Stuffed Cookies
These delightful Stuffed Cookies are a perfect blend of black cocoa and a delightful surprise of biscoff cookie butter hidden inside each cookie. They only have a 9 minute bake time per tray so are quick to whip up!
Servings 16
Calories 270kcal
Ingredients
- 130 grams / 4.58 ounces butter melted
- 135 grams / ⅔ cup brown sugar
- 110 grams / ½ cup + 2 teaspoons superfine/caster sugar
- 55 grams / 1 large egg room temperature
- 1 teaspoon vanilla extract
- 214 grams / 1 ⅓ cups plain flour
- 6 grams / 1 ½ teaspoons baking powder
- ¼ teaspoon sea salt
- 56 grams / ½ cup Dutch processed cocoa powder sifted
- 240 grams / 8.46 ounces biscoff spread
Instructions
- Scoop out teaspoon portions of biscoff spread onto a tray evenly (if weighing, these were 15 grams per each portion) and place in the freezer for at least 20 minutes.
- Preheat the oven to 180C/350F and line a baking tray with parchment paper.
- Place the butter, brown sugar and 60 grams / ⅓ cup superfine/caster sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the egg and vanilla extract and continue to beat until well combined, beating for 1 minute.
- Toss in the flour, cocoa powder, baking powder and salt into a separate bowl and stir together.
- Add to the wet ingredients and combine on low until no dry portions remain in your bowl.
- Place the remaining 50 grams / ¼ cup superfine sugar into a small bowl and set aside on your work surface.
- Take a tablespoon portion of the dough and roll into a ball, pressing the dough flat in the palm of your hand to spread out to be approximately 2 x larger than the ball of dough you began with.
- Remove the biscoff spread from the freezer and carefully transfer one scoop of biscoff into the center of your cookie dough.
- Press the edges of your cookie together, working from the center of your dough outwards, kind of in the shape of an Asian dumpling.
- Then roll in the palm of your hand to shape into a ball again.
- Toss into the bowl of sugar, coating fully.
- Press lightly to flatten and place on your tray.
- Repeat with the remaining dough, allowing a 1 ½ inch gap between each cookie.
- Bake for 9 minutes or until the exterior has no gloss to its appearance.
- Allow to sit on your baking tray for 5 minutes before transferring to a cooling rack.
- Allow to cool completely.
- Serve with a glass of milk.
- Dig in!
Notes
- Black cocoa powder: Black cocoa powder was used here otherwise known as Dutch processed which does taste different from regular cocoa powder in that it has a real deep cocoa taste that lends itself to being more earthy which makes it work perfectly with the white chocolate chunks.
- Biscoff spread: The spiced cookie butter adds gives our cookies a lightly spiced undertone that is further intensified with the Biscoff crumbs. You could substitute with peanut butter, if you do not have biscoff spread on hand, though this will change the flavor profile, but still be tasty!
- Replacing the black cocoa powder with regular unsweetened cocoa powder: Black cocoa powder tends to have a finer texture and when I tried this recipe with the exact same quantity of regular cocoa powder I found the cookie dough was much drier so it is recommended to replace with less cocoa powder weighing 48 grams / ½ cup - 1 tablespoon and if the dough still feels a little too dry then toss in 10 grams / 2 teaspoons milk to the cookie dough to create the texture needed here.
- Ice Cream Scoop: The scoop used here creates medium cookies with a diameter of 5cm/1.97 inches.
Nutrition
Calories: 270kcal