Giant butter cookies with crispy edges and gooey centers, stuffed with frozen Biscoff spread and white chocolate chips.
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| Biscoff spread (for filling) | Freeze Biscoff discs 1 hr | Divide into 8 portions, stuff with Biscoff | Chill 2–12 hrs | Bake, 19 min | Press extra chocolate chips on hot cookies | Cool on tray 20 min | ||||
| Biscoff spread (for filling, frozen disc) | ||||||||||
| 225 g unsalted butter, chopped | Brown butter 3–5 min, cool 45 min | Mix sugars into cooled butter | Beat in vanilla, egg yolk & egg | Fold flour into wet, mix until combined | Fold in white chocolate chips | |||||
| Cooking salt | ||||||||||
| Brown sugar | ||||||||||
| White sugar | ||||||||||
| Egg yolk | ||||||||||
| Egg | ||||||||||
| Vanilla extract | ||||||||||
| 280 g plain flour | Whisk dry ingredients together | |||||||||
| Baking powder | ||||||||||
| Baking soda | ||||||||||
| Ground cinnamon | ||||||||||
| Ground allspice | ||||||||||
| Ground ginger | ||||||||||
| Cornflour / cornstarch | ||||||||||
| White chocolate chips | ||||||||||
| Extra white chocolate chips (for topping) |
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