Hello lovelies,
I’m truly in my stuffed cookie era and I’m not ashamed to admit I’ve quickly become obsessed.
We all know I adore using ginger in my bakes each Christmas and back last year, I shared with you my ‘ginger & white chocolate cookies’ which went down an absolute treat here online as well as with my loved ones.
It’s such a beautiful combination of flavours which I honestly can’t get enough of. Therefore, I just knew I had to make a stuffed cookie version which again, I knew you guys would love!
I placed a cheeky order on Black Milk earlier this month after seeing many baking bloggers rave about them. I picked up their ‘Vanilla & White Chocolate Spread’ to use in these particular ginger cookies and when I say the gooey white chocolate spread alongside the rich ginger flavour was literal perfection, I truly mean it.
It’s a match made in heaven.
So, if these cookies sound like abit of you, you know the drill by now. Keep on scrolling below and you’ll find today’s cookie recipe.
Category: Sweet Treat / Christmas
Servings: 10 Large Cookies
Freezer Time: 24 Hours
Prep Time: 10 Minutes
Chill Time: 1 Hour
Baking Time: 14-16 Minutes
Overall Time: 1 Day
Ingredients You Need:
- 12tbsp Of White Chocolate Spread/Cream, (Heaped & Frozen)
- 125g Of Unsalted Butter
- 175g Of Dark Brown Sugar
- 1 Egg, Beaten
- 2tsp Of Vanilla Bean Paste / Extract
- 280g Of Plain Flour
- 3tsp Of Ground Ginger
- 1.5tsp Of Baking Powder
- 0.5tsp Of Bicarbonate Of Soda
- 300g Of White Chocolate Chips
How To Make The Stuffed Cookies:
- Firstly, gather together your equipment and ingredients and line two baking trays with parchment paper.
- Secondly, the night before making the cookies, portion and freeze the white chocolate spread.
- Next, in a large bowl, using an electric whisk, beat together the 125g of unsalted butter with the 175g of dark brown sugar until light and fluffy.
- beat in the 1 large egg and the 2tsp of vanilla extract until combined.
- Now, fold through the 300g of white chocolate chips.
- Add in the 280g of plain flour, 3tsp of ground ginger, 1.5tsp of baking powder and 0.5tsp of bicarbonate of soda and beat again until a cookie dough forms
- (TIP: if the dough isn’t coming together easily, I’d recommend adding 1-2tsp of milk to make the dough more ‘moist’).
- Weigh the cookie dough out into 10 equal sized cookie dough balls (mine weighed around 97g each).
- Once rolled into balls, press the cookie dough into the palm of your hand and add one piece of the frozen white chocolate spread and then wrap the cookie dough around the frozen spread. Repeat this step for each cookie dough ball.
- Chill the cookies in the refrigerator for 1 hour or the freezer for 30 minutes.
- Whilst the cookies are chilling, preheat the oven to 200C / 180C Fan / Gas Mark 5.
- Remove the cookies from the fridge after 1 hour and place 3-4 cookies on each of the prepared baking trays.
- Bake the cookies for 14-16 minutes.
- Finally, once baked, remove from the oven and allow the cookies to cool slightly on the tray before transferring onto a wire rack to cool completely.
That’s your Ginger & White Chocolate Stuffed Cookies prepared, chilled, baked and cooled, ready for you to enjoy!
Notes:
- Store in an airtight container, at room temperature for up to 4 days.
- You can freeze these cookies for up to 3 months. Bake straight from frozen for around 15-18 minutes.
- The raw cookie dough will last 48 hours in the fridge before needing to be used.
- For a gooey centre, I’d recommend heating up in the microwave or oven for 10-20 seconds.
- I brought my white chocolate spread from: https://blackmilkcereal.com/collections/black-milk-spreads/products/white-chocolate-spread
I just knew these would be perfection and I wasn’t wrong. I’m obsessed and I can guarantee if you’re a ginger & white chocolate lover, you will be too!
Who doesn’t love a stuffed cookie at Christmas?
Let me know in the comments below if you make these cookies yourself and if you do, what your thoughts are on them. Do you prefer a normal cookie or do you like them stuffed? what do you think of the ginger & white chocolate combination?
Sending you all tons of love & hugs as always,
Elle xo
