Biscoff Cheesecake Stuffed Cookies
The ULTIMATE cookie for any Biscoff lovers. Think crisp edges, soft centres, chunks of white chocolate and a creamy Biscoff core. These are a serious hit of decadence for those who are bored of regular cookies.
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Servings: 7
Ingredients
- 125 g Unsalted Butter Melted
- 120 g Light Brown Soft Sugar
- 100 g Granulated Sugar
- 1 Medium Free Range Egg
- 2 tsp Vanilla Extract
- 275 g Plain Flour
- 3 tsp Baking Powder
- 100 g White Chocolate Roughly Chopped
For the Biscoff Cheesecake Filling
- 2 tbsp Biscoff
- 150 g Full Fat Cream Cheese
Instructions
- In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
- Add the flour, baking powder, white chocolate and fold until combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!). Place in fridge to chill for 30 minutes.
- Meanwhile, mix together the cheesecake filling and refrigerate .
- Preheat the oven to 200C/180C Fan/Gas 6. Line 2-3 large baking trays. Roll into about 7 balls (use a tablespoon to scoop balls of dough). Place on lined baking sheets. Press down to be really flat, then place about a teaspoon of the cheesecake filling in the centre. Use your hands to roll the dough into balls, wrapping around the filling to keep it all in.
- Place about 3 cookies on each baking tray - they spread a lot! Bake 12-14 minutes, until golden at the edges. Remove and let cool before eating!