Menu
FOR MORE RECIPES JOIN:
Check your spam folder for the verification email.
Rachael’s Buttery Biscoff Stuffed Cookies
Soft, chewy and oh-so-buttery NYC style cookies with a molten, gooey Biscoff centre. We’ll let you in on a tip from Rachael – you can freeze the cookie balls and pop them straight into a pre-heated oven for when those cookie cravings call!
- Preparation time: 15 minutes + freezing
- Cooking time: 18 minutes
- Total time: 33 minutes + freezing time
PREPARATION TIME:
15 minutes + freezing
COOKING TIME:
18 minutes
TOTAL TIME:
33 minutes + freezing time
You’ll need to allow time to freeze your Biscoff balls followed by the whole cookie mix.
Preheat your oven to 180°C
Ingredients
- 125g Biscoff spread
- 190g Dromona butter
- 135g Caster sugar
- 135g Light brown sugar
- 100g White chocolate chips
- 100g Milk chocolate chips
- 100g Biscoff Lotus biscuits, crushed
- 420g Plain flour
- 10g Baking powder
- 1 tsp Salt
- 2 Eggs
Made for sharing:
Best served straight from the oven while the Biscoff centre is still gooey and molten #DromonaMakesIt
How It’s Done:
- Spoon out approximately 16 1/2 teaspoons of Biscoff spread onto a freezable tray or plate and place in the freezer for at least an hour.
- Place cold butter into mixing bowl and add both sugars. Lightly beat the mix until broken up and it forms buttery nuggets – do not overbeat
- Add in the chocolate chips to the mixture and mix for 1-2 minutes
- Add in the flour, salt, baking powder and Biscoff crumbs. Mix for 1-2 minutes on low speed until breadcrumb consistency is achieved.
- In a separate bowl, crack in two eggs, beat well and then add to the mixer.
- Turn mixer on low and mix until it all comes together to form a dough.
- Form into 100-110g balls using a weighing scale.
- Take each ball and use your thumb to make a hole in the middle and place your frozen Biscoff ball inside and close over.
- Place the balls into a container or baking tray and freeze for at least 4 hours or ideally overnight.
- Preheat oven to 180°C, placing a baking tray lined with parchment paper into the oven to heat through.
- Place cookies on the preheated tray straight from the freezer and bake for 15 mins. You may need to heat for further 2-5 mins depending on your oven.
- Once ready allow to cool slightly and enjoy!
Made for sharing:
Best served straight from the oven while the Biscoff centre is still gooey and molten #DromonaMakesIt
Rachael’s Buttery Biscoff Stuffed Cookies
Soft, chewy and oh-so-buttery NYC style cookies with a molten, gooey Biscoff centre. We’ll let you in on a tip from Rachael – you can freeze the cookie balls and pop them straight into a pre-heated oven for when those cookie cravings call!
PREPARATION TIME:
15 minutes + freezing
COOKING TIME:
18 minutes
TOTAL TIME:
33 minutes + freezing time
You’ll need to allow time to freeze your Biscoff balls followed by the whole cookie mix.
Preheat your oven to 180°C
Ingredients
- 125g Biscoff spread
- 190g Dromona butter
- 135g Caster sugar
- 135g Light brown sugar
- 100g White chocolate chips
- 100g Milk chocolate chips
- 100g Biscoff Lotus biscuits, crushed
- 420g Plain flour
- 10g Baking powder
- 1 tsp Salt
- 2 Eggs
How It’s Done:
- Spoon out approximately 16 1/2 teaspoons of Biscoff spread onto a freezable tray or plate and place in the freezer for at least an hour.
- Place cold butter into mixing bowl and add both sugars. Lightly beat the mix until broken up and it forms buttery nuggets – do not overbeat
- Add in the chocolate chips to the mixture and mix for 1-2 minutes
- Add in the flour, salt, baking powder and Biscoff crumbs. Mix for 1-2 minutes on low speed until breadcrumb consistency is achieved.
- In a separate bowl, crack in two eggs, beat well and then add to the mixer.
- Turn mixer on low and mix until it all comes together to form a dough.
- Form into 100-110g balls using a weighing scale.
- Take each ball and use your thumb to make a hole in the middle and place your frozen Biscoff ball inside and close over.
- Place the balls into a container or baking tray and freeze for at least 4 hours or ideally overnight.
- Preheat oven to 180°C, placing a baking tray lined with parchment paper into the oven to heat through.
- Place cookies on the preheated tray straight from the freezer and bake for 15 mins. You may need to heat for further 2-5 mins depending on your oven.
- Once ready allow to cool slightly and enjoy!
Made for sharing:
Best served straight from the oven while the Biscoff centre is still gooey and molten #DromonaMakesIt
FOR MORE RECIPES JOIN:
Keep up with our latest recipes and offers by joining our mailing list.
Check your spam folder for the verification email.