Happy #SundaySupper! I’ve had to skip the past two #SundaySupper events due to a research paper that I’ve been diligently working on for the past two weeks. As you read this post, I’ll be putting the finishing touches on it before I hand it in on Tuesday. To say I’m sorry, I made you a delicious batch of Chocolate Dipped Biscoff Pillow Cookies.

I’m excited to be back, especially since this week’s theme is all about cookies. The #SundaySupper team is baking up our favorite cookie recipes for a”Holiday Cookie Exchange.” I don’t know about you, but I bake several batches of cookies every year for the holidays. I like to give them away as gifts, arrange them on a pretty Christmas platter for holiday parties, and dunk them in a glass of ice cold milk while watching Christmas movies.

I found this recipe for Nutella Pillow Cookies on Buttercream Blondie and decided to adapt the recipe a bit to use cookie butter instead of Nutella. They are the softest and lightest cookies you’ll ever eat.

These Chocolate Dipped Biscoff Pillow Cookies literally melt in your mouth as you eat them. Maybe that has something to do with the fact that the recipe calls for two sticks of butter. Yum!

I made these cookies extra special with the addition of milk chocolate covered toffee bits that get mixed into the batter and, of course, the fact that I dipped them in luscious Ghirardelli chocolate.

The warm cinnamon notes of the cookie butter pair perfectly with the chewy bits of toffee and bittersweet chocolate. These cookies are a guaranteed crowd pleaser. How do I know this? I had the girls from my book club taste test them. They gave the cookies their stamp of approval.

These cookies will keep Santa coming back for years to come. I promise.

Print Recipe

Chocolate Dipped Biscoff Pillow Cookies

Yield: 12-14 cookies

Total Time: 3 hours 23 minutes

Prep Time: 3 hours 10 minutes

Cook Time: 13 minutes

Ingredients:

Cookies

2 sticks unsalted butter, at room-temperature
3/4 cup light brown sugar
3/4 cup Biscoff or Speculoos butter
2 eggs
1/2 teaspoon vanilla extract
2 and 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 cup toffee bits

Glaze

2 cups bittersweet chocolate (I used Ghirardelli)
1/2 teaspoon vegetable shortening or coconut oil

Directions:

  1. Preheat oven to 325 degrees F. Line 2 cookie sheets with silpat or parchment paper.
  2. In a small bowl, whisk together the flour, salt, baking soda, and cinnamon. Set aside.
  3. In the bowl of a stand mixer, cream butter and sugar with the paddle attachment until light and fluffy. Add the Biscoff or Speculoos butter and mix until combined. Add the eggs one at a time until combined. Mix in the vanilla extract.
  4. Slowly mix in the dry ingredients until combined. Fold in the toffee bits.
  5. Refrigerate the dough for at least 3 hours.
  6. Scoop the dough onto the lined pans with a cookie scoop. Bake for 13-15 minutes or until golden brown.
  7. Glaze: Melt the chocolate and vegetable shortening in a heat-proof bowl over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl, until smooth.
  8. Dip the cooled cookies into the melted chocolate and top with festive sprinkles. Allow chocolate to set before storing in an airtight container.
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