Biscoff Browned Butter Stuffed Cookies
A decadent sweet treat
Ingredients
Spread + Butter
- 280 g Biscoff spread (8 x 1 tbsp) generously heaped
- 225 g unsalted butter cut into 1/2" cubes
Dry Ingredients
- 2 ¼ cups plain or all purpose flour
- 3 tsp cornstarch
- ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
Spices
- 1 tsp cinnamon powder
- ¼ tsp ginger powder
Wet Ingredients
- ¾ cup brown sugar tightly packed
- ⅓ cup superfine or castor sugar
- 1 large egg
- 1 yolk from large egg
- 1 tsp vanilla extract
Chocolate Chip
- 1 ¼ cups white chocolate chips plus extra for decorating
Instructions
Frozen Biscoff Stuffing
- Dollop Biscoff spread on a plate covered in parchment paper.
- Use generous scoops and create ½" thick discs.
- Freeze for 1 hour or until firm enough to pick up off the parchment paper.
Browned Butter
- Put the butter cubes into a small saucepan over medium high heat.
- Once melted, let the butter simmer (bubbling) for 4-5 minutes, stirring occasionally.
- Let simmer until it smells "nutty" and "extra buttery".
- Immediately put into heat safe bowl, scraping out all the browned bits.
- Cool to room temperature, about 45 minutes.
Dough
- Add dry ingredients and spices in a separate bowl and whisk together.
Mix Wet
- To the browned butter, add both sugars and mix with a wooden spoon.
- Add the egg, egg yolk and vanilla.
- Mix until smooth. It will look like caramel.
- Add the dry ingredients and mix until flour is mostly incorporated.
- Add white chocolate chips and still until flour is fully incorporated.
Stuff
- Measure out 8 x 125 gram portions of dough (4.4oz/heaped ⅓ cup) and press dough into a rough ball.
- Break each ball in two, flatten and add the frozen Biscoff spread between the pieces. Press back together making sure the Biscoff spread balls are complete sealed in to the cookie.
Chilling
- Chill in the fridge for 12 hours (minimum 2 hours) in an airtight container.
- Bare minimum is 2 hours or until dough is firm.
Baking
- Preheat over to 180℃/350℉ oven. 170℃ for convection oven.
- Place fridge cold cookies 7.5 cm/3" apart on a tray lined with parchment paper. You may need to use 2 cookie sheets.
- Bake for 18-20 minutes or until the edges are golden and the surface is cooked (not raw dough) but sill pail
Decorate and Cool
- Working quickly, press extra white chocolate chips on the surface
- Cool on the tray for 20 minutes. This finishes the baking and edges crisp and cookies become golden all over.
- Optional – as the cookies cool, you can press a spatula on top to flatten if desired.
- EAT THEM NOW! Fresh out of the oven is prime time for cookies!
- Alternately, cool fully and store in an airtight container.
