Hello! I’m Joey from Little Accidents in the Kitchen. I really love Sarah’s interesting creations and have been following her for some time, so I’m really really excited to be guest posting here today!
What I have for you today are some cookies. Really, who doesn’t love these little bites of heaven? But these aren’t just any cookies. They’re chock full of amazing stuff.
Like white chocolate.
The kind of stuff that I would spoon out of a jar. Or in the case of white chocolate, eat by the handful. Don’t deny that you do it too.
They’re already so good on their own. So what about when they’re packed into a soft, thick, chewy cookie? I don’t think I need to elaborate because you already know.
Make sure you have a crowd around when you bake these, so that you won’t lose self control and finish the whole tray. Well, that’s what I’m supposed to tell you, but here’s a little secret…
I kept the whole tray for myself
160g plain flour
1/4 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
113g butter, softened
1/4 cup sugar
1/4 brown sugar
1/4 cup speculoos/biscoff spread (or any cookie butter similiar in taste)
1/4 cup nutella
1 cup white chocolate chips, divided
1. Whisk flour, baking powder, baking soda and salt together.
2. Cream butter till smooth. Add sugars and cream till creamy and fluffy. Beat in speculoos and nutella until smooth.
3. Add the egg and beat till smooth.
4. Add flour gradually and mix until just combined. Do not overmix.
5. Stir in 3/4 cup of the white chocolate chips.
5. Scoop about a tablespoon of batter for each cookie onto a baking sheet. Then dot each mound of dough with 3-4 white chocolate chips.
6. Bake at 180 degrees Celsius for 10-11 minutes. The cookies will be very soft, but will firm up slightly upon cooling.
7. Let cool on the tray for about 2 minutes, or till firm enough to handle. Then transfer carefully onto a wire rack to cool completely, or till cool enough to eat.
I hope you all enjoyed the recipe! Have a great day and visit my blog if you would like to see more delicious goodies~
So happy to have you, thanks for guest posting Joey!