Giant Biscoff cookies stuffed with cookie butter and white chocolate

Ingredients

• For the cookies: 200 g cold unsalted butter
• 130 g brown sugar
• 100 g white sugar
• 1 egg + 1 yolk, cold
• 1 tsp vanilla
• 312 g all-purpose flour
• 5 g baking powder
• 5 g baking soda
• 3 g salt
• 200 g Lotus Biscoff cookies, chopped
• 1 tbsp Biscoff spread
• For the filling: Biscoff spread + 8–9 pieces of white chocolate
• For the coating: 300 g white chocolate, melted with 1 tbsp Biscoff spread

Instructions

1. Spoon portions of Biscoff spread onto a parchment-lined plate and freeze until completely firm.
2. Cream the cold butter with both sugars until pale and smooth, then add the cold eggs, vanilla and the tablespoon of Biscoff spread.
3. Fold in the flour, baking powder, baking soda and salt, then the chopped Biscoff cookies. Chill the dough at least 30 minutes.
4. Divide into 150 g portions. Tuck a frozen Biscoff core and a piece of white chocolate into each, sealing well. Chill 15 more minutes.
5. Bake at 180°C (350°F) for 12–15 minutes, until the edges are lightly golden and the centers still soft. Cool 10–15 minutes.
6. Melt the white chocolate with the Biscoff spread, pour a disc onto parchment, set each cookie on it and pour more over the top. Let the shell harden.