Biscoff Stuffed White Chocolate Cookies

Ingredients

• 12 cookies
• 1/2 cup salted butter, softened (113g)
• 2/3 cup brown sugar (135g)
• 1/3 cup granulated sugar (67g)
• 1 large egg
• 1 egg yolk
• 1 tbsp vanilla (12g)
• 1/4 cup biscoff spread (60g)
• 2 cups all-purpose flour (250g)
• 1 tbsp cornstarch (8g)
• 1/2 tsp baking soda (3g)
• 1/4 tsp salt (1
• 1/2 cup white chocolate chips (85g) 6–
• 7 biscoff cookies, crushed + extra for topping (about
• 60g) freeze
• 1 tbsp scoops of biscoff spread on parchment while you prepare the
• 80g each?) (for the dough)

Instructions

1. In a bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy
2. Mix in the egg, egg yolk, and vanilla until smooth
3. Add the biscoff spread and mix until fully combined
4. In a seperate bowl, mis dry ingredients together and gently fold into wet mixture
5. Fold together until just combined
6. Fold in the white chocolate chips and crushed biscoff cookies scoop dough balls ( an ice cream scoop is the perfect amount, 70
7. Roll gently into a ball
8. Place on a lined baking sheet, leaving space between each cookie
9. Place white chocolate chips on top and bake at 350°f for 10–12 minutes, until edges are set and centers look slightly underdone
10. Remove from the oven and gently press a biscoff cookie piece on top while warm
11. Let cool on the pan for 5–10 minutes before transferring
12. Drizzle with melted biscoff spread once slightly cooled