Lotus Biscoff Stuffed Cookies Recipe
Introduction
These Lotus Biscoff Stuffed Cookies combine soft, buttery cookie dough with a rich, spicy Biscoff filling for an irresistible treat. Perfectly balanced with a hint of cinnamon and a crunchy surprise inside, they’re a delightful twist on classic cookies that everyone will love.
Ingredients
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1 cup Lotus Biscoff spread
- 1/2 cup crushed Lotus Biscoff cookies (for added texture)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
- Step 2: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon if using. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing the dough.
- Step 3: Using a cookie scoop or tablespoon, take a portion of dough and flatten it in your hand. Place about 1 teaspoon of Lotus Biscoff spread in the center and sprinkle with crushed Lotus cookies. Fold the dough over the filling and roll it into a ball. Place on the prepared baking sheet about 2 inches apart.
- Step 4: Bake the cookies for 10-12 minutes until the edges turn lightly golden. The centers may look slightly underbaked but will firm up as they cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Step 5: Serve the cookies warm or at room temperature. They are delicious alongside a glass of milk or a warm cup of coffee.
Tips & Variations
- For extra flavor, add a pinch of ground ginger or nutmeg to the dry ingredients.
- Substitute the Lotus Biscoff spread with peanut butter for a different twist.
- Chill the dough for 30 minutes before baking to prevent spreading and enhance texture.
- Add a handful of chopped nuts or chocolate chips to the dough for extra crunch and richness.
Storage
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. To reheat, warm in the oven at low heat for a few minutes or microwave briefly to enjoy the gooey filling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cookie spreads instead of Lotus Biscoff?
Yes, you can substitute with other cookie or nut butter spreads like peanut butter or Nutella. Keep in mind this will change the flavor but works well for variety.
Why do the cookies look underbaked when they come out of the oven?
The centers may appear slightly soft or underbaked because of the creamy filling. They firm up as the cookies cool, ensuring a chewy texture with a gooey center.
PrintLotus Biscoff Stuffed Cookies Recipe
Enjoy these delightful Lotus Biscoff Stuffed Cookies, featuring soft, buttery cookie dough filled with creamy Lotus Biscoff spread and crunchy crushed Biscoff cookies. Perfectly baked to golden edges with a slightly gooey center, these treats combine rich flavors and textures for a delicious snack or dessert.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
For the Filling:
- 1 cup Lotus Biscoff spread
- 1/2 cup crushed Lotus Biscoff cookies (for added texture)
Instructions
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the egg and vanilla extract, mixing well until fully incorporated. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and optional cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing just until combined without overmixing to ensure tender cookies.
- Assemble the Cookies: Using a cookie scoop or a tablespoon, take a portion of the dough and flatten it gently in your hand. Spoon about one teaspoon of Lotus Biscoff spread into the center of the dough and sprinkle with some crushed Lotus cookies for added texture. Carefully fold the dough over the filling and roll it into a ball to seal the filling inside. Place each dough ball onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake the cookies for 10 to 12 minutes, or until the edges turn lightly golden. The centers might appear slightly underbaked, but they will firm up as the cookies cool. After baking, let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy the cookies either warm or at room temperature. They are delightful on their own or paired with a glass of milk or a cup of coffee for a perfect treat.
Notes
- For best results, do not overmix the dough to keep the cookies tender.
- You can chill the dough for 30 minutes before baking to help the cookies hold their shape.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Feel free to add a pinch of cinnamon or nutmeg to enhance the flavor if desired.
- Using parchment paper helps prevent sticking and makes clean-up easier.
Keywords: Lotus Biscoff cookies, stuffed cookies, baked cookies, dessert recipe, buttery cookies, sweet treats
