Biscoff Stuffed Cookies
Indulge in these decadent Biscoff Stuffed Cookies, featuring a molten core of creamy Lotus cookie butter encased in a perfectly chewy, spiced dough. These cookies balance intense, caramelized biscuit notes with a soft, buttery texture. By pre-freezing the cookie butter centers, you ensure a gooey, bakery-quality result every time, making them the ultimate crowd-pleasing treat for any cookie butter enthusiast.
- Prep Time: 80
- Cook Time: 12
- Total Time: 92
- Yield: 12 cookies
- Category: Deserts
- Method: Baking
- Cuisine: Modern Dessert
- Diet: Vegetarian
Ingredients
1/2 cup unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup Biscoff spread
1/2 cup crushed Biscoff cookies
Instructions
Scoop 12 small dollops of Biscoff spread onto a parchment-lined plate and freeze for 1 hour until solid.
Cream the softened butter with brown and granulated sugars in a large bowl until light and fluffy.
Add the egg and vanilla extract to the butter mixture, beating well.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually fold the dry ingredients into the wet ingredients until a dough forms.
Stir in the crushed Biscoff cookies.
Take a portion of dough, flatten it in your palm, place a frozen Biscoff disc in the center, and wrap the dough around it to seal.
Place on a baking sheet and bake at 350°F for 12 minutes.
Notes
Ensure the Biscoff dollops are completely frozen before wrapping to prevent the center from leaking during baking. Store in an airtight container at room temperature for up to 3 days.