Gooey Stuffed Biscoff Cookies

• 份量: 18 servings
• 准备时间: 25 minutes
• 总时间: 37 minutes

配料

1 cup of Biscoff Spread (or Cookie Butter), divided

1 cup cold butter, cubed

1 cup light brown sugar

1/2 cup granulated sugar

2 large eggs

1 tablespoon vanilla extract or vanilla bean paste

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

3 cups all purpose flour

1 1/2 cups white chocolate chips (or chopped white chocolate)

15 – 20 Biscoff cookies (or Speculoos cookies), broken into pieces

步骤

Place 1/3 cup of Biscoff spread into a piping bag. Squeeze approximately 2 teaspoons of the spread into swirls onto a parchment lined plate. (You will get about 18 portions). Place this into a freezer for at least 30 minutes.

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix together the cold butter and both sugars for 2 minutes. Add in the eggs, vanilla, salt, and baking soda and mix for an additional minute to combine, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour, mixing only until just combined. Add in the white chocolate chips, mixing just until evenly distributed.

Place the remaining Biscoff spread in a microwave safe bowl and heat for 20 seconds, until just lightly melted and pourable.

Drizzle the Biscoff Spread into the cookie dough and using a wooden spoon or rubber spatula, swirl into the cookie dough. You want ribbons of Biscoff throughout the cookie, so don’t overmix.

Remove the piped Biscoff from the freezer.

Using a large cookie scoop (1/4- cup) portion out the dough. Divide each scoop in half and place the frozen Biscoff in the center, forming the dough around the Biscoff middle.

Place each dough ball onto the prepared baking sheet and bake for 12 minutes, or until the cookies are golden at the edges and just set in the middle.

When the cookies are done immediately press in a few broken pieces of Biscoff cookies into the top along with more white chips if desired.

Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.