Scoop heaped teaspoons of Biscoff onto a lined tray, and freeze until solid. This usually takes 60 minutes!
Once the Biscoff has frozen, making your cookie dough!
Preheat your oven to 190C/170C fan!
Beat together your butter and sugar until fluffy, and then add in your vanilla and egg and beat again until smooth.
Whisk together your flour, cocoa powder, salt, bicarbonate of soda and cornflour, and then add in to the other mix.
Add in the finely chopped chocolate and mix until combined.
Scoop your cookies with a cookie scoop to portion. I portion mine all first, so the Biscoff is out of the freezer for the least amount of time.
As you scoop each cookie, flatten the dough slightly, and add a frozen lump of Biscoff to the middle and make sure the cookie surrounds the Biscoff fully!
They will be balls of cookie in the end!
Line 2-3 LARGE trays with parchment paper - and add 6 cookies to each tray. Each cookie might spread a bit whilst baking, so you want room for them to grow!
Bake in the oven for 11-13 minutes, or until delicious. The more you bake, the less gooey they will be!
The freezing of the Biscoff is important so it's easier to make, and to keep the Biscoff gooey!
I used the smooth one, but you can easily use the crunchy version!
You can make these plain flavoured by taking out cocoa powder and adding in the same weight of plain flour!
These are best fresh so that they are still warm and gooey, but will last for 3-4 days once made - you can easily microwave them so that they are gooey inside again!
They aren't designed to spread that much, so that the Biscoff stays in but if you want you can!