Decadent Dutch Oven Cookie
Whether you just want a big ol' cookie to yourself, or a showstopper to bring to your next foodie gathering, this Dutch Oven Biscoff Cookie will definitely go down a treat!
227g Unsalted Butter
200g Brown Sugar
2 Eggs (room temperature)
2 Tsp Vanilla Extract
2 Cups Plain Flour
1 Tsp Bicarb Soda
½ Tsp Baking Powder
1 Tsp Table Salt
200g Biscoff Spread (divided)
Sea Salt Flakes
Preheat your oven to 170°C
Brown your butter and once golden brown and fragrant, pour into a heat-proof bowl and set aside to cool.
To the brown butter, add sugar, eggs, 100g of Biscoff spread and vanilla extract and mix until combined.
In another bowl, whisk plain flour, baking soda, baking powder and table salt. Fold this into the wet mixture until combined.
Fold through chocolate chips and transfer the mixture into your dutch oven. Spread the mix evenly.
Refrigerate for 10 minutes (or up to 24 hours) before baking. In the meantime, melt the remaining 100g of Biscoff spread.
Bake for 25-30 minutes until golden brown around the edges. Finish with a sprinkling of sea salt flakes, Biscoff drizzle and serve with your favourite ice cream.
Make sure to include generous servings of your favourite ice cream!