Biscoff Stuffed White Chocolate Cookies
Soft bakery-style cookies with a Biscoff center, white chocolate, and a slight spread. Finished with a Biscoff cookies for texture and flavor.
Ingredients
- 1 cup unsalted butter softened
- 1¼ cups brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 cup white chocolate chips or chunks 1/2 cup extra for topping and drizzle
- 1 cup Butterscotch chips
Filling:
- 16 teaspoons Biscoff spread or cookie spread
Topping:
- 16 Biscoff cookies halved
Instructions
- Scoop Biscoff into 16 portions into a mini ice tray or onto parchment and freeze until firm.
- Add butter, brown sugar, and granulated sugar to a bowl and mix until smooth and creamy.
- Add eggs one at a time and mix well after each addition.
- Add vanilla and mix to combine.
- Add flour, baking soda, salt, and cornstarch to wet and mix until just combined.
- Fold in white chocolate and butterscotch chips.
- Scoop large portions of dough. I measure mine out to weigh 3 oz
- Flatten slightly, place frozen Biscoff in the center, and wrap dough around it.
- Place on baking sheet and chill in the fridge for 1–2 hours.
- Preheat oven to 350°F.
- Slightly flatten the dough balls.
- Bake for 15 - 17 minutes until edges are set and centers are soft. *****If they are spreading too much, see my notes below***
- When the cookies come out of the oven, press extra white chocolate and Biscoff onto the tops.
- Let cool on the baking sheet for 10–15 minutes before moving.
- Once cooled you can melt extra white chocolate chips and drizzle on top.
Notes
Freeze the Biscoff until it's fully solid: If the Biscoff isn't completely frozen when you assemble, it melts too fast in the oven and blends into the dough instead of staying as a center. Give it at least an hour in the freezer, and longer is fine.
Don't skip the chill time: Chilling the assembled dough balls is what keeps these cookies thick. Without it, they're much more likely to spread flat and lose that bakery shape. The 1 to 2 hours in the fridge makes a real difference.
Use the swirl trick if they start to spread: If you pull the cookies out mid-bake and they're spreading more than you'd like, grab a large round glass and gently swirl it around each cookie to push the edges back in. A margarita glass works really well for this because of the wide opening.
Press the toppings on just after baking: Add the white chocolate and Biscoff cookies after the cookies come out of the oven; that way, they will melt and stay on the cookies.
Pull them out while the centers still look underdone: The cookies continue to set on the hot baking sheet after you take them out. If the edges are set and the center looks a little underdone, they're done. Overbaking dries them out quickly.
Weigh your dough for consistent cookies: A kitchen scale is the easiest way to make sure all your cookies bake evenly. Aim for 3 oz per dough ball for the standard batch, or 4 oz for the giant bakery-style version.
Nutrition
Calories: 477kcalCarbohydrates: 68gProtein: 5gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 54mgSodium: 316mgPotassium: 100mgFiber: 1gSugar: 45gVitamin A: 407IUVitamin C: 0.1mgCalcium: 48mgIron: 2mg
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