Biscoff Stuffed Cookies
These Biscoff Stuffed Cookies are stuffed with Biscoff spread filling and topped with Biscoff cookie crumbs. They are best eaten warm to get the oozing molten center.
Servings: cookies
Ingredients
- 2/3 cup (150 gr) unsalted butter
- 1/2 cup (100 gr) granulated sugar
- 10 tbsp (130 gr) light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups (240 gr) all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 3/4 cup (180 gr) Biscoff spread, cold
- 4 Biscoff cookies, crushed roughly
Instructions
Make The Dough
- Line a baking pan with parchment paper or a silicone mat. Spoon about 1 teaspoon of Biscoff spread dollops (each about 10 gr). Make the spread as round as possible using 2 small spoons and drop them onto the prepared pan. Freeze while you are preparing the cookie dough.
- In a medium bowl, sift together all-purpose flour, baking soda, baking powder, and salt. Mix until well combined.
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the butter, granulated sugar, and brown sugar until pale and fluffy.
- Add the egg and vanilla and beat the mixture until well combined.
- Add dry ingredients into the wet ingredients. Mix until just combined.
Stuff The Cookies
- If using an ice cream scoop. Remove the spread dollops from the freezer. Scoop the dough with a 2-inch/5 cm ice cream scoop. Make a hole in the center with your thumb. Put frozen spread inside. Cover the filling with more dough. Drop the stuffed dough into an airtight container to chill.
- If using your hands. If the dough is too soft and sticky to handle, refrigerate it for 20-30 minutes. Remove the spread dollops from the freezer. Flatten 2 tablespoons of dough (about 100 gr) and put the frozen spread in the middle. Gather the edges of the dough to cover the spread. Drop the stuffed dough into an airtight container to chill.
- Put Biscoff cookie crumbs on top of each stuffed cookie.
- Cover the container and chill them for 1-3 days in the refrigerator.
Bake
- When ready to bake, preheat the oven to 350F/180°C. Line baking sheets with parchment paper.
- Bake until the edges are golden brown for 13-14 minutes.
- Cool on the pans on a wire rack for 5 minutes. Then, transfer the cookies to a rack to cool completely.
- The cookies are best served warm.
Nutrition
Serving: 1cookie | Calories: 236kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 179mg | Potassium: 36mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 226IU | Calcium: 22mg | Iron: 1mg
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