Giant banana cookies stuffed with Biscoff cream

Ingredients

• 115 g unsalted butter, melted and browned
• 1 whole ripe banana, mashed
• 120 g brown sugar
• 30 g sugar
• 1 large egg yolk
• 2 tsp vanilla extract
• 190 g all-purpose flour (1 1/2 cups)
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 tsp cinnamon
• 130 g chocolate chips, plus more for topping
• For the filling: 150 g cold cream cheese
• 120 g Biscoff (Lotus) spread
• 50–80 ml cold whipping cream
• Crushed Lotus cookies (optional)

Instructions

1. Beat the cream cheese until smooth, mix in the Biscoff spread, then the cold whipped cream gently. Chill 30 minutes; fold in crushed Lotus if you like.
2. Preheat the oven to 175°C (350°F) and line a tray with parchment.
3. Brown the butter and mix with both sugars, the banana, yolk and vanilla.
4. Fold in the flour, baking soda, baking powder, salt and cinnamon, then the chocolate chips.
5. Shape giant 350–400 g balls around a core of the chilled Biscoff cream, and refrigerate 30 minutes.
6. Press extra chips on top and bake 10–12 minutes, until the edges just turn golden. Bang the tray a few times out of the oven, and cool 10 minutes before moving.