These Biscoff Cookies Have A Molten Biscoff Centre
These chewy white chocolate cookies have a molten Biscoff centre 😍
Author: Delish/Photo credit to 24hourkitchen.net
Ingredients
- 225 g unsalted butter
- 220 g soft brown sugar
- 100 g caster sugar
- 1 large egg, plus 1 yolk
- 1 tsp. vanilla extract
- 250 g plain flour
- 1 tsp. bicarbonate of soda
- 1 tsp. salt
- ¼ tsp. cinnamon
- 250 g chopped white chocolate
- 240 g (12 tbsp) Biscoff spread
Instructions
- On a baking tray lined with parchment, spoon the Biscoff spread into 12 small piles, leaving room for spreading in between. Freeze until solid: 2 hours.
- Preheat oven to 170°C (150ºC fan) and line 2 large baking trays with parchment. In a small saucepan over medium heat, melt butter.
- Place sugars in a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment), then pour hot butter over sugars. Beat with a hand mixer until combined, 1 minute. Add egg, egg yolk, and vanilla and beat until light and creamy, 2 minutes.
- In another large bowl, whisk together flour, bicarbonate of soda, salt, and cinnamon. Add to wet ingredients and beat until dry ingredients are almost incorporated with just a few white streaks.
- Separate the dough into 12 equal portions. Remove the Biscoff discs from the freezer and carefully wrap each Biscoff disc in a portion of dough, making sure it’s entirely covered. Place on the baking tray before topping with a sprinkle of white chocolate. Continue with the rest of the ingredients, making sure the cookies are at least 7cm apart on the baking trays.
- Bake until edges are golden and almost set in the middle, 14 to 15 minutes (Cookies will still look slightly underdone). Let cool on pan for 5 minutes, then transfer to cooling rack to cool completely.
