It doesn't matter who you are, what you do or how old you are, cookies are a treat everyone can indulge in. My favourite thing about cookies is how versatile they are. Maybe you enjoy your cookies thin and chewy, or maybe you like yours with extra chocolate chips but my ultimate cookie is the one where every bite feels like a warm hug. Chunky yet funky Biscoff stuffed cookies, a soft centre filled with goeey goodness.
*More inspiration* Check out similar recipes - Two bites sized chocolate chip cookies, Gluten Free cranberry & white chocolate cookies (LOW FODMAP)
Chunky yet Funky Biscoff Stuffed Cookies
Makes 10 cookies
Ingredients
150g Biscoff spread (smooth or crunchy)
300g plain flour
2 tsp baking powder
1 tsp cinnamon (optional)
1/2 tsp fine salt
200g butter
150g dark brown sugar
125g caster sugar
2 medium eggs
1 tsp vanilla extract
100g Biscoff biscuit crumbs (100g of Biscoff biscuits)
60g Biscoff spread to drizzle over the cookies (optional)
Method
Measure out 10 tablespoons of Biscoff spread (each one should be like a little ball) and place them on a tray or container. Make sure there is space between each tablespoon of Biscoff ball. Place the tray or container into the freezer for an hour.
In a stand mixer add butter, dark brown sugar and caster sugar. Mix until light brown in colour and smooth
Then add in 2 eggs and vanilla extract. Continue to mix until eggs are fully incorporated.
Fold in the Biscoff crumbs. Add the flour, baking powder, cinnamon and salt; continue to fold gently until everything is mixed.
Chill the cookie dough mixture for 30 - 60 minutes.
Take the frozen Biscoff balls out of the freezer.
Divide the chilled cookie dough into 100g pieces. Roll each piece into a ball and lightly flatten. Press the frozen Biscoff ball in the middle. Then continue to roll so that the frozen Biscoff ball is covered with the cookie dough. Place the cookies on an oven tray which is lined with baking paper. Slightly flatten the cookies but still ensuring that there is space between them.
Bake in the oven at 180°C electric or 160°C fan for 18-20 minutes.
After baking the cookies make sure you allow them to cool for around 5 minutes as the middle will still be soft.
*OPTIONAL - Melt 60g of Biscoff spread to drizzle over the cookies after baking.*
Serve warm and enjoy Chunky yet Funky Biscoff stuffed cookies goodness!
TIPS
*Before chilling the cookie dough batter might be a bit wet but it shouldn't be a problem as it should harden when it gets colder.
*You want to make sure your Biscoff balls are fully frozen before using otherwise they won't hold up when forming the cookies.
*You can use an electric hand mixer or whisk if you don't have access to a stand mixer.
*To make the Biscoff crumbs, you can throw the biscuits into a food processor or smash them the old fashioned way by placing them into a plastic bag then using a rolling pin or bottle to crush them. Whichever way you choose, ensure that they're roughly the same size, not too course and not too big.
*Depending on the tray use to bake the cookies will depend on their thickness as they expand. For a standard tray I put a maximum of 5 so they have space to expand and cook.
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