Biscoff Cheesecake Cookies

A variation of my chocolate chip cookies recipe, this one includes a biscoff cheesecake filling and has added biscoff biscuits in the cookie dough itself!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make the cheesecake filling: In a bowl, combine together soft white cheese, 15 g of sugar, egg yolk, lemon juice, vanilla, salt and Biscoff spread together till the cheesecake filling is formed. Portion into 15-18 g balls and freeze till harden.

Step 2

Preheat oven to 175 °C and line baking tray with non-stick baking paper

Step 3

Whisk plain flour, baking soda/powder and salt together in a separate bowl

Step 4

Cream the butter and sugars until light and fluffy. Then add the eggs, cinnamon and vanilla and then whisk the mixture until all incorporated.

Step 5

Add the flour mixture to the butter mixture in thirds and fold it all in

Step 6

Finally add the chocolate and Biscoff biscuits and fold it in. Then cover and refrigerate the cookie dough for an hour (or up to 72 hours) before using it.

Step 7

After refrigerating the cookies, take them out and roll into 60-70 g balls and press out flat. Then place a frozen cheesecake ball in the centre of the dough and wrap up and roll into a ball. Place onto baking tray and bake the cookies for 12-15 minutes until light brown on the edges and soft in the centre

Step 8

Take out of the oven and let cool completely in the baking tray before removing and decorating with melted Biscoff spread. Enjoy!