Everything is better with Biscoff, yes? I’m not sure who was the first to think, “I should smash up these cookies and add fat and sugar,” but I’m glad they did. I actually made these cookies some time ago, but I bought a few jars of Biscoff spread on sale the other day and thought of these delicious devils. These cookies are fantastic; well worth all the scooping and smushing of dough and Biscoff!

The recipe comes from Jenny over at Picky Palate; the only modification I used was to swap chopped chocolate bars for the chips that she used in her cookies.

Biscoff-Stuffed White Chocolate Chunk Cookies
Source: Picky Palate

2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
12 ounces white chocolate, chopped (I used Ghirardelli bars)
2 cups Biscoff Spread

1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
2. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla beating until well combined.
3. Place flour, baking soda and salt into a large mixing bowl. Stir to combine. Slowly add to wet ingredients along with white chocolate chunks until just combined.
4. With a medium cookie scoop, scoop dough onto prepared baking sheet about 1 inch apart. With your thumb, press into each cookie making a little well for the Biscoff. Using a small cookie scoop, scoop about 1 tablespoon Biscoff into each pressed cookie. Place another scoop of cookie dough on top and press edges gently. Biscoff will not be completly enclosed and will be visible around edges.
5. Bake for 12-15 minutes, until edges are just golden brown. Let cool for 10 minutes on baking sheet then transfer to a cooling rack to cool completely. Best served with a tall glass of milk.

Makes 24 large cookies, plenty to share. Or to hoard and savor, one by one.