Sometimes in life you just need to sit back and take a minute to admire the beauty in the world… I mean seriously, LOOK AT THAT. It’s a pretty amazing sight to behold isn’t it?! Crunchy on the edges, soft in the middle and full of gooey Biscoff spread. These incredible Biscoff Stuffed Cookies will enter your life and you’ll never want them to leave…
Sadly, like all good things in life, there’s a catch. When baked, Biscoff Spread stays beautiful and gooey for up to an hour after coming out the oven and then it sets. These bad boys are most definitely best enjoyed within that hour but, fear not! They still taste pretty darn incredible once they’ve set too. It’s a bit of a win win situation.
Here is what you will need to make 12.
- 380g Smooth Biscoff Spread, Divided
- 90g Unsalted Butter, Room Temp
- 95g Golden Caster Sugar
- 1 Small Egg, Room Temp
- 1/4 tsp Vanilla Extract
- 170g Plain Flour
- 1/2 tsp Bicarbonate of Soda
- Pinch of Baking Powder
- Pinch of Salt
- Large Baking Tray
Biscoff Stuffed Cookies Recipe
Take 300g of the Biscoff Spread, spoon 12 x heaped teaspoon sized blobs from it and pop onto a baking sheet lined with baking paper. Flatten them a little so they are more disc shaped as opposed to ball then place into the freezer for at least 2 hours until solid. (Overnight is fine if you want to plan ahead.)
The Cookie Dough
Preheat your oven to 180°C/Fan 170°C and line a large baking sheet with a silicone baking liner or baking paper.
To make the cookie dough, in an electric stand mixer or a large bowl with an electric hand whisk, cream together the butter & sugar until light and fluffy.
Then add in the remaining 80g of Biscoff Spread and beat until smooth.
Next add in the egg & vanilla extract and beat again until smooth.
Finally sift in the flour, bicarbonate of soda, baking powder and salt. Mix just until you can’t see any more flour and it forms a dough.
Now you’re ready to assemble!
Then take the Biscoff Spread blobs out the freezer. Spoon out 2 tbsp of the cookie dough and flatten slightly in your palm. Place a Biscoff blob in the middle and wrap the dough around it. Make sure the Biscoff is completely covered to avoid any leakages.
You will likely need to cook in batches. If this is the case, place the biscoff blobs back into the freezer until needed again.
Space your cookies evenly apart on the prepared baking tray leaving plenty of room between each one for spreading.
Bake in the preheated oven for 10-12 minutes until golden on the edges.
Finally, leave your Biscoff Stuffed Cookies to cool on the tray for a few minutes until firm enough to transfer to a wire rack to cool completely.
Rinse and repeat until you have used up all the dough. These will keep for 4-5 days in an airtight container at room temperature. (Not that they will last that long!)
They really are a thing of beauty aren’t they?! Even if you don’t eat them all in that ‘golden hour’ after baking they really do still taste amazing. A gorgeous, crunchy edged, soft centred cookie jam packed full of that wonderful Biscoff flavour we all know and love. Go on, you know you want to…
So tell me, if you could stuff a cookie with anything what would it be? Let me know in the comments below!
I hope you enjoyed the post my lovelies, until next time.
Liked this post? You’ll love my Quick No Bake Biscoff Rocky Road.