Biscoff-Stuffed Cookies {Vegan}
There’s a kind of magic, breaking into something and seeing the contents ooze out. It’s the element of surprise, but also a nice bonus–getting something extra that you didn’t expect.
Think about easter cream eggs, with their sweet, gooey insides. Or caramel oozing out of a chocolate shell.
Last week’s post was a Biscoff Ice Cream Sandwich, and this week’s cookie is a Biscoff sandwich of another type, a Biscoff-Stuffed Cookie.
This time, cookie butter is completely enveloped inside a ball of cookie dough, and the whole thing is baked. When you break the finished cookie in half, a warm goo of cookie butter oozes out and it’s a delicious mess.
Sorry, but that’s all from me today. It’s the end of the semester and I am toast! Enjoy your Biscoff-Stuffed Cookies.
Biscoff-Stuffed Cookies {Vegan}
Ingredients
- 14 tbsp biscoff spread or cookie butter, divided
- 1/2 cup vegan butter
- 1 cup granulated sugar
- 3 tbsp non dairy milk
- 2 tsp vanilla
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 2 cups flour
Instructions
- Scoop the biscoff spread/cookie butter into 1 tbsp rounds and place them on a parchment-lined baking sheet. Place in the freezer while you complete the next step.
- In the bowl of your stand mixer (or just in a large bowl with a hand-held mixer), cream together the plant-based butter, sugar and two tablespoons of the biscoff spread for about 3 minutes, until well combined and fluffy.
- Add in the vanilla and the non dairy milk, and then mix to combine.
- Finally, add the dry ingredients, and then mix just until everything is combined.
- Preheat your oven to 350 degrees, and line a couple of baking sheets with parchment or silpat.
- Take the biscoff balls out of the freezer, and set up your work station. You'll need about 1/4 cup of cookie dough for each cookie. I used an ice cream scoop with a trigger, but you could also use a measuring cup.
- Take a blob of dough in your hand and squish it into a flattened disk. Then take one of the frozen biscoff blobs and place it in the centre. Wrap the cookie dough up and around the biscoff till it's entirely covered by cookie dough. Roll it till smooth and slightly pat to flatten. Place on a cookie sheet and repeat for the remaining dough.
- Bake in a preheated 350 degree oven for about 14 minutes.
- Remove and allow to cool slightly on the cookie sheet before removing to a wire rack to cool completely. Best when served still a bit warm or at room temp to get the gooeyness of the cookie butter centre.
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