Description
These delicious Stuffed Biscoff Cookies are easy to make and are certain to impress. Filled and swirled with gooey Biscoff spread they might be considered a Crumbl Copycat recipe, but I’ve done a few things differently that make them even better!
Ingredients
Scale
- 1 cup of Biscoff Spread (or Cookie Butter), divided
- 1 cup cold butter, cubed
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract or vanilla bean paste
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 3 cups all purpose flour
- 1 1/2 cups white chocolate chips (or chopped white chocolate)
- 15 – 20 Biscoff cookies (or Speculoos cookies), broken into pieces
Instructions
- Place 1/3 cup of Biscoff spread into a piping bag. Squeeze approximately 2 teaspoons of the spread into swirls onto a parchment lined plate. (You will get about 18 portions). Place this into a freezer for at least 30 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix together the cold butter and both sugars for 2 minutes. Add in the eggs, vanilla, salt, and baking soda and mix for an additional minute to combine, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing only until just combined. Add in the white chocolate chips, mixing just until evenly distributed.
- Place the remaining Biscoff spread in a microwave safe bowl and heat for 20 seconds, until just lightly melted and pourable.
- Drizzle the Biscoff Spread into the cookie dough and using a wooden spoon or rubber spatula, swirl into the cookie dough. You want ribbons of Biscoff throughout the cookie, so don’t overmix.
- Remove the piped Biscoff from the freezer.
- Using a large cookie scoop (1/4- cup) portion out the dough. Divide each scoop in half and place the frozen Biscoff in the center, forming the dough around the Biscoff middle.
- Place each dough ball onto the prepared baking sheet and bake for 12 minutes, or until the cookies are golden at the edges and just set in the middle.
- When the cookies are done immediately press in a few broken pieces of Biscoff cookies into the top along with more white chips if desired.
- Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.
Notes
Store airtight at room temperature for up to 3 days for best freshness,.
Freeze the cookies in an airtight container for up the 2 months. Thaw at room temperature.
