Description
Delightfully indulgent Biscoff stuffed cookies with a perfect balance of spiced dough and creamy Biscoff spread centers, topped with luscious white chocolate chips. These large, soft, and chewy cookies are ideal for those craving a comforting treat with a unique twist.
Ingredients
Scale
Cookie Dough
- 280g / 9.5 oz Biscoff spread, smooth (8 x 1 tablespoon generously heaped, 35g/1 1/4 oz each)
- 225g / 2 US sticks unsalted butter, cut into 1cm / 1/2″ cubes
- 2 1/4 cups plain flour / all-purpose flour, spooned and levelled
- 3 tsp cornflour / cornstarch, tightly packed and levelled
- 1/4 tsp baking powder
- 1/2 tsp baking soda / bi-carb, sifted if lumpy
- 1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
- 1 tsp cinnamon powder
- 1/2 tsp all spice powder (substitute mixed spice)
- 1/4 tsp ginger powder
- 3/4 cup light brown sugar, tightly packed
- 1/3 cup caster sugar / superfine sugar (substitute regular granulated sugar)
- 1 large egg (55g / 2 oz in shell), at room temperature
- 1 large egg yolk, at room temperature
- 1 tsp vanilla extract
Filling and Topping
- 1 1/4 cups white chocolate chips, plus extra for decorating
Instructions
- Prepare the dough: In a mixing bowl, combine the softened unsalted butter and sugars (both light brown and caster sugar). Cream together until light and fluffy. Add the egg, egg yolk, and vanilla extract, mixing well to incorporate fully.
- Combine dry ingredients: In a separate bowl, sift together the plain flour, cornflour, baking powder, baking soda, salt, cinnamon powder, all spice powder, and ginger powder. This ensures an even distribution of leavening agents and spices.
- Mix dry and wet ingredients: Gradually add the dry ingredient mixture into the creamed butter and sugar mixture. Stir until just combined to form a soft, pliable dough. Avoid overmixing to keep cookies tender.
- Form cookie dough balls: Weigh approximately 50g of cookie dough per ball. Flatten each ball slightly and place a generous tablespoon (35g) of Biscoff spread in the center. Carefully fold the dough around the spread, sealing it completely and shaping into a smooth ball. Repeat for all dough portions.
- Add white chocolate chips: Gently press some white chocolate chips into the outside of each dough ball and reserve some extra chips for decorating after baking.
- Bake the cookies: Preheat the oven to 175°C (350°F). Place the dough balls onto a lined baking tray spaced apart to allow spreading. Bake for 18-20 minutes, or until golden around the edges but still soft in the center. Remove from oven and immediately press extra white chocolate chips onto the soft cookies for decoration. Let cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Note 1: Use smooth Biscoff spread for a creamy, easily enclosable filling.
- Note 2: Spoon and level the flour to avoid compacting and creating dense cookies; this ensures a light texture.
- Note 3: Do not substitute more baking powder for baking soda, as the chemical reactions differ and could affect texture.
- Use room temperature eggs to help the ingredients combine more smoothly.
- Adjust salt quantity if using table salt or flaky salt to maintain flavor balance.
