Vanilla Spiced Biscoff Grahams

Directions

1. Bake 325 degrees F

2. Beat butter, sugar, syrup, and extract together until mixed well.

3. In a separate bowl, combine dry ingredients and mix well.

4. Add dry ingredients to wet ingredients.

5. Add milk until just combined.

6. Finish incorporating by hand so you don’t overmix the dough. Roll the dough out to 3/8 inch and cut into 2-inch circles or squares.

7. Bake for 10-14 minutes until golden brown.

8. Melt approximately 3-4 cups of white chocolate melts and add about 1 cup of Biscoff spread and stir until combined.

9. Dip Cookies in the chocolate mixture and allow to set. I like to store my cookies in the refrigerator but you don’t have too. Refer to video for detailed process.

Vanilla Cookie Butter Coating

1. I use about ¼ cup cookie butter per 1-2 cups of candy melts. You can adjust to your taste. Melt the vanilla candy melts and stir in the cookie butter until blended. Dip each cooled cookie in the coating mixture. You may need to slightly warm the candy coating occasionally so that it will be the right consistency for dipping the cookie.