Biscoff Chocolate Chip Cookies
Biscoff Chocolate Chip Cookies are delicious. Using the biscoff spread
and crushed up biscuits makes the final cookie packed full with biscoff
Servings 20 cookies
- 100 g unsalted butter
- 125 g golden caster sugar
- 2 tablespoons Biscoff spread
- 1 large free-range egg
- ½ teaspoon vanilla extract
- 1 small pinch salt
- 100 g chocolate chips
- 50 g biscoff biscuits broken up
- 200 g self-raising flour
Preheat the oven to 170ºC/325ºF/gas Line two baking sheets with greaseproof paper.
Beat the butter and sugar in a bowl until pale and creamy.
Crack in the egg and stir in.
Mix in the Biscoff spread.
Add the chocolate chips and broken up Biscoff biscuits and stir.
Sift in and mix in the flour and salt.
Roll tablespoons of the dough into balls and place onto greaseproof paper lined trays.
Push them down with your fingers and bake for 10-12 minutes until golden brown.
Melt the chocolate in a cup or bowl in the microwave in short bursts to melt it.
Using a rolling pin or food processor turn the biscoff biscuits into crumbs.
Dip the cookies half way in and place on greaseproof paper to set.
As they are setting take biscoff biscuit crumbs and sprinkle them on the top.