Belgian White Chocolate Spread Cookies with Kinder Milk Chocolate Maxi Pieces


½ cup brown sugar, packed

½ cup granulated sugar

½ cup Blondie Belgian White Chocolate Spread from Le Pain Quotidien (or Biscoff Spread)

½ cup (4 ounces) unsalted butter, cut into small pieces at room temperature

1 large egg (*the eggs sold in the UAE are much smaller than what we have in the US so I used two medium-sized eggs)

2 ¼ cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon baking powder

1 teaspoon vanilla extract

½ teaspoon salt

10 Kinder Chocolate Maxi’s, roughly chopped (about 1 ¼ cups)**

½ cup milk chocolate chips**
**you can use any type of candy/chocolate chips you have on hand for this recipe.  If using only chocolate chips, I would suggest using 2 cups 



Preheat oven to 375 degrees Fahrenheit.  Combine sugars, butter, white chocolate spread, eggs, and vanilla in the bowl of a stand-up mixer (or hand mixer).  Beat until thoroughly combined, about 2-3 minutes.


Sift in flour, baking soda, baking powder, and salt.  Mix to combine but do not over-mix. 


Add chopped candy and/or chocolate chips. Mix with a wooden spoon by hand until combined.


Cover bowl and refrigerate until firm, about 2 hours.


Shape dough into balls (about 1 ¼ inch) and place on cookie sheet and place in freezer for about 15 minutes.  Remove from freezer and place cookies about 3 inches apart on cookie sheet lined with waxed paper (I used a non-stick baking mat).


Bake for about 10-12 minutes until lightly golden brown around the edges.  Remove from oven and let cool for 5 minutes on the pan.  Transfer cookies to a wire rack to cool completely.




recipe adapted from Betty Crocker