Okay, no time for an intro! I should really be packing right now…I leave tomorrow and I have like 10% of my packing complete…and actually I leave today! It’s past midnight! Anyways, I am far too excited to share this recipe with you all! I just couldn’t wait! Plus, blogging about food > packing!
So let’s get right down to business! My belly is filled with Biscoff Stuffed White Chocolate Chip Cookies! (Hey it’s not a recipe unless it has a hundred words in its title!!)
- Note: Biscoff and Cookie Butter are the same thing in my book, so I may go back and forth between the two names without knowing it! Biscoff can be purchased at Target/Walmart, and Cookie Butter can be purchased at Trader Joes.
Rose and I made these cookies in an attempt to make a recipe where you could actually taste the cookie butter! After devouring a cookie in which the cookie butter taste wasn’t extremely prominent, we agreed that our search to find a recipe in which you could really taste the cookie butter was just silly! Just use a spoon if you want to REALLY taste the cookie butter;) Now I am not saying that you couldn’t taste the cookie butter at all in these cookies because that is not true! It was there trust me! Especially when you but into the oozing pieces! Rose and I just had set our expectations to an unattainable level! You can’t taste only cookie butter when you put cookie butter into something else! That was just silly of us to think that!
Disregarding our original expectations, we began to realize that these cookies were good! Like really really good! WE both had one fresh from the oven and man it was yummy! Super sweet too! Those white chocolate chips are powerful little devils! I think these would also be totally yummy with dark chocolate chips or even semi sweet! The sweet dough was also a winner! It would have stayed soft for days, but ours didn’t last long. I left about 8 of them in a tupperware one day, and when I got back from work there was only one left! Ya, I guess you could say everyone enjoyed them! Rose’s family has already requested we make them again! I would have no problem at all making them again!! Because I am a freak though, I would want to try some with dark chocolate chips!
More Biscoff!! Don’t skimp on it! The oozing cookie butter is the best part and you don’t want out miss out! Our cookie was made with two, 1 tablespoon sized scoops of dough with about 1 tablespoon of cookie butter/biscoff inside! We used both chunky and creamy! I prefer chunky biscoff, but in these cookies I would recommend the creamy because it oozes in a more creamy and dreamy way!! You want a nice smooth center, not a gritty one!
We made half of the recipe and got 24 good sized cookies, so unless you make them huge, you will probably get more than the recipe says!
MAKE THEM NOW!! Do whatever it takes!! You NEED these in your life! Grab a big glass of milk and eat as many as your heart desires! It’s not every day you eat a cookie this good:) The glass of milk or a big glass of water is absolutely necessary! These babies are rich and SWEET!
Oh and one final note! Rose is the one who suggested I use the extra 1/4 cup of white chocolate chips to decorate the plate with when I took the pictures! She’s so artsy!!:)
Biscoff Stuffed White Chocolate Chip Cookies
2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 cups white chocolate chips
2 cups Biscoff Spread
1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
2. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla beating until well combined.
3. Place flour, baking soda and salt into a large mixing bowl. Stir to combine. Slowly add to wet ingredients along with white chips until just combined.
4. With a medium cookie scoop, scoop dough onto prepared baking sheet about 1 inch apart. With your thumb, press into each cookie making a little well for the Biscoff. Using a small cookie scoop, scoop about 1 tablespoon Biscoff into each pressed cookie. Place another scoop of cookie dough on top and press edges gently. Biscoff will not be completly enclosed and will be visible around edges. Bake for 12-15 minutes, until edges are just golden brown. Let cool for 10 minutes on baking sheet then transfer to a cooling rack to cool completely. Best served with a tall glass of milk.
Makes 24 large cookies