Stuffed Cookie Butter Cookies with White Chocolate and Butterscotch
These Biscoff Cookies are for Biscoff lovers and they will not disappoint. A crisp edge and a soft interior these Biscoff cookies are filled with a molten Biscoff center, layered with sweet butterscotch and creamy white chocolate. You'll taste Speculoous in every bite and will be wanting more!
Servings: 8 Cookies
Ingredients
Biscoff Filling:
- 1/4 cup Biscoff cookie spread, divided into 8 teaspoons
Biscoff Cookies:
- 1 cup unsalted butter, cold (226 g)
- 11/4 cup dark brown sugar, (270 g)
- 1/4 cup granulated sugar, (100 g)
- 2 teaspoon vanilla or vanilla bean extract, 7ml
- 2 eggs, cold
- 8 Biscoff Cookies, Pulse cookies into a fine powder in a food processor and then measure out 1/2 cup for the dough. The finer the powder the better for overall cookie texture 80GRAMS
- 3 1/2 cups all purpose flour, spooned and leveled
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon cornstarch
- 1 cup butterscotch chips (180 g)
- 1 cup white chocolate chips, (180 g)
- Biscoff cookies broken in half for decorations OR extra cookie spread for a drizzle
Instructions
Biscoff Filling:
- Start by lining a small baking sheet with aluminum foil. Scoop out 8 teaspoons of Biscoff cookie spread, about 15 grams each, and place them on the lined sheet. Transfer the sheet to the freezer and let the Biscoff harden for at least 30 minutes. This makes it much easier to handle when stuffing the cookies later.
Biscoff Cookies:
- In a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed until it becomes light and fluffy. Add the granulated sugar and brown sugar, then cream the mixture together for about 3 minutes, until smooth and well incorporated.
- Next, scrape down the sides of the mixing bowl with a spatula to ensure everything is evenly mixed. Add in the vanilla extract, followed by the eggs—adding one egg at a time and mixing thoroughly after each addition.
- Once the wet ingredients are combined, add the all-purpose flour, cake flour, Biscoff cookie crumbs, salt, baking soda, and cornstarch. Mix on the lowest speed just until the ingredients come together—do not overmix the dough. Then gently fold in the dark and white chocolate chunks, still using the lowest speed or a spatula.
- Using a medium cookie scoop (size #16), portion out the dough. For each portion, split the dough in half. Place one frozen Biscoff dollop in the center of one half of the dough, then place the other half on top. Press the edges together and roll gently to form a sealed cookie dough ball with the Biscoff hidden inside. Once all the cookies are stuffed and shaped, arrange them on a baking sheet and place them in the freezer for another 30 minutes. This additional chilling step helps the cookies hold their shape and prevents excessive spreading while baking.
- While the dough chills, preheat your oven to 410°F (210°C). Once the oven is ready and the cookies are firm, transfer them to a parchment-lined baking sheet and bake for 14 to 18 minutes. The cookies should be golden on the edges but still gooey in the center. After baking, leave the cookies on the hot pan for 15 minutes. This allows them to finish setting without over-baking in the oven. Once set, transfer them to a wire cooling rack.
- * For an extra Biscoff boost, drizzle the cookies with melted Biscoff cookie spread and/or sprinkle crushed Biscoff cookies on top*