Description
Decadent Biscoff stuffed cookies featuring a luscious Biscoff spread center encased in a buttery browned butter cookie dough studded with white chocolate chips. These cookies offer a perfect blend of spiced warmth, rich caramelized butter flavor, and creamy Biscoff gooeyness, baked to golden perfection with a crisp edge and soft, melty center.
Ingredients
Scale
Biscoff Filling
- 280g (9.5 oz) Biscoff spread, smooth (8 x 1 tablespoon generously heaped, 35g/1 1/4 oz each)
Browned Butter Cookie 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 levelled
- 1/4 tsp baking powder
- 1/2 tsp baking soda / bi-carb, sifted if lumpy
- 1/2 tsp cooking salt / kosher salt (halve if using table salt, increase by 50% if using flakes)
- 1 tsp cinnamon powder
- 1/2 tsp all spice powder (can substitute 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), 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 Biscoff Filling: Dollop Biscoff spread onto a paper-lined plate or small tray and spread into roughly 1.25cm (1/2″) thick discs. Freeze for about 1 hour or until firm enough to pick up.
- Brown the Butter: Place butter in a small saucepan over medium-high heat. Once melted, keep simmering gently while stirring occasionally for 4-5 minutes, until the butter becomes foamy and you can see golden specks at the bottom. It should smell nutty and have an extra buttery aroma.
- Cool Browned Butter: Pour browned butter including the golden specks into a heatproof bowl and scrape all residue from the pan. Let it cool to room temperature for around 45 minutes, ensuring it’s cool enough not to melt the white chocolate chips later.
- Mix Dry Ingredients: Whisk together flour, cornflour, baking powder, baking soda, salt, cinnamon, all spice, and ginger powder in a separate bowl.
- Combine Wet Ingredients: To the cooled browned butter, add both sugars and mix well with a wooden spoon. Then add the large egg, egg yolk, and vanilla extract, stirring until smooth and caramel-like in appearance.
- Form Dough: Add the dry ingredients to the wet mixture and mix until the flour is mostly incorporated. Fold in white chocolate chips fully integrating the flour and chips into the dough.
- Stuff the Cookies: Divide the dough into 8 portions of about 125g each (4.4 oz). Flatten each portion, place a frozen Biscoff disc on top, then enclose the Biscoff filling completely by shaping the dough into a tall dome-shaped ball with a flat base. Seal the dough well to prevent leakage. Alternatively, you can sandwich the Biscoff between two flattened dough balls then seal the edges.
- Chill Dough: Place stuffed dough balls in an airtight container and refrigerate for 12-24 hours, with a bare minimum of 2 hours or until firm.
- Preheat Oven: Set oven to 180°C (350°F) conventional or 170°C fan-forced.
- Bake Cookies: Arrange chilled cookie dough balls 7.5 cm (3″) apart on baking trays lined with parchment paper (4 cookies per tray). Bake for 18-19 minutes until edges are golden and surfaces appear set but still pale.
- Decorate and Cool: Immediately after baking, press extra white chocolate chips onto the hot cookie tops if desired. Let cookies cool on the tray for 20 minutes to finish baking and allow edges to crisp up. Optionally reshape cookies with a spatula while warm for tidy round shapes.
- Serve: Enjoy warm for peak gooey Biscoff center or cool completely before storing in an airtight container.
Notes
- Note 1: Use smooth Biscoff spread for easy shaping and stuffing.
- Note 2: Spoon and level flour accurately for best dough consistency; cornflour is essential for texture.
- Note 3: Do not substitute extra baking powder for baking soda as it affects cookie rise and texture.
- Note 6: Make sure browned butter is cooled appropriately to prevent melting chocolate chips in dough.
- Note 8: Chilling dough is crucial for flavor development and preventing cookie spread in oven.
- Note 9: Preheating oven is important to achieve correct baking temperature from the start.
- Note 10: Press extra chocolate chips quickly after baking while cookies are hot for a decorative, melty topping.
- Prep Time: 20 minutes (plus 1 hour freezing Biscoff and 12-24 hours chilling dough)
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired
Keywords: Biscoff cookies, stuffed cookies, browned butter, white chocolate chips, spiced cookies, decadent dessert
