Name: Stuffed Biscoff Cookies Chewy Crispy Bakery Viral
Cook time: 1 h 42 min
Total time: 1 h 42 min
Ingredients: 1 cup unsalted butter, softened; 3/4 cup light brown sugar, packed; 1/2 cup granulated sugar; 1 large egg, room temperature; 1 teaspoon pure vanilla extract; 2 1/2 cups all-purpose flour; 1 tablespoon cornstarch (for that bakery chew); 1 teaspoon baking soda; 1/2 teaspoon sea salt; 12 teaspoons Biscoff spread (creamy); 6 Biscoff cookies, roughly crushed for topping

Ingredients

Scale

1 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon cornstarch (for that bakery chew)
1 teaspoon baking soda
1/2 teaspoon sea salt
12 teaspoons Biscoff spread (creamy)
6 Biscoff cookies, roughly crushed for topping

Instructions

Step 1: Freeze the Biscoff Centers. Line a small tray with parchment paper. Scoop 12 individual teaspoons of Biscoff spread onto the tray. Place the tray in the freezer for at least 30 to 60 minutes. This step is crucial because it allows you to handle the spread without it melting into the dough during the stuffing process.
Step 2: Cream the Butter and Sugars. In a large mixing bowl or a stand mixer, beat the softened butter with the brown sugar and granulated sugar. Mix on medium-high speed for about 3 minutes until the mixture looks pale and fluffy. This aeration creates the perfect base for a light yet chewy cookie texture.
Step 3: Combine Wet and Dry Ingredients. Add the egg and vanilla extract to the creamed butter, mixing until just combined. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture on low speed. Stop mixing as soon as you see no more streaks of flour to avoid toughening the dough.
Step 4: Shape and Stuff the Cookies. Divide your cookie dough into 12 equal portions. Flatten one portion in the palm of your hand. Take a frozen Biscoff dollop from the freezer and place it in the center of the dough. Carefully wrap the dough around the spread, sealing it completely so no filling escapes. Repeat for all 12 cookies.
Step 5: Chill and Bake. Place the stuffed dough balls on a tray and chill in the refrigerator for at least 30 minutes. While chilling, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. Space the cookies 3 inches apart. Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly soft. Immediately top with crushed Biscoff cookies and a pinch of sea salt.

Cook Time: 1 hour 42 minutes