Day 4 of 7 Days, 7 Cookie Recipes — Biscoff Cookie Tin
A soft, gooey cookie bake with a molten Biscoff center in every bite.
If you love Biscoff, this recipe deserves a spot at the top of your baking list. It combines buttery cookie dough, creamy Biscoff spread, crunchy biscuit pieces, and melty white chocolate into one indulgent dessert that's perfect for sharing.
What makes this work
Freezing the Biscoff spread before baking helps create a molten center that stays distinct from the cookie dough. Baking the cookies together in a tin keeps the middle extra soft and gooey.
A few things before you start
Freeze the Biscoff spread until completely firm before stuffing. Don't overbake the cookie tin—the center should still look slightly soft when it comes out of the oven.
Note
Biscoff Cookie Tin
Serves: 6 portions
Prep: 20 mins (+ freezing)
Bake: 18–22 minsIngredients
• Softened butter — 120 g
• Brown sugar — 90 g
• Castor sugar — 40 g
• Maida — 220 g
• Baking soda — ½ tsp
• Baking powder — ¼ tsp
• Milk — 40 ml
• White chocolate chunks — 80 g
• Crushed Biscoff biscuits — 40 gFor the Centre
• Frozen Biscoff spread
Method
Cream butter and sugars until light and smooth.
Add the dry ingredients and mix gently.
Add milk and bring together into a soft dough.
Scoop portions and flatten slightly.
Place frozen Biscoff in the center and seal.
Top with white chocolate chunks and crushed Biscoff biscuits.
Arrange tightly in a greased baking tin.
Bake at 170°C for 18–22 minutes until the edges are set and the center remains soft.
Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Warm before serving.
How to serve it
Serve warm straight from the tin with vanilla ice cream for the ultimate dessert experience.
Coming up tomorrow...
Tomorrow's recipe proves that sometimes the simplest cookies are the most irresistible 🤎
Tags: #biscoff #cookietin #lotusbiscoff #cookies #homemadecookies #baking #dessertrecipe #cookielover #homebaker #freshlybaked