Biscoff Cookies ♡ Bake with me

Biscoff Cookies 🤎🍪 These soft and chewy Biscoff cookies are packed with white chocolate chips and melted Biscoff spread, then topped with creamy buttercream, a Biscoff drizzle and crushed Biscoff biscuits. The ultimate Lotus Biscoff cookie recipe for Biscoff lovers! Ingredients — Grams For the cookies: 115g butter, softened (salted or unsalted) 120g light brown sugar 50g granulated sugar 80g Biscoff spread, melted 1 egg 1 tsp vanilla extract 270g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda 1 tsp salt 100g white chocolate chips For the topping: Vanilla buttercream Biscoff spread, melted Biscoff biscuits, crushed Ingredients — Cups For the cookies: ½ cup butter ½ cup + 1 tbsp light brown sugar, packed ¼ cup granulated sugar ⅓ cup Biscoff spread, melted 1 large egg 1 tsp vanilla extract 2¼ cups plain/all-purpose flour ½ tsp baking powder ½ tsp bicarbonate of soda/baking soda 1 tsp salt ⅔ cup white chocolate chips For the topping: Vanilla buttercream Melted Biscoff spread Crushed Biscoff biscuits Method 1. Cream the softened butter, light brown sugar and granulated sugar together until smooth and combined. 2. Melt the 80g Biscoff spread slightly, then mix it into the butter and sugar mixture. 3. Add the egg and vanilla extract and mix until combined. 4. Add the plain flour, baking powder, bicarbonate of soda and salt. Mix until a cookie dough forms. 5. Fold through the 100g white chocolate chips. 6. Portion the dough into balls of 95g each. 7. Bake until the edges are lightly golden but the centres are still soft. Allow them to cool completely. 8. Pipe or spoon vanilla buttercream into the centre of each cooled cookie. 9. Drizzle with slightly melted Biscoff spread and finish with plenty of crushed Biscoff biscuits. 10. Enjoy! 🤎