Hello lovelies,
From a girl who strongly disliked biscoff to now wanting to use it in every bake, who’d have thought?
Now, if you’ve been around here a while, you’ll know that I love myself a good flavour combination and whilst having a lil scroll through instagram one night, I came across a cookie stuffed with both nutella & biscoff spread that a bakery I love posted and was immediately intrigued.
Both biscoff and nutella are strong yet very different flavours, therefore, I’d always assumed they wouldn’t have worked well together but I’m a huge fan of ‘famishedcookies’ (the bakery) and decided to take inspiration from them by stuffing both biscoff and nutella spread into the centre of my cookies and I was instantly floored.
What a combo!
Despite both being equally strong in flavour, the spreads somehow just work together. They compliment one another beautifully and when I tell you these have to be up there with one of the best flavour combinations I’ve ever added to a cookie, believe me as I wouldn’t lie to you.
If you want the ultimate indulgence, you need to make these cookies for yourself and be left in dreamland. I don’t think there’s much more to be said…
So, if you’d like to recreate these cookies yourself, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 8 Large Cookies
Prep Time: 10 Minutes
Chill Time: Overnight
Bake Time: 10 Minutes
Decorating Time: 10 Minutes
Overall Time: 12+ Hours
Ingredients You Need For The Cookies:
- 125g Of Unsalted Butter
- 100g Of Light Brown Sugar
- 50g Of Caster Sugar
- 1 Large Egg
- 2tsp Of Vanilla Bean Paste / Extract
- 310g Of Plain Flour
- 1 1/2tsp Of Baking Powder
- 1/2tsp Of Bicarbonate Of Soda
- 200g Of Milk Chocolate, Chopped
- 8tbsp Of Chocolate Hazelnut Spread, Frozen
- 8tbsp Of Biscoff Spread, Frozen
Ingredients You Need To Decorate:
- 50g Of Chocolate Hazelnut Spread, Melted
- 50g Of Biscoff Spread, Melted
- 30g Of Biscoff Biscuits, Crushed Into Crumbs
How To Make The Cookies:
- Firstly, gather together your equipment and ingredients and line two baking trays with parchment paper.
- Secondly, the night before making the cookies, portion 8tbsp of chocolate hazelnut spread and 8tbsp of biscoff spread and place into the freezer.
- The next day, beat together the 125g of unsalted butter with 100g of light brown sugar and 50g of caster sugar until creamy.
- Next, add the 1 large egg and 2tsp of vanilla bean paste and beat again.
- Add the 310g of plain flour, 1 1/2tsp of baking powder and 1/2tsp of bicarbonate of soda and beat again until a cookie dough is formed.
- Now, add the 200g of chopped milk chocolate and beat again until evenly distributed throughout the cookie dough.
- Weigh the cookie dough out into 8 equal sized cookie dough balls (mine weighed around 106g each).
- Once rolled into balls, press one ball of cookie dough into the palm of your hand and add one piece of the frozen chocolate hazelnut spread and one piece of the biscoff 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 overnight.
- The next day, preheat the oven to 200C / 180C Fan / Gas Mark 5.
- Remove the cookies from the fridge and place 4 cookies onto each prepared baking tray.
- Bake the cookies for 10 minutes, until golden brown and the edges of the cookie are set.
- 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.
How To Decorate:
- Once the cookies are baked and cooled, it’s time to decorate.
- In a small microwaveable bowl, add 50g of chocolate hazelnut spread, place into the microwave and in 10 second blasts, blast the spread until runny. Repeat this step in a separate small bowl with the 50g of biscoff spread.
- Using a teaspoon, add a small dollop of melted chocolate hazelnut spread on top of the cookie, followed by a small dollop of biscoff spread and alternate adding a dollop of each spread until you’ve added your desired amount ( I repeated this step twice).
- Finally, top the melted spreads with a sprinkling of biscoff biscuits and serve.
Notes:
- Store in an airtight container, at room temperature for up to 4 days.
- You can freeze the raw cookie dough for up to 3 months. Bake straight from frozen for around 15 minutes.
- The raw cookie dough will last 48 hours in the fridge before needing to be used.
- Chilling the cookies overnight will give you a domed cookie like mine. However, if you prefer a flatter cookie, you can chill in the fridge for just one hour before baking.
- If you’d prefer for your cookies to ‘set’ before eating, after adding the melted spreads and crushed biscuits, I would recommend setting to one side for 1 hour.
I’m sorry, you can’t tell me that these don’t have your mouth watering?
You watch me adding this combination into everything I bake now. You’re going to be absolutely sick of me going on about it but that’s okay, least you’ll have yummy recipes to recreate *wink wink*.
Let me know in the comments below if you make these cookies yourself and if you do, what your thoughts are on them. Are you a fan of the ‘biscella’ combo? (I didn’t make that word up by the way, it is a real name for the pairing). Did you love it in today’s cookies?
Sending you all tons of love & hugs as always,
Elle xo
