Biscoff-Stuffed Chocolate Chip Matcha Cookies

Ingredients

• 0.5 cup Brown butter (Browned, then cooled slightly; measurement is for the butter.)
• 0.5 cup Granulated sugar
• 1 cup Dark brown sugar
• 1 Large egg
• 1 tsp Vanilla extract
• 1.5 cups All-purpose flour
• 0.5 tsp Baking soda
• 0.25 tsp Salt
• 1 tbsp Biscoff spread (Chilled; per cookie. Quantity per batch depends on how many cookies are made.)
• Chocolate chips (Use as much as you like; extra for topping and filling.)
• Matcha latte powder (Mentioned in the instructions; no quantity given.)

Steps

1. 1

   Brown the butter, taking care not to burn it, and let it cool slightly.

2. 2

   In a bowl, whisk the browned butter with the granulated sugar and dark brown sugar until glossy.

3. 3

   Add the egg and vanilla extract. Mix until well combined.

4. 4

   Fold in the flour, baking soda, and salt. Do not overmix.

5. 5

   Add the chocolate chips and matcha latte powder. Mix just until the dough comes together.

6. 6

   Scoop the dough into balls and shape them.

7. 7

   Flatten each dough ball, add 1 tablespoon of chilled Biscoff spread per cookie, then shape the dough around the filling until sealed.

8. 8

   Decorate with additional chocolate chips, if desired.

9. 9

   Bake at 350°F (175°C) for 11–13 minutes, until golden at the edges. For larger cookies (about 3 cookies), bake 15–17 minutes; for smaller cookies (about 8 cookies), 11–13 minutes is ideal.

10. 10

    Let the cookies cool before serving.

Notes

The description does not give an amount for matcha latte powder or chocolate chips. It gives different bake times by cookie size; the transcript says to remove the cookies after 15 minutes. The transcript also mentions adding chocolate chips for decoration. No chilling time for the dough is provided.

Nutrition per serving

• dessert
• cookies
• baked
• brown butter
• stuffed
• vegetarian