Biscoff Stuffed Cookies
These Biscoff NYC Cookies are packed full of white chocolate chips, Biscoff biscuits, and a gooey Biscoff centre.
Servings: 8 Servings
Ingredients
For the Biscoff Stuffed Cookies
- 8 Large Spoonfuls of Biscoff
- 125 g Unsalted Butter
- 125 g Light Brown Sugar
- 50 g Granulated Sugar
- 1 Large Egg
- 250 g Plain Flour
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 1 tsp Cornflour
- 1 tsp Bicarbonate of Soda
- 200 g White Chocolate Chips
- 150 g Biscoff Biscuits (crushed)
Instructions
To Make the Biscoff Stuffed Cookies
- Portion the biscoff spread and pop it into the freezer for an hour.
- Preheat the oven to 180°C (160°C Fan) and line a baking tray with baking parchment. Leave to one side
- In a bowl, cream together the butter and both sugars until pale in colour and fluffy.
- Add in the egg, flour, vanilla, baking powder, bicarbonate of soda and cornflour and mix until completely combined and a dough begins to form.
- Add in the chocolate chips and crushed Biscoff biscuits and mix again until they are evenly distributed.
- Weigh your cookie dough into balls of around 100g.
- Press the dough in the palm of your hand until it is flat, add one of your frozen biscoff blobs and wrap the cookie dough around it.
- Bake for 13-15 minutes or until golden brown around the edges.
- Remove from the oven and leave to cool fully on the baking tray.
Notes
- These Biscoff Stuffed Cookies will last 5+ days in an airtight container.
- You can freeze the cookie dough balls for up to 3 months. Just add 2-3 minutes extra bake time on.
- You can use any type of chocolate chip in these cookies.
- You could also use any type of spread in the centre. Or if you prefer, leave it out completely.