You will love these giant Biscoff cookies stuffed with white chocolate! Sweet white chocolate pairs so well with the spiced Biscoff Spread. Enjoy them warm straight from the oven with a cold glass of milk. — Katrina Bahl, The Biscoff Cookie & Spread Cookbook
- 1 3/4 Cup all-purpose flour
- 2 Teaspoons baking powder
- 1/2 Teaspoon salt
- 1/2 Cup unsalted butter, softened
- 1/2 Cup granulated sugar
- 3/4 Cups light brown sugar, packed
- 3/4 Cups cookie butter, such as Creamy Biscoff Spread
- 1 egg
- 1 Teaspoon vanilla extract
- 1/2 Cup white chocolate chips or discs
- Additional sugar, for coating
Whisk together the flour, baking powder, and salt. Set aside.
In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, cream together the butter, sugars, and cookie butter for 2 minutes until light and fluffy. Add the egg and vanilla to the mixer. Then slowly incorporate the dry ingredients. The dough will be wet. Cover the bowl with plastic wrap. Chill the dough for at least 30 minutes, up to 1 hour.
Preheat the oven to 350 degrees F.
Using a cookie scoop, form the dough into 2-tablespoon balls and flatten slightly into discs. Place a few pieces of white chocolate on top and cover with another disc of dough. Pinch the seams to seal and roll in the sugar.
Place on an ungreased cookie sheet lined with parchment paper or a silicone baking mat. Leave plenty of room for spreading. Bake for 12 to 15 minutes depending on the size of dough balls you formed.