The Gooiest Biscoff and White Chocolate Chip Cookie Recipe

Yet, another Biscoff recipe from Becca... Are you surprised?

I've been wanting to make a batch of cookies for the longest time, but after the great flour shortage of April, it appears that soft brown sugar is May's ingredient in very short supply. (Or it is in my area at least!) So much so, in fact, that I ended up buying a huge 3kg bag of the stuff as it was the only one I could seem to find anywhere, so expect to see a lot of cookies around these parts over the coming weeks!

This Biscoff and White Chocolate Chip Cookie Recipe is adapted from this Copycat Millie’s Cookie Recipe. I changed a few of the quantities and ratios and am VERY pleased with how they turned out, they’re perfectly gooey and oh, so decadent!

Biscoff and White Chocolate Chip Cookie Recipe

INGREDIENTS

100g Margarine
125g Soft Brown Sugar
100g Caster Sugar
2 tsp Vanilla Extract
1 Egg
225g Self-Raising Flour
½ tsp Salt
200g White Chocolate (I used a bar and chopped it into pieces)
3 tbsp Biscoff

METHOD

1. Preheat the oven to 190 degrees C.

2. Mix together the butter and sugars until light and creamy.

3. Add the vanilla extract and the egg, and mix some more.

4. Sift the flour into the mix and then add the salt and stir until combined.

5. Add the chocolate, ensuring it’s evenly distributed throughout the dough.

6. Take a golf-ball sized amount of the dough and place a 5p sized dollop of Biscoff in the centre, then roll into a smooth ball.

7. Place onto a baking paper lined tray, leaving space for them to spread.

8. Bake for about 7 minutes, then leave on the tray to set a little more.


Ta-daaaaa, there we have the gooiest, tastiest white chocolate and biscoff cookies everrrrr. I did also make some other variations of these; just plain white chocolate and white chocolate and raspberry, but I think the Biscoff ones are by far the best.

As always, if you have a go at making these please do send me photos, I love to see your bakes!

What is your favourite flavour cookie?