These Biscoff Cookies Have A Molten Biscoff Centre

On a baking tray lined with parchment, spoon the Biscoff spread into 12 small piles, leaving room for spreading in between. Freeze until solid: 2 hours. Preheat oven to 170°C (150ºC fan) and line 2 large baking trays with parchment. In a small saucepan over medium heat, melt butter. Place sugars in a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment), then pour hot butter over sugars. Beat with a hand mixer until combined, 1 minute. Add egg, egg yolk, and vanilla and beat until light and creamy, 2 minutes. In another large bowl, whisk together flour, bicarbonate of soda, salt, and cinnamon. Add to wet ingredients and beat until dry ingredients are almost incorporated with just a few white streaks. Separate the dough into 12 equal portions. Remove the Biscoff discs from the freezer and carefully wrap each Biscoff disc in a portion of dough, making sure it’s entirely covered. Place on the baking tray before topping with a sprinkle of white chocolate. Continue with the rest of the ingredients, making sure the cookies are at least 7cm apart on the baking trays. Bake until edges are golden and almost set in the middle, 14 to 15 minutes (Cookies will still look slightly underdone). Let cool on pan for 5 minutes, then transfer to cooling rack to cool completely.