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Biscoff Stuffed Cookies

4 halves of biscoff stuffed cookies stacked.
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5 from 1 review

Biscoff Stuffed Cookies are the BEST! Large white chocolate chip cookies are stuffed with crushed Biscoff cookies and a dollop of creamy Biscoff spread. These are quick, simple, and absolutely delicious!

Ingredients

Units Scale
  • 113g (1 stick) salted butter- room temperature
  • 158g light brown sugar
  • 50g granulated sugar
  • 1 large egg- room temperature
  • 1 teaspoon vanilla extract
  • 230g all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 110g white chocolate chips
  • 5 crushed Biscoff biscuits
  • 10-11 teaspoons creamy Biscoff spread

Instructions

  1. Preheat oven to 350°F and line a baking sheet with parchment paper
  2. In a large bowl, use a hand mixer to cream together softened butter, brown sugar, and granulated sugar. Beat for 1-3 minutes, or until light and pale in color.
  3. Next, to the butter/sugar mixture add in the egg and vanilla extract. Again, mix for 1 minute until well combined.
  4. Add the flour, baking soda, baking powder, and salt into the bowl of wet ingredients and mix on low speed just until no traces of flour remain.
  5. Finally, fold  the white chocolate chips and crushed Biscoff biscuits into the cookie dough until evenly distributed.
  6. Use a 1 1/2 tablespoon cookie scoop and scoop out a ball of cookie dough. Use your hands to flatten it out into a disk, then add 1-1 1/2 teaspoons of creamy Biscoff spread to the top of the disk. Take another 1 1/2 tablespoon of cookie dough and flatten into a disk to cover the Biscoff so it's stuffed in the cookies. 
  7. Repeat step 6 with remaining cookie dough and Biscoff. Place stuffed cookie dough balls 2 inches apart on prepared cookie sheet and bake for 8-10 minutes or until the edges start to turn light brown.
  8. Carefully remove the Biscoff stuffed cookies from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to finish cooling completely.

Notes

  • Use room temperature ingredients: The cookie dough comes together best when everything is room temperature. I've found it's best to take the ingredients out of the fridge about 45-60 minutes before starting.

  • Measure properly: Ingredients are listed in weight measurements for the most accurate baking experience.

  • Don't handle the dough too much: Try not to handle the cookie dough too much when stuffing it with Biscoff. The heat from your hands can start to melt the butter and cause the cookies to spread too much when baking

  • Don't over bake: Take the cookies out of the oven when the edges start to turn lightly golden brown.

  • Use an oven thermometer: Oven temperatures can swing by up to 30°, so use an oven thermometer to check before baking so nothing burns!

  • Allow cookies to cool on the tray first: Before transferring to a wire rack, cool on the baking sheet so they set up and hold their shape.
  • Storing: keep leftover biscoff stuffed cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://www.coleinthekitchen.com/biscoff-stuffed-cookies/