Biscoff Cookies

This recipe makes 12 cookies.

Ingredients:

• 110g butter (softened) 
• 45g light brown sugar
• 75g white sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 190g flour
• 5g baking powder
• Pinch of salt
• 100g milk choc chips/chocolate 
• 7 Biscoff biscuits
• 12 frozen Biscoff spread portions
• A few Biscoff biscuits for decoration (optional)

Instructions:

• Divide the Biscoff spread into 12 portions – just less than a teaspoon each and freeze them for about an hour.
• If you’re not using chocolate chips, chop the chocolate into small pieces. Crush the Biscoff cookies into smaller parts too.
• Place the butter and both sugars in a mixer bowl and beat for 2-3mins until creamy.
• Add the egg with vanilla extract and mix for another minute.
• Add the flour, baking powder, salt, chopped chocolate/choc chips and the crushed Biscoff cookies. Stir until incorporated.
• Weigh around 50g of dough, flatten it, place one frozen Biscoff portion in the middle, wrap the dough around it, so that it’s fully covered and roll the dough into a ball.
• Place the prepared cookie balls into the fridge for about 40mins.
• Preheat the oven to 170C fan.
• Line a baking tray with baking paper and once the oven is ready, take out a few cookie balls and place on the tray. I like to bake 6 at a time and leave some space around each.
• Bake for 11-12 minutes.
• Leave to cool or enjoy while the Biscoff spread is still warm! 😉 
• If you want to go the extra mile you can decorate them by placing a small amount of Biscoff spread and a biscuit (or a half) on top of the cookie. 
  

Later on you can always warm them up in the microwave for about 10 seconds or so before eating to soften the middle again.

Happy Baking! 🙂

If you make them, don’t forget to tag @pinchofbakinglove on Instagram. I would love to see them!