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.