Biscoff Stuffed Cookies

Serves 1
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Directions

  1. 1Line a plate or tray with parchment paper and scoop 6–7 spoonfuls of Biscoff spread onto it.
  2. 2Line a plate or tray with parchment paper and scoop 6–7 spoonfuls of Biscoff spread onto it.
  3. 3Line a plate or tray with parchment paper and scoop 6–7 spoonfuls of Biscoff spread onto it.
  4. 4Freeze until solid.
  5. 5Freeze until solid.
  6. 6Freeze until solid.
  7. 7Preheat oven to 350°F and line a baking sheet with parchment paper.
  8. 8Preheat oven to 350°F and line a baking sheet with parchment paper.
  9. 9Preheat oven to 350°F and line a baking sheet with parchment paper.
  10. 10In a bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  11. 11In a bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  12. 12In a bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  13. 13Add the egg, vanilla extract, and melted Biscoff spread and mix until fully combined.
  14. 14Add the egg, vanilla extract, and melted Biscoff spread and mix until fully combined.
  15. 15Add the egg, vanilla extract, and melted Biscoff spread and mix until fully combined.
  16. 16Mix in the baking soda, salt, and flour until just combined.
  17. 17Mix in the baking soda, salt, and flour until just combined.
  18. 18Mix in the baking soda, salt, and flour until just combined.
  19. 19Scoop cookie dough balls, flatten slightly, place a frozen Biscoff ball in the center, and wrap the dough around it.
  20. 20Scoop cookie dough balls, flatten slightly, place a frozen Biscoff ball in the center, and wrap the dough around it.
  21. 21Scoop cookie dough balls, flatten slightly, place a frozen Biscoff ball in the center, and wrap the dough around it.
  22. 22Place onto the prepared baking sheet and bake for 10–13 minutes or until the edges are lightly golden and the centers are still soft.
  23. 23Place onto the prepared baking sheet and bake for 10–13 minutes or until the edges are lightly golden and the centers are still soft.
  24. 24Place onto the prepared baking sheet and bake for 10–13 minutes or until the edges are lightly golden and the centers are still soft.
  25. 25Let cool then cover the cookie with melting chocolate and then drizzle biscoff spread.
  26. 26Let cool then cover the cookie with melting chocolate and then drizzle biscoff spread.
  27. 27Let cool then cover the cookie with melting chocolate and then drizzle biscoff spread.

Ingredients

  • 0.5 cup unsalted butter, softened
  • 0.5 cup unsalted butter, softened
  • 0.5 cup unsalted butter, softened
  • 0.33 cup granulated sugar
  • 0.33 cup granulated sugar
  • 0.33 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 0.5 cup packed brown sugar
  • 0.5 cup packed brown sugar
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 0.25 cup melted Biscoff spread
  • 0.25 cup melted Biscoff spread
  • 0.25 cup melted Biscoff spread
  • 6 spoonfuls Biscoff spread, frozen into balls
  • 6 spoonfuls Biscoff spread, frozen into balls
  • 6 spoonfuls Biscoff spread, frozen into balls
  • Biscoff spread
  • Biscoff spread
  • Biscoff spread
  • White melting chocolate
  • White melting chocolate
  • White melting chocolate
  • Crushed Biscoff cookies
  • Crushed Biscoff cookies
  • Crushed Biscoff cookies

Equipment

parchment paperplate or trayovenbaking sheetbowl

Tips

  • Bake for 10-13 minutes or until the edges are lightly golden and the centers are still soft.