Description
Thick, chewy and gooey Biscoff cookies with white chocolate chips and a molten Biscoff filling
Ingredients
- Filling: 3/4 cup biscoff spread (180g)
- 3/4 cup unsalted butter (12 tbsp or 170g), room temperature
- 2/3 cup light brown sugar, packed (133g)
- 1/4 cup granulated sugar (50g)
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla bean paste
- 1/4 cup Biscoff spread (60g)
- 1/2 cup crushed Biscoff cookies (60g)
- 1 3/4 cup all purpose flour (227g)
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 180g white chocolate chips
- Optional: 2 tbsp each Biscoff spread and melted white chocolate to drizzle on top
Instructions
- Lay parchment paper on a baking sheet or a plate. Spray a round tablespoon measure with oil or nonstick spray, and use it to scoop 6 balls of Biscoff spread that are ~30g each (1 heaping tablespoon). Place the balls on the parchment paper. Transfer to the freezer to allow the balls to freeze while you work on the cookie dough
- Add the butter, brown sugar and granulated sugar to a bowl and whisk on medium high speed for 2-3 minutes until the mixture turns fluffy and light in color. Keep scraping the bowl along the way
- Add the egg, egg yolk and vanilla. Whisk for another minute until a creamy mixture forms
- Add the 1/4 cup Biscoff spread and whisk until combined
- Add the crushed Biscoff cookies and use a rubber spatula to fold them in until combined
- Now sift the flour, baking powder, baking soda and salt in a separate bowl and mix to combine. Add the dry ingredients to the cookie dough and use a rubber spatula to gently fold until the flour is almost mixed into the dough
- Add the white chocolate chips and continue folding until no more streaks of flour remain and the chocolate is evenly dispersed. Don't overmix
- The cookie dough should be soft and easy to work with. If it feels too sticky, refrigerate it for 10-15 minutes until it becomes easier to shape with your hands
- Remove the Biscoff balls from step 1 from the freezer. Now divide the cookie dough into 5oz portions - you should get 6 balls. Working one piece at a time, flatten the cookie dough into a disc in your palm, place the Biscoff ball in the middle, then fold the cookie dough around it to completely seal it. Make sure the Biscoff is fully encased, the gently roll the cookie dough into a ball. Repeat with all portions so you have 6 balls filled wit Biscoff, each weighing ~6oz
- Place the cookie dough balls on a plate/tray and refrigerate overnight (minimum 6 hours, overnight recommended for best results)
- When you're ready to bake after chilling, pre-heat the oven to 375F (conventional / no fan) and line a large light colored baking sheet with parchment paper
- Place the chilled cookie dough balls on the baking sheet, keeping at least 3" between each
- Place in the oven and bake at 375F for 5 minutes, then drop the temperature to 340F and bake for another 13-14 minutes for a total baking time of 18-19 minutes. The cookies are done baking when they are golden in color, look set on the edges but are still soft to touch in the middle.
- Remove from the oven and let cool at room temperature for 20 minutes
- If you're adding the optional drizzles on top, microwave the Biscoff spread and white chocolate separately in 15s bursts until they are molten. Transfer to piping bags, and cut off a small hole in each. Then drizzle onto the cookies as shown in the pictures
- Rest for another 10 minutes, then serve and enjoy!
Notes
- Make ahead & storage: These cookies are best eaten fresh and warm. If you do end up with leftovers, keep them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days, and reheat in the oven at 350F until they're warm again. But if you don't intend to consume all cookies the first day, I recommend keeping the cookie dough balls in the fridge for up to 2 weeks, or in the freezer for up to 3 months, and baking fresh cookies whenever you want them. Just increase the baking time by 2-3 minutes if baking a frozen cookie
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American