Biscoff stuffed cookies Recipe

Tailored from the now-infamous 48-times Chocolate Chip Cookies, these Biscoff Stuffed Cookies have by some means turn out to be much more talked about. I don’t know if I’ll ever be capable of high these. Have I peaked?! 😭

Biscoff stuffed cookies

These are a shameless selfmade copycat of the well-known Biscoff stuffed cookies from Butter Boy, a preferred cookie store right here in Sydney. They’re ridiculously good – however at $8.50 every? Needed to create my very own!

And I’m completely thrilled with how the selfmade model turned out – I’ll even make the daring declare that they’re higher as a result of the buttery flavour and spices come via extra clearly, and the feel is spot-on. However regardless of this, I really feel mildly irritated by these cookies.

First, as a result of my denims have mysteriously shrunk since I launched into the recreation mission.🤔

Second, the dough is predicated on my beloved Chocolate Chip Cookie of My Goals (48 instances!), which I really believed would reign ceaselessly because the OG, the icon, the unbeatable finest. Everyone stated so!

However apparently not. Virtually everybody who’s tried these Biscoff ones say they love them much more. Hesitantly, at first, like they’re nervous about hurting my emotions. Then, a couple of bites in, they boldly declare they trump the OG.

Truthfully. How dare they. 😭 (But, I get it. 😭)

These are….

….. unapologetically massive – 160g/5.5oz every. They should be, for seen Biscoff inside and for it to bake lengthy sufficient for outstandingly crispy edges and base with chewy ridges and a gorgeous golden floor whereas the within is gooey and molten with out being floury blatantly uncooked cookie dough….UGH!!! How are you not working into the kitchen to make these now!!

Right here’s what it’s essential make this. Let’s begin with the enjoyable stuff!

1. BISCOFF SPREAD AND CHOCOLATE chips

• Biscoff, to those that are new to it, is a spiced caramel biscuit from Belgium with a toffee-like flavour and has a cult following – particularly in its dangerously addictive spreadable type that I now shamelessly eat by the spoonful (standing shamefully within the pantry). Sorry Nutella, you’ve been changed!

  I like utilizing the sleek model inside cookies however the crunchy model works simply as properly. Discover it alongside spreads on the grocery retailer.

• White chocolate chips – as a result of they simply work ridiculously properly with the flavours on this cookie (and in addition as a result of Butter Boy has it in theirs and that is, as talked about above, a shameless copycat. 😅)

2. biscoff spiced cookie dough

And right here’s what you want for the dough. Similar elements because the The Chocolate Chip Cookies of my goals, although portions tweaked for numerous causes (fellow baking nerds, head straight to the FAQ to geek out with me!), plus some Biscoff spicing.

• Spice flavouring – Cinnamon, all spice and ginger. In the event you don’t have any of those, or lacking one or two, the cookie remains to be completely value making due to the beneficiant quantity of Biscoff stuffing.

• Plain flour / all function flour – Please don’t substitute with self elevating flour. This recipe requires a a lot lesser quantity of baking powder than what’s constructed into self elevating flour.

• Brown and white sugar – Every of those carry totally different qualities to cookies. The brown sugar provides color, chew and caramely flavour, whereas the white sugar makes the cookies crispy.

• Unsalted butter – Chopped into items so it melts extra evenly as we’re browning the butter. I choose to make use of unsalted butter so I can management the quantity of salt added into the recipe.

• Cooking salt – I exploit 1/2 teaspoon of salt in these cookies which can sound like rather a lot however it actually works right here to offset the sweetness and improve all of the unbelievable flavours on this cookie. Belief the method! See recipe notes for utilizing desk salt and salt flakes.

• Egg + egg yolk – Utilizing an egg yolk instead of a second entire egg provides richness, plus to be sincere, I didn’t want an entire second egg and it’s simpler to measure out a yolk than 1/2 an egg. 🙂 Be sure you use giant eggs that are 50-55g / 2oz every within the shell, offered in cartons labelled “giant eggs”. In the event you solely have jumbo or XL eggs, see this put up for the best way to measure out the correct quantity.

• Baking powder and baking soda (bi-carbonate) – Whereas I say sternly within the Chocolate Chip Cookie recipe on which this dough is predicated to not substitute baking powder for the baking soda, on this recipe you’ll be able to (1:3 ratio), the cookies will bake just a little thicker. However don’t substitute the baking powder with extra baking soda (the cookies unfold an excessive amount of and Biscoff leaked in all places = 😭).

• Cornflour / cornstarch – A baking trick I picked up in my time, just a little cornflour softens the within of cookies with out affecting the crispy exterior. Plus, for this dough, it’s a neat technique to management the way it bakes up with just a bit teaspoon tweak right here and there – thicker, flatter, holding in molten centres and many others.

• Vanilla – For flavour. Vanilla extract please, not imitation essence.

Sure, the dough must be chilled – 2 hours minimal for a 9/10 cookie or 12 hours for a 12/10 cookie (please do that!). Compromise – bake half now and the opposite half tomorrow!

1. Biscoff stuffing

The best technique to stuff cookies, pancakes, brownies with spreads and gooey fillings is to freeze it. I do it in slabs, in dollops, in disc kinds – it’s a properly use method round these elements!

1. Dollop Biscoff unfold onto a lined tray, then flatten the floor to make it a thick disc form which makes it distribute extra evenly contained in the cookie because it bakes. In the event you depart it as a heaped mound, you find yourself with a pool of Biscoff concentrated in the midst of the cookie.

2. Freeze for at the least 1 hour, or till the Biscoff is agency sufficient to choose up.

   I depart it uncovered as a result of it’s solely within the freezer for an hour. however if you’re leaving it for for much longer (like in a single day) it’s advisable to cowl it to keep away from freezer smells and the floor drying out.

2. BROWNED BUTTER

Don’t skip the browned butter – it provides wealthy, nutty, caramely flavour. And likewise, do you know browning butter reduces the amount by ~15% as a result of evaporation of the water content material? 🙂 So if you happen to don’t brown the butter, you’ll have an excessive amount of liquid within the cookie dough so it is going to unfold an excessive amount of when it bakes.

1. Soften butter in a silver or different non-black saucepan or small pan. Simmer on medium to medium excessive for 3 to five minutes or till you see little golden bits (that are the dairy bits that go toasty) and you may scent the nuttiness. The butter can even change from yellow to golden brown in color.

   ❓Why does the color of the cooking vessel matter? It’s simpler to see when the butter modifications from yellow to golden. If utilizing a black pan, it’s essential depend on your scent or utilizing a spoon to scoop the butter as much as examine the color.

2. Take away from the range and instantly pour it into a big mixing bowl (together with all of the little brown bits – further flavour!). Work rapidly as it is going to proceed browning. Then let it cool for 45 minutes+ to room temperature.

   ⚠️ Cooling – The browned butter ought to nonetheless be liquid (ie not solidified bits, not even across the edges) however cool sufficient so it is not going to soften the sugar or the choc chips. If it solidifies, then re-melt within the microwave and funky once more.

3. COOKIE MAKING TIME!

I like that I don’t must lug the stand mixer out for these cookies!

1. Combine moist – To the cooled butter, combine in each sugars till mixed. Then the vanilla, egg yolk and egg, simply till mixed.

2. Whisk dry – Then combine all of the dry elements collectively in a bowl: flour, salt, baking powder, baking soda and the spices.

4. Stuff – Divide the dough into 8 parts (125g / 4.4 oz every, just below 1/2 cup). Press collectively right into a dough then flatten with a dent and put a Biscoff disc within the center.

5. Enclose – Pinch / collect / patch as wanted to totally enclose the Biscoff in dough then form right into a ball. In case your dough is on the smooth facet (as a result of your butter was hotter) it is going to sag a bit right into a dome form which is ok.

   ⚠️ Seal seams properly to keep away from Biscoff leakage, although to be sincere typically I intentionally depart cracks on the highest of some as swimming pools of melted Biscoff on the floor of a cookie is an interesting sight. However Biscoff leaking out of the perimeters and onto the tray is a tragic sight.

6. Fridge time – fast or correct! 12 hours is my really useful time for cookie nirvana because it improves all the pieces about these cookies: flavour, crispier and chewier edges, nicer richer golden floor, improved shelf life (superior for five days!).

   Nonetheless! If pace is of the essence, I get it. 2 hours is enough, simply lengthy sufficient to agency the cookie dough up so it doesn’t unfold an excessive amount of within the oven. Please see FAQ for particulars of how the shorter time impacts the cookie.

7. Bake for 19 minutes in a 180°C/350°F oven (170°C fan-forced) or till the sides are golden and the floor is pale golden however is cooked, even when only a skinny movie of cooked cookie, quite than being shiny melty uncooked cookie dough.

   PS And sure, fan-forced being solely 10°C decrease than customary ovens is deliberate for these cookies. 🙂

8. Cool ON tray – As quickly as you’re taking the cookies out of the oven, press further chocolate chips onto the floor. I do some flat and push some in barely on an angle. The chocolate will soften in order that they adhere to the cookie.

   Then cool for 20 minutes on the tray. The sides and base will crisp up, the cookie will end cooking inside and the floor turns into extra golden too. However don’t fear, they may nonetheless be heat and gooey inside!

   TIP: Whereas the cookies are scorching, you can even use this time to reshape them into neat rounds – simply use a spatula.

And now the second as arrived…Prepared, set, GO!

I’m sorry. I do know I’ve ruined your life with these Biscoff Stuffed Cookies. Could your denims hate me ceaselessly. Could your slinky black costume curse me each time you attain for it.

In the meantime, the shapewear trade is toasting to me with champagne.😭

So let me make it as much as you – put this and this and this in your menu plan subsequent week – my all-time finest low-cal recipes that I describe as “by chance wholesome”.

Then put cookie baking in your menu plan for this weekend!😇 – Johnsat x

Biscoff stuffed cookies Recipe

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Serves: 8 Prep Time: 20 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 280g / 9.5 oz biscoff spread , smooth (8 x 1 tablespoon generously heaped, 35g/1 1/4 oz each) (Note 1)
• 225g / 2 US sticks unsalted butter , cut into 1cm / 1/2" cubes (Note 1)
• 2 1/4 cups plain flour / all-purpose flour , spooned and levelled (IMPORTANT – Note 2)
• 3 tsp cornflour/cornstarch , tightly pack and level the spoon measure (Note 2)
• 1/4 tsp baking powder
• 1/2 tsp baking soda / bi-carb , sifted if lumpy (don't sub more baking powder, Note 3)
• 1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
• 1 tsp cinnamon powder
• 1/2 tsp all spice powder (sub mixed spice)
• 1/4 tsp ginger powder
• 3/4 cup (tightly packed) brown sugar (light brown sugar)
• 1/3 cup caster sugar / superfine super (sub regular/granulated)
• 1 large egg (55g / 2 oz in shell), at room temp
• 1 yolk from a large egg , at room temp
• 1 tsp vanilla extract
• 1 1/4 cups white chocolate chips , plus extra for decorating

Instructions

1. Freeze 8 x 1.25cm/1/2" blobs Biscoff until firm (~1 hr). Brown butter, cool, hand mix in sugar, then egg + vanilla. Mix in whisked Dry & spices, adding choc towards end. Portion into 8, stuff with frozen Biscoff. Fridge 12 -24 hrs (bare min 2 hrs). Bake from fridge cold 4 on each lined tray, 180°C/350°F (170°C fan) 19 min, top with more choc while hot if desired. Cool 20 min on tray, attack!
2. Frozen Biscoff stuffing – Dollop Biscoff on paper lined plate or small tray, and spread into 1.25cm/1/2" thick discs (just roughly is fine). Freeze 1 hour or until firm enough to pick up.
3. Simmer to brown – Put the butter in a silver saucepan or small pan over medium high heat. Once melted, let it simmer (as in, bubbling) for 4 to 5 minutes, stirring every now and then, until it gets real foamy, you see little golden specks (wade through foam to see), it smells nutty & extra buttery.
4. Cool – Immediately pour into a heatproof bowl, including all those golden specks, scraping out every bit of butter. Cool to room temperature (~45 minutes), cool enough so it won't melt the choc chips (Note 6)
5. Whisk Dry ingredients and Spices in a separate bowl.
6. Mix Wet – To the browned butter, add both sugars and mix with a wooden spoon. Add the egg, yolk and vanilla. Mix until smooth – it will look like caramel.
7. Finish dough – Add the Dry ingredients and mix until the flour is mostly incorporated. Add the choc chips and stir until the flour is fully incorporated.
8. Stuff – Measure out 8 x 125g portions of dough (4.4 oz/ heaped 1/3 cup), press dough together into a rough ball. Flatten, top with frozen Biscoff, enclose and shape into a ball with a flat base (ie tall dome), sealing cracks to avoid Biscoff leakage. Alternative: Break each into 2 balls, flatten both, sandwich Biscoff in between then fold up sides to enclose. You'll figure out the best method!
9. Fridge 12 hours (min 2 hrs) – Place in an airtight container and refrigerate for 12 hours, up to 48 hours. BARE MINIMUM is 2 hours or until dough is firm! (Note 8)
10. Preheat oven to 180°C/350°F oven (170°C fan-forced). (Note 9)
11. Place fridge-cold cookies 7.5 cm/3" apart on a tray lined with baking paper/parchment paper. (I do 4 cookies on each tray)
12. Bake for 18 – 19 minutes or until the edges are golden and the surface is cooked (ie not melty raw dough) but still pale.
13. Decorate and cool – Working quickly, press extra choc chips on the surface (Note 10), then cool on the tray for 20 minutes – finishes baking, edges crisp more and they get more golden all over.Tip: While hot, you can also reshape with a rubber spatula or similar into a tidy round shape.
14. Grab now – peak eating moment! Or, transfer to a rack to cool fully before storing in an airtight container.

Notes

* Recipe can be scaled up as desired. If doubling, you can use 3 whole eggs instead of 2 whole eggs + 2 yolks. Suggest using stand mixer as dough gets quite thick towards end!* 
1. Biscoff spread – I prefer smooth for stuffing but crunchy spread fine too. Find it in the spreads aisle. 
2. Measuring 225g butter without scales – don’t guesstimate using packet markings!! Melt butter and measure 235ml using a jug (or 1 cup then remove 1 tablespoon), THEN brown the butter (once browned, butter is 180 – 190g). And yes, it’s 235ml, not 225ml (1g butter = 1.043173 ml).
US readers – not applicable to you, just use 2 sticks!
3. Measuring flour (important!) – Scales best (and efficient). Cups – spoon flour into cups then level surface. Do not dunk cup measure into flour tub or bag (flour settles = 2 cups will be more than 300g = your cookies will puff more). *I am not usually this pedantic, only when a recipe is more sensitive than usual*
Cornflour/cornstarch – dip teaspoon measure in, then level off using knife or side of tub, ensuring the spoon measure is tightly packed (else you’ll be short)
4. Baking soda (bi-carb) – unlike the CCC, you can sub with baking powder. Use 1 1/2 teaspoons extra. Cookie will puff up more but is still very good.
5. Spices – I played with the mix and this is the balance I like the best, though even if I only had cinnamon I would still make them.
6. Cooled browned butter – Cool enough so it won’t melt the sugar or melt the choc chips, but not so cold the edges solidify (if it does, re-melt and cool again).
7. Smaller cookies – Feel free to make smaller ones using smaller blobs of Biscoff, but larger cookies = longer bake = more assertive crispier edges. Bake times for different dough sizes:
1 tbsp dough (#20 cookie scoop) – 13 to 14 minutes
2 tbsp dough (#40 cookie scoop) – 14 to 15 minutes
3 tbsp dough (~60g/2oz/#20 cookie scoop) – 15 to 16 minutes
8. Fridge chilling enhances the cookie flavour, colour, texture and shelf life in a way you can’t cheat with any ingredient or shortcut. They are a 12/10 with recommended 12 – 24 hr chilling, 8.9/10 with 2 hour chilling! Up to 48 hours is just as great but doesn’t improve it further. Beyond 48 hours the surface of the dough balls can dry out a bit so I recommend freezing instead (after 12 hours). See storage below for freezing and baking from frozen.
9. Oven temp is only 10°C different here for fan v conventional. Also slightly higher than the CCC baking temp – to set the dough a bit faster to seal the Biscoff in. See FAQ.
10. Decorate choc chips – lightly press in to the surface or just rest on surface (chocolate will melt and adhere).
11. Different cup measures in different countries – Recipe works fine as written with no alterations needed except Japan, please use the weights. See FAQ for more information.
12. Storage – exceptional shelf life (for the 12 hours fridge chill version), edges stay crispy, inside stays moist and fudgy, doesn’t dry out and become crumbly. Excellent for 3 days, still near excellent on day 4, still great days 5 and 6. Store in an airtight container in the pantry.
Freezing – Uncooked Biscoff stuffed dough balls can be frozen after the 12 hours fridge time. Bake from frozen per recipe plus 3 to 4 minutes. See FAQ for more details.
Nutrition – More calories than water.

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