Yet another recipe that has come from using leftover jars. This time I made my own cookie butter morsels and added them to white chocolate chip cookies for a gooey, luxurious addition to a classic.
When you bite into the cookie, you get the soft chewy cookie then hidden chunks of rich creamy biscoff. The kitchen smells pretty good while you bake them too…
For the Biscoff morsels:
- 5oz White Chocolate, melted (Green and Black’s)
- ½ cup smooth Biscoff spread (Lotus)
For the Cookies:
- ¾ cup unsalted butter or margarine, melted
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 ¼ cups plain flour
- 2 tsp baking powder
- ½ tsp salt
- 1 ½ cup white chocolate chips
- Prepare Biscoff morsels by melting white chocolate bar and mixing in Biscoff spread. Pour onto a parchment paper lined baking sheet and spread thinly. Refrigerate for 1-2 hours. When cooled, break into little morsels.
- For the cookies, beat melted butter with the sugar for 2-3 minutes. Beat in eggs, one at a time. Beat in flour, baking powder and salt. Gently fold in the Biscoff bits. Refrigerate cookie dough for 1-2 hours for best results.
- Take a large teaspoon of dough and dip one end into a bowl of white chocolate chips. Lay cookie dough ball on a greaseproof paper lined baking sheet (chocolate chip side up). Bake cookies in an oven preheated to 180C for 12-14 minutes or until just baked. Remove to a wire rack and cool completely.
This recipe made 30 cookies. I highly recommend making a big batch because they’re pretty tasty!