February 15, 2012

Biscoff-Stuffed Cookies {3 ways}


I have a serious crush on Biscoff Spread.  In fact, I might be in love.  Shhhhhh! ... don't tell my husband!

Seriously, if you haven't tried this stuff, you should.  I was introduced to it back in July during a demonstration cooking class I attended (click to read my Biscoff Spread introductory post).  It's made from Biscoff cookies, all smashed up with some brown sugar and other stuff to make a spread that resembles peanut butter ... resembles it in looks and consistency, but certainly not in taste.

I have to admit that the majority of my Biscoff Spread consumption has been straight out the jar on a spoon, spread on marshmallows, or spread on a banana (just ate a Biscoff-smothered banana while starting to write this post!).  I haven't experimented much with baking with it.  Why?  Because, until very recently, Biscoff Spread wasn't carried in my local grocery stores.  I could only get it at a specialty food shop about an hour from my house ... and at $10.99 for a 14 ounce jar, I wasn't much inclined to experimentation.  I didn't want to risk any of it on a potential baking flop!  I'm happy to say that one of my local grocery stores now carries it.  And at about $4 per jar and only an 8 minute drive, I think I'll be more open to experimentation.  Oh, the possibilities!

The one experimental leap of faith I did take with my $10.99-per-jar supply was these Biscoff-Stuffed Cookies, from Picky Palate's Biscoff Stuffed White Chocolate Chip Cookies.  I'm not a huge fan of white chocolate, so I decided to make half the batch with semi-sweet chocolate chips and then compare the two versions.  But then ... then! ... I got the idea to try out a S'mores version.  Hmmmmm, add in a few mini marshmallows with the semi-sweet chocolate chips, and you've got a S'mores option.  So, game on with a three-way head-to-head competition.

I whipped up one batch of the base dough and divided it into three equal portions ... white chocolate chips in one bowl, and semi-sweet chocolate chips in the other two, setting up my 'test conditions.'


Then, following Picky Palate's method, I dropped big scoops of dough on a baking sheet ...


... formed a well in the center of each, using my thumb ...


... filled the well with a dollop of Biscoff Spread, ...

... and then topped each soon-to-be-cookie with another big scoop of dough.  (These end up being HUGE cookies, by the way!)

Next, I gently pressed down on each cookie to flatten it just a bit.  Check out all that oozy Biscoff Spread!  No worries ... that's how it's supposed to be.


I baked the beauties up, and they turned into these gorgeous golden cookies edged with ooey-gooey Biscoff.

For the S'mores version, follow the exact same method, but sprinkle some mini marshmallows on top of the Biscoff.  I put on four mini marshmallows, but will put six or eight next time.

Squish on the top dough, just like before ...


... and bake.  Now not only do you get ooey-gooey Biscoff Spread on the edges, but melty marshmallows too.  Total yum.

You probably want to know which version I liked best, right?  Well ... I liked them all.  But I did like one best.  S'mores.  I'm a S'mores freak.  Love 'em, no matter what the form.

So, if you're up for some Biscoff Spread experimentation, give these cookies a whirl.  Do keep in mind, these are JUMBO cookies!  If you're not ready for experimentation, I highly recommend a good ol' Biscoff Spread-smothered banana.  Total deeee-lish.


Biscoff-Stuffed Cookies {White Chocolate Chip, Chocolate Chip, or S'mores versions}

Ingredients
1 c. (2 sticks) unsalted butter, softened
1 c. sugar
1 c. brown sugar
2 eggs
1 T. vanilla extract
4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 1/2 c. white chocolate chips or semi-sweet chocolate chips
About 1 c. Biscoff Spread
Mini marshmallows (for S'mores version only)


Directions
1.  With an electric mixer, cream together butter and sugars.  Add eggs and vanilla extract; beat until well combined.

2.  In a separate bowl, combine flour, baking soda, and salt.  Add dry ingredients to wet ingredients, a little at a time, mixing until just combined after each addition.  Gently fold in white chocolate chips OR semi-sweet chocolate chips, depending on the cookie version you're making.

3.  Scoop cookie dough onto baking sheets, scooping about 1 to 1 1/2 tablespoons for each cookie, and placing scoops at least an inch apart.  (I use a 1 1/2 T. cookie scoop to make this step really easy and to form consistently-sized cookies.)  

4.  Using your thumb, gently press into each cookie to form a small well.  Place a heaping teaspoon of Biscoff Spread into the well of each cookie.  If making the S'mores version, sprinkle 6 or 8 mini marshmallows on top of the Biscoff Spread.  

5.  Place another 1 to 1 1/2 tablespoon scoop of cookie dough on top of the Biscoff Spread; press down gently.  Don't worry if some of the Biscoff Spread is showing or squishing out of the edges.

6.  Bake at 350 degrees for 12-15 minutes, or until edges are just turning golden brown.  Let cool for about 10 minutes on the baking sheet.  Transfer to a cooling rack to cool completely.

Makes about two dozen large cookies.

Enjoy!



This post is linked with Creative Juice Thursday hosted by Momnivore's Dilemma, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Weekend Bloggy Reading hosted by Serenity Now, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, The Cure for the Common Monday hosted by Lines Across My Face, Mangia Mondays hosted by Shine Your Light, Totally Tasty Tuesday hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks.

8 comments:

  1. I must have these cookies! I, too, eat it straight from the jar. It is SO good. I'm gonna pin these!

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    Replies
    1. Make them, make them, Dorothy!! You won't regret it. I've got to get experimenting with more Biscoff Spread stuff ... it's just so stinkin' good.

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  2. Yum! I hope they start stocking the spread in a store near me soon. It sounds wonderful and those cookies look delicious.

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    Replies
    1. Oh, Nicole ... it is so totally worth tracking down a jar. :-)

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  3. I HAVE to find biscoff spread! That sounds like heaven! My family saves their cookies from Delta flights just for me...my love of them has become a family joke.
    Anyways...thanks for the introduction to a potentially very dangerous addition to my waistline! :)
    Visiting from Chef in Training. I would love to have you visit me at ourhandshishands.blogspot.com.

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  4. These look absolutely amazing! YUM! Thanks for coming to our "Strut Your Stuff Saturday." We loved having you and hope you'll be back next Saturday! -The Sisters

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  5. Found this spread at my local Walmart today. It tastes great! Looking to try this recipe.

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  6. Just bought a jar of Biscoff. Looks like a great recipe, can't wait to try it.

    ReplyDelete

I love your comments. I read and appreciate each and every one. Thank you so much for visiting The Kitchen is My Playground! {NOTE: Captcha word verification is on to turn away the 'spambots' ... I apologize for the commenting inconvenience!}

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