Giant Biscoff Stuffed Cookies
I have been on a bit of a cookie roll recently. Once I’ve perfected a recipe, I love to tinker with the recipe and see how else it can work, so after making my Nutella stuffed cookies it seemed that a Biscoff version was almost inevitable. It seems that Biscoff these days has such a cult following, and I must confess I am a card-carrying member of said cult. Its a smooth texture and biscuity flavour are almost addictive, which is why it works so well in these cookies. These are giant brown sugar and cinnamon cookies stuffed with that signature Lotus Biscoff spread. The cinnamon is a supporting act here, there only to enhance the allover ‘Biscoffness’ of it all.
Believe me, I have ruined A LOT of cookies in my time getting to where I am now because baking is much more of an exact science than cooking. When I am making dinner I am usually very laissez-faire with what goes in, or more importantly what doesn’t. I can’t remember the last time I didn’t add in a little something extra or swap something out because I didn’t have it in my larder.
So my advice to you would follow the recipe as closely as possible to get the best results. These take a little more work with making the disks but it’s so worth it in the end when you see the neat line of Biscoff running through the middle of them.
INGREDIENTS
Makes 8 giant cookies
110g unsalted butter, room temperature
100g light brown soft sugar
150g caster sugar
2 tbs maple syrup
1 large egg + 1 egg yolk room temperature
1 teaspoon good vanilla essence
120g smooth Biscoff spread
300g plain flour
1 ½ tsp bicarbonate of soda
1 tsp cornflour
2tsp ground cinnamon
200g white chocolate chips
Flaky sea salt
METHOD
Line two large baking sheets with baking paper and on one of the baking sheets, put 8 x 2tsp of Biscoff (about 15g each). Use a cup of hot water to warm a spoon and use the back of the spoon to smooth down into disks. Put these in the freezer to harden while you start making the dough.
Once the Biscoff is in the freezer, preheat your oven to 180c.
In a large bowl using a hand-held mixer or stand mixer fitted with the paddle, beat the butter and sugar until combined.
Then add the maple syrup, egg and egg yolk and beat for a minute until fully incorporated.
Combine the dry ingredients (flour, salt cornflour, cinnamon and bicarbonate of soda) and add to the mixing bowl with the wet ingredients. Slowly mix until just combined (be careful not to overmix!) and then add 150g chocolate chips - I usually mix these in with a wooden spoon until they’re evenly dispersed amongst the crumbly mixture.
To assemble the cookies, I use a pair of clean digital scales with a small piece of baking paper to weigh out about 70g of dough. Wash your hands and flatten the dough in the palm of your hand and put it back on the scale, place a disk of Biscoff in the middle and top with another 20g of dough (see picture) so it totals around 100g. Use your warm hands to bring the cookie together sealing any edges so it is ‘cookie-shaped’. If the Biscoff melts too much to easily handle, pop it back in the freezer for a few more minutes. Repeat the process for each of the cookies - you should have eight but if you have less or more you’ll need to amend the cooking times slightly. You can of course just do this by eye but your cookies might be slightly different sizes and cook at different times.
Put a new piece of baking paper on tray used for the Biscoff disks then place the cookies roughly 3 inches apart on each tray. Pop the tray in the freezer for 10 minutes to firm up a little.
Bake the cookies for 14 minutes (turn them halfway through so they bake evenly) or until they are golden brown. As soon as they’re out of the oven to sprinkle over some flaky sea salt (be as restrained or generous as you wish). They’ll be really soft when they come out of the oven so be sure to cool them on the baking sheet for a few minutes before you put them on a wire rack to cool completely.
NOTES
If the frozen disks start to melt and are difficult to handle then put them back in the freezer for another 10 minutes and you’re good to start assembling again.
There’s a new Lotus crunchy Biscoff spread that I think would work well here - let me know if you try it.
You could easily substitute the chocolate chips for milk chocolate ones if you like, but I think dark chocolate would overpower the Biscoff.
You can also omit the chips entirely - just remember you’re working with less dough so the quantity of each cookie will be 25g less overall when weighing it out.
It’s up to you how much salt you sprinkle on at the end. If they’re for kids you could happily omit it, but I think that a little pinch goes a long way to add flavour and give you that salty-sweet combo that it almost addictive.