Preparation

• 1

  Preheat the oven to 175°C (350°F). Line a baking tray with parchment paper.

• 2

  Mix all the dry ingredients. Combine all-purpose flour, baking soda, baking powder, and salt in a bowl. Mix well and set aside. 

• 3

  Mix the butter and Biscoff® spread in a separate bowl until the mixture has a homogenous color.   

• 4

  Then add brown and white sugar and continue to mix for another 3 minutes. 

• 5

  Add the eggs and mix until fully combined. Scrape down the sides of the bowl as needed. 

• 6

  Fold the dry ingredients carefully into the wet ingredients with a spatula. Be careful not to overmix. 

• 7

  Use an ice cream scoop to make the cookies, one big scoop per cookie. Roll into balls and place on the prepared baking sheet.  

• 8

  Bake for 12-14 minutes, until crispy edges begin to form. It’s better to underbake cookies than to overcook them.  

• 9

  Take out of the oven and let cool for a few minutes. Place them on a rack to cool off completely.  

• 10

  Once cooled off, spoon about 1 tbsp of the Biscoff® spread on top of the baked cookies. (If Biscoff® is stiff, microwave for about 30 seconds until melted.) Add Biscoff® cookie crumbs and a Biscoff® cookie on top.