Description
These oversized, bakery-style cookies feature a rich browned butter dough seasoned with a warm blend of cinnamon, ginger, and allspice. Each cookie is loaded with creamy white chocolate chips and stuffed with a molten Biscoff center for a truly indulgent, spiced treat.
Ingredients
- 8 tablespoons Biscoff spread
- Unsalted butter
- Cinnamon
- Ginger
- Allspice
- White chocolate chips
- Brown sugar
- Caster sugar
- All-purpose flour
- Cornstarch
- Baking powder
- Baking soda
- Salt
- 1 whole egg
- 1 egg yolk
- Vanilla extract
Instructions
- Freeze eight 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 foamy and golden specks appear, then let it cool to room temperature for 45 minutes.
- Whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, and allspice in a separate bowl.
- Combine the cooled browned butter with brown sugar and caster sugar, then mix in the whole egg, extra yolk, and vanilla extract until smooth.
- Fold the dry ingredient mixture into the wet ingredients until just combined, then stir in the white chocolate chips.
- Divide the dough into eight portions (approximately 125 grams each), flatten them, place a frozen Biscoff disc in the center, and seal the dough around it.
- Place the stuffed dough balls in an airtight container and refrigerate for at least 12 hours to develop flavor and texture.
- Preheat the oven to 180°C (350°F) and bake the cold dough balls for 18 to 19 minutes before letting them cool on the tray for 20 minutes.
Notes
For the best results, ensure the Biscoff discs are completely frozen before stuffing to prevent the filling from leaking out during assembly. If you prefer a perfectly round cookie, use a large circular cutter to gently ‘scoot’ the edges of the cookies inward immediately after taking them out of the oven while they are still soft.
- Prep Time: 13 hours 15 mins
- Cook Time: 19 mins
- Category: Dessert
- Method: Baking
- Cuisine: American