Biscoff-Stuffed White Chocolate Chip Cookies

Biscoff-Stuffed White Chocolate Chip Cookies - made July 4, 2012 from The Rickett Chronicles blog

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 egg
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)

1. Preheat oven to 350 degrees.
2. Line a large baking sheet with a silpat liner or parchment paper.
3. In a stand or electric mixer, beat butter and sugars until well combined.
4. Add eggs and vanilla beating until well combined.
5. Place flour, baking soda and salt into a large mixing bowl. Stir to combine.
6. Slowly add to the wet ingredients along with white chips until just combined.
7. With a medium cookie scoop, scoop the dough onto the prepared baking sheet about 1 inch apart.
8. Using your thumb, press a well into each cookie for the Biscoff.
9. Using a small spoon, scoop about 1 tablespoon Biscoff into each well of the cookie.
10. 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.
11. Bake for 12-15 minutes, until edges are just golden brown.
12. Let cool for 10 minutes on the baking sheet then transfer to a cooling rack to cool completely.