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.

👥 8 Servings⏱️ Prep & Cook: 3h 25m⏳ Prep: 20 min🔥 Cook: 20 min👤 Nagi📖 recipetineats

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pan
●saucepan
●bowl
●whisk
●wooden spoon
●oven
●spatula

📝 Preparation Steps

ABBREVIATED RECIPE:

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!

large egg ((55g / 2 oz in shell), at room temp)1yolk from a large egg (, at room temp)1

FULL RECIPE:

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.

Browned butter:

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.

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)

Dough:

Whisk Dry ingredients and Spices in a separate bowl.

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.

large egg ((55g / 2 oz in shell), at room temp)1yolk from a large egg (, at room temp)1

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.

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!

cups plain flour / all-purpose flour (, spooned and levelled (IMPORTANT - Note 2))2 1/4cup (tightly packed) brown sugar (light brown sugar)3/4cup caster sugar / superfine super (sub regular/granulated)1/3cups white chocolate chips (, plus extra for decorating)1 1/4

CHILLING (Note 8):

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)

BAKING:

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

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)

Bake for ⏱️ 18 - 19 minutes or until the edges are golden and the surface is cooked (ie not melty raw dough) but still pale.

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.

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

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