Biscoff Stuffed Cookies Delight (Print Version)

Soft, chewy cookies with gooey Biscoff centers and creamy white chocolate for a decadent twist.

# What You'll Need:

→ Filling

01 - 4 tablespoons smooth Biscoff spread, frozen into 15 small scoops

→ Dough

02 - 1/2 cup (115 g) unsalted butter, softened
03 - 3/4 cup (150 g) light brown sugar, packed
04 - 1 teaspoon pure vanilla extract
05 - 1 medium egg at room temperature
06 - 1 1/4 cups (160 g) all-purpose flour
07 - 2 tablespoons (15 g) Dutch-process cocoa powder
08 - 1 tablespoon (8 g) cornflour
09 - 1/2 teaspoon baking soda, no older than six months
10 - 1/4 teaspoon fine sea salt

→ Add-ins

11 - 3/4 cup (130 g) finely chopped white chocolate

# Steps to Follow:

01 - Scoop 15 large teaspoons of Biscoff spread onto parchment-lined trays and freeze for at least 60 minutes until firm.
02 - Beat the softened butter with brown sugar using an electric mixer on medium speed until pale and fluffy, approximately 3 minutes.
03 - Add vanilla extract and the room-temperature egg to the creamed mixture and beat until fully combined and smooth.
04 - Whisk together all-purpose flour, Dutch-process cocoa powder, cornflour, baking soda, and sea salt in a separate bowl.
05 - Fold the dry ingredients into the wet mixture gently, creating a thick, even cookie dough.
06 - Stir in the finely chopped white chocolate evenly throughout the dough for consistent creamy bursts.
07 - Use a cookie scoop to portion uniform balls of dough, working swiftly to keep dough cool.
08 - Flatten each dough ball slightly, place a frozen Biscoff scoop in the center, then wrap and seal the dough around the filling. Roll back into a smooth ball shape.
09 - Place cookies on parchment-lined baking trays spaced evenly, no more than six per tray to allow spreading.
10 - Bake at 375°F (190°C) conventional or 340°F (170°C) fan-forced for 11 to 13 minutes until edges are set but centers remain soft and gooey.
11 - Allow cookies to rest on trays for 5 minutes before transferring. Serve warm for gooey centers or reheat gently to restore meltiness.

# Additional Notes:

01 - Freezing Biscoff spread before baking ensures a molten, gooey center. Chilling dough can help maintain cookie shape in warm environments.

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