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3 INGREDIENT BISCOFF STUFFED COOKIES

Ingredients:
6 scoops + 1 cup @b@biscoff_increamy cookie butter spread
1 egg
2/3 cup all purpose flour

Instructions:
On a parchment lined baking sheet, scoop 6 dollops of cookie butter and freeze for 30-60 minutes or until firm. In a medium sized bowl, combine 1 cup cookie butter, egg, and flour. Mix well until dough is formed, then separate into 6 pieces. Press each dough piece flat and place 1 frozen cookie butter dollop in the center of each. Form the dough around the dollop to cover each dollop completely and place evenly apart on a parchment lined baking sheet. Use a fork to press light divots into dough as shown in video (optional) and allow to set in freezer for 10-15 minutes. Bake at 350° for 10-12 minutes and allow to cool. Enjoy! 😋

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45 Comments

  1. Ingredients:
    6 scoops + 1 cup @biscoff creamy cookie butter spread
    1 egg
    2/3 cup all purpose flour

    Instructions:
    On a parchment lined baking sheet, scoop 6 dollops of cookie butter and freeze for 30-60 minutes or until firm. In a medium sized bowl, combine 1 cup cookie butter, egg, and flour. Mix well until dough is formed, then separate into 6 pieces. Press each dough piece flat and place 1 frozen cookie butter dollop in the center of each. Form the dough around the dollop to cover each dollop completely and place evenly apart on a parchment lined baking sheet. Use a fork to press light divots into dough as shown in video (optional) and allow to set in freezer for 10-15 minutes. Bake at 350° for 10-12 minutes and allow to cool. Enjoy! 😋

  2. So just to make this clear, you put biscoff butter inside of biscoff butter? ITS AMAZING AND DELICIOUS AND BRILLIANT!!!!❤❤❤❤

  3. Looks delicious!! But anyone else hate scrolling forever on recipe sites just to find the actual recipe?

    I started using a free chrome extension that instantly shows only the recipe and lets you send it to your phone.

    Makes cooking so much less frustrating. It’s called Just Cook in the chrome store.

  4. Why do you and some other bakers use a fork to make those markings on the cookie or treat?
    Does it help it bake better?

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