I know I’m a little bit late to jump on the Biscoff bandwagon. But it’s not that I didn’t want to be on the Biscoff bandwagon, it was simply that I can’t buy Biscoff spread in Australia. Because we are at the end of the world, quite literally, so we get everything last. And pay more for it.
Oh. My. Gosh. It is amazing. From what I gather, Biscoff, Speculoos or Cookie Butter are all pretty much the same thing. And if you have never heard of Biscoff, imagine a spread with a peanut butter consistency, that tastes like a delicious cinnamon spiced cookie. Except its even better than what you’re imagining.
I became instantly obsessed, and Erin gave me a jar to take home (thank you!!!). There isn’t much left as I’ve been sneaking a spoonful or five here and there. But I promised her I would bake something with it, so here is what I came up with.
I combined my new favourite thing (Biscoff spread) with an old fave (chocolate chip cookies) and made stuffed chocolate chip cookies. I’ve stuffed cookies with Nutella before, but these are even more amazing. I love the combination of the spiced Biscoff spread and the chewy cookie and the melt-y chocolate.
Can you tell I’m obsessed with Biscoff?
So there we go Erin, I baked something with Biscoff, and now I’m going to hide the jar and guard what’s left of it with my life.
BISCOFF STUFFED CHOCOLATE CHIP COOKIES
Adapted from Baking Illustrated.
165g unsalted butter (1 1/2 sticks), melted
1 cup packed light or dark brown sugar (7 ounces)
1/2 cup white sugar (3 1/2 ounces)
1 egg yolk
1 tsp vanilla extract
2 cups + 2 tbsp plain flour (10 1/2 ounces)
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
1 jar Biscoff spread (you won’t need the whole thing)
Preheat the oven to 180 C (350 F) and line a few trays with baking paper.
In a large bowl, beat the melted butter and sugars with a wooden spoon until smooth.
Add the vanilla, egg and egg yolk, mixing well between each addition.
Mix in the flour, baking soda and salt until incorporated. Stir in the chocolate chips.
Roll tablespoons of cookie dough into balls. Flatten them in the palm of your hand, and place a teaspoon of Biscoff spread in the center. Pinch the cookie dough together around the Biscoff filling and roll in between your palms to make a ball. Place on the lined trays.
Bake for 10 minutes. Makes 24 Biscoff cookies.