Ingredients
¼cupCookie Butteror Biscoff Spread
¼cuplight butteror margarin
⅔cup light brown sugarpacked
1egg
¼cupgolden syrupor molasses
2tspvanilla extract
1cupflour
½tspbaking powder
saltoptional
1tspgingerground
½tspground cinnamon
⅓cupcaramel baking bits
Preparation
Prepare a square nonstick 8-inch baking pan with cooking oil spray, and wipe the excess over with a paper towel
Combine the butter and the cookie butter in a microwave-safe bowl and melt for about 20 to 30 seconds in the microwave, or alternatively in a small saucepan over low-medium heat while stirring, but do not boil.
Pour into a medium bowl and whisk well until they’re combined. Allow to cool slightly, and stir in the brown sugar, egg, syrup, and vanilla then and mix well until combined.
Add the flour, baking powder, salt, ginger, and cinnamon, mixing slowly until a soft dough forms.
Do not overbeat. Fold half of the caramel chips in through the batter, and pour batter into the prepared pan. Sprinkle remaining chips on top.
Bake at 350 degrees F for about 20 to 25 minutes or until a toothpick comes out clean. Do not over bake or they will become dry.
Allow to cool on a wire rack and cut into 16 squares.
Serve warm with ice cream or frozen yogurt, or plain.
