These cookies are totally delicious. The oozing speculoos spread in the middle is such a wonderful surprise and will keep you coming back for more!

Method:

• Put the butter and sugar into a mixing bowl and mix with an electric whisk until light and fluffy.
• Add the egg and vanilla extract and mix again.
• Sift in the flour, baking powder and salt. Add all the chocolate chips and mix together, using a spoon, to make a dough.
• Place the cookie dough in the fridge for 30 minutes to firm up. Once firm, using an ice cream scoop, take out 12 scoops of the mix. Flatten each one with your finger and add 1 teaspoon of speculoos spread to each, then carefully close over and roll into a ball, making sure the filling is sealed.
• To cook in a regular oven: preheat the oven to 180°C. Place the cookie dough balls on two large, lined baking trays, giving them space to spread. Cook for 12–13 minutes, until golden round the edges, then remove from the oven and leave to sit for 20 minutes to firm up.
• To cook in an air fryer: preheat the air fryer to 170°C. Place the cookie dough balls on baking parchment in the air fryer, giving them space to spread. Cook for 9–10 minutes, until golden round the edges, then remove and leave to sit for 20 minutes to firm up.

If making ahead to freeze and bake later:

• Once you have completed step 4 above (and formed the cookies), open a large, labelled freezer bag. Keeping the bag flat, put in the cookie dough balls, leaving space so they don’t stick together, and seal. Place flat in the freezer until fully frozen.
• When ready to cook:
  To cook in a regular oven: heat your oven to 180°C. Place the frozen cookie dough balls on two large, lined baking trays, giving them space to spread. Cook for 14–16 minutes, until golden round the edges, then remove from the oven and leave to sit for 20 minutes to firm up.
• To cook in an air fryer: preheat the air fryer to 170°C. Place the frozen cookie dough balls on baking parchment in the air fryer, giving them space to spread. Cook for 10 –12 minutes, until golden round the edges, then remove and leave to sit for 20 minutes to firm up.

Recipe adapted from The Batch Lady: Grab and Cook (Ebury Press)