Biscoff Stuffed Cookies

Biscoff has taken over dessert culture for good reason — that caramelized cookie-butter flavor works in absolutely everything, and stuffing it into a soft cookie shell might be its best use yet.

Ingredients

Filling

• 12 Biscoff cookies
• 3 tbsp Biscoff spread

Cookie Dough

• 115g butter, room temperature
• 150g brown sugar
• 50g granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 280g plain flour
• 1 tsp baking soda
• 1/2 tsp salt
• 100g white chocolate chips
• Extra crushed Biscoff cookies, for topping

Directions

1. Spread a thin layer of Biscoff spread onto 6 cookies, then sandwich with the remaining 6 to make 6 mini "cookie sandwiches." Freeze for at least 1 hour.
2. Cream butter and both sugars until light and fluffy. Add egg and vanilla, mixing well.
3. In a separate bowl, whisk flour, baking soda, and salt, then fold into the wet ingredients along with the white chocolate chips.
4. Take a portion of cookie dough, flatten slightly, place a frozen Biscoff sandwich in the center, and wrap the dough completely around it, sealing well.
5. Chill the assembled cookies at least 30 minutes.
6. Preheat oven to 180°C/350°F. Top each cookie with a little extra crushed Biscoff, then bake 12-14 minutes until golden at the edges.
7. Let cool on the tray for 10 minutes before moving — the center will still be soft and gooey.

Hugs, Alla xox

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