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How to make Biscoff stuffed cookies
Yes, the dough needs to be chilled – 2 hours minimum for a 9/10 cookie or 12 hours for a 12/10 cookie (please do this!). Compromise – bake half now and the other half tomorrow!
1. Biscoff stuffing
The easiest way to stuff cookies, pancakes, brownies with spreads and gooey fillings is to freeze it. I do it in slabs, in dollops, in disc forms – it’s a well use technique around these parts!
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Dollop Biscoff spread onto a lined tray, then flatten the surface to make it a thick disc shape which makes it distribute more evenly inside the cookie as it bakes. If you leave it as a heaped mound, you end up with a pool of Biscoff concentrated in the middle of the cookie.
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Freeze for at least 1 hour, or until the Biscoff is firm enough to pick up.
I leave it uncovered because it’s only in the freezer for an hour. but if you are leaving it for much longer (like overnight) it’s advisable to cover it to avoid freezer smells and the surface drying out.
2. BROWNED BUTTER
Don’t skip the browned butter – it adds rich, nutty, caramely flavour. And also, did you know browning butter reduces the quantity by ~15% due to the evaporation of the water content? 🙂 So if you don’t brown the butter, you will have too much liquid in the cookie dough so it will spread too much when it bakes.
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Melt butter in a silver or other non-black saucepan or small pan. Simmer on medium to medium high for 3 to 5 minutes or until you see little golden bits (which are the dairy bits that go toasty) and you can smell the nuttiness. The butter will also change from yellow to golden brown in colour.
❓Why does the colour of the cooking vessel matter? It’s easier to see when the butter changes from yellow to golden. If using a black pan, you need to rely on your smell or using a spoon to scoop the butter up to check the colour.
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Remove from the stove and immediately pour it into a large mixing bowl (including all the little brown bits – extra flavour!). Work quickly as it will continue browning. Then let it cool for 45 minutes+ to room temperature.
⚠️ Cooling – The browned butter should still be liquid (ie not solidified bits, not even around the edges) but cool enough so it will not melt the sugar or the choc chips. If it solidifies, then re-melt in the microwave and cool again.
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