White Chocolate, Honeycomb & Biscoff Cookies

Name: White Chocolate, Honeycomb & Biscoff Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Cookies, American
Ingredients: 115g Unsalted Butter (room temperature / softened); 110g Light Soft Brown Sugar; 110g White Caster Sugar; 1 tsp Vanilla Extract; 1 Large Egg; 250g Plain Flour; 1/2 tsp Baking Powder; 1/2 tsp Baking Soda (You can use extra Baking Powder instead); 1/2 tsp Salt; 100g White Chocolate Chunks or Chips; 40g Honeycomb Pieces; 50g (approx 4) Biscoff Biscuits (roughly chopped/broken)

White Chocolate, Honeycomb AND Biscoff Cookies. Deliciously soft and chewy in the middle with crispy caramelised edges.

JUMP TO RECIPE

I’ve been non-stop craving cookies this past week. Personally, I blame everybody’s deliciously drool worthy baking insta stories and posts. Quarantine has everyone baking and I’m loving it but when I finally got round to making cookies I couldn’t decide what kind I wanted. Did I want Chocolate or Vanilla? Cakey or Chewy? Chunky or Thin & Crispy?

For these, I wanted a classic thin & chewy cookie with a softer middle and crispy edge! I used Edd Kimber’s Ultimate Chocolate Chip Cookie as my cookie base (Edd, if you read this your recipe is incredible), changed the add-ins and added the pan banging technique. The combination of white chocolate, honeycomb and lotus biscoff biscuits is insanely delicious but you can add in whatever you fancy!

I ended up making two kind of cookies. This recipe is for the chewy & crispy white chocolate cookie. If you’re after a chunky triple chocolate cookie, click here.

I got such a great response on these cookies when I posted them on my Insta story that I thought it was only fair to share the recipes I’d used. These are honestly some of the best cookies I’ve ever baked.

Makes 12 cookies (approx 65-70g each)

Ingredients

113g Unsalted Butter (room temperature / softened)

110g Light Soft Brown Sugar

110g White Caster Sugar

1 tsp Vanilla Extract

1 Large Egg

250g Plain Flour

1/2 tsp Baking Powder

1/2 tsp Baking Soda (You can use more Baking Powder if you don’t have any)

1/2 tsp Salt

100g White Chocolate Chunks or Chips

40g Honeycomb Pieces

50g (approx 4) Biscoff Biscuits (roughly chopped/broken)

Method

Preheat oven to Gas Mark 4/160 C Fan/180 C. In a large bowl, beat together the butter and sugars (white & brown) until light and fluffy. Add the egg and vanilla extract and mix until well combined. Add the flour, baking powder, baking soda and salt and mix until your cookie dough forms a nice smooth consistency. Add in your white choc, honeycomb and biscuits and mix them so they are well incorporated into the dough. OPTIONAL: To allow the dough caramelise a bit, cover it in cling film and refrigerate for an hour - 24 hours. If you can’t wait skip this step.

Split the cookie dough into 12 equal sections and roll each section into a ball. Tip: You can freeze any cookie dough balls you don’t bake for a rainy day. This works for all types of cookie dough!

Line your baking tray with greaseproof paper and place your cookie dough balls on a baking tray at least 3-4 inches apart (about max. 6 per tray). Similar to the triple choc cookies, after 8 -10 minutes (10 mins if baking cookie dough from frozen) in the oven, take your cookies out and slam them down and up on a heatproof surface 4-6 times. This helps give them extra crispy edges! Then pop them back in the oven for a further 6 minutes. Alternatively you can skip the pan banging and just bake the cookies for 14-16 mins straight.

Take the cookies out of the oven when the edges are slightly golden and the middle is still pale. Leave the cookies to cool on the baking tray (preferably by a window) for at least 20 -30 mins after baking to let them set.

White Chocolate Cookies, Biscoff Cookies , Honeycomb Cookies

Dessert, Snack

Cookies, American

Servings: 12

Author: OsiBakes

Rating: