Biscoff Stuffed Cookies
These are unapologetically big 160g cookies stuffed with a molten Biscoff center, featuring crispy edges, chewy ridges, and a beautiful golden surface with gooey spiced caramel inside.
Equipment
Ingredients
Biscoff Filling
Biscoff spread
160 g
Cookie Dough
unsalted butter (room temperature)
180 g
brown sugar
120 g
white sugar
100 g
large egg
1 piece
large egg yolk
1 piece
vanilla extract
10 ml
plain flour / all purpose flour
300 g
baking powder
3 g
baking soda
2 g
cornflour / cornstarch
5 g
cooking salt
3 g
ground cinnamon
2 g
ground all spice
1 g
ground ginger
1 g
white chocolate chips
180 g
Instructions
Prepare Biscoff filling discs
Dollop Biscoff spread onto a lined tray and flatten into thick discs
Freeze Biscoff discs
Freeze Biscoff discs for at least 1 hour until firm
Brown the butter
Melt butter in a silver or non-black saucepan, simmer until golden bits appear and butter smells nutty
Cool browned butter
Remove from heat, pour into large mixing bowl including brown bits, cool to room temperature for 45 minutes
Mix wet ingredients
Mix both sugars into cooled butter until combined, then add vanilla, egg yolk and egg
Prepare dry ingredients
Whisk together flour, salt, baking powder, baking soda, cinnamon, all spice, ginger and cornstarch
Combine wet and dry ingredients
Add flour mixture to butter mixture and mix until mostly combined, then add white chocolate chips
Portion cookie dough
Divide dough into 8 portions of 125g each
Stuff cookies with Biscoff
Flatten each portion, add frozen Biscoff disc in center, enclose completely
Chill cookie dough
Refrigerate stuffed cookies for minimum 2 hours or ideally 12 hours
Preheat oven
Preheat oven to 180°C (170°C fan-forced)
Bake cookies
Bake for 19 minutes until edges are golden and surface is pale golden
Add chocolate chips and cool
Press extra chocolate chips onto hot cookies, cool on tray for 20 minutes
Storage
Biscoff firms up as it cools. Reheat to restore molten center. Superior freshness for 2 days, excellent for 3-4 days.
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