Biscoff Stuffed Cookies
Here's how to make Lotus Biscoff stuffed cookies filled with white chocolate chips. This recipe is easy to make and the taste is so good.
Ingredients
- 15 tsp Biscoff Spread
- 300 g Plain Flour
- ½ tsp Bicarbonate Of Soda
- 130 g Butter
- 100 g Light Brown Sugar
- 75 g Caster Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 200 g White Chocolate (Chips or Chunks)
Instructions
- Spoon a teaspoon of Biscoff spread onto a baking tray lined with parchment paper. Place the tray in the freezer for at least 1 hour or until frozen.
- Whilst the Biscoff balls are freezing, I like to make a start on the cookie dough (See Notes).Place the butter, light brown sugar and caster sugar into a large mixing bowl and mix until light and fluffy.
- Add an egg and vanilla extract into the mixing bowl and mix together until combined.
- Add plain flour and bicarbonate of soda to the mixing bowl and mix until a cookie dough has formed.
- Pour the white chocolate chips (or chunks) into the mixing bowl and mix until evenly distributed within the dough.
- In this time, preheat your oven to 190°C (170°C Fan, gas mark 5).Separate the dough into 12 equally sized sections, they should be around 70g each. Flatten each dough slightly, add the frozen Biscoff on top, then wrap the dough around it.
- Place them onto a large baking tray, or 2 to 3 average sized baking trays (they will spread whilst baking). Bake in the oven for 12 minutes or until golden and crispy around the edges.
Video
Notes
At step 6, place the tray with the flattened cookie dough in the fridge if the Biscoff balls are not ready by then. Continue with the recipe once the Biscoff balls are frozen.
Alternatively, you can make the cookie dough after an hour of freezing the Biscoff balls.
Nutrition
Calories: 358kcalCarbohydrates: 47gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 40mgSodium: 139mgPotassium: 94mgFiber: 1gSugar: 26gVitamin A: 296IUVitamin C: 0.1mgCalcium: 49mgIron: 1mg
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