Biscoff stuffed cookies

7. Bake for 19 minutes in a 180°C/350°F oven (170°C fan-forced) or until the edges are golden and the surface is pale golden but is cooked, even if just a thin film of cooked cookie, rather than being shiny melty raw cookie dough.

   PS And yes, fan-forced being only 10°C lower than standard ovens is deliberate for these cookies. 🙂

8. Cool ON tray – As soon as you take the cookies out of the oven, press extra chocolate chips onto the surface. I do some flat and push some in slightly on an angle. The chocolate will melt so they adhere to the cookie.

   Then cool for 20 minutes on the tray. The edges and base will crisp up, the cookie will finish cooking inside and the surface becomes more golden too. But don’t worry, they will still be warm and gooey inside!

   TIP: While the cookies are hot, you can also use this time to reshape them into neat rounds – just use a spatula.

And now the moment as arrived…Ready, set, GO!

I’m sorry. I know I’ve ruined your life with these Biscoff Stuffed Cookies. May your jeans hate me forever. May your slinky black dress curse me every time you reach for it.

Meanwhile, the shapewear industry is toasting to me with champagne.😭

So let me make it up to you – put this and this and this on your menu plan next week – my all-time best low-cal recipes that I describe as “accidentally healthy”.

Then put cookie baking on your menu plan for this weekend!😇