These biscoff chocolate chunk star cookies are perfect for if you’re looking for something rich and gooey to binge on.
I baked these cookies during the Holiday season but these can be eaten all year long as they are so, so good! If you are a biscoff and chocolate lover then these cookies are for you.
Some more cookie recipes on the blog for you to try out:
- Vegan Banana Bread Cookies
- Delectable Gingersnaps Cookies
- Walnut & Sultana Cookies
- Peanut Butter Cookies
- Cranberry Almond Biscotti
For those who do not know, ‘Biscoff‘ as a biscuit has a very unique caramelised flavour. Besides this, you can even purchase a biscoff spread. In addition to the crushed biscuits and roughly chopped biscoff bits, add some biscoff spread for that extra biscoff flavour. In 1932, a Belgian baker named Jan Boone Sr. created the Lotus Biscoff which I’ve used in this recipe.
You can also try making other recipes with biscoff like a cheesecake, tiramisu, etc.
Bake the cookie dough as a whole on a lined baking tray and then once baked cut the desired star shapes with a cookie cutter.
Biscoff Chocolate Chunk Star Cookies
Ingredients
- 100 g Biscoff Biscuits half powdered and half roughly chopped into pieces to add to the dough with the chocolate chunks
- 100 g Chocolate Chunks
- 100 g Caster Sugar
- 70 g Butter
- 225 g Plain Flour
- ½ tsp Baking Soda
- 1 nos Egg medium
- 2½ tbsp Golden Syrup
Instructions
- Preheat the oven to 180°C. Prep the baking tray with parchment paper and set aside.
- Cream the butter and sugar together until light and fluffy. Next add the egg and crushed biscoff biscuits and combine well.
- Add the flour and baking soda, and mix well.
- Finally add in the chocolate chunks and roughly chopped biscoff biscuits. Adjust the consistency of the dough with the addition of the golden syrup.
- I baked the dough as a sheet and then cut the desired star shapes with cookie cutters.
- Divide the dough into two parts and begin by baking one half for about 5mins then once the chocolate melts reshape it and double bake it for another 15mins. It will give you the darker coloured star cookies.
- For the lighter coloured cookies, bake it for 20 mins after spreading it on a sheet. Once slightly cool but not completely, cut into desired shapes.
- These are to be stored with a baking paper inbetween each cookie.
Notes
- These cookies can be eaten by themselves or added to other desserts are a decorative element.
- Make the dough in advance and freeze it for up to a month.
- If the dough consistency is very dry then add more golden syrup to make it softer and a manageable dough like consistency.
If you make this recipe, please make sure to tag me on a post on Instagram using the hashtag #trulysoulfullyeats.
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Lots of Love and sweetness from me to you xx