Assorted Bakery Style Cookies Box
Assorted Bakery Style Cookies Box
Ingredients
For the Base Cookie Dough
- 3/4 cup butter, very soft
- 1/2 cup white caster sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 egg yolk
- 2 1/4 teaspoons vanilla extract
- 2 1/2 cups flour
- 1 1/2 teaspoons cornflour
- 3/4 teaspoon baking soda
- 1/3 teaspoon baking powder
- 3/4 teaspoon salt
For the Biscoff Cookies
- 2-3 Biscoff cookies, crushed
- 4 tablespoons Biscoff spread, spooned into 4 balls and frozen
For the Triple Chocolate Chip Cookies
- 2 tablespoons cocoa powder
- 2 tablespoons milk
- as needed white chocolate chips
- as needed dark chocolate chips
- as needed milk chocolate chips
For the Pistachio Chocochip Cookies
- 60 g chocolate chips
- 40 g pistachios, crushed
For the Coffee Caramel Cookies
- 1 tablespoon coffee powder
- 4-5 caramel candies, cubed
- as needed chocolate chips
Instructions
- 1
Begin by preparing the Biscoff spread balls: spoon 4 tablespoons of Biscoff spread into 4 small balls and place them in the freezer for at least 2 hours, or until solid. This is crucial for the Biscoff stuffed cookies.
⏱️ 5 min
- 2
In a medium bowl, whisk together the dry ingredients for the base cookie dough: 2 1/2 cups (300g) flour, 1 1/2 teaspoons cornflour, 3/4 teaspoon baking soda, 1/3 teaspoon baking powder, and 3/4 teaspoon salt. Set aside.
⏱️ 5 min
- 3
In a separate large bowl, using an electric mixer or by hand, cream together 3/4 cup (170g) very soft butter with 1/2 cup (100g) white caster sugar and 1/2 cup + 2 tablespoons (125g) brown sugar until the mixture is light, fluffy, and well combined.
⏱️ 7 min
- 4
Add 1 large egg, 1 egg yolk, and 2 1/4 teaspoons vanilla extract to the creamed butter and sugar mixture. Mix until smooth and fully incorporated.
⏱️ 3 min
- 5
Gradually add the prepared dry ingredients from Step 2 into the wet mixture. Mix on low speed or by hand until just combined and a cohesive cookie dough forms. Be careful not to overmix, as this can lead to tough cookies.
⏱️ 5 min
- 6
Divide the prepared base cookie dough into four equal parts. Place each part into a separate small bowl.
⏱️ 3 min
- 7
Now, mix in the flavor add-ins for each dough portion:
⏱️ 10 min
- 8
For the Pistachio Chocochip Cookies: To one part of the dough, add 60g chocolate chips and 40g crushed pistachios. Mix thoroughly until the add-ins are evenly distributed.
⏱️ 2 min
- 9
For the Coffee Caramel Cookies: To the second part of the dough, add 1 tablespoon coffee powder, 4-5 cubed caramel candies, and your desired amount of chocolate chips. Mix thoroughly.
⏱️ 2 min
- 10
For the Triple Chocolate Chip Cookies: To the third part of the dough, add 2 tablespoons cocoa powder, 2 tablespoons milk, and a generous mixture of white, dark, and milk chocolate chips. Mix thoroughly until the cocoa powder is fully incorporated and the chips are evenly distributed.
⏱️ 3 min
- 11
For the Biscoff Cookies: To the fourth part of the dough, add 2-3 crushed Biscoff cookies. Mix thoroughly.
⏱️ 1 min
- 12
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 175
- 13
Scoop out approximately 4 cookies from each flavored dough. For the Biscoff cookie dough, take a scoop of dough, flatten it slightly, place one of the frozen Biscoff spread balls (from Step 1) in the center, and then carefully enclose it completely with the dough to form a seamless ball. Place all scooped cookie dough balls onto the prepared baking sheet, leaving some space between them.
⏱️ 10 min
- 14
Bake the cookies in the preheated oven for 9-10 minutes, or until the edges are set and lightly golden but the centers still appear soft and slightly underdone. They will continue to cook as they cool.
⏱️ 10 min•🌡️ 175
- 15
Allow the cookies to cool on the baking tray for 5 minutes. This helps them set and prevents them from breaking when moved. After 5 minutes, carefully transfer them to a wire rack to cool completely.
⏱️ 5 min
- 16
Once cooled, the assorted bakery-style cookies are ready to be enjoyed or packed into a beautiful box for gifting.
Kitchen Tools
Nutrition Facts (per serving)
Assorted Bakery Style Cookies Box
For the Base Cookie Dough
- 3/4 cup butter, very soft
- 1/2 cup white caster sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 egg yolk
- 2 1/4 teaspoons vanilla extract
- 2 1/2 cups flour
- 1 1/2 teaspoons cornflour
- 3/4 teaspoon baking soda
- 1/3 teaspoon baking powder
- 3/4 teaspoon salt
For the Biscoff Cookies
- 2-3 Biscoff cookies, crushed
- 4 tablespoons Biscoff spread, spooned into 4 balls and frozen
For the Triple Chocolate Chip Cookies
- 2 tablespoons cocoa powder
- 2 tablespoons milk
- as needed white chocolate chips
- as needed dark chocolate chips
- as needed milk chocolate chips
For the Pistachio Chocochip Cookies
- 60 g chocolate chips
- 40 g pistachios, crushed
For the Coffee Caramel Cookies
- 1 tablespoon coffee powder
- 4-5 caramel candies, cubed
- as needed chocolate chips
Instructions
- 1
Begin by preparing the Biscoff spread balls: spoon 4 tablespoons of Biscoff spread into 4 small balls and place them in the freezer for at least 2 hours, or until solid. This is crucial for the Biscoff stuffed cookies.
⏱️ 5 min - 2
In a medium bowl, whisk together the dry ingredients for the base cookie dough: 2 1/2 cups (300g) flour, 1 1/2 teaspoons cornflour, 3/4 teaspoon baking soda, 1/3 teaspoon baking powder, and 3/4 teaspoon salt. Set aside.
⏱️ 5 min - 3
In a separate large bowl, using an electric mixer or by hand, cream together 3/4 cup (170g) very soft butter with 1/2 cup (100g) white caster sugar and 1/2 cup + 2 tablespoons (125g) brown sugar until the mixture is light, fluffy, and well combined.
⏱️ 7 min - 4
Add 1 large egg, 1 egg yolk, and 2 1/4 teaspoons vanilla extract to the creamed butter and sugar mixture. Mix until smooth and fully incorporated.
⏱️ 3 min - 5
Gradually add the prepared dry ingredients from Step 2 into the wet mixture. Mix on low speed or by hand until just combined and a cohesive cookie dough forms. Be careful not to overmix, as this can lead to tough cookies.
⏱️ 5 min - 6
Divide the prepared base cookie dough into four equal parts. Place each part into a separate small bowl.
⏱️ 3 min - 7
Now, mix in the flavor add-ins for each dough portion:
⏱️ 10 min - 8
For the Pistachio Chocochip Cookies: To one part of the dough, add 60g chocolate chips and 40g crushed pistachios. Mix thoroughly until the add-ins are evenly distributed.
⏱️ 2 min - 9
For the Coffee Caramel Cookies: To the second part of the dough, add 1 tablespoon coffee powder, 4-5 cubed caramel candies, and your desired amount of chocolate chips. Mix thoroughly.
⏱️ 2 min - 10
For the Triple Chocolate Chip Cookies: To the third part of the dough, add 2 tablespoons cocoa powder, 2 tablespoons milk, and a generous mixture of white, dark, and milk chocolate chips. Mix thoroughly until the cocoa powder is fully incorporated and the chips are evenly distributed.
⏱️ 3 min - 11
For the Biscoff Cookies: To the fourth part of the dough, add 2-3 crushed Biscoff cookies. Mix thoroughly.
⏱️ 1 min - 12
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 175 - 13
Scoop out approximately 4 cookies from each flavored dough. For the Biscoff cookie dough, take a scoop of dough, flatten it slightly, place one of the frozen Biscoff spread balls (from Step 1) in the center, and then carefully enclose it completely with the dough to form a seamless ball. Place all scooped cookie dough balls onto the prepared baking sheet, leaving some space between them.
⏱️ 10 min - 14
Bake the cookies in the preheated oven for 9-10 minutes, or until the edges are set and lightly golden but the centers still appear soft and slightly underdone. They will continue to cook as they cool.
⏱️ 10 min•🌡️ 175 - 15
Allow the cookies to cool on the baking tray for 5 minutes. This helps them set and prevents them from breaking when moved. After 5 minutes, carefully transfer them to a wire rack to cool completely.
⏱️ 5 min - 16
Once cooled, the assorted bakery-style cookies are ready to be enjoyed or packed into a beautiful box for gifting.