I used blocks of white Bakers chocolate to make my bark, so the following instructions are for that method. If you prefer to melt white chocolate wafers in the microwave, you can do so, and then pour it out onto a parchment lined baking tray and spread. You would apply the biscoff spread the same way as I describe below regardless of which white chocolate you use!

If using blocks of bakers chocolate, place the three blocks on your parchment lined baking sheet and stick in the oven at 300 degrees F for 5-7 minutes, until the chocolate has softened. Once soft, spread it out using a spatula.

Melt your biscoff bark in the microwave in a glass for just 10-15 seconds, this is to thin it out and help pouring! I then used a spoon to drizzle the biscoff spread over the white chocolate. Stick this in the fridge to set and harden.

For the cookies! Preheat the oven to 350 degrees F and grab all needed ingredients.

In a large stand mixer, add the butter and sugar to your bowl and mix on high until smooth and creamed.

Next, add in the egg and combine.

Combine the flour, baking soda and baking powder in a separate bowl and give it a quick whisk with a fork to combine. Next, gradually add this to the wet mixture until combined.

Finally, once the chocolate bark is set, pull it out of the fridge and break up in to small pieces. Add about 1.5 cups worth of the chocolate bark pieces in to the cookie dough, feel free to add as much as you’d like really! Next, add about 8-10 biscoff cookies broken up in to small pieces. Give it one final mix with the cookies and chocolate bark and then scoop out 2 tbsp sized balls of cookie dough using a cookie scoop. Place these on a parchment lined baking sheet and bake for 12 minutes. The cookies do spread so only bake 10-12 at a time depending on the size of your baking sheet.

If your house is warm this time of the year, stick the pre-scooped balls of cookie dough in the fridge while you wait to cook them. You do not need to chill the dough for this recipe, but we don’t want it to go into the oven too warm, most of us tend to have the heat cranked this time of year! If in doubt, stick the cookies in the fridge for 10-15 minutes before baking.

This recipe makes 18-20 cookies and they are perfect stored at room temperature or in the freezer!