Biscoff Explosion Cookies
With a dough made from Biscoff cookie crumbs and stuffed with a scoop of creamy Biscoff spread …these soft and chewy cookies with a lava-like center are exploding with cookie butter flavor!
Ingredients
Instructions
Line a baking sheet or a large plate with parchment paper or silicone mat. Using a tablespoon size ice cream scoop or a round measuring tablespoon, scoop out 14 tablespoons of Biscoff cookie butter onto the prepared baking sheet. Freeze until solid, at least one hour or overnight.
Adjust oven rack to middle position and preheat oven to 350F/180C. Line 2 other baking sheets with silicon baking mats or parchment paper; set aside.
In a large bowl, whisk together the Biscoff/Lotus cookie crumbs, flour, baking soda, salt, and cinnamon; set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and an electric hand mixer), beat the butter and Biscoff cookie butter together until smooth, creamy and ribbon-like; about 1 minute.
Add both sugars and beat together until lightened up in both texture and color and looks fluffy, 3 to 5 minutes.
Add in the egg and vanilla extract and mix until well combined.
With the mixer running of lowest speed, gradually add in the flour mixture and mix until just incorporated. DO NOT OVERMIX.
Using a (3 tablespoon capacity) ice cream scoop or spoon, divide the cookie dough into 14 equal balls. Arrange dough balls, 2 inches apart on the prepared baking sheets, 7 dough balls per sheet.
Using the back of a wooden spoon handle or your thumb, make a deep indentation into each dough ball.
Get the Biscoff scoops out of the freezer and working quickly, peel the frozen Biscoff scoops from the baking sheet and place them in the middle of the dough hallow. If you're working in a warm kitchen, you might want to keep them in the freezer, taking only one by one as you work, to avoid them melting.
Gather the dough up over the Biscoff scoops to completely cover them, then roll them into balls.
Press a few broken chunks of Biscoff/Lotus cookies onto the top of the dough for looks and an added pop of crunch.
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Continue Reading at Cleobuttera →Chef's Notes
Make sure you use the soft kind of brown sugar that feels and looks like damp sand like Dominos brand. Avoid the coarse, granular type of brown sugar like demerara. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry.Cookie dough balls could be chilled in the fridge for up to 3 days or frozen for up to one month in a zipper lock bag. Bake straight from frozen. You might need to add an extra 2 minutes to the baking time.Recipe source: A Cleobuttera Original.
Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
Make sure you use the soft kind of brown sugar that feels and looks like damp sand like Dominos brand. Avoid the coarse, granular type of brown sugar like demerara. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry.Cookie dough balls could be chilled in the fridge for up to 3 days or frozen for up to one month in a zipper lock bag. Bake straight from frozen. You might need to add an extra 2 minutes to the baking time.Recipe source: A Cleobuttera Original.
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