Biscoff-Stuffed Peanut Butter Cookies
Matthew Groark cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added nutrition.
Watch the original videoImported by Anonymous on SeeMeCook
A decadent twist on the classic flourless peanut butter cookie, stuffed with chilled Biscoff cookie butter for a molten, spiced center.
- Time
- 62 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, peanuts, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Using a small spoon or scoop, portion out small balls of Biscoff cookie butter onto a tray.
Place the Biscoff balls in the refrigerator or freezer until firm enough to handle.
Preheat your oven to 375°F (190 °C) (190°C (375 °F)).
In a mixing bowl, combine 1 cup of peanut butter, 1/2 cup of granulated sugar, 1/2 cup of brown sugar, and 1 egg.
Mix the ingredients thoroughly until a cohesive cookie dough forms.
Take a portion of the peanut butter cookie dough and flatten it slightly in your hand, making a small indentation in the center.
Place one of the chilled Biscoff balls into the center of the dough.
Fold the peanut butter dough around the Biscoff center and seal it completely, rolling it into a large ball.
Place the stuffed cookie balls onto a baking sheet, spacing them apart as they will be large.
Bake at 375°F (190 °C) for 12 to 15 minutes until the edges are set.
Allow the cookies to cool slightly before serving to let the centers set.
Notes
The author suggests using chunky peanut butter for texture. Freezing the Biscoff balls makes them much easier to wrap in the dough without making a mess.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 469
- Protein
- 10 g
- Carbs
- 49 g
- Fat
- 28 g
- Fiber
- 2 g
Where the calories come from
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