Giant Biscoff Stuffed Cookie
Part cookie, part cake - this one is for the chewy chocolate chip cookie lovers out there.
Servings: 4
Ingredients
- 2 1/4 cups all-purpose flour (spoon into measuring cup and level off the top)
- 1 1/2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter (room temperature)
- 3/4 cup brown sugar (packed down)
- 1/4 cup granulated sugar
- 1 large egg + 1 egg yolk (room temperature)
- 2 tsp pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup sea salt chips (sub for more semi-sweet chocolate chips or chopped nuts if you like)
- pinch sea salt
- 1/2 cup cookie butter* (Biscoff or any other brand will work, or try nutella, peanut or pistachio butter!)
Instructions
- Preheat oven to 325°F (163°C). Line two 7" to 9" cake pans with parchment paper. (If you don’t have cake pans you can use a baking sheet the shape won't be as perfectly round though.)
- Whisk 2 1/1 cup flour, 1 1/2 tsp cornstarch, 1 baking soda, and 1/2 tsp salt together in a medium bowl.
- Using a handheld or stand mixer fitted with a paddle attachment, beat 3/4 cup softened unsalted butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar together in a large bowl on medium-high speed until combined and creamy, about 2 minutes. Add 1 egg, 1 egg yolk, and 2 tsp vanilla extract, and beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- Add in the dry ingredients a cup at a time and continue beating on low speed, then beat in the 1 cup chocolate chips and 1/2 cup sea salt chips until combined. The dough will be quite thick but pliable.
- Divide the dough into roughly 4 portions. Take one 1/4 portion and flatten into the bottom of your baking dish. Making sure to push the cookie up the side of the pan about half an inch (1 cm) to form a lip. Repeat with the second pan.
- Warm up your cookie butter in the microwave until it is a pourable consistency (about 20 seconds). Pour the cookie butter into the centre of your prepared cookie pan. Making sure it doesn't spread all the way to the edge. Leave about 1/2 inch (1 cm) around the edges. You want that lip you prepared to be above the cookie butter so we can seal the spread inside the cookie.
- Take the remaining dough and gently flatten out to form a thin layer which you will place on top of the cookies. Make sure to seal the edges by pushing them in. You may need to do this in pieces. Don't worry if you see the edges of your pieces of dough on top, it will disappear once cooked. Just make sure your stuffing is completely sealed in.
- Sprinkle with sea salt and bake for 25-30 minutes or until edges and top are lightly browned. The center will look super soft, but it will set as the cookie cools.
- Cool the cookies in the pan for 15 minutes, then gently remove from the pan and transfer to a serving dish. Serve warm.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
*Feel free to switch up the stuffing to your liking. Nutella, or other nut butters will also work really well in this. As will a jam or preserve. The possibilities are endless!