Better than Stocking Stuffers
Chewy cookies stuffed with Biscoff cookie butter and chocolate hazelnut spread
Biscoff cookies, those sweet, cinnamon-y bars you snap up on airplanes, have become all the rage, as has the similarly flavored spread you can find under the Biscoff, speculoos, and cookie butter names. These cookies were originally a birthday treat for an especially cookie butter-loving friend, but they've since become so popular that I've made them for many other occasions. There is cookie butter and Biscoff cookie crumbs in the dough, which is rolled in a crackling cinnamon sugar crust reminiscent of a snickerdoodle. But the real treat is the molten core of cookie butter in the center, which oozes out the second you bite in. Read on for the recipe!
And, if chocolate is more your speed, the recipe for my Chocolate Hazelnut Stuffed Snowballs is available further down for paid subscribers.
Biscoff Bomb Cookies
Makes 10 large cookies
1 hour active time, 2 hours total time
Ingredients
Cookie Butter Filling
200 g (3/4 cup) speculoos cookie butter (Trader Joe's brand preferred - see note below)
Cookie Dough
270 g (2 1/4 cups) all-purpose flour
5 g (1 tsp) baking soda
4.5 g (1 1/2 tsp) kosher salt (Diamond Crystal or see note below)
2.5 g (1 tsp) cinnamon
168 g (3/4 cup) unsalted, cultured-style vegan butter (e.g. Miyoko's)
68 g (1/4 cup) speculoos cookie butter
14 g (2 tbsp) flaxseed meal
90 g (1/4 cup + 2 tbsp) water, room temperature
10 g (2 tsp) vanilla extract
22.5 g (1 1/2 tbsp) almond milk (see note below)
165 g (3/4 cup, lightly packed) light brown sugar
85 g (1 cup) Biscoff cookie crumbs, crushed
Cinnamon Sugar
220 g (1 cup, lightly packed) light brown sugar
5 g (2 tsp) cinnamon
0.75 g (1/4 tsp) kosher salt (Diamond Crystal or see note below)
Instructions
Prepare spheres of Cookie Butter Filling
Portion out 10 20-g dollops of cookie butter onto a plate or small sheet pan lined with parchment paper
Freeze until the dollops are firm, about 15 mins
Once they are firm, quickly roll the dollops into spheres, and return to the freezer until they are solid, about 15 mins longer
Make and chill Cookie Dough
Place the vegan butter in a medium sauté pan over medium heat
Cook until the butter turns a light brown color; it will foam more than dairy butter, making it difficult to tell how brown it is, so keep an eye on it and stir constantly to ensure it doesn't burn or bubble over
Off the heat, add the cookie butter and stir until it has melted completely into the butter; cool to room temperature
Meanwhile, combine the flaxseed meal and water in a small bowl and set aside for at least 10 mins to thicken; this is called a flax egg
Combine the flour, baking soda, cinnamon, and salt in a large bowl and whisk until combined
Combine the cooled cookie butter mixture, flax egg, vanilla, almond milk, and brown sugar in a medium bowl; whisk until the sugar has mostly dissolved
Pour the wet ingredients into the dry and mix with a rubber spatula until just combined
Fold in the cookie crumbs
Line a small baking sheet with parchment paper and, using a 1/4 cup cookie scoop, portion out 10 balls of dough; refrigerate for 30 mins until firm
Make Cinnamon Sugar; finish, and bake cookies
Combine the ingredients for the Cinnamon Sugar in the small bowl
Take the Cookie Butter Filling out of the freezer and the Cookie Dough scoops out of the fridge
Working quickly, roll a Cookie Dough scoop into a sphere, press your thumb into the sphere and rotate it to make a small bowl shape
Press a frozen Cookie Butter Filling sphere into the center of the bowl, then carefully enclose the filling completely with the dough
Roll the cookie into a sphere, then roll it in the Cinnamon Sugar
Repeat with the remaining cookies, then return them to the fridge to chill for 30 mins
Meanwhile, preheat your oven to 375 F and position a rack in the center of the oven
Line a sheet pan with parchment paper and place 5 cookie balls on the sheet pan
Bake until the edges are just beginning to firm and the tops are still soft; in my oven this is exactly 12 mins
Allow the cookies to cool for 5-10 mins on the cookie sheet, then carefully transfer them to a wire rack to cool further (the bottoms of the cookies might be delicate given their molten centers, so be careful when transferring them)
Repeat Steps 8 - 10 with the remaining 5 cookies
Enjoy the cookies warm or at room temperature
Notes & Variations
Ingredient Notes
Kosher salt: I use Diamond Crystal kosher salt, which has larger crystals than other kinds of kosher salt, normal table salt or fine sea salt. As a result, when measured by volume (teaspoons/tablespoons) it will add less "saltiness" than an equal quantity of the other salts. If you are not using Diamond Crystal, I recommend measuring your salt by weight, in which case you won't run into this issue. Otherwise, use half the volume quantity of salt
Vegan butter: There are two main types of vegan butter: (1) margarine-style products that are basically butter-flavored vegetable shortening (e.g. Violife), and (2) cultured-style products made from cashew, coconut, or other kinds of fats (e.g. Miyoko's). I generally prefer the first type in cakes, muffins, and frostings, where the more obvious "butter" flavor and greater stability, and yellow color are beneficial. I prefer the second type in recipes where the fat will caramelize, such as cookies, pie or tart dough, and bread, as margarine-style butters can develop unpleasant burnt oil flavors when heated to high temperatures. Also, cultured-style butter can be browned similarly to dairy butter, while margarine-style butter cannot
Cookie butter: Trader Joe's is the preferred brand of cookie butter as its firm texture makes it possible to portion out the cookie butter without first refrigerating it. If using Biscoff or another cookie butter brand that is softer at room temperature, it might be necessary to refrigerate the jar for about an hour until it is firm enough to scoop out cleanly
Things I Used
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Ingredients
Miyoko’s unsalted vegan butter
Trader Joe's speculoos cookie butter
Nielsen-Massey pure vanilla extract
Equipment
After I developed my Biscoff Bomb Cookies, my mind immediately went to Nutella. But sadly, unlike Biscoff cookie butter, Nutella is not vegan. Fortunately, I was able to find a vegan chocolate hazelnut spread at the supermarket which is maybe even better! I roll it into balls to create a gooey, molten center and add it to the cookie dough, which also has cocoa to deepen the chocolate flavor, and almond extract to ever-so-slightly bring out the nuttiness of the hazelnut (and play off the nuttiness of the flaxseed) without calling explicit attention to itself. The key to getting the crackly, snow-white exterior is rolling the cookies first in granulated sugar, then in (a very generous amount of) powdered sugar, a trick I learned from Broma Bakery. The result is a rich, indulgent cookie perfect for the holiday season. Subscribe to view the recipe below!
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