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  1. Put heaped teaspoons of Nutella and White chocolate spread next to each other onto a baking tray lined with baking paper and freeze for an hour
  2. Meanwhile mix the flour and baking powder
  3. Add Nutella and eggs
  4. Stir in chocolate and biscuits until a dough forms
  5. Use an ice cream scoop to scoop the mixture onto a tray lined with baking paper. Space them out – only 4-6 cookies per tray – so they have room to spread in the oven
  6. Make a dip in the middle of each cookie using a spoon
  7. Add a frozen piece of spreads to each cookie
  8. Cover frozen spreads with more cookie dough (a tablespoon should do it)
  9. Oven bake at 170°C (fan) for 10-12 minutes
  10. Remove from oven and set aside to cool – don’t move them off the tray until they harden a little
  11. Transfer to a wire rack to cool completely

Top Tips:

  • You don’t need to bother sieving the flour for this recipe! (Yay, lazy baking!)
  • When you cover the frozen spread with more cookie mix, make sure there are no gaps or your biscoff will pour out when cooking
  • When they come out of the oven, they will seem almost liquid on top – if you wobble the tray you’ll see them wobble too – this is why it’s important to leave them to harden for a while before transferring to a cooling rack
  • Warm them in the microwave for 10-20 seconds to make the middle extra gooey when you want to eat them!
  • If you can’t get white chocolate hazelnut spread you can either swap for normal white chocolate spread, or double up the Nutella! Alternatively you can also use the spread that is already a mixture of white and milk chocolate in the jar