Thick And Chewy Biscoff Lava Cookies

Steps

1. 1Lay parchment paper on a baking sheet or a plate. Spray a round tablespoon measure with oil or nonstick spray, and use it to scoop 6 balls of Biscoff spread that are ~30g each (1 heaping tablespoon). Place the balls on the parchment paper. Transfer to the freezer to allow the balls to freeze while you work on the cookie dough
2. 2Add the butter, brown sugar and granulated sugar to a bowl and whisk on medium high speed for 2-3 minutes until the mixture turns fluffy and light in color. Keep scraping the bowl along the way
3. 3Add the egg, egg yolk and vanilla. Whisk for another minute until a creamy mixture forms
4. 4Add the 1/4 cup Biscoff spread and whisk until combined
5. 5Add the crushed Biscoff cookies and use a rubber spatula to fold them in until combined
6. 6Now sift the flour, baking powder, baking soda and salt in a separate bowl and mix to combine. Add the dry ingredients to the cookie dough and use a rubber spatula to gently fold until the flour is almost mixed into the dough
7. 7Add the white chocolate chips and continue folding until no more streaks of flour remain and the chocolate is evenly dispersed. Don't overmix
8. 8The cookie dough should be soft and easy to work with. If it feels too sticky, refrigerate it for 10-15 minutes until it becomes easier to shape with your hands
9. 9Remove the Biscoff balls from step 1 from the freezer. Now divide the cookie dough into 5oz portions - you should get 6 balls. Working one piece at a time, flatten the cookie dough into a disc in your palm, place the Biscoff ball in the middle, then fold the cookie dough around it to completely seal it. Make sure the Biscoff is fully encased, the gently roll the cookie dough into a ball. Repeat with all portions so you have 6 balls filled wit Biscoff, each weighing ~6oz
10. 10Place the cookie dough balls on a plate/tray and refrigerate overnight (minimum 6 hours, overnight recommended for best results)
11. 11When you're ready to bake after chilling, pre-heat the oven to 375F (conventional / no fan) and line a large light colored baking sheet with parchment paper
12. 12Place the chilled cookie dough balls on the baking sheet, keeping at least 3" between each
13. 13Place in the oven and bake at 375F for 5 minutes, then drop the temperature to 340F and bake for another 13-14 minutes for a total baking time of 18-19 minutes. The cookies are done baking when they are golden in color, look set on the edges but are still soft to touch in the middle.
14. 14Remove from the oven and let cool at room temperature for 20 minutes
15. 15If you're adding the optional drizzles on top, microwave the Biscoff spread and white chocolate separately in 15s bursts until they are molten. Transfer to piping bags, and cut off a small hole in each. Then drizzle onto the cookies as shown in the pictures
16. 16Rest for another 10 minutes, then serve and enjoy!