Biscoff Stuffed Cookies

Last week someone commented that they don’t see me sharing a lot of new recipes anymore. This is true. With the world returning (somewhat) to normal after the mayhem of a global pandemic, I have been using more of my free time to catch-up with friends, go travelling, move house with my boyfriend, become more skilled at driving in Dublin, reacquaint myself with my local Park Run in Cabinteely, plus much more. Therefore, the time I spend in the kitchen baking has declined compared to previously.

The comment however did spark something inside me and Friday night while I was home alone I decided to open up my Instagram and look through all of the recipes I have saved. Anyone else save recipes and then never do anything with them or is that just me?

I found a recipe for Nutella Stuffed Cookies from @liliforberg and thought hhmm I could do something with that. What I did with it is below.

Hope you enjoy!
Amy x

10 tsp Biscoff spread
250g self-raising flour
1 tsp corn flour
1/2 tsp baking powder
Pinch of salt
150g butter, melted
100g brown sugar
110g granulated sugar
1/2 tsp vanilla essence
1 egg plus 1 egg yolk
1 cup chocolate chunks or chips

Scoop 10 tsp of Biscoff spread on to greaseproof paper and freeze for 20-30 minutes.

Line two baking trays with greaseproof paper and preheat the oven to 180C.

While the Biscoff is freezing, make the cookie dough by mixing all of the remaining ingredients together.

Chill the dough in the freezer for 10-15 minutes before rolling into 10 even sized balls.

Flatten the dough balls, place the frozen Biscoff in the middle and fold back up into a ball.

Place the dough balls on the prepared baking trays and bake in the preheated oven for 20 minutes. Allow to cool slightly on the tray before transferring to a wire rack.