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Biscoff Stuffed Cookies

95 min16 servingsEasy

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Biscoff Stuffed Cookies
Thick, gooey, crispy-edged cookies stuffed with a frozen Biscoff spread center.
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Shared by a CookEase Chef

Recipe Details

Prep15m
Cook20m
Chill60m
Total95m
Servings: 16
Difficulty: Easy
Per serving: 1 cookie (~53g)
244
Calories
2.1g
Protein
30.4g
Carbs
12.8g
Fat

Estimated from the ingredients. Check the packaging for exact numbers.

Tags:
cookiesbiscoffdessertbaking
SAVED FROMTikTok · @thequietwhiskView Original

Ingredients

  • 120gButter(soft)
  • 110gBrown sugar
  • 50gWhite sugar
  • 1largeEgg
  • 1tspVanilla Extract
  • ½tspSalt
  • ½tspBaking Soda
  • 200gFlour
  • 200gWhite Chocolate Chips
  • 6tbspBiscoff spread(frozen)

Instructions

  1. 1 In a bowl, mix the butter and sugar, then add the egg and vanilla extract.
  2. 2 Add the salt and baking soda, then the flour and your white chocolate chips.
  3. 3 Chill the dough in the fridge for 1 hour.
  4. 4 Preheat the oven to 170/175°C (340/350°F).
  5. 5 Place your Biscoff biscuits on the baking tray, then stuff a piece of frozen Biscoff inside each dough ball.
  6. 6 Bake for about 20 minutes (less if you don’t use pastry rings).
  7. 7 Let the cookies cool completely, then remove the pastry rings.
  8. 8 Drizzle warm Biscoff spread over the cookies.
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Chef's Notes & Tips

Tip 1 of 3

Freeze the Biscoff spread in 6 dollops before starting the dough to make stuffing easier.

Tip 2 of 3

Use pastry rings for a perfectly round shape, or bake without them for a shorter time.

Tip 3 of 3

Let cookies cool completely before removing from rings to ensure they set properly.

Biscoff Stuffed Cookies | CookEase