Biscoff-Stuffed White Chocolate Chip Cookies

Biscoff-Stuffed White Chocolate Chip Cookies - made dough November 29, 2021 from Picky Palate

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

1 tablespoon vanilla extract

4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 1/2 cups white chocolate chips

2 cups Biscoff spread or Speculoos cookie butter

1. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar and brown sugar until well combined and creamy, 2-3 minutes. Add eggs and vanilla; beat until combined.
2. In a separate bowl, whisk together the flour, baking soda and salt. Add to butter mixture in two additions, mixing briefly after each addition until just combined. Do not overmix. Fold in chocolate chips.
3. With a medium cookie scoop, portion out dough into balls. Make an indentation over half of the dough balls to make a well. Place a tablespoon of cookie butter into each indentation. Place another cookie dough ball (without the impression) over the first dough balls and seal edges around cookie butter. It's okay if cookie butter isn't completely enclosed. 
4. Cover and chill or freeze dough balls for several hours or overnight.
5. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. Evenly space chilled dough balls on prepared sheets. Bake 12-15 minutes or until edges are just golden brown. Let cool on baking sheets for 5-10 minutes then transfer cookies to wire rack to cool completely. 

Merry Christmas Eve! At this point in the holiday season, you might have already finished your holiday baking or be in a constant state of sugar overdose. Which would be a shame if that means you won't have room for these cookies. So, take a break, wait for your waistband to loosen and your blood sugar to decrease then have a gander at these cookies. Because, hello, cookie butter lovers! Come take a look at this perfect combination of white chocolate, brown sugar and cookie butter.

I much prefer cookie butter combined with white chocolate or anything non-"real" chocolate. I'm not a fan of combining cookie butter with chocolate as the chocolate tends to overwhelm the cookie butter flavor and my taste buds just don't like the two dominant flavors battling each other.

But this? Perfection. If you bake for anyone who loves cookie butter or you want to introduce them to it, this is a great recipe to make for them. The cookies don't spread very much, the edges are crisp and the middles are chewy.

At room temperature, cookie butter is solid so you won't get a lava flow of cookie butter. But if you serve these warm, you will and they'll be nice and gooey. I took the pictures at room temperature. But either warm or room temperature, these are delicious.