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To make Biscoff stuffed chocolate chip cookies, you need these simple ingredients: - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1 teaspoon vanilla extract - 1 large egg - 1 cup chocolate chips (semi-sweet or milk chocolate) - 1/2 cup Biscoff spread - Sea salt, for sprinkling Each ingredient plays a key role in making these cookies delicious. The flour gives the cookies structure. Baking soda helps them rise, making them fluffy. Salt brings out the sweet flavors. Butter adds a rich taste and a soft texture. Brown sugar adds moisture and a hint of caramel flavor. Granulated sugar gives the cookies a nice crunch. Vanilla extract adds warmth and depth. The egg binds the dough and keeps it moist. Chocolate chips provide bursts of sweetness in every bite. Biscoff spread brings a unique flavor that makes these cookies special. Finally, a sprinkle of sea salt enhances all the flavors. With these ingredients, you are ready to create a delightful treat that everyone will love. First, set your oven to 350°F (175°C). This is the perfect temperature for baking. While the oven heats, grab two baking sheets. Line them with parchment paper. This helps prevent sticking and makes cleanup easy. In a medium bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Mixing these dry ingredients is key for even flavor. Set this bowl aside for now. In a large bowl, cream together 1/2 cup of softened unsalted butter, 1/2 cup of packed brown sugar, and 1/4 cup of granulated sugar. Use a hand mixer or a wooden spoon. Mix until the mixture looks light and fluffy. This should take about 2-3 minutes. This step adds air and makes cookies soft. Next, beat in 1 large egg and 1 teaspoon of vanilla extract. Make sure to mix until everything is well combined. This helps to add richness and flavor to your cookies. Now it’s time to combine the dry and wet ingredients. Gradually mix the dry ingredients into the wet ingredients. Stir gently until just combined. Be careful not to overmix. Overmixing can make your cookies tough. Gently fold in 1 cup of chocolate chips. Use a spatula or a wooden spoon for this step. Then, take about 2 tablespoons of cookie dough. Flatten it slightly in your hand. Place a small ball of Biscoff spread (about 1/2 teaspoon) in the center. Encase the Biscoff with the dough and roll it back into a ball. Place these dough balls on the prepared baking sheets, leaving about 2 inches between each one. Bake the cookies in your preheated oven for 10-12 minutes. Look for lightly golden edges. The centers may seem a bit underbaked, but they will set as they cool. Once baked, let the cookies cool on the baking sheets for about 5 minutes. This helps them firm up. After that, transfer them to wire racks to cool completely. Enjoy the warm, gooey center when you take a bite! To get that perfect Biscoff center, use chilled Biscoff spread. This makes it easier to form small balls. Roll about half a teaspoon of the spread into a ball, like making a marble. This size allows the filling to stay inside the cookie. When you wrap the dough around the Biscoff ball, make sure it’s fully covered. Pinch the edges tightly. This helps the filling stay inside as it bakes. For soft cookies, use room temperature butter. This helps mix better with sugars. Cream the butter and sugars until fluffy. This adds air, making cookies light. Keep an eye on the baking time. Bake for about 10-12 minutes. The edges should be golden, but the centers can look soft. They will firm up as they cool, so don’t overbake them. Warm cookies taste the best. Serve them on a rustic wooden board. Add a small bowl of extra Biscoff spread for dipping. Consider a drizzle of melted chocolate on top for a special touch. This will enhance the flavor and look great on your table. {{image_2}} You can change up your Biscoff stuffed chocolate chip cookies by adding nuts. Chopped walnuts or pecans work great. They add a nice crunch. You can also try using different spreads. Nut butters or caramel can be fun options. Each choice gives your cookies a new twist. If you want to make these cookies vegan, swap the egg for a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes. For gluten-free cookies, use a gluten-free flour blend instead of all-purpose flour. Both options keep the cookies tasty and satisfying. Try using dark chocolate chips for a richer taste. White chocolate adds a sweet touch that pairs well with Biscoff. You can mix different types of chocolate too. This makes each bite exciting. Experiment with what you have on hand, and discover your favorite combo! You can store your Biscoff stuffed cookies easily. Keep them in an airtight container at room temperature. This helps keep them soft. If you want to keep them longer, refrigerate them. Make sure to wrap them well to avoid drying out. These cookies last about a week at room temperature. In the fridge, they can last up to two weeks. Always check for any signs of spoilage before eating. Freezing is a great option for these cookies. First, let them cool completely. Then, wrap each cookie in plastic wrap. Place them in a freezer bag or container. They can stay frozen for up to three months. To enjoy, thaw them in the fridge or at room temperature. You can even reheat them in the oven for that fresh-baked taste. Yes, you can use other spreads. Nutella, peanut butter, or cookie butter work well. Just keep in mind that each spread has its unique taste. This can change the flavor of your cookies. Test a small batch first if you want to be sure. Look for golden edges and slightly soft centers. The cookies will continue to cook after you take them out. If they feel firm when cooled, they are perfect. You want a balance between soft and chewy. If your dough is sticky, add a little more flour. Start with one tablespoon at a time. Mix well before adding more. You can also chill the dough for about 30 minutes. This helps firm it up and makes it easier to handle. Yes, you can prepare the dough in advance. Shape the cookie balls and freeze them. When you're ready, bake straight from the freezer. Just add a minute or two to the baking time. This makes fresh cookies easy anytime! These Biscoff stuffed cookies are a treat you can make with simple steps. We covered the ingredients, mixing methods, and tips to bake soft cookies. Enjoy creative variations to fit your taste like nuts or gluten-free options. Store them well for lasting flavor. With this guide, you can create delicious cookies to share or savor. Happy baking!

Biscoff Stuffed Chocolate Chip Cookies

Indulge in the ultimate treat with these Biscoff Stuffed Chocolate Chip Cookies! This delicious recipe combines warm chocolate chip cookies with a gooey Biscoff center for a decadent twist. Easy to make and perfect for sharing, these cookies are sure to impress. Discover how to create this irresistible dessert that will leave everyone craving more. Click through to explore this delightful recipe and bring a little sweetness to your day!
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Ingredients
  

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1 cup chocolate chips (semi-sweet or milk chocolate)

1/2 cup Biscoff spread

Sea salt, for sprinkling

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

      Cream the Butter and Sugars: In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.

        Add Egg and Vanilla: Beat in the egg and vanilla extract until combined.

          Combine Dry and Wet Ingredients: Gradually mix in the dry ingredient mixture into the wet ingredients until just combined. Do not overmix.

            Add Chocolate Chips: Fold in the chocolate chips gently using a spatula or wooden spoon.

              Prepare Biscoff Stuffing: Take about 1/2 teaspoon of Biscoff spread and roll it into a small ball (it should be about the size of a marble). Repeat until you have 10-12 balls (adjust according to how many cookies you plan to make).

                Form Cookies: Take about 2 tablespoons of cookie dough, flatten it slightly in your hand, and place a Biscoff ball in the center. Encase the Biscoff with the dough, rolling it back into a ball. Place the stuffed cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.

                  Add Sea Salt: Lightly sprinkle sea salt on top of each cookie dough ball before baking.

                    Bake: Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will continue to cook as they cool.

                      Cool and Enjoy: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

                        Prep Time: 15 min | Total Time: 25 min | Servings: 12 cookies

                          - Presentation Tips: Serve the cookies warm on a rustic wooden board with a small bowl of extra Biscoff spread for dipping. Consider adding a drizzle of melted chocolate over the top for an elegant touch!