Biscoff stuffed cookies

3. COOKIE MAKING TIME!

I love that I don’t need to lug the stand mixer out for these cookies!

1. Mix wet – To the cooled butter, mix in both sugars until combined. Then the vanilla, egg yolk and egg, just until combined.

2. Whisk dry – Then mix all the dry ingredients together in a bowl: flour, salt, baking powder, baking soda and the spices.

3. Combine wet and dry ingredients – Add the flour to the butter mixture and mix until mostly combined. Add the chocolate chips and mix until you can no longer see flour. The dough may look a bit lumpy or seem stiff or look softer than what you see in the video video – exact texture depends on what your butter temperature was – but it doesn’t matter as long as it holds together into a dough when scrunched in your fist.

4. Stuff – Divide the dough into 8 portions (125g / 4.4 oz each, just under 1/2 cup). Press together into a dough then flatten with a dent and put a Biscoff disc in the middle.

5. Enclose – Pinch / gather / patch as needed to fully enclose the Biscoff in dough then shape into a ball. If your dough is on the soft side (because your butter was warmer) it will sag a bit into a dome shape which is fine.

   ⚠️ Seal seams well to avoid Biscoff leakage, though to be honest sometimes I deliberately leave cracks on the top of some as pools of melted Biscoff on the surface of a cookie is an appealing sight. But Biscoff leaking out of the sides and onto the tray is a sad sight.

6. Fridge time – quick or proper! 12 hours is my recommended time for cookie nirvana as it improves everything about these cookies: flavour, crispier and chewier edges, nicer richer golden surface, improved shelf life (superior for 5 days!).

   However! If speed is of the essence, I get it. 2 hours is sufficient, just long enough to firm the cookie dough up so it doesn’t spread too much in the oven. Please see FAQ for details of how the shorter time impacts the cookie.