Biscoff Blast Cookies with White Chocolate and Toasted Pecans

Theresa Hayes of "Teesa’s Sweets"

A Delicious Giant cookie filled with Cookie Butter, Biscoff Cookie Chunks, White Chocolate Chips and Toasted Pecans

Prep Time 25

Cook Time 12

Total Time 37

Servings 10 Cookies

Combine AP flour, cake flour, baking soda, baking powder, corn starch and salt. Whisk to combine and set aside.
Using stand or hand mixer, cream the butter till its light and creamy. Add both sugars and mix on med speed until fluffy. About 3 minutes.
Add the eggs one at a time, and the vanilla, and vanilla paste. Beat on high until fully incorporated, stopping to scrape down the bowl when needed.
Add the cookie butter and mix on med-high until incorporated.
With mixer on low, add the flour mixture in slowly just until all of it is combined and the dough is formed.
Stop the mixer and add in white chocolate, Biscoff cookie pieces and toasted pecans. Mix on low just until combined. The dough is now ready to be scooped. (For the Biscoff cookies, I break each cookie into approximately 8 little pieces.)

Prepare a cookie sheet or container with lid, with parchment paper, and using a kitchen scale, scoop and measure dough into balls that are 5 oz each. Place them on your sheet or in your container.
Add 3 pieces of broken Biscoff cookie to each cookie, leaving room in the middle to add the half cookie when they come out of the oven.
Cover the cookie dough balls and chill in fridge for 3 hours to overnight. I always make my dough the day before and chill overnight. Overnight is best!

Once chilled, place 4 at a time of the dough balls on another parchment lined cookie sheet and cook for 12 - 14 min at 350℉. (These will be very soft in the middle and will continue to bake when you remove them.)
Remove from oven, and after about one minute, using a ring that is larger than the cookies or a deep bowl that is a bit larger than the cookie, swirl the cookie to make the edges round and uniform. To do this, turn the bowl upside down and place over the cookie making sure not to touch the edges, Give it a gentle swirl, which will release the cookie from the parchment paper. It basically reshapes the cookie into a beautiful round. (See the video)
Once cookies are safe to remove from cookie sheet, remove to cooling rack and let them set up in the middle. (These types of cookies need time to really cool and set up. It’s part of the charm of the gourmet huge cookie. Allowing them to set up overnight makes them perfect!)
Once they are cool and set up, warm a bit of cookie butter in the microwave in increments of 5 to 10 seconds, until it becomes soft enough to drizzle. Using a spoon, drizzle in one direction over each cookie, then let the drizzle cool. (Don’t overheat, or it will be too runny)
They are done! Enjoy!!!

Re-Shape Cookies - Use a large round cookie cutter, ring, or bowl that is deeper than your cookie to use the swirl method of re-shaping the cookies. I do this about 1 minute after they come out of the oven. Place the cutter or ring over the cookie, not touching the edges, then give it a swirl (the edges will touch when swirling) to reshape and thicken the edges. For the bowl, turn upside down and cover the cookie, then swirl. Do this gently because the cookie may still be slightly attached to the parchment paper. However, when you gently start, it will release.
Toast your pecans for a more intense nutty flavor. YUMMY!
These are large gourmet cookies and will need time to set up. I like to let mine set up overnight.
When storing and letting them sit overnight, I like to make sure they still have a bit of airflow. If they are totally covered, condensation can soften the crisp edge that we love. I use foil to cover once totally cooled, with a few tiny toothpick holes so that some air can still get in. (Hope that makes sense!)