A close up of Biscoff Stuffed White Chocolate Cookies on a cooling rack

 

Welcome to my second week of guest posts.  I met my friend,Erin, of Dinners, Dishes and Desserts, shortly after she started blogging. Her love of sweets and family drew me to her fantastic blog. Make sure check out all her amazing chocolate peanut butter concoctions. She was living in Iowa (that was my first clue that she was a kind, down to earth gal), where I spent most of my childhood, but now resides in Colorado with her husband and sweet little boy.
 
Erin can be found
on FacebookTwitter and Pinterest.
Please extend a warm welcome to lovely Erin:

 

Hi!!  I am Erin.  I write over at Dinners, Dishes, and Desserts.  In case you don’t know me, I am a Mom to a 7 year old little boy.  I am originally from the Mid-West, but have recently moved to Colorado.  Iam very excited to be here today.  Liz is one of the nicest bloggers I have met.  She was one of the first people to ever comment on my blog when I first started!  Liz helped me out with a guest post when I moved, so I am very happy to return the favor. 

Biscoff stuffed white chocolate cookies on a white plate


I am sure you all know what Biscoff spread is.  I have been reading about it online forever, but had never been able to find it locally.  Finally, after searching every store in my city at least twice, I found it!!  I wasn’t sure what to make first, there are so many amazing recipes out there for the stuff.  Something about these cookies just caught my eye though, and I had to make them.

 
They are soft and chewy like chocolate chip cookies should be.  But then they have the cinnamony deliciousness of the Biscoff spread to surprise you!  I tried two different methods to stuff them.  First, I sandwiched the spread in the middle, not fully enclosing it.

 

 

 
 
 
 
 
 
Process shot for Biscoff Cookies
 
 

 
Second, I fully enclosed the Biscoff inside the ball of dough.
 

 
Stuffing cookie dough with Biscoff

 
 
 
Biscoff stuffed dough ball
 
 
Both worked well, it really is just a matter of preference?  Do you want a surprise in the center, or do you want the rustic look and to know what you are getting?  Either way, I couldn’t stop eating these,the white chocolate chips work so well with the Biscoff.
 

 
 

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Baked cookies on a cooling rack
 
 
 
 
 
 
 

Biscoff Stuffed White Chocolate Chip Cookies…adapted fromPicky Palate
 
1/2 cup butter, softened
1/2 cup Crisco
1 cup brown sugar
1 cup sugar
2 eggs
 
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 bag white chocolate chips
1 cup Biscoff spread (approx)
 
Preheat oven to 350 degrees.
Cream together butter, Crisco, brown sugar and sugar until fluffy, about 2 minutes.  Add in eggs and vanilla.  Stir until fully combined.  Add flour, baking soda, and salt.  Mix until fully incorporated.  Fold in white chocolate chips.
 
Using a small cookie scoop, scoop dough onto a baking sheet.  Using your thumb, press into the center of each ball of dough.  Spoon 1 tsp of Biscoff into the well of each ball of dough.  Then using your preferred method cover the Biscoff spread.  For the rustic version scoop another ball of dough, place on top of spread, and lightly press down.  For the fully enclosed version, scoop a little more dough, and create a ball with the Biscoff in the center.
 
Bake for 12 minutes, allow to cool for a few minutes before removing to a wire rack.
 
 
Thanks, so much, Erin, for sharing this splendid recipe…I think I’d be happy with a bowl of the dough and a spoon! I have two jars of Biscoff just waiting for these amazing cookies. I hope you’ll all go visit Erin and her fantastic blog. You will not be disappointed! xoxo