These Biscoff stuffed cookies are something very special. Frozen balls of Biscoff spread are cooked inside chocolate cookie dough, studded with white chocolate chunks. Make sure to eat while still warm for a delightfully gooey centre.
Can you just even right now?! I’ll say it again, Biscoff Stuffed Cookies! Just look at those molten rivers of Lotus Biscoff spread bubbling out of that white chocolate studded cookie dough. It’s like poetry in cookie form. A thing of beauty too amazing to exist in this world.
OK, I’m done trying to sell you on these cookies. I mean, I shouldn’t try too hard, molten Biscoff spread is enough to persuade anyone that they’re in the presence of something wonderful.
For those of you not in the know, Lotus Biscoff Spread is a magical ingredient made from crushed up caramelised biscuits. Also known as Cookie Butter it can be used as a substitute for peanut butter or Nutella, all equally delicious in my books. You can spread it on sandwiches, drizzle it over pancakes or freeze it and shove it in cookies! Oh hell yes!
The most important step in this recipe is the freezing of the blobs of Biscoff Spread. You want the little balls to be solid so you can envelope them in the chocolate cookie dough without them melting all over your hands. They need around an hour in the freezer but I left mine for two, just to make sure.
P.S, the frozen balls are a bloody delicious snack so maybe think about putting a few extra on your tray for snacking…. just sayin’.
The cookie balls are then baked in a 170C oven for 12-15 minutes or until just slightly darker around the edges. The most difficult part of this whole process is letting these glorious little suckers cool down before tucking right in. 10/15 minutes should just about do it, the cookies will still be very soft but you’ll retain that beautiful liquid centre without burning the top layer of your mouth off. You’re welcome!
If you’re looking for more cookie recipes to add to your repertoire, look no further..
- Nutella Melting Middle Cookies
- Chocolate Dulce de Leche Cookies
- Caramel Stuffed Chocolate Chip Cookies
- Raspberry Thumbprint Cookies
- Nutella Swirl Cookies
These Biscoff stuffed cookies are really something special. Frozen balls of Biscoff spread are cooked inside of a chocolate cookie dough studded with white chocolate chunks.
- 125g unsalted butter, softened
- 100g light brown sugar
- 1 large, free range egg
- 1tsp vanilla extract
- 150g plain flour
- 50g cocoa powder
- 1tsp bicarb
- 2tbsp corn flour
- 150g white chocolate chunks
- Sea salt
- 400g jar of smooth Biscoff spread
- First of all, line a large baking sheet with grease proof paper and scoop out 12 tablespoons of Lotus Biscoff Spread onto the sheet. Freeze the blobs until solid, around an hour.
- Once the Biscoff balls are frozen, leave in the freezer while you prepare the cookie dough.
- Preheat the oven to 170C and line two baking sheets with grease proof paper. Mix the butter and sugar in the bowl of an electric mixer until light and creamy. Add the egg and vanilla extract and mix till combined. Add the flour, cocoa, bicarb and corn flour and stir together until just combined, stir through the white chocolate chips.
- Scoop up a table spoon of dough and flatten it in your hand, place a frozen Biscoff blob in the middle and pull the dough around the Biscoff spread to seal it in a little ball. Work quickly as the Biscoff will start to melt in your hands. Add a few chocolate chips to the top of each ball followed by a sprinkle of salt.
- Once you’ve finished making your cookies pop the trays in the fridge to chill for an hour, once chilled bake in the oven for 15 minutes. Allow to cool for ten minutes before digging straight in.
- Unbaked balls of cookie dough can be frozen and baked straight from the freezer. Just add 2 minutes to the baking time.