted Biscoff logic 😉 Now that we’ve got that settled, I’ll take two cookies, please 🙂
Hahahaaaa? Your logic is very convincing Ramona. I love the justification of having more cookie with my cookie because at the end of the day. it dessert!
OMG! Dang,girl! These look CRAZY good!!?
Hahahaaa:D They’re crazy dangerous too I have to admit! Glad you like them Sarah.
OMg those look so good! Like cookie inception–cookie crumbs and cookie butter within a cookie 😛 Those pictures are truly drool-worthy 🙂
Had 😀 Inception!!! That’s it! That should’ve been the name of the cookie. A cookie within a cookie within a cookie 😀 They taste quite “dreamy” too so its kind of the perfect name.
These look insane! Lucky for me I live in France and have the spread stocked in my pantry!!! Definitely going to have to make these ASAP!
Lucky you indeed! You have no idea what I had to go through to get my hands on a couple jars a few years ago 🙂
If you love Biscoff that much to stock up on it, then you’re gonna go bonkers over these cookies. I really hope you like them when you do give them a try.
O-M-G!!!! These are seriously amazing!!
Oh well hello there Leticia! I’m happy you stopped by my little blog 🙂 I’m even happier though that you like these thingies.
OMG, how did I miss this recipe. Biscoff, Biscoff, Biscoff, that’s all I’m thinking right now. I love that filling oozing out of the cookies, well done photographing these goodies.
It’s one heck of a TRIPLE Biscoff affair that you should definitely try if you love Biscoff as much as I do!
Surprisingly…this was probably one of the easiest recipe photoshoots I’ve done. I usually spend stressful hours and hours trying to get the food to look nice, changing backgrounds, playing with props, but this one was naturally photogenic. I just split them open while they were still slightly warm, piled them on top of each other and let gravity do its work. I’m so happy you like it Oana 🙂
OMG, these were amazing. I loved them. 🙂 your blog is exceptional. Please please please one day write a cookbook. I will be the first to buy it.
Iram I think you’re the first to try them or at least to report back?? I just LOVE it when I get positive feedback; just makes my day. So thank you for making my day☺️
Writing a cookbook? That would be a dream a come true! Thank you hon for the immense support.
Where in Egypt?!!!
Hi Mir. You could find Biscoff spread at most big supermarkets like Seoudi & Royal House.
Masykuro 2wi ya 7abebti! Btw ism site bita3ik wa logo wa profile picture kollo hagah helwa hagah misriyyah! Catchy n creative..thumbs up!
Thank you so much Mir! I’m so flattered you like it here? I hope you enjoy all the recipes!
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Hi! Is one jar of biscoff enough to to make this ?
Yup more than enough. The recipe calls for a total of 9oz and the jar is 13.4oz 🙂
So I just made these for a little get together with friends and omg!! Everyone agreed that those were the best cookies they have ever had in their whole lives. You are a cookie genius. Thank u!
OMG! What a compliment?! That’s HUGE! I’m so happy to hear they were a hit. And YOU are the genius here not me…aren’t you the one who made & nailed them? Enjoy love 🙂
Okay, so I baked these cookies a few days ago and I must say that they were fabulous! I always had a problem with cookies, they never come out perfect. it never had that chewy cookie personality. But THIS, THISS is just perfect. (Bare in mind that I did try your chocolate chip ones and they didn’t come out this nice). It did taste like the lotus biscuits but it’s a cookie! It was a hit! The only difference is that my cookie butter didn’t ooze out like those pictures. It just kinda melted in with the dough 🙁 but that didn’t make it any less delicious. I’d recommend this recipe to all the lotus biscoff fans out there! (I even left some in the freezer for a quick dessert fix when needed). I just wanted to ask something.. I had exactly enough light brown sugar for the cookies, and I can’t seem to find domino’s brand anywhere lately. I’ve been looking around for quite some time now. Please tell me if you can find them anywhere. It’s not in Saudi, Oscar or carrefour 🙁 sorry for the long comment, I can’t believe I didn’t think you for this recipe, but honestly a million thank you won’t be enough! Thank you Tasbih, keep those recipes cominggg!
Menna I’m so excited that you loved these cookies! I hope they’re the start of more and more success with cookie baking. Which means I ain’t giving up till you nail those chocolate chip cookies? I can’t help but defend them like they’re my children. When done right, they are life changing. My top 3 tips for perfecting them is: weighing the ingredients using a kitchen scale rather than measuring by cups (makes a HUGE difference), chilling the dough a little before scooping out then again after and NOT over baking. Once you get them right, you’ll swear by them I promise. If you would like me to help you further troubleshoot them, please don’t hesitate to shoot me an email or ask all you want in the comments.
Regarding Dominos brown sugar, I usually have good luck finding them at Petro supermarket in Mohandiseen and I believe they deliver. Here’s their number so you could call and check: 01223706121. I hope that helps 🙂
Oh also, about the lack of oozing out, did you freeze the Biscoff well before stuffing it in the dough? Also bare in mind that I took the photos while the cookies were still slightly warm, which is why they were oozing. As they cool, the Biscoff will firm up slightly.
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Wow I made these cookies tonight and they were amazing! They turned out just like the pictures. Thank you again for another great stuffed cookie recipe!
So so happy to hear that Cilka! I’m so glad you enjoyed them. Thank you so much for taking the time to write your feedback ?
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Cleobuttera where have you gone? I made these cookies again last week and they made me so happy. I check your website almost daily for a new recipe and inspiring pictures but I’m losing hope!
Hi Cilka! Thank you so much for your concern and I’m so sorry that I kept disappointing you with my lack of new activity on the blog. It’s just that I’ve been ill for the past few months & have been hospitalized several times. Thankfully, I’m much better now, but I’m currently on medication that drains my energy. Unfortunately, due to my current health issues & lack of energy, I haven’t been able to keep up with blogging. Hopefully, I’ll be able to return soon with a more relaxed posting schedule that I could stick to.
Thanks for your patience and understanding ?
I’m very sorry to hear you aren’t feeling well. Stay strong and I hope you get a little better every day. I think you make incredible recipes, and your website is one of my daily visits before I go to bed at night. You live far away from my home in the U.S., but I think you make the world a little smaller and better. Even if I don’t attempt the recipe (my skills are generally cookie level only!), I enjoy looking at the pictures and reading your description of the food. You are extremely talented and anyone who gets to eat your treats on a regular basis is very lucky. Good luck on your recovery Cleobuttera!
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Hello Tasbih, I would like to thank u for ur amazing recipes. U r extremely talented. I just want to ask u, can I do the same with peanut butter?
No I’m not from another planet, but I haven’t heard the word ‘biscoff’ even once!! I don’t know whether I’m supposed to be embarrassed about that! But now since I got acquainted to it through your blog, I think I really have to order the required ingredients online, because that sinfully delicious recipe and amazing photography makes me want to do so!!
Keep up the good work!! Regards.
This weekend was a bad one for me; I was very sad (due to work and personal related reasons), so I made these cookies to help cheer me up. Thanks again for the recipe.
Oh no Cilka 🙁 I hope all is well now and that the cookies have helped even for a tiny bit. Wishing you the best that life has to offer and peacefulness of mind and soul 🙂
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I’m planning on making the first few steps ahead of time this week and baking on Saturday. How do you suggest freezing them before baking? Ziplock bags? Tupperwares? Thanks a bunch! I can’t wait. Biscoff is LIFE!!
Couldn’t agree more! It’s the next best invention after peanut butter and Nutella ?
To freeze, fill and roll the dough into balls, then arrange over a parchment lined baking sheet and cover with plastic wrap. Place in the freezer until just firm (about an hour), then transfer to a zipper lock bag and return to the freezer until you need it. Bake straight from frozen; no need to thaw. Enjoy!
Thanks so much for the detailed response, I really appreciate it. I need to make about 60 cookies, do you recommend doing this one batch at a time or will doubling, or in this case multiplying this recipe by 5, be ok?
Doubling or multiplying the recipe by whatever number you’re going for, should work just fine as long as your mixer can handle this amount of dough. My 5-quart mixer can barely fit a quadrupled batch. Maybe you can make a double batch first and then a triple batch next. Best of luck!
Hello, can you please tell me where you I can find the biscoff spread in egypt?
Hi Sara! It’s available at Seoudi, Fresh Food Market and Gourmet.
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Hello dear! I just discovered this recipe and i am DYING to make them!
I just have 1 question, is it possible to follow this recipe & bake it in a 9″ circle pan instead of small cookies?? (of course by melting the biscoff butter 1st, then shaping it in a circle that fits the pan then place it in the middle of 2 cookie dough layers)….. or will it crumble and not work?
Hi! That’s a great idea. I made something similar before and it worked just fine. I wouldn’t recommend melting the biscoff spread though. It will get really messy as you add on the top layer of dough. I suggest spreading the biscoff in it’s room temp form. Best of luck dear ?
Great thanks a million for the advice! I am literally in love with your blog and recipes! Can’t wait to try them?
Im from the UK and wondered which flour i would need, as your recipe calls for all-purpose flour… so would it be self raising flour or plain flour?
Hi Daisy! All-purpose flour would be plain flour in the UK. Enjoy ?
Hi. How do I reduce the recipe to make 10 cookies instead?
Hi Val! 3/4 of the recipe should give you 10 cookies. Just multiply everything by 0.75. Hope that helps ?
If that sounds too confusing, you can just make the full recipe, bake 10 and freeze the remaining 4 dough balls for later.
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