Biscoff Stuffed White Chocolate Chip Cookies
Bonkers for Biscoff? You are going to LOVE these Biscoff Stuffed Cookies. Break them open to find a melted pool of Biscoff Spread inside! The cookies are made NYC style; thick and chunky. The dough is flavoured with cinnamon and studded with white chocolate chips for extra indulgence.
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Ingredients
- 200 g Cold unsalted butter Take the butter out of the fridge 30 minutes before you start baking so that it's not completely solid
- 180 g Light brown sugar
- 80 g White caster sugar
- 2 Large Eggs at room temperature
- 250 g Self-raising flour
- 150 g Plain flour
- 0.5 tsp Salt
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- 300 g White chocolate chips
- 10 heaped tsps Biscoff spread (smooth or crunchy) roughly 3/4 of a jar
Instructions
Start by freezing the Biscoff puddles
- Line a flat baking tray (one that will fit inside your freezer) with greaseproof paper.
- Drop 10 heaped teaspoons of Biscoff Spread onto the paper, leaving a little space between each.
- Cover with clingfilm and place in the freezer for 1 hour.
Meanwhile, make the cookie dough
- Chop the butter into chunks and place in a large mixing bowl. Beat using an electric mixer or wooden spoon for 1 minute. You want the butter to be slightly softer, broken up, but not completely smooth.
- Add the light brown sugar and white caster sugar and beat together until just combined. Try not to over-mix at this stage otherwise, the butter will become too soft.
- Mix in both of the eggs until combined.
- In a separate bowl, stir the self-raising flour, plain flour, salt, baking powder and cinnamon together. Add to the butter mixture and mix until it comes together to form a thick cookie dough.
- Add the white chocolate chips and use your hands to mix them into the dough.
Stuff the cookie dough with Biscoff Spread
- Line another baking tray or tin (one that will fit inside your freezer) with greaseproof paper.
- Weigh out 110g of cookie dough and press it out in the palm of your hands to create a well in the middle. Fill the well with one of the frozen Biscoff puddles and then use your hands to wrap the cookie dough around the Biscoff Spread so that it's completely sealed. Work quickly as the Biscoff Spread will start to melt from the heat of your hands. Place on the baking tray.
- Repeat this step until all the cookie dough is used up. You should get 10 cookies in total. At this stage, don't worry about the cookies being too close together on the baking tray. As long as they're not touching it's all good.
- Cover with clingfilm and freeze for at least 8 hours. You can store the cookies in the freezer for up to 1 month and bake from frozen when you fancy one. Basically the longer you leave them the better, but 8 hours is the minimum.
Bake the Biscoff Stuffed Cookies
- Preheat your oven to 180°C (fan).
- Line a large flat baking tray with greaseproof paper and place in the oven for 5 minutes to heat up. The heated tray will help the cookies crisp up on the outside but stay soft and gooey inside.
- Place 3 to 4 of the frozen cookie dough balls onto the tray. These cookies are very chunky so make sure you leave plenty of room between them. Bake the cookies in batches if you need to.
- Bake for 13-15 minutes until golden around the base but still only lightly browned on the top and in the middle. The cookies should be thick and chunky, with little spread.
- Optional baking hack: use a round cookie cutter to shape them into perfectly round cookies.
- Leave to set and firm up on the baking tray for 15 minutes, then serve straightway and enjoy!
Notes
How to store your cookies
Biscoff Stuffed Cookies are best-eaten straightaway, but they will keep for up to 4 days if stored in a cake tin or Tupperware.