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Giant Speculoos Filled Homemade Cookie

Giant Speculoos Filled Homemade Cookie

Sharing Dish | with White Chocolate Drizzle
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
Get 50% off your first box & free treats for 2 months!
Get 50% off your first box & free treats for 2 months!
Calories
: 
1621 kcal
Protein
: 
19.9g protein
Total
: 
50 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Cereals containing gluten
  • Soya
  • Egg
  • May contain traces of allergens
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

40 grams

Unsalted Butter

(Contains: Milk)

125 grams

Speculoos Biscuit Crumb

(Contains: Cereals containing gluten, Soya May contain traces of: Milk)

90 grams

White Chocolate Chips

(Contains: Soya, Milk)

2 pack(s)

Chocolate Chip Cookie Mix

(Contains: Egg, Cereals containing gluten, Milk, Soya)

Not included in your delivery

100 milliliter(s)

Water

60 milliliter(s)

Water for the Dough

4 tbsp

Water for the Sauce

Energy (kJ)6780 kJ
Energy (kcal)1621 kcal
Fat80.9 g
of which saturates45.2 g
Carbohydrate200.8 g
of which sugars135.9 g
Dietary Fibre4 g
Protein19.9 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Bowl
•Baking Tray
•Small sauce pan

Instructions

PDF
Make the Speculoos Spread
1

a) In a small saucepan, combine the butter, speculoos crumb and 100ml water. Stir on medium heat until smooth and combined, 1-2 mins.

b) Once smooth, add half the white chocolate chips and stir until melted and combined, then remove from the heat and leave to cool, 5-10 mins.

c) Meanwhile, preheat your oven to 190°C/170°C fan/gas mark 5. Line a baking tray with baking paper.

d) In a medium bowl, combine the cookie mix and 60ml water. Mix until you have a stiff dough.

Make the Cookie
2

a) Pop half the cookie dough onto your baking tray and gently press into a 20cm wide circle. Press down the centre of the cookie dough to make a well, leaving a 2cm lip around the edge.

b) Spoon three quarters of the speculoos spread into the middle of your cookie and spread to the edges of the well.

c) Pop the remaining cookie dough onto a large piece of baking paper on your work surface and gently press into another 20cm wide circle.

d) Carefully lift the cookie dough from the baking paper on your work surface and lay it directly on top of the speculoos topped cookie.

Ready, Steady, Bake
3

a) Press around the edge of the giant cookie to secure the filling inside, then bake on the middle shelf of your oven until lighly golden, 25-30 mins. Once baked, allow to cool, 15 mins.

b) While the cookie cools, combine in a small saucepan the remaining white chocolate chips and 2 tbsp water. Stir on medium heat until the chocolate has melted, 1-2 mins.

c) Add another 2 tbsp water to the remaining speculoos spread and mix until smooth.

d) Once cooled, decorate your giant cookie with drizzles of the melted white chocolate and the remaining speculoos spread. 

Enjoy!

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