Recipe: Biscoff Stuffed White Chocolate Chip Cookies

Have you heard about Biscoff Spread or have I been completely living out in the middle of nowhere....oh...wait....I do!  I have seen a couple of recipes over the past few months that have Biscoff as one of the ingredients.  They certainly don't see something as exotic as that in my little country grocery store but one day when I was in a bigger city I happened to find it at Walmart.  Yes, that fancy store.  And, I am so glad that I did find it.  It is amazing.  I mean really A-MAZE-ING!


So, as I was looking through my favorite blogs trying to decide what I would make with this awesome stuff, I came across this recipe on Picky Palate's blog.  These cookies were so good that I had to share them with the teachers at our school and they got rave reviews.  They are like over the top good!  These are not delicate petite cookies, they are stuff your face big delightful goodness.  They are so good that I making them again tomorrow!


Enjoy!

Biscoff Stuffed White Chocolate Chip Cookies

{original recipe by Jenny/Picky Palate}

6021907

Ingredients

• 2 sticks unsalted butter, softened
• 1 cup sugar
• 1 cup brown sugar, packed
• 2 eggs
• 1 tbsp vanilla
• 4 cups AP flour
• 1 tsp baking soda
• 1 tsp salt
• 2 1/2 cups white chocolate chips
• 2 cups Biscoff Spread (I used crunchy)

Instructions

1. Preheat oven to 350 degrees.
2. Line a large baking sheet with a silpat liner or parchment paper.
3. In a stand or electric mixer, beat butter and sugars until well combined.
4. Add eggs and vanilla beating until well combined.
5. Place flour, baking soda and salt into a large mixing bowl. Stir to combine.
6. Slowly add to the wet ingredients along with white chips until just combined.
7. With a medium cookie scoop, scoop the dough onto the prepared baking sheet about 1 inch apart.
8. Using your thumb, press a well into each cookie for the Biscoff.
9. Using a small spoon, scoop about 1 tablespoon Biscoff into each well of the cookie.
10. Place another scoop of cookie dough on top and press edges gently. The Biscoff will not be completely enclosed and will be visible around edges.
11. Bake for 12-15 minutes, until edges are just golden brown.
12. Let cool for 10 minutes on the baking sheet then transfer to a cooling rack to cool completely.

Get ready to have your socks knocked off!

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