Dessert

Stuffed Biscoff Cookies

45 minServes 8Nutri-Score E€€

45 min

Dessert

recipe by

Bakes with Marlene

@bakeswithmarlene

what you need

8 people

butter (softened)Dairy85 g
granulated sugarPantry75 g
brown sugarPantry75 g
eggDairy1 piece
vanilla extractPantry2.5 ml
all-purpose flourGrains180 g
baking powderPantry2 g
saltSpices3 g
white chocolate (chopped, plus extra for topping)Pantry100 g
Biscoff cookies (roughly chopped, plus extra for topping)Bakery50 g
Biscoff spread (rolled into small balls and frozen, plus extra melted for drizzling)Pantry80 g

per serving

252kcal

what you’ll use

step by step

Preheat the oven
- Preheat the oven to 180 °C (160 °C fan).
- Line a baking tray with parchment paper.
Step 1
Cream butter and sugars
- Cream the softened butter with the granulated sugar and brown sugar until light and fluffy.
Step 2
Add egg and vanilla
- Add the egg and vanilla extract and mix until fully combined.
Step 3
Make the cookie dough
- In a separate bowl, whisk together the flour, baking powder and salt.
- Gradually add the dry ingredients to the wet mixture and mix until a cookie dough forms.
Step 4
Fold in the fillings
- Gently fold in the chopped white chocolate and crushed Biscoff cookies until evenly distributed.
Step 5
Stuff the cookies
- Divide the dough into 8 portions and roll each into a ball.
- Flatten each ball slightly and place a frozen Biscoff spread ball in the centre.
- Seal the dough completely around the filling.
Step 6
Top and arrange
- Place the cookies on the prepared baking tray, leaving space between each one.
- Press extra chocolate pieces and Biscoff crumbs on top.
Step 7
Bake
- Bake until the edges are lightly golden but the centres are still soft.
Step 8
Cool
- Let the cookies cool on the tray before transferring them to a wire rack.
Step 9
Finish
- Drizzle with melted Biscoff spread and top each cookie with a piece of Biscoff cookie.
Step 10