The brown butter, flaky salt and gooey lotus center all work together to make a delicious treat!

Ingredients:

Cookie:

• 140g salted butter
• 140g unsalted butter
• 230g brown sugar
• 110g granulated sugar
• 2 eggs at room temperature
• 2 tbsp heavy cream at room temperature
• 2 tsp vanilla extract
• 350g flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp flaky sea salt
• 200g chocolate chips
• Biscoff spread

Decoration:

• Biscoff cookies
• Biscoff spread

Instructions:

1. Melt the butter in a saucepan over medium-high heat until browned, or about 5 minutes. Pour into a large bowl to cool
2. In a separate bowl, whisk together flour, baking soda, and baking powder
3. Add sugars to the cooled brown butter and whisk. Mix in eggs, heavy cream, and vanilla
4. Fold the dry ingredients into the wet mixture, then fold in chocolate chips
5. Cover and refrigerate the dough for at least 1-2 hours or up to 24 hours
6. Scoop the Biscoff spread into filling balls and freeze for 1-24 hours
7. Preheat the oven to 375F
8. Shape the cookie dough around the filling and place on a lined baking sheet
9. Bake the cookies for 10 minutes until the edges are set but the top is still soft. At this point, you can gently push some broken Biscoff cookies into the tops of the baking cookies
10. While the cookies are still warm, dollop half a teaspoon of Biscoff spread in the middle, which will melt into a puddle and add extra flavour and texture.

Consider storing these cookies in a cookie jar for future snacking!