Biscoff Stuffed Salted Chocolate Chip CookiesKelsey Banfield
The other day a recipe for Nutella Stuffed Sea Salt Cookies blew up on Pinterest and I was intrigued. While I adore Nutella, I have not been craving it lately. Instead I’ve been all about Biscoff spread. I love the stuff! So rather than stuffing the cookies with Nutella, I turned to my Biscoff spread and gave it a whirl. Luckily, the whole recipe worked out and these delicious cookies were born! They are so decadent and oh so dangerous; I can’t get enough of them. I am sure you will feel the same way.
Biscoff Stuffed Salted Chocolate Chip Cookies
loosely adapted from the Ambitious Kitchen
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon kosher salt
2 sticks unsalted butter
1 1/4 cup dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 large egg yolk
2 teaspoons vanilla extract
1 tablespoon plain Greek yogurt
1 cup semisweet chocolate chips
1 jar of Biscoff spread, chilled
1. In a stand mixer cream the butter and sugars until light and fluffy, about 2 minutes. Then add the egg, egg yolk, vanilla, and yogurt and mix until smooth and creamy. With the stand mixer on low add in the flour, baking soda, and salt and mix until just combined. Stir in the chocolate chips.
2. Wrap the dough in plastic wrap and chill for at least 2 hours or up to overnight.
3. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. Pinch the dough into 1 1/2-inch balls. Flatten each ball with your hand and scoop about 1 small teaspoon of chilled Biscoff into the middle of the dough. Then wrap the dough around it and pinch to seal. Place the dough ball on the cookie sheet and press the top down slightly. Repeat.
4. Bake for 9 to 11 minutes and allow to cool for 5 minutes before transferring to a wire rack to cool completely. If desired, sprinkle tops of cookies with small pinches of sea salt while they cool. Serve!