Description
These oversized, bakery-style Biscoff cookies feature a molten cookie butter core and a rich, browned butter base for a deep, nutty flavor. Expertly crafted for lasting softness, they combine warm spices with creamy white chocolate to create a chewy, fudgy treat that stays fresh for a full week.
Ingredients
- 8 tablespoons Biscoff spread (for stuffing)
- Unsalted butter, browned and cooled
- Light brown sugar
- Granulated white sugar
- 1 large egg
- 1 extra egg yolk
- Vanilla extract
- All-purpose flour
- Cornstarch (cornflour)
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground ginger
- Ground allspice
- White chocolate chips
Instructions
- Freeze eight generous tablespoons of Biscoff spread as small discs on a parchment-lined tray for at least one hour until firm.
- Brown the butter in a saucepan over medium-high heat until golden specks appear, then transfer to a bowl and cool for 45 minutes to room temperature.
- Stir the brown and white sugars into the cooled butter, then mix in the whole egg, extra yolk, and vanilla until smooth and glossy.
- Whisk the flour, cornstarch, baking powder, baking soda, salt, and spices in a separate bowl before folding them into the wet mixture along with the white chocolate chips.
- Divide the dough into eight 125g portions, flatten each, place a frozen Biscoff disc in the center, and seal the dough around it into a tall dome.
- Place the dough balls in an airtight container and refrigerate for 12 to 24 hours to allow the flour to hydrate and the fats to solidify.
- Preheat the oven to 180°C (350°F) and bake the cold cookies for 18 to 19 minutes, then let them rest on the tray for 20 minutes before serving.
Notes
For the most consistent results, use a digital kitchen scale to weigh your dough portions to exactly 125g. To maintain the molten center, avoid over-baking the cookies; they should look slightly pale on top when removed from the oven as they will finish setting on the hot tray.
- Prep Time: 2 hours
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American