White chocolate Lotus Biscoff Cookies | Chunky Bakery Style скачать в хорошем качестве

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!