In this cake you will find three layers of rich, chocolatey brownie with a Biscoff layer and a malted Nutella layer in between, frosted with a salted Biscoff frosting, and finished off with jumbo chocolate malt balls and pulverized Biscoff cookies around the sides. It was so much fun to make! I have to say though, give yourself plenty of time to make it and make sure you're really in the mood to be baking for a while. It took a lot of hands-on time for me to make this cake, I said below about 2 hours, but that's just an estimate and now that I'm thinking about it that might be an overestimate. But nevertheless, it takes quite some time.
I've always wanted to try using honey roasted peanuts in a cookie recipe. It sounds so good. I mean, honey roasted peanuts are delicious by themselves, so of course they would be good in a cookie recipe. If you're wondering where to buy them, they should have them at pretty much every supermarket in the nut aisle with the peanuts. Planters makes them. I however used a Trader Joe's version, which I find are equally as good as Planters. These cookies are pretty simple. They're chocolate chip cookies with a little bit of honey in the batter and honey roasted peanuts mixed in. They create this delicious chocolate and peanut butter cookie with the sweet taste of honey. You can even sprinkle sea salt on top if you'd like, I bet that would taste good as a sweet and salty combination.
I've never achieved such a perfect texture to a cookie. These cookies are perfectly crisp on the outside, and nice and chewy on the inside. I feel like people say that all the time about their recipes, and then I don't really find it to be true. They are either completely chewy or completely crips, in my opinion. But not these. That means that both my mom and I can like them. She only likes crisp cookies and I only like soft and chewy cookies. Not only that but the flavor of these cookies is just to die for. Milky chocolate chips with toasted macadamia nuts. And if you;re second-guessing the recipe when you scoop them out and feel like they're going to spread like pancakes in the oven, because yes they call for MELTED butter, believe me I thought that too and they don't. They spread perfectly. I don't know how it happens, really I don't. In fact science-wise I want to know but am left confused. Nevertheless, all science put aside, these cookies are magical and you should bake them right now.
There's nothing like the combination of peanut butter and chocolate. I use it all the time in my recipes, and so should you. This is just a classic blondie with peanut butter in the batter and chocolate chips mixed in. The blondies are very rich so I suggest making 16 bars out of this, as opposed to maybe 12. Also, resist the temptation to cut the bars right out of the oven pretty please! I waited a half hour and that worked well enough, although I've always found that if you really want clean perfect cuts (like what you see in the pictures), cut them the day after. I did cut them half an hour after taking them out of the oven, I just recut the edges because I have to take pretty pictures for all of you, but since you don't have that issue half an hour will do,
My name is Katherine and I love, love, love to bake! You can find all my baking adventures on this blog, plus you can follow me on Social Media by clicking below!