BISCOFF STUFFED COOKIES!!!

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Freeze eight 1.25 cm (1/2 inch) thick discs of Biscoff spread until firm, about 1 hour.
2. Brown the butter: simmer it over medium-high heat for 4-5 minutes, stirring now and then, until foamy with golden specks and nutty-smelling.
3. Pour the browned butter, including the specks, into a heatproof bowl and cool to room temperature, about 45 minutes.
4. Whisk the dry ingredients and spices together in a separate bowl.
5. Add both sugars to the cooled butter and mix with a wooden spoon. Add the egg, yolk and vanilla and mix until smooth.
6. Mix in the dry ingredients until mostly combined, then add the chocolate chips and stir until fully incorporated.
7. Divide the dough into eight 125 g (4.4 oz) portions. Flatten one, place a frozen Biscoff disc in the centre, enclose it and shape into a tall dome, sealing all cracks.
8. Refrigerate the stuffed dough in an airtight container for at least 2 hours, ideally 12 hours (up to 48 hours), until firm.
9. Preheat the oven to 180°C/350°F (170°C fan). Line trays with baking paper.
10. Place four cold cookies 7.5 cm (3 inches) apart on each tray and bake for 18-19 minutes, until the edges are golden and the tops are set but still pale.
11. Working quickly, press extra chocolate chips onto the hot tops if desired, then cool on the tray for 20 minutes.

Summarized from RecipeTin Eats's video. Watch it for the details.

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