Biscoff Stuffed Cookies (Printable Version)

Soft, chewy cookies with a molten Biscoff center and creamy white chocolate bits offer rich, warm flavors.

# Ingredients:

→ Filling

01 - Biscoff spread, smooth or crunchy, deep brown caramel color, chilled for stuffing

→ Wet Ingredients

02 - Unsalted butter, fresh, 113 grams
03 - Medium egg, room temperature, 1 large
04 - Vanilla extract, pure, 5 ml

→ Sweeteners

05 - Light brown sugar, moist and clump-free, 150 grams

→ Dry Ingredients

06 - Plain all-purpose flour, 160 grams
07 - Dutch-process cocoa powder, 20 grams
08 - Cornflour (cornstarch), 15 grams
09 - Bicarbonate of soda (baking soda), 3 grams
10 - Fine sea salt, 2 grams

→ Add-ins

11 - White chocolate, finely chopped, creamy quality, 80 grams

# Steps:

01 - Scoop large teaspoons of Biscoff spread onto a parchment-lined tray and freeze for at least 60 minutes until solid to ensure easy stuffing.
02 - Using an electric mixer, cream unsalted butter and light brown sugar together for approximately 3 minutes until pale and fluffy.
03 - Beat in the vanilla extract and room-temperature egg until the mixture is smooth and homogeneous.
04 - Whisk together plain flour, Dutch-process cocoa powder, cornflour, fine sea salt, and bicarbonate of soda in a separate bowl.
05 - Fold the dry ingredient mixture into the creamed butter mixture to form a thick, even dough.
06 - Gently stir in finely chopped white chocolate to distribute it evenly throughout the dough.
07 - Using a cookie scoop, portion the dough into evenly sized balls. Work swiftly to prevent the dough from warming.
08 - Flatten each dough ball, place a frozen Biscoff scoop in the center, then wrap and seal the dough tightly around the filling. Roll back into a ball.
09 - Line baking trays with parchment paper. Space cookies evenly, no more than six per tray, to allow spreading during baking.
10 - Bake in a preheated oven at 190°C (170°C fan) for 11 to 13 minutes until edges are set but centers remain soft and gooey.
11 - Allow cookies to rest on the baking tray for 5 minutes to set the molten centers. Serve warm for optimal gooey texture.

# Notes:

01 - Freeze Biscoff centers well ahead of baking to ensure a molten but well-contained filling.
02 - If kitchen temperature is warm, chill dough before baking to maintain cookie shape.
03 - Cookies can be stored in an airtight container at room temperature for up to four days and reheated briefly to restore gooeyness.
04 - For longer storage, freeze stuffed dough balls and bake directly from frozen, adding 3 minutes to baking time.

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