Arsenio’s Crazy Biscoff Crunch Cookie
Giant Biscoff-flavored cookies with white chocolate chunks
Massive, chewy cookies loaded with Biscoff spread and chunks of white chocolate, finished with a warm Biscoff drizzle and cookie crumbles.
Equipment
Ingredients
Cookie Dough
unsalted butter (softened)
113 g
granulated sugar
100 g
brown sugar
150 g
egg
1 piece
vanilla extract
7.5 ml
Biscoff spread
30 g
all-purpose flour
190 g
baking soda
2.5 g
salt
5 g
white chocolate (chopped)
100 g
Toppings
Biscoff spread (melted)
60 g
Biscoff cookies (crushed)
4 piece
Instructions
Cream the butter and sugars
Beat softened butter with granulated and brown sugars until light and fluffy.
Add wet ingredients
Mix in the egg, vanilla extract, and Biscoff spread until fully incorporated.
Incorporate dry ingredients
Fold in flour, baking soda, and salt until just combined.
Add white chocolate
Gently fold in chopped white chocolate pieces.
Form cookie dough balls
Divide dough into 3-4 large balls, about 150g each.
Bake the cookies
Place dough balls on baking sheet and bake at 175°C for 12-14 minutes until edges are golden.
Shape and top cookies
Immediately after removing from oven, use a bowl to swirl each cookie into perfect round shape. Top with melted Biscoff spread and crushed Biscoff cookies while warm.
Original recipe
Storage
Store in airtight container. Cookies freeze well for up to a month.
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