Biscoff stuffed NYC cookies
What can I say, I’m a bit of a Biscoff addict! There’s just something about the slightly spiced caramel-y flavour which makes it so addictive.
I have been known to eat Biscoff spread from the jar, but this is a much better use for it. These cookies are crispy on the outside and chewy on the inside. Eating them is like having a big warm hug.
Do make sure you use cold butter and freeze the cookie balls before baking. Both are essential for making them gorgeously gooey.
Ingredients
150g cold unsalted butter
100g soft light brown sugar
115g caster sugar
2 large eggs
340g plain flour
1 1/2 tsp baking powder
1 tsp vanilla extract
Pinch salt
120g white chocolate chips
70g milk chocolate chips
10 heaped tbsp Biscoff spread (or standard cookie/biscuit spread)
Method
Scoop 10 heaped tablespoons of Biscoff spread (I use the smooth one) onto a lined tray and freeze until solid. This takes at least an hour.
Use a stand mixer or electric hand whisk to combine the butter and both sugars. You don’t want to cream it like you would a cake, just combine it until you get an almost breadcrumb-like consistency
Sieve in the flour, baking powder and salt and mix until just combined
Add in the chocolate chips and fold gently
Beat the two eggs separately in a small bowl along with the vanilla extract, then add to the mixture
Fold in until JUST combined. Don’t over mix.
Weigh out the cookie dough into 100g balls and then flatten them
Remove the frozen Biscoff spread from the freezer and place in the centre of each piece of cookie dough, then carefully mould the dough around the Biscoff spread. Try not to compress the dough too much. It doesn’t need to be too compact or in a perfectly round ball. you just need to make sure no Biscoff spread is showing
Add the stuffed cookie balls to the freezer for at least an hour (they can be stored in an air-tight container for up to three months).
When you’re ready to bake, pre-heat your oven to 180°C/160°C fan/350°F/Gas 4 (make sure it’s up to temperature before you add the cookie balls). Bake on a lined baking tray for 11-13 minutes until golden. The more you bake the less gooey they will be. In my expert Biscoff addict opinion these are best served warm and gooey with a big old mug of builders tea
Enjoy!
