Description
Biscoff Stuffed Cookie Pies are a delightful treat combining soft, chewy cookie dough with a creamy, indulgent Biscoff spread center, baked to perfection with a crispy edge and gooey center. Topped with white chocolate drizzle and crushed Biscoff cookies, these cookie pies are a must-try dessert!
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Biscoff spread, chilled (for easier handling)
Crushed Biscoff cookies (optional, for topping)
White chocolate drizzle (optional)
A sprinkle of cinnamon sugar (optional)
Instructions
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract.
- Whisk together the flour, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Cover and chill the dough for 30 minutes.
- Scoop small spoonfuls of Biscoff spread onto a parchment-lined baking sheet and freeze for 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 2 tablespoons of cookie dough, flatten it slightly, and place a frozen dollop of Biscoff spread in the center. Cover with another tablespoon of dough, sealing the edges to enclose the filling.
- Place on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are golden, and the centers are soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, drizzle with melted white chocolate, sprinkle with crushed Biscoff cookies, and dust with cinnamon sugar if desired.
Notes
Add chopped nuts like pecans or walnuts to the dough for extra crunch.
Experiment with different fillings like Nutella, peanut butter, or caramel for variety.
For a vegan version, use plant-based butter and egg substitutes like flaxseed meal or aquafaba.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie pie
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
