There is a theme going on here I think. I loved the stuffed Nutella Cookies I recently did so decided I would do some Biscoff Suffed cookies for a friend of mine.
I have also been trying to some bits used up in my baking cupboard so I can restocked with more yummy things.
I only had a small amount of biscoff spread left so I only had small balls in my cookies so I would defiantly recommend using bigger balls.
I used biscoff biscuits in these well so they are full biscoff cookies because you can’t get too much biscoff.
These cookies are super thick but still nice and chewy. I added some extra biscuits to the top of the biscuits but I didn’t not use anything to stick them to the cookies so they didn’t stay on.
I would suggest using some more biscoff spread drizzled over the cookie and the biscuit then sticks to that
Biscoff Stuffed Cookies
- 12 balls Biscoff Spread
- 115 g Butter
- 175 g Light Brown Sugar
- 1 tsp Vanilla Essence
- 1 Egg
- 275 g Plain Flour
- ½ tsp Bicarbonate of Soda
- ½ tsp Salt
- 1 tbsp Cornflour
- 100 g Milk Chocolate Chips
- Biscoff Biscuits
- Line a baking tray with parchment paper. Scoop 1-tablespoon balls of Biscoff Spread onto prepared baking sheet and put them in the freezer for about an hour.
- Pre-heat the oven to 190C/170C Fan and line 2 baking tins with baking parchment. Then beat the butter and sugar until light and fluffy.
- Add the egg and vanilla and beat until combined, then add flour, baking soda, cornflour and salt. Fold in the chocolate chips and biscoff biscuits until fully combined. Using an ice cream scoop, scoop out the ball of cookie dough and flatten.
- Add a ball of biscoff spread to the middle of the cookie dough then roll the cookie dough ensuring the biscoff spread is fully covered.
- Add the balls to the tray making sure to leave enough space for them to spread. Bake in the oven for 12 minutes.