#stuffed cookie

A rich Biscoff-filled cookie, wrapped in smooth white chocolate and Biscoff for every bite to melt perfectly🤤

Yields: 7-8 Cookies

INGREDIENTS: •115g cold chopped unsalted butter •60g caster sugar •80g light brown sugar •100g Biscoff spread •1 whole egg + egg yolk •¼ tsp salt •1 & ½ tsp baking powder •¼ tsp baking soda •½ tsp vanilla •250g - 260g plain flour

FOR COATING: •250g white chocolate •1 tbsp biscoff spread

INSTRUCTIONS:

Cut cling wrap into small squares. Scoop 1 tsp biscoff spread onto individual cling-wrap squares. Fold to seal and freeze until solid. (Repeat for however many stuffed cookies you plan to make.) •In a large mixing bowl, add the cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and then add Biscoff spread and mix again.

Add egg + egg yolk. Whisk until fully incorporated. •Add the vanilla bean paste, baking powder, baking soda, and salt. Gently mix and then add flour and gently mix again until just combined, do not overmix.

Portion the dough into 70g balls. Press a frozen Biscoff spread piece into the centre of each dough ball, seal well, and roll into a smooth ball. •Place the cookie dough balls onto a tray and freeze for at least 1 hour (or overnight for best results).

Preheat (fan) oven to 175-180C (350°F). Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft.

Remove from the oven and let cool completely.

Melt the white chocolate with Biscoff spread using double broiler method

Spread a layer of melted white chocolate biscoff mixture onto baking paper, just enough to coat the base of the cookie. Gently place the cooled cookie on top, then spoon more of the mixture over it, making sure the cookie is fully covered and evenly coated. Decorate the cookies by inserting half biscoff biscuit and drizzle the same mixture on them.

Giant Stuffed Cookies

- Peanut Butter Stuffed Valrhona Chocolate Cookies