biscookie recipe

How to make the Biscotti Queen’s cookies & cream biscookie

“This recipe is a true crowd-pleaser and one of my more easy-to-make Biscookies,” says Biscotti Queen founder and pastry chef Nancy Burkes of this biscookie recipe. As its name suggests, a biscookie is a cross between a biscotti and a cookie with a texture similar to a soft biscotti.

“Everyone loves smashed Oreos, cream filling, chocolate ganache and white chocolate chips. Our Next Level Cookies & Cream Biscookie is a classic flavour with Biscotti Queen’s twist,” says Burkes.

Ingredients

Wet Ingredients

  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 1/4 cup melted butter

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 cups Oreo cookies, cut up or broken by hand into chunks
  • 1/2 cup white chocolate ganache (recipe follows)
  • 1 cup mini white chocolate chips

White Chocolate Ganache Ingredients

  • 1 cup white chocolate chips
  • 4 ounces of 35% whipping cream

Method

White Chocolate Ganache 

  1. Place white chocolate chips into a heatproof bowl.
  2. In a separate bowl, heat 35% cream in a microwave until hot (bubbles around the sides) and pour over the chocolate chips.
  3. Allow to sit for a minute, and then whisk to blend together.

Biscookie Directions

  1. Preheat oven to 325 F.
  2. In a mixing bowl, using the paddle mixer, combine the eggs, vanilla and sugar. Mix for 2-3 minutes on medium speed. Reduce the speed to low and slowly add in oil. Continue mixing and add the melted butter.
  3. In a separate bowl, whisk together the dry ingredients. On a low speed, slowly add the dry mixture into the wet batter and blend together for under a minute.
  4. Scrape down the sides of the bowl and add the Oreos, white chocolate ganache and mini chocolate chips. Mix and remove from batter bowl.
  5. Roll dough out and form into a log (3-4 inch wide and 12-14 inches long; 2 logs can be made as well).
  6. Place the log onto a parchment-lined baking tray. Chill in fridge for 30 minutes (option to freeze for 20 minutes). Bake at 325 F for 20 minutes. Rotate tray and bake for another 10 minutes.
  7. Remove from oven and allow to cool.
  8. Once cool, using a serrated knife, slice the log in 1/2-inch slices.
  9. Return to the oven and bake for 3 minutes. Remove from oven and allow to cool before you flipping and baking for another 3 minutes. Remove from oven.
  10. Once cool, keep your Biscookies in a dry, airtight spot.

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