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Biscoff stuffed cookies

Recipe video. The Biscoff stuffed version of the infamous 48-times Chocolate Chip Cookies, a shameless Butter Boy copycat. They're so good, I'm worried I've peaked.😭The dough is spiced like Biscoff and wrapped around frozen Biscoff spread blobs, baking up crisp-edged, chewy and soft inside. Best news? You can bake these now rather than refrigerating overnight! They're a 12/10 if you wait 12 hours but a 9/10 baked with just a short 2 hour chill.See FAQ for how (and why) the dough differs from the CCC version.

Biscoff stuffed cookies
Prep time
20 min
Cook time
20 min
Yield
8 servings
Difficulty
HARD

Ingredients

Quantities are shown as originally provided.

  • 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. 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. 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. 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. 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. 5

    Whisk Dry ingredients and Spices in a separate bowl.

  6. 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. 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. 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. 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. 10

    Preheat oven to 180°C/350°F oven (170°C fan-forced). (Note 9)

  11. 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. 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. 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. 14

    Grab now - peak eating moment! Or, transfer to a rack to cool fully before storing in an airtight container.

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