Description
Delight in these decadent Biscoff Cookies featuring a soft, buttery dough infused with the iconic Biscoff cookie butter and a luscious white chocolate chip twist. Each cookie hides a creamy Biscoff center, delivering an irresistible combination of warm spices and sweet indulgence perfect for any dessert occasion.
Ingredients
Scale
Cookie Dough
- 1 cup Unsalted Butter (softened)
- 1 cup Biscoff (Speculoos cookie butter)
- 1 1/4 cups Brown Sugar
- 3/4 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 3 cups Flour
- 1/2 teaspoon Cornstarch
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
- 1 cup White Chocolate Chips
Filling
- 1/2 cup Biscoff (to put inside cookies)
Instructions
- Prepare Biscoff Filling: Line a baking sheet with parchment or wax paper. Scoop out the Biscoff cookie butter into 14 half-tablespoon-sized balls and place them on the lined baking sheet. Freeze for at least 15 minutes to firm up.
- Preheat Oven and Cream Ingredients: Preheat your oven to 395°F (200°C). In a large mixing bowl, cream together the softened butter, Biscoff cookie butter, brown sugar, and sugar for about 4 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract, mixing for an additional minute ensuring all ingredients are well combined.
- Incorporate Dry Ingredients and Chips: Gently fold in the flour, cornstarch, baking soda, and salt until just combined. Then fold in white chocolate chips, distributing them evenly throughout the dough.
- Form Cookies with Filling: Using a kitchen scale, portion the dough into 4-ounce balls for even baking. Press a large indentation in the center of each ball with your thumb. Insert a frozen Biscoff ball into the indentation and carefully wrap the dough around it, sealing completely to enclose the cookie butter filling.
- Bake: Place the filled cookie dough balls on a light-colored baking sheet to ensure even baking. Bake in the preheated oven for 8-10 minutes, until the cookies are just set and lightly golden on the edges. Avoid overbaking to maintain a soft, chewy texture.
Notes
- Freezing the Biscoff filling before insertion helps prevent spreading during baking.
- Using a light-colored baking sheet prevents excessive browning on the bottom of the cookies.
- Do not overbake to keep the cookies tender and gooey inside.
- You can substitute white chocolate chips with milk or dark chocolate chips for a different flavor profile.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
