Скачать или смотреть White chocolate Lotus Biscoff Cookies | Chunky Bakery Style

Soft, bakery-style cookies stuffed with a molten Biscoff center, loaded with white chocolate and crunchy Biscoff biscuits.

Ingredients
• 115 g unsalted butter (room temperature or softened)
• 70 g brown sugar
• 60 g white sugar
• 2 tsp vanilla extract
• 1 large egg
• 180 g all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 80 g Biscoff spread (slightly warmed for easier mixing)
• 80–100 g white chocolate chunks
• 12 Lotus Biscoff biscuits, coarsely crushed
• Extra Biscoff spread (for freezing dollops + drizzle)
• Extra Biscoff biscuits (for topping)



Instructions
1. Prepare the filling:
Spoon small dollops of Biscoff spread onto parchment paper and freeze until solid (about 30–45 minutes).
2. Make the dough:
Cream butter, brown sugar, and white sugar until smooth.
Add vanilla and egg, mix well.
3. In a separate bowl, combine flour, baking soda, and salt.
Gradually mix dry ingredients into the wet mixture.
4. Stir in 80 g Biscoff spread (slightly warmed).
5. Fold in white chocolate chunks and crushed Biscoff biscuits.
6. Assemble:
Scoop dough, flatten in your palm, place a frozen Biscoff dollop in the center, and seal the dough around it.
7. Chill shaped cookies for 20–30 minutes.
8. Bake at 180°C (350°F) for 13–15 minutes
Edges should be golden and the center slightly soft.
9. Let cool slightly and drizzle with warm Biscoff spread and press a Biscoff biscuit into the center.



✨ Crispy edges, gooey center, and layers of Biscoff flavour.

If you try this recipe, tag me — I’d love to see your version!