Nut Butter Krispies with Biscoff Crumble

ngredients for the Biscoff Crumble:

2 cups Biscoff cookies

½ cup milk powder

1 tsp kosher salt

9 Tbl butter, melted

Directions for the Biscoff Crumble:

Preheat oven 275°F.

Line a sheet pan with parchment paper place, Biscoff cookies into a bowl and crush with your hands until crumbly and about ½-inch pieces. Add powder milk & salt.

Melt butter into liquid form, and pour over your mixture and blend them together.

Spread on to sheet pan and bake for 20 minutes.

 Nut Butter Krispies with Biscoff Crumble, continued

Ingredients for the Cookies:

16 tablespoons (2 sticks)/225 g butter, at room temperature

1 1/4 cups/ 250 g granulated sugar

2/3 cup/ 150g tightly packed light brown sugar

1 egg

1/2 tsp/ 2g Pure Vanilla Extract

1 1/2 cups/ 240 g flour

1/2 tsp/ 2g baking powder

1/2 tsp/ 1.5g baking soda

1 1/2 tsp/ 5g kosher salt

3 cups Biscoff crumble, (recipe above)

2/3 cup heath bar, chopped into small pieces

Flaky Sea Salt

Directions for the Cookies:

Preheat oven to 375°F.

Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.

Still on low speed, paddle in the biscoff crumble and heath bar pieces just until they are incorporated.

Using a 2-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not hold their shape.

Arrange the chilled dough a minimum of 4 inches apart on parchment lined sheet pans. Sprinkle each cookie with flaky salt. Bake for 15 minutes and check to see if you need to bake until 18 minutes each oven is different The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they aren’t and they still seem pale and doughy on the surface.

Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.