I like to look for cookie recipes that are a little different from the norm and I liked how this incorporated biscoff spread; it's like a cookie within a cookie. Or at least a cookie filling within a cookie. The original picture and post from The Rickett Chronicles shows the biscoff filling leaking out when the cookies baked. I was a bit more anal about it and completely sealed the spread inside the cookie dough, partly because I didn't know if the texture of the spread would change if it was exposed to high baking heat and partly because I'm sometimes a neat freak, even in baked cookies.
Regardless, these cookies were amazing. Without the biscoff filling, it's a fantastic white chocolate chip cookie on its own merit. With the biscoff filling, it adds another flavorful dimension. Because I was sealing it all up, I didn't use very much spread though. Next time I would add more, even if it meant making bigger cookies (not a bad problem to have). I really liked the taste and texture of these cookies and they didn't spread too much which is always something I look for in a good cookie.
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups white chocolate chips
1 cup Biscoff Spread (I used Speculoos Cookie Spread)
- Preheat oven to 350 degrees.
- Line a large baking sheet with a silpat liner or parchment paper.
- In a stand or electric mixer, beat butter and sugars until well combined.
- Add eggs and vanilla beating until well combined.
- Place flour, baking soda and salt into a large mixing bowl. Stir to combine.
- Slowly add to the wet ingredients along with white chips until just combined.
- With a medium cookie scoop, scoop the dough onto the prepared baking sheet about 1 inch apart.
- Using your thumb, press a well into each cookie for the Biscoff.
- Using a small spoon, scoop about 1 tablespoon Biscoff into each well of the cookie.
- 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.
- Bake for 12-15 minutes, until edges are just golden brown.
- Let cool for 10 minutes on the baking sheet then transfer to a cooling rack to cool completely.