Biscoff cookie dough

Melt the butter in a wide, shallow saucepan over medium heat. (Use a light colored pan if possible as this will help you better notice the butter change color). Start whisking it occasionally after the butter has melted and when the butter starts bubbling.

The bubbles will turn to foam after 4-9 minutes. Once the butter starts foaming, you'll want to whisk constantly so that you can better see what is going on underneath the foam.

When brown bits begin forming on the bottom, remove from heat and pour it into a mixing bowl. Allow it to cool til it's room temperature.

To heat treat the flour, preheat oven to 350 Fahrenheit. Spread the flour evenly on a baking sheet lined with parchment. Bake 5 minutes. stir halfway through baking. Cool completely. Once cooled, sift to combine the flour, cinnamon and salt.

In a large bowl or in the bowl of an electric mixer, beat the sugar, cookie butter and butter on medium until creamy and combined. (Beat for two minutes if using room temperature butter or just until combined if using brown butter). Add the vanilla followed by the milk or heavy cream.

Turn the mixer on low and add gradually add the flour, cinnamon and salt until combined. Add more heavy cream or milk if you want the cookie dough to have a gooier consistency.

Stir in the crushed Biscoff cookies and chocolate chips. Enjoy with spoons or scooped or rolled into cookie dough truffles or balls.  Store in an air tight container in the fridge.

Store leftover cookie dough in an airtight container in the fridge. Cookie dough lasts in the fridge for up to 5 days. You can freeze cookie dough for up to 2 months.