Biscoff Stuffed Cookies Delight

Biscoff stuffed cookies pack a molten caramel center inside rich chocolate dough with melty white chocolate bits throughout Every bite is an explosion of warm gooey sweetness and a cookie that belongs in any cozy afternoon line up

I baked these on a rainy weekend when we needed cheering up and my family devoured the whole batch fresh from the oven

Ingredients

• Biscoff spread: use smooth for the easiest stuffing but crunchy brings a fun texture choose a Biscoff with deep brown caramel color for maximum flavor
• Unsalted butter: ensures a rich taste and soft crumb pick butter that is fresh without any tang for best results
• Light brown sugar: this is key for chewiness and that caramel note try to find moist clumpfree sugar
• Vanilla: a splash deepens the cookie flavor use real vanilla whenever possible
• Medium egg: holds the dough together make sure it is at room temperature for smooth mixing
• Plain flour: gives structure go for allpurpose flour without added raising agents
• Cocoa powder: creates the rich chocolatey cookie choose Dutchprocess for big flavor
• Bicarbonate of soda: helps the cookies puff just enough check that your soda is no more than six months old
• Salt: balances the sweetness fine sea salt melts in best
• Cornflour: keeps the cookies soft and thick use one without any odd aftertaste
• Finely chopped chocolate: here white chocolate pops against the cocoa pick creamy bars and chop them fine for even distribution

Step-by-Step Instructions

Freeze Biscoff Centers:

Scoop large teaspoons of Biscoff onto a lined tray Freeze for at least an hour until solid as this will make stuffing easy and neat

Make the Dough:

Cream butter and brown sugar together with an electric mixer until pale and fluffy about three minutes Beat in the vanilla and the room temperature egg until smooth

Combine Dry Ingredients:

In a separate bowl whisk together the plain flour cocoa powder cornflour salt and bicarbonate of soda Fold this mixture into the butter mixture to create a thick even dough

Add Chocolate:

Gently stir in the chopped white chocolate making sure it is distributed throughout the dough for creamy bits in every bite

Portion Cookies:

Using a cookie scoop make even sized balls of dough Work quickly so the dough does not warm up too much

Stuff with Frozen Biscoff:

Flatten each dough ball gently Place a frozen scoop of Biscoff in the center Wrap the dough around the Biscoff and seal tightly so no spread peeks out Roll back into a ball and repeat

Arrange on Trays:

Line large baking trays with parchment Place cookies spaced apart so they have room to spread in the oven ideally no more than six per tray

Bake to Perfection:

Bake in a preheated oven at 190C or 170C fan for eleven to thirteen minutes The edges should look set but the cookies will be still soft in the center for that gooey finish

Cool and Enjoy:

Let cookies sit on the tray for five minutes before moving as the centers will be molten Enjoy warm for ultimate goo factor

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My favorite part is the chocolate bits mingling with the Biscoff I still remember the first bite my sister took her eyes widened with pure cookie joy

Storage Tips

Once cooled store cookies in an airtight container at room temperature They will taste fresh for up to four days Pop one in the microwave for fifteen seconds and the Biscoff melts all over again For longer storage freeze the stuffed dough balls then bake directly from frozen adding three minutes to the time

Ingredient Substitutions

You can swap white chocolate for milk or dark chocolate chips for a classic flavor If you run out of brown sugar use half white sugar and half maple syrup For a nutty twist stir roasted hazelnuts into the dough in place of some chocolate

Serving Suggestions

These are showstopping warm from the oven with a scoop of vanilla ice cream For a decadent treat sandwich two cookies with more Biscoff or drizzle over some melted chocolate They dress up any afternoon tea or birthday party platter

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Biscoff Cookie Origins

Biscoff spread hails from Belgium where it is enjoyed on toast or with coffee Stuffing it into cookies blends classic European flavors with American style softbaked cookies The combo makes for a delicious cultural mashup that always gets rave reviews

Frequently Asked Questions

→ Why freeze the Biscoff before baking?

Freezing the Biscoff keeps it solid during baking, ensuring a gooey, molten center once the cookies are baked.

→ Can I use crunchy Biscoff instead of smooth?

Yes, you can use either smooth or crunchy Biscoff, depending on your preferred texture and flavor.

→ What type of chocolate works best?

Finely chopped white chocolate adds creaminess, but milk or dark chocolate can be used for a richer taste.

→ How should I store these cookies?

Keep cookies in an airtight container for 3-4 days. Warm them briefly in the microwave for a gooey filling.

→ Can I make plain cookies without cocoa powder?

Yes, substitute the cocoa powder with an equal amount of plain flour for a classic dough base.

→ How many cookies does this batch yield?

This batch makes approximately 15 generously sized stuffed cookies.