Biscoff Stuffed Cookies
Delightful cookies filled with rich Biscoff spread, soft and chewy on the outside, perfect for any occasion.
Ingredients
For the cookie dough
- 280 g Biscoff spread, smooth (about 8 tablespoons, generously heaped)
- 225 g unsalted butter, cut into cubes (room temperature)
- 2.25 cups plain flour / all-purpose flour (spooned and leveled)
- 3 tsp cornflour/cornstarch (tightly packed and leveled)
- ¼ tsp baking powder
- ½ tsp baking soda (sifted if lumpy)
- ½ tsp cooking salt (halve for table salt)
- 1 tsp cinnamon powder
- ½ tsp all spice powder (or mixed spice)
- ¼ tsp ginger powder
- ¾ cup brown sugar (light brown sugar, tightly packed)
- ⅓ cup caster sugar (superfine sugar)
- 1 large egg (at room temp)
- 1 large egg yolk (at room temp)
- 1 tsp vanilla extract
- 1 ¼ cups white chocolate chips (plus extra for decorating)
Instructions
Preparation
- Start by browning the butter in a saucepan until it’s golden and fragrant. Let it cool slightly.
- In a bowl, mix the flour, cornflour, baking powder, baking soda, salt, and spices together.
- In another bowl, combine the brown sugar, caster sugar, egg, yolk, vanilla, and cooled butter. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients and fold in the white chocolate chips.
Chilling
- Cover the dough and chill in the refrigerator for at least 1 hour to firm up.
Baking
- Preheat your oven to 350°F (175°C).
- Scoop a tablespoon of dough, flatten it, and place a dollop of Biscoff spread in the center.
- Encapsulate the spread with the dough, roll it into a ball, and place on a lined baking tray.
- Bake for 10-12 minutes or until lightly golden.
Notes
These cookies are best served warm. Store leftovers in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.