Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (125g) Biscoff cookie butter
  • 3/4 cup (150g) light brown sugar, packed
  • 1/3 cup (65g) granulated white sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (170g) white chocolate chips
  • 10 tbsp (125g) Biscoff cookie butter, chilled

Instructions:

  1. Scoop small teaspoons of cookie butter onto a tray and freeze for 20 minutes to create the stuffing cores.
  2. Cream together the softened butter, Biscoff cookie butter, brown sugar, and white sugar until the mixture looks pale and fluffy.
  3. Beat in the egg and vanilla extract until fully incorporated using medium speed.
  4. Gradually stir in the flour, baking soda, and salt until no streaks of white remain.
  5. Gently fold in the white chocolate chips.
  6. Wrap the dough around the frozen Biscoff spheres (if stuffing) or scoop dough directly onto the baking sheet.
  7. Bake at 375°F (190°C) for 10–12 minutes until edges are set and lightly golden, but centers still look slightly underbaked.