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 (9 tbsp) Unsalted Butter Melted
- 120 g (½ cups) Light Brown Soft Sugar
- 100 g (½ cups) Granulated Sugar
- 1 (1) Medium Free Range Egg
- 2 tsp (2 tsp) Vanilla Extract
- 275 g (2 ¼ cups) All Purpose Flour
- 3 tsp (3 tsp) Baking Powder
- 100 g (½ cups) White Chocolate Chips (or a bar, chopped)
For the Biscoff Cheesecake Filling
- 2 tbsp (2 tbsp) Biscoff Spread (Cookie Butter)
- 150 g (⅔ cups) Full Fat Cream Cheese
Instructions
- In a large bowl, using an electric/stand mixer 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 - the cream cheese and biscoff spread - and refrigerate .
- Preheat the oven to 360℉/160℃. Line 2-3 large baking trays.
- Divide the dough into about 7 balls and roll into 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 the dough 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!