Recipe: Biscoff Stuffed Cookies

The folks at the K. O. Lee Aberdeen Public Library kindly invited us to perform another live cooking demonstration, and since the last demonstration for deviled eggs was so much fun, it was an opportunity we couldn’t pass up. For this demonstration, we showed how to make Biscoff stuffed cookies. 

When we were making this recipe, the question of, “What exactly is Biscoff?” came up. The answer is pretty simple: the cookie spread is just crushed-up, caramelized Biscoff cookies. Essentially, this recipe is using cookies to make more cookies. 

Much like peanut butter, there is a creamy and crunchy variant of the Biscoff spread. Which one you use is personal preference. For this recipe, we used the smooth kind. You can also choose to use additional white chocolate chips to decorate your cookies a little more. 

Doing live demonstrations at the library is always fun, and I want to thank everyone who showed up to the last event. It’s always a pleasure to see the members of our community supporting our publication. //

(Hey! It’s Annie!)

Biscoff Stuffed Cookies

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Ingredients

  

• 280g / 9.5 oz biscoff spread, smooth (12 x 1 tablespoon generously heaped, 35g/1 1/4 oz each)
• 2 sticks unsalted butter
• 2 1/4 c all-purpose flour
• 3 tsp cornstarch
• 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 tsp cinnamon
• 1/2 tsp all spice
• 1/4 tsp ginger
• 3/4 c tightly packed brown sugar
• 1/3 c sugar
• 1 large egg
• 1 egg yolk
• 1 tsp vanilla extract
• 1 1/4 c white chocolate chips

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Instructions

 

• 1. Scoop spoonfuls of Biscoff spread onto a tray with parchment paper and freeze until firm, about 45 minutes. 

  2. Brown butter over medium high heat, until golden specks appear. Pour into a heatproof bowl and allow it to cool to room temperature. 

  3. Whisk together flour, cornstarch, baking powder, baking soda, and salt in a separate bowl. 

  4. Add sugars, eggs, and vanilla to the browned butter. Mix until smooth. 

  5. Mix together wet and dry ingredients, until the flour is mostly incorporated. Add the chocolate chips to the mixture. 

  6. Press dough around frozen Biscoff portions. Flatten the top of each ball. Make sure that the Biscoff is completely covered by the dough. Add more chocolate chips to the top if desired. 

  7. Bake at 350 F for about 20 minutes, until the edges are golden brown. Makes about 12 cookies.