November 26, 2013


Peppermint…Biscoff cookie butter…chocolate…cookies…do I need to go on? I don’t think that I do. These cookies are magic, pure magic. I was going to wait until after Thanksgiving to actually start baking Christmas cookies, but I just couldn’t wait anymore. How is one supposed to wait, when our local supermarkets are just throwing Christmas cookie ingredients in our faces!? It’s just not fair, but still kind of fair because a great batch of cookies came out of it! These cookies represent everything that is the holiday season: peppermint, chocolate, etc. Beware, they are slightly addicting, as much as they are slightly fattening. It’s time to splurge, and by splurge, I mean consuming large amounts of cookies. As you guys start prepping for Thanksgiving, take a little break and whip up something you can munch on while you cook. These cookies will play the part perfectly =).





If you haven’t tried Biscoff cookie spread (or something similar – Trader Joe’s makes a fantastic version), do yourself a favor and try it. I don’t put this lightly. You are missing out.




I’m pretty sure this is the most beautiful cookie dough…ever.



Weather: It’s gorgeous out. Just gorgeous. I really hope that this weather carries over into Thursday. As for those of you in the Eastern states, get out those snow boots! You are going to need them!

What’s going on: It’s been an insanely busy day, and I’m pretty proud of what I have accomplished! Not only did I whip up an excellent batch of cookies, but I cleaned the entire house (in preparation for my dad and sister’s arrival) AND I made my pie dough as part of my Thanksgiving prep. I think I deserve a beer, or thirteen beers. Wait, no…yes…one beer should be sufficient. It is only 3:30pm.

Recipe Fun Facts:

Just like any other thing I bake, the altitude plays a major role. This recipe will be no different. Keep an eye on your cookies. They may not take as long as mine take to bake. If I were at sea level, I would start to keep an eye on my cookies at the 8 minute mark. One thing is for sure, you DO NOT want to overcook these babies. This is of the utmost importance. Trust me. Your well-being depends on it…and so does mine.

Beer Love:

We haven’t paired with Victory in quite a while, and I think it’s about time that we do. Their Imperial Stout: Storm King is one of my favorite Imperial Stouts out there. It is so robust and flavorful. It’s perfect for the cool weather and is also a great brew to serve during the holidays. It’s not the lightest beer in the world, so be careful. Pair it with chocolate and sweets. It pairs very well with these cookies. Give it a go!

Have a great day everyone!





Peppermint and Biscoff Chocolate Chip Cookies

From Cooking and Beer | Desserts | American

These peppermint and Biscoff chocolate chip cookies are like a party in your mouth and perfect for the holiday season!


18 servings


  • 3 1/4 cups all-purpose flour (plus more as needed)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup Biscoff spread or butter
  • 2 /3 cup brown sugar
  • 2 large eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 1 teaspoon maple syrup
  • 1 cup semi-sweet chocolate chips
  • 1 cup Andes peppermint baking chips (or something similar)


  1. Preheat your oven to 350 degrees F and line two large baking sheets with parchment paper. Set aside.
  2. In a large bowl, whisk together the flour, baking soda and salt. Set aside.
  3. In the bowl of your stand mixer, with paddle attachment fixed, cream the butter, Biscoff spread and brown sugar. Mix until smooth.
  4. Add the eggs, vanilla extract and maple syrup, and mix again until smooth.
  5. In 1/2 cup increments, add the dry ingredients to the wet, until all of the flour mixture has been incorporated. If you find the dough to be too wet, add more flour (a tablespoon at a time) until you get a firm cookie dough.
  6. Gently fold in the chocolate chips and peppermint baking chips until they are evenly dispersed.
  7. Using a tablespoon scoop, scoop 9 balls of dough onto each baking sheet. Place both baking sheets into the oven (one on the top rack, one on the bottom rack) and cook for 10-12 minutes (swapping the sheets halfway though). The cookies are done when they look set but are still soft. Remove from oven and let stand on the baking sheet for 2-3 minutes. Transfer to a wire rack to cool the rest of the way.
  8. Store the cookies in an airtight container for up to a week. Enjoy!


  • Hardware: * Measuring Cups * Measuring Spoons * Two Large Baking Sheets * Parchment Paper * Large Bowl * Whisk * Stand Mixer (with paddle attachment fixed) or Hand Mixer * Rubber Spatula * Spatula * Tablespoon scoop * Wire Racks * Airtight Container *

  • Nora @ Buttercream Fanatic

    Biscoff and peppermint??? I love that combo! it honestly never occurred to me to combine those two flavors but they sound like the perfect match! I’m pinning this!

    • Justine Sulia

      Oh my Nora. They are a match made in heaven. You have to try them out. Thanks for pinning!

  • Pingback: Dark Chocolate Peanut Butter Cup Cookies


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