Chocolate Biscoff Cookies
16 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100 g Butter (softened)
- 50 g Light Brown Sugar
- 50 g Caster Sugar
- 1 Egg
- 150 g Self Raising Flour
- 2 tbsp Cocoa Powder
- ΒΌ tsp Salt
- 100 g White Chocolate Chips
- 100 g Biscoff Spread (I used crunchy but use smooth if you prefer)
- 3 tbsp Smooth Biscoff Spread
Method
- Preheat the oven to 180Β°c (160 fan/ Gas 4/ 350F) and line 2 large baking sheets with baking paper.
- Cream together the softened butter and sugars until pale and fluffy.
- Beat in the egg.
- Mix in the flour, cocoa powder and salt.
- Add the white chocolate chips and stir to combine.
- Put the Biscoff spread in the microwave for 10 seconds to softene it before swirling into the cookie dough.
- Take tablespoons of the cookie dough and roll into balls. Place well spaced on he baking sheets and bake for 10 minutes. The cookies may seem a little underdone but they will firm up on cooling.
- Once the cookies have cooled, melt 3 tablespoons of smooth Biscoff spread in the microwave for 20 seconds, then use a teaspoon to drizzle the melted Biscoff spread over the top of the cookies.