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Stuffed Biscoff Cookies
Dessert

Stuffed Biscoff Cookies

1 hServes 8Nutri-Score E€€
from @on_todays_bake60 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • unsalted butter (softened)Dairy100 g
  • light brown sugarPantry70 g
  • caster sugarPantry40 g
  • Biscoff spreadPantry50 g
  • egg (medium)Dairy1 piece
  • vanilla extractPantry5 ml
  • plain flourGrains180 g
  • baking powderPantry2 g
  • baking sodaPantry2 g
  • saltSpices1.5 g
  • Biscoff biscuits (crushed)Bakery70 g
  • white chocolate (chunks)Pantry60 g
  • milk chocolate (chips or chunks)Pantry30 g
  • Biscoff cookie butter (frozen in 8 portions)Pantry5 ml

per serving

Nutrition

252kcal

Carbs
31 g
Proteins
3 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Baking tray
  • Oven

step by step

Method

  1. Freeze the Biscoff centres

    • Spoon the Biscoff spread into 8 small portions.
    • Freeze until firm.
    Step 1

  2. Cream the butter and sugars

    • In one bowl, cream together the butter and sugars until smooth and creamy.
    Step 2

  3. Add the wet ingredients

    • Add the Biscoff spread, egg and vanilla.
    • Mix until fully combined.
    Step 3

  4. Make the dough

    • Add the dry ingredients and mix until a soft dough forms.
    • Do not overmix.
    Step 4

  5. Fold in the mix-ins

    • Fold through the crushed Biscoff biscuits and the chocolate.
    Step 5

  6. Chill the dough

    • Portion the dough into 8 equal portions.
    • Freeze for 15–20 minutes to firm up.
    Step 6

  7. Stuff and shape the cookies

    • Flatten each portion, place a frozen Biscoff centre in the middle, then fold the dough around it and seal completely.
    • Roll into balls and place on a lined baking tray with space between each cookie.
    Step 7

  8. Bake

    • Bake at 175°C fan for 10–12 minutes, until the edges are golden and the centres are still soft.
    Step 8

  9. Cool

    • Leave on the tray for 10 minutes before serving.
    Step 9
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