Biscoff Explosion Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, packed light
  • 1/2 tsp Cinnamon, ground
  • 1/3 cup Granulated sugar
  • 3/4 tsp Salt
  • 1 tsp Vanilla extract

• Snacks

  • 18 Lotus cookie

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 1/8 cup Cookie butter, creamy

Found on cleobuttera.com

Description

Ingredients

• 14 Biscoff/Lotus cookies, ground into fine crumbs (makes 1 cup, 4oz, 113g)
• 1¼ cups (5¼oz, 148g) all-purpose flour
• ½ teaspoon baking soda
• ¾ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup (4oz, 113g) unsalted butter, softened at room temperature
• ¼ cup (2oz, 57g) creamy Biscoff cookie butter (or your favorite brand like Trader Joes Speculoos cookie butter)
• ½ cup (3½oz, 100g) packed light brown sugar
• ⅓ cup (2½oz, 73g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• For stuffing:
• 14 tablespoons creamy Biscoff cookie butter
• For garnish: (optional)
• 4 Biscoff/Lotus cookies, broken into small chunks

Directions

• Line a baking sheet or a large plate with parchment paper or silicone mat. Using a tablespoon size ice cream scoop or a round measuring tablespoon, scoop out 14 tablespoons of Biscoff cookie butter onto the prepared baking sheet. Freeze until solid, at least one hour or overnight.
• Adjust oven rack to middle position and preheat oven to 350F/180C. Line 2 other baking sheets with silicon baking mats or parchment paper; set aside.
• In a large bowl, whisk together the Biscoff/Lotus cookie crumbs, flour, baking soda, salt, and cinnamon; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and an electric hand mixer), beat the butter and Biscoff cookie butter together until smooth, creamy and ribbon-like; about 1 minute.
• Add both sugars and beat together until lightened up in both texture and color and looks fluffy, 3 to 5 minutes.
• Add in the egg and vanilla extract and mix until well combined.
• With the mixer running of lowest speed, gradually add in the flour mixture and mix until just incorporated. DO NOT OVERMIX.
• Using a (3 tablespoon capacity) ice cream scoop or spoon, divide the cookie dough into 14 equal balls. Arrange dough balls, 2 inches apart on the prepared baking sheets, 7 dough balls per sheet.
• Using the back of a wooden spoon handle or your thumb, make a deep indentation into each dough ball.
• Get the Biscoff scoops out of the freezer and working quickly, peel the frozen Biscoff scoops from the baking sheet and place them in the middle of the dough hallow. If youre working in a warm kitchen, you might want to keep them in the freezer, taking only one by one as you work, to avoid them melting.
• Gather the dough up over the Biscoff scoops to completely cover them, then roll them into balls.
• Press a few broken chunks of Biscoff/Lotus cookies onto the top of the dough for looks and an added pop of crunch.
• If desired, freeze the cookies for 2 hours or up to 1 month, as this will produce thicker cookies or bake right away; theyll still turn just fine.
• Bake cookies 1 sheet at a time until cookies are golden brown, flattened but still puffy, and edges have begun to set but centers are still very soft (youll think theyre still raw) but no longer wet, 10 to 11 minutes. Set the timer to 9 minutes to check for doneness, then add 1 minute at a time if needed. Do NOT bake them until they feel done or theyll end up hard instead of soft and chewy. The cookies will continue to cook from the residual heat of the baking sheets as they cool.
• Transfer baking sheet to wire rack and let the cookies cool on the baking sheets, at least 15 minutes. Resist the urge to eat them right away or theyll taste raw and undone.