Shared recipe

Biscoff Stuffed Cookies

16 servingscookiesbiscoffdessertbaking

Thick, gooey, crispy-edged cookies stuffed with a frozen Biscoff spread center.

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Time

per serving

One serving: 1 cookie (~53g)

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

Keep it for good, scale the servings, turn it into a grocery list and cook it step by step. Free to start.

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.

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