Description
These sophisticated Biscoff Cookies utilize a browned butter base and a warm blend of spices to create a complex, caramel-like flavor profile. Each oversized biscuit is stuffed with a frozen Biscoff core, resulting in a molten center that contrasts perfectly with the crisp, golden exterior.
Ingredients
- 280g Biscoff spread
- 225g Unsalted butter
- 2 1/4 cups Plain flour / All-purpose flour
- 3 tsp Cornflour / Cornstarch
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- 1/2 tsp Ground allspice
- 1/2 tsp Ground ginger
- 1 cup Brown sugar
- 1/2 cup Caster sugar
- 1 Large egg
- 1 Egg yolk
- 1 tsp Vanilla extract
- 1 1/4 cups White chocolate chips
- 1/2 tsp Salt
Instructions
- Portion the Biscoff spread into 8 discs (approx. 35g each) on a lined tray and freeze for at least one hour until solid.
- Melt the butter in a light-colored saucepan over medium-high heat, cooking for 4-5 minutes until the milk solids are golden brown and nutty; cool for 45 minutes.
- Cream the cooled browned butter with brown sugar and caster sugar, then mix in the egg, extra egg yolk, and vanilla extract.
- Whisk together the flour, cornflour, baking powder, baking soda, salt, and spices in a separate bowl.
- Gradually stir the dry ingredients into the butter mixture until nearly incorporated, then fold in the white chocolate chips.
- Divide the dough into eight 125g portions, flatten them to wrap around the frozen Biscoff discs, and seal thoroughly.
- Shape the dough into tall domes and refrigerate in an airtight container for 12 to 24 hours to hydrate the flour.
- Preheat oven to 180°C (350°F) and bake the cold dough balls for 18-19 minutes until the edges are golden; cool on the tray for 20 minutes.
Notes
To ensure the liquid center remains intact, avoid over-baking the cookies; they should still look slightly pale on top when removed from the oven. For the most professional results, use a digital scale to weigh your dough portions to 125 grams each, which guarantees even heat distribution across the batch.
- Prep Time: 30 mins
- Cook Time: 19 mins
- Category: Dessert
- Method: Baking
- Cuisine: European