Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated white sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Biscoff cookies, roughly crushed
- 12 teaspoons Biscoff spread (creamy or crunchy)
Instructions
- 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 minutes. This makes the spread firm enough to handle so you can wrap the dough around it without making a mess.
- In a large mixing bowl, beat the softened butter, brown sugar, and white sugar together. Use an electric mixer on medium-high speed for about 2 to 3 minutes until the mixture is pale and fluffy. Add the egg and vanilla extract, beating until just combined.
- Whisk together the flour, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture on low speed. Once the dough starts to form, fold in the crushed Biscoff cookies by hand using a spatula. Do not overmix, or the cookies will be tough.
- Preheat your oven to 350°F (175°C). Take a large scoop of dough (about 3 tablespoons) and flatten it in your palm. Retrieve the frozen Biscoff dollops from the freezer. Place one frozen dollop in the center of the dough disc and fold the edges over to seal it completely. Roll it into a smooth ball.
- Place the cookie balls on a baking sheet lined with parchment paper, spacing them at least 3 inches apart. Bake for 10 to 12 minutes. The edges should be golden brown, but the centers should still look slightly soft. They will firm up as they cool.
- Let the cookies rest on the baking sheet for 5 to 10 minutes before moving them to a wire rack. This prevents the molten center from leaking out. Serve them warm for the best “gooey” experience, or at room temperature for a fudgy texture.
- Cook Time: 32 minutes