Easy Lotus Biscoff Cookies
Soft and chewy Lotus Biscoff cookies with chocolate chips. This easy cookie recipe is packed with Biscoff chunks for a sweet cinnamon taste.
Equipment
- Baking Sheet
- Baking Paper/Greaseproof Paper
Ingredients
- 225 grams unsalted butter softened
- 180 grams light brown sugar
- 165 grams caster sugar
- 2 medium eggs
- 310 grams plain flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 20 Lotus Biscoff Biscuits crushed
- 50 grams chocolate chips
- 1 teaspoon ground cinnamon
Instructions
- Line a couple of baking sheets with baking paper and put to one side for now. If you only have one, no worries! You can cut 3 sheets of greaseproof paper to size and get your cookies ready to go in the oven, putting the next batch on the baking sheet when it's available.
- In a large bowl, or stand mixer cream together the butter and the sugars until smooth.
- Crack the eggs in a separate jug and add into the mix, along with the vanilla extract. Mix until well combined.
- Add your flour, baking powder, cinnamon and salt and mix until combined.
- Gently crush 10 of the Lotus Biscoff biscuits and add them to the mix. Don’t worry about the size of the chunks - random is good.
- Using an ice cream scoop or melon baller (or even just spoons if you don’t have these to hand), scoop the cookie dough onto a baking sheet about 2 inches apart. They will spread when baking.
- Crush the rest of the Lotus Biscoff and sprinkle over the top of the cookie balls. Add some chocolate chips in the same way.
- Chill in the fridge for an hour.
- After 45 minutes, preheat the oven to 350 ºF or 175 ºC. Bake for 12 minutes for super chewy cookies or 13 for more well done cookies.
- Leave to cool for 5 minutes then transfer to a wire rack. Allow to cool completely before removing from the baking sheets.