Description
These Biscoff stuffed cookies are a decadent treat featuring a rich, browned butter cookie dough filled with a luscious Biscoff spread center and studded with white chocolate chips. The frozen Biscoff filling ensures a gooey surprise inside each baked cookie, offering a perfect balance of buttery sweetness and spiced warmth from cinnamon, allspice, and ginger. Chilling the dough overnight enhances the flavor and helps maintain shape during baking, resulting in irresistibly soft, flavorful cookies with a slightly crisp edge.
Ingredients
Filling
- 280g / 9.5 oz Biscoff spread, smooth (8 x 1 tablespoon generously heaped, 35g/1 1/4 oz each)
Dough
- 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 level
- 1/4 tsp baking powder
- 1/2 tsp baking soda / bi-carb, sifted if lumpy
- 1/2 tsp kosher salt (halve if using table salt, increase by 50% if using flaky salt)
- 1 tsp cinnamon powder
- 1/2 tsp allspice powder (or mixed spice)
- 1/4 tsp ginger powder
- 3/4 cup tightly packed light brown sugar
- 1/3 cup caster sugar / superfine sugar (can 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
- 1 1/4 cups white chocolate chips, plus extra for decorating
Instructions
- Prepare the Biscoff filling: Spoon out the Biscoff spread into 8 blobs, each about 1.25cm (1/2 inch) thick, on a paper-lined plate or tray. Freeze for approximately 1 hour or until firm enough to handle.
- Bake the browned butter: In a small or silver saucepan, melt the butter over medium-high heat. Let it simmer and bubble for 4-5 minutes while stirring occasionally until it foams, little golden specks appear, and it smells nutty and buttery. This indicates the butter is browned and flavorful.
- Cool the browned butter: Immediately pour the butter, including the golden specks, into a heatproof bowl. Scrape out every bit of the browned butter. Allow it to cool to room temperature for about 45 minutes, ensuring it is cool enough that it won’t melt the white chocolate chips added later.
- Mix dry ingredients: In a separate bowl, whisk together the plain flour, cornflour, baking powder, baking soda, salt, cinnamon, allspice, and ginger powder until evenly combined.
- Combine wet ingredients: Add both the brown sugar and caster sugar into the cooled browned butter and mix well with a wooden spoon until smooth. Then add the egg, egg yolk, and vanilla extract, mixing until the mixture looks caramel-like and smooth.
- Form the dough: Gradually add the dry ingredients to the butter mixture and mix until the flour is mostly incorporated. Stir in the white chocolate chips until the dough is fully combined.
- Stuff the cookies: Divide the dough into 8 portions of about 125g (4.4 oz or a heaping 1/3 cup). Form rough balls, flatten each, and place a frozen Biscoff disc in the center. Enclose the Biscoff carefully by shaping the dough into a tall dome with a flat base, sealing cracks to prevent leakage. Alternatively, divide each portion into two balls, flatten both, sandwich the Biscoff between, then fold the sides to enclose.
- Chill the dough: Place the shaped dough balls in the refrigerator and chill for 12 to 24 hours, with a minimum of 2 hours to firm up and develop flavor.
- Bake the cookies: Preheat the oven to 180°C (350°F) or 170°C fan. Line baking trays with parchment paper. Bake 4 cookies per tray directly from the fridge for 19 minutes until golden at the edges.
- Optional topping: While the cookies are hot from the oven, press extra white chocolate chips on top to decorate and let them melt slightly.
- Cool and serve: Allow the cookies to cool on the baking trays for 20 minutes before transferring to a wire rack or serving platter. Enjoy the gooey Biscoff center and rich flavors!
Notes
- Note 1: Use good quality unsalted butter for browning and smooth Biscoff spread for filling.
- Note 2: Properly spoon and level flour and cornflour for accurate measurement to ensure correct dough consistency.
- Note 3: Do not substitute baking soda with extra baking powder; baking soda is necessary for the right texture and rise.
- Note 6: Allow browned butter to cool adequately before adding egg and white chocolate chips to avoid melting or curdling.
- Note 8: Chilling the dough overnight stabilizes it and improves the cookie texture and flavor greatly.
