Chunky Biscoff Cookies
Ingredients
For the Cookies:
- 150g plain flour
- 1 tsp salt
- 1 tsp baking powder
- 100g brown sugar
- 50g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 100g butter
- 2 tbsp Biscoff spread
- 100g white chocolate chips
- 50g crushed Biscoff biscuits
To decorate:
- Extra Biscoff spread
- 4 Biscoff biscuits
Recipe Details
Method
Step 1
Line two large baking trays with greaseproof paper or silicone mats.
Step 2
Chop the butter into smaller chunks to help it melt, and microwave at 30 second intervals.
Step 3
While you melt the butter, weigh the sugars and add them to your larger mixing bowl.
Step 4
Add the melted butter to the sugars and mix until combined.
Step 5
Add the Biscoff spread to a microwaveable bowl and microwave for 30 seconds.
Then add the melted spread to the butter and sugar and give it another mix.
Step 6
Add the egg and mix, then add the vanilla extract and continue to beat together.
Step 7
Add the flour, salt, and baking powder to a bowl and give it a whisk.
Then add the flour to the egg mixture and beat until most of the flour is mixed in.
Step 8
Crush the Biscoff biscuits, about 6 biscuits, and add them and the chocolate chips to the batter. Mix until combined.
Step 9
Place the mixing bowl in the fridge for 30 minutes to firm the dough.
While the dough chills, preheat the oven to 175°C fan.
Step 10
Once the dough is firm enough to scoop out 3 tablespoons / one large ice cream scoop, of dough and place on the baking trays.
Place 5 cookies spread out on the large baking tray, leaving room for them to spread and top with half of a Biscoff biscuit.
Step 11
Bake for 9 minutes. Once baked, remove from the oven and leave to cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
Warm 2-3 tablespoons of Biscoff spread in the microwave for 30 seconds, and drizzle over the top of the cookies.
Enjoy! x
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