These stuffed Biscoff cookies are a luxurious treat that perfectly encapsulates the rich flavors of Biscoff in a soft, indulgent cookie. Each cookie features a heart of creamy Biscoff spread, enveloped in a spiced cookie dough studded with crushed Biscoff cookies. The result is a delightful contrast of textures—from the crunchy bits of cookie in the dough to the smooth, molten center—that makes each bite a decadent experience.
Why You’ll Love This: The allure of these cookies lies in their unique combination of flavors and textures. The outer cookie is soft with a slight chewiness, enhanced by the warm notes of cinnamon, while the surprise Biscoff spread center offers a burst of caramelized sweetness that melts in the mouth. These cookies are not only delicious but also visually appealing, especially if you choose to drizzle them with additional melted Biscoff spread for an extra touch of luxury.
Perfect Occasion: These stuffed Biscoff cookies are ideal for special occasions such as holiday gatherings, gift-giving, or as a special treat to enjoy with your afternoon coffee. They’re sure to impress at bake sales or potlucks and make a thoughtful homemade gift for friends and family who appreciate a gourmet twist on classic cookies.
Decoration Tips:
- For an elegant finish, drizzle melted Biscoff spread over the cooled cookies using a fork or a small piping bag to create fine lines.
- Sprinkle a little ground cinnamon or powdered sugar over the drizzled cookies for a festive look.
- Place each cookie in a decorative paper cup to enhance presentation if serving at a party or as a gift.
- Pair with a cup of strong coffee or chai tea to complement the rich flavors of the cookies.
Ingredients:
- 2 1/4 cups all-purpose flour
- 3/4 cup unsalted butter, room temperature
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs
- 9 crushed Biscoff cookies
- 9 heaping tablespoons Biscoff spread
Instructions:
- Start by scooping 9 heaping tablespoons of Biscoff spread onto a plate lined with parchment paper. Shape them into rough balls and freeze for at least 20 minutes.
- For the dough, cream the butter and both sugars together in a mixing bowl until light and fluffy, about 2-3 minutes. Blend in the eggs and vanilla extract. Gradually fold in the flour, baking powder, baking soda, salt, and cinnamon until the dough forms. Incorporate the crushed Biscoff cookies.
- Chill the dough in the refrigerator for 1 hour.
- Preheat your oven to 350°F (175°C).
- Wrap each frozen Biscoff spread ball with a portion of the cookie dough, ensuring the spread is completely covered, and form into large balls.
- Place the cookie dough balls on a parchment-lined baking sheet, spacing them well apart.
- Bake for 15-18 minutes, or until the edges begin to turn golden brown.
- Allow the cookies to cool on the sheet for 10 minutes before transferring them to a cooling rack.
- Optionally, drizzle with melted Biscoff spread once cooled.
Enjoy these scrumptiously filled Biscoff cookies, a perfect blend of spice and sweetness in every bite!
