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–+ servings
Total Time :2 hours
Servings: 12

INGREDIENTS
 

  • 8 tablespoons/120 grams Lotus Biscoff spread, frozen at least 1 hour

Dough:

  • 1/2 cup/100 grams white sugar
  • 1/2 cup/100 grams brown sugar
  • 8.8 ounces/250 grams unsalted butter, softened
  • 2 large eggs/100 grams
  • 3 1/3 cups/400 grams all-purpose flour
  • 1 1/6 cups/100 grams unsweetened cocoa powder
  • 1 1/4 teaspoons/6 grams baking soda
  • 1/2 teaspoon/3 grams salt

INSTRUCTIONS

  • Preheat the oven to 350°F/180°C and line two baking sheets with parchment.
  • Freeze the Biscoff spread on a parchment-lined tray for at least 1 hour, until firm.
  • Beat the butter and both sugars until smooth and creamy. Add the eggs and mix until incorporated.
  • Stir in the flour, cocoa powder, baking soda, and salt just until a soft dough forms. Cover and refrigerate the dough for 30 minutes to firm.
  • Divide the dough into 16 equal pieces. Flatten one piece in your palm, place a frozen Biscoff portion in the center, and cover with a second piece of dough; seal the edges and shape into a smooth ball.
  • Arrange the cookies on the prepared sheets, leaving space for spreading. Bake for 10 minutes, until edges are set and centers are still soft.
  • Cool on the baking sheet for 10 minutes, then transfer to a wire rack. Serve slightly warm for a molten center.