biscoff stuffed cookies

This homemade Biscoff Cookies recipe is big and beautiful and full of the delicious cookie butter flavor we love. They&#39;re soft, chewy, and bound to be your new favorite cookie!

Biscoff Cookies

unsalted butter (, room temp)

brown sugar

sugar

oz container lotus cookie butter*

eggs (, room temp)

vanilla extract

all-purpose flour

baking soda

baking powder

salt

white chocolate chips (, divided cups)

Biscoff cookies (, crushed)

vanilla melting wafers (,

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

Scoop cookie butter: Line a plate or second small baking sheet with a small piece of parchment paper. Measure out 1 cup of cookie butter to use in cookie dough and set aside. With remaining ½ cup cookie butter, scoop 24 small scoops (about 1 teaspoon size) onto parchment paper and place in the freezer while you make the cookie dough.

Wet ingredients: In the bowl of a stand mixer, add butter, white sugar, and brown sugar then mix for 1 minute. Add 1 cup cookie butter and mix for 2-3 more minutes, until light colored and fluffy. Add eggs, egg yolk, and vanilla then mix until well combined.

Dry Ingredients: Add flour, baking soda, baking powder and salt then mix to combine. Stir in 1 ½ cups white chocolate chips.

Scoop dough into 24 balls, about 3 Tablespoon-size, or 70 grams, if you want to measure with a scale.

Fill: Remove cookie butter scoops from freezer. Press a deep indention into the center of a cookie dough ball and add one of the cold balls of cookie butter. Seal to close, and roll back into a ball. Top each cookie dough ball with a few extra white chocolate chips.

Refrigerate: Place dough balls on a large plate and refrigerate, covered, for 30 minutes before baking.

Bake cookies on prepared baking sheet, 1’’ apart (I fit 12 to a baker’s half sheet pan) for 12-15 minutes, or until the cookies are no longer shiny on top. Don’t over-bake.

Decorate: Allow cookies to cool on baking sheet for at least 15 minutes before removing to a wire cooling rack. Melt vanilla melting wafers in microwave according to package instructions and drizzle over cookies. Top with biscoff cookie crumbs.

Recipe video. The Biscoff stuffed version of the infamous 48-times Chocolate Chip Cookies, a shameless Butter Boy copycat. They&#39;re so good, I&#39;m worried I&#39;ve peaked.😭The dough is spiced like Biscoff and wrapped around frozen Biscoff spread blobs, baking up crisp-edged, chewy and soft inside. Best news? You can bake these now rather than refrigerating overnight! They&#39;re a 12/10 if you wait 12 hours but a 9/10 baked with just a short 2 hour chill.See FAQ for how (and why) the dough differs from the CCC version.

Biscoff stuffed cookies

flour

tsp baking powder

salt salt

cinnamon powder

tsp all spice powder ((sub mixed spice))

ginger powder

(tightly packed) brown sugar ((light brown sugar))

caster sugar / superfine super ((sub regular/granulated))

egg (, at room temp)

tsp vanilla extract

white chocolate chips (, plus extra for decorating)

Freeze 8 x 1.25cm/1/2&quot; blobs Biscoff until firm (~1 hr). Brown butter, cool, hand mix in sugar, then egg + vanilla. Mix in whisked Dry &amp; spices, adding choc towards end. Portion into 8, stuff with frozen Biscoff. Fridge 12 -24 hrs (bare min 2 hrs). Bake from fridge cold 4 on each lined tray, 180°C/350°F (170°C fan) 19 min, top with more choc while hot if desired. Cool 20 min on tray, attack!

ABBREVIATED RECIPE:

Frozen Biscoff stuffing - Dollop Biscoff on paper lined plate or small tray, and spread into 1.25cm/1/2&quot; thick discs (just roughly is fine). Freeze 1 hour or until firm enough to pick up.

FULL RECIPE:

Simmer to brown - Put the butter in a silver saucepan or small pan over medium high heat. Once melted, let it simmer (as in, bubbling) for 4 to 5 minutes, stirring every now and then, until it gets real foamy, you see little golden specks (wade through foam to see), it smells nutty &amp; extra buttery.

Cool - Immediately pour into a heatproof bowl, including all those golden specks, scraping out every bit of butter. Cool to room temperature (~45 minutes), cool enough so it won&#39;t melt the choc chips (Note 6)

Browned butter:

Whisk Dry ingredients and Spices in a separate bowl.

Mix Wet - To the browned butter, add both sugars and mix with a wooden spoon. Add the egg, yolk and vanilla. Mix until smooth - it will look caramel.

Finish dough - Add the Dry ingredients and mix until the flour is mostly incorporated. Add the choc chips and stir until the flour is fully incorporated.

Stuff - Measure out 8 x 125g portions of dough (4.4 oz/ heaped 1/3 cup), press dough together into a rough ball. Flatten, top with frozen Biscoff, enclose and shape into a ball with a flat base (ie tall dome), sealing cracks to avoid Biscoff leakage. Alternative: Break each into 2 balls, flatten both, sandwich Biscoff in between then fold up sides to enclose. You&#39;ll figure out the best method!

Dough:

Fridge 12 hours (min 1 hr) - Place in an airtight container and refrigerate for 12 hours, up to 48 hours. BARE MINIMUM is 2 hours or until dough is firm! (Note 8)

CHILLING (Note 8):

Preheat oven to 180°C/350°F oven (170°C fan-forced). (Note 9)

Place fridge-cold cookies 7.5 cm/3&quot; apart on a tray lined with baking paper/parchment paper. (I do 4 cookies on each tray)

Bake for 18 - 19 minutes or until the edges are golden and the surface is cooked (ie not melty raw dough) but still pale.

Decorate and cool - Working quickly, press extra choc chips on the surface (Note 10), then cool on the tray for 20 minutes - finishes baking, edges crisp more and they get more golden all over.Tip: While hot, you can also reshape with a rubber spatula or similar into a tidy round shape.

Grab now - peak eating moment! Or, transfer to a rack to cool fully before storing in an airtight container.

BAKING:

Omg, this is so dangerous!!! 😍 I can see myself putting on 2kg after this weekend... lol

I absolutely love this cookie recipe and the photos!

These brown butter Biscoff stuffed cookies are thick, chewy, and loaded with cookie butter flavor, with crisp edges and a warm, gooey Biscoff center.

Brown Butter Biscoff Stuffed Cookies

Biscoff cookie butter spread (180 g)

salted butter (170 g)

tbsp Biscoff cookie butter spread (30 g)

light brown sugar, packed (150 g)

white sugar (67 g)

egg (room temperature)

egg yolk (room temperature)

whole milk

vanilla bean paste

all-purpose flour (240 g)

cornstarch

tsp baking soda

Biscoff cookies (roughly chopped (about 45–50 g),

Biscoff butter

Biscoff cookie pieces

Flaky salt

Freeze

Line a small baking sheet or plate with parchment paper. Divide the Biscoff spread into 9 portions, approximately 1 heaping tablespoon or 20 grams each. Freeze for at least 30 minutes, or until completely firm.

Cook

Add the butter to a light-colored saucepan over medium heat. Cook, stirring frequently, until the butter foams and the milk solids at the bottom become golden brown. Once it smells nutty and toasted and is browned, immediately pour it into a large heatproof mixing bowl. Let it cool for 10–15 minutes. It should remain liquid but should not feel hot.

Add the 2 tbsp of Biscoff spread, brown sugar, and granulated sugar to the browned butter. Whisk until thoroughly combined.

Whisk

Add in the egg, egg yolk, whole milk, and vanilla. Whisk until the mixture looks smooth, thickened, and glossy.

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.

Fold

Add the dry ingredients to the wet ingredients. Fold everything together just until a soft dough forms. Fold in the chopped Biscoff cookies.

Divide

Divide the dough into about 9 equal portions, roughly 1/3 cup each.

Flatten

Flatten one portion of dough into a disc. Place one frozen portion of Biscoff filling in the center. Bring the dough around the filling and pinch it closed, making sure the filling is completely sealed.

Shape

Shape each cookie into a thick disc approximately 1 inch tall. Do not shape the dough into tall mounds, as this can prevent the cookies from spreading. Press additional Biscoff pieces onto the tops.

Preheat

Place the assembled cookies in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 350°F (177°C). Line a light-colored baking sheet with parchment paper.

Bake

Arrange 4 to 6 cookies on the prepared pan, leaving several inches between each one. Bake for 13–15 minutes. The edges should be golden and set, while the centers should look soft and slightly underbaked.

Cool

If needed, use a large round cookie cutter to gently shape the cookies immediately after baking. Allow them to cool on the baking sheet for at least 15 minutes before moving them.

Finish

Finish with warmed Biscoff spread, additional cookie pieces, and a small pinch of flaky salt.

Make the Cookie Dough

https://content.jwplatform.com/videos/n8bZyLCw.mp4

Learn how to make brown butter Biscoff stuffed cookies with crisp, caramelized edges, soft and chewy centers, and a gooey cookie butter filling. This step-by-step video tutorial shows you how to brown the butter, freeze and stuff the Biscoff centers, shape the cookies, and bake them for the perfect bakery-style texture.

Brown Butter Biscoff Stuffed Cookies Recipe

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