Let’s do this the Friday way.
Down and dirty, just the facts.
Brody is absolutely freaking adorable.
I don’t care if you like dogs or not, Brody in a sweater is heartwarming.
Tonight I am having this man take me to see Paranormal Activity. For two reasons:
1. I have a love of scary movies, even bad ones. (With the first Jeepers Creepers being one of my all time favorites.)
2. Jorge is Puerto Rican. Puerto Ricans believe in all that superstition and evil spirit crap. This means, during the movie, he will jump no less than 10 times. And let me just tell you, watching a 6’4 man get startled by an invisible spirit in a movie is pure entertainment. He will also very likely be all jumpy when we get home to a dark house…which leads to one of my other favorite games….hide in the closet and scare the crap out of him.
Yes, I know I am twisted in the head. But trust me, it’s a lot of fun. 😀
And now lets talk about these. Biscoff Cookie Dough Balls.
Or as I call them, Omgahhh Warm Gooey Cookie Dough!!!!!
It wouldn’t be so bad if you could have just one. But when you make these and find yourself standing over the sink eating half the cookie sheet, don’t come crying to me. I warned you. These are dangerous. Pure evil. And absolutely delicious.
I used Biscoff spread in these Cookie Dough Balls because I like the lingering flavor and depth it adds. We have talked about how amazing Biscoff is before (when I made the Biscoff Cupcakes with Marshmallow Frosting!) and even how you can buy it online if you can’t find it in store! No excuses people!
However, I know it can be hard to find (I found my latest jar at Winn Dixie)! If you cannot find any, don’t fret! Just increase the butter to a full 8 tablespoons (1 stick) and omit the Biscoff spread.
These Biscoff Cookie Dough Balls are worth every taste bud I burned while eating them straight out of the oven. They are great room temperature, but the real reason you make them...is to eat them warm. Gooey, warm, cookie dough. There is nothing better.
Preheat oven to 350° Fahrenheit.
Cream together butter, Biscoff spread, and sugars until well combined. Add egg and vanilla and beat until thoroughly combined (be sure to scrape down the sides of the bowl).
In a separate bowl, whisk together the flour, salt, and baking powder. Add half of the dry mixure to the wet ingredients and mix until it starts to come together.
Add the remaining half of the dry mixture to the wet ingredients, and mix until well combined. Try not to over mix - let it all come together but don't beat it longer than that. It will be a dry dough.
Lastly, fold in the chocolate chips.
Scoop into balls using a 1 1/2" cookie dough scoop (or just guesstimate with your hands). Place them evenly spaced apart on a large cookie sheet covered with parchment paper or a silpat. The cookies do not need a lot of space; they do not spread much.
Bake for 10-12 minutes. Do not -- I REPEAT -- DO NOT over cook them! These are dough balls, not cookies. You want them to be soft on the inside. If you are unsure, you can check the internal temperature to make sure it's just above 160° Fahrenheit, which is considered safe to eat by the USDA.
Remove from oven and allow to cool and set for 2-3 minutes on the baking sheet before transfering to a cooling rack ... and eat immediately! They are the best while still warm!!