Nutella Stuffed Biscoff Cookies
This warm and yummy combination will satisfy your sweet tooth in the perfect way!
14 minutes
15 minutes to 18 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 398 |
| Fat: | 22 g |
| Carbohydrates: | 44 g |
| Protein: | 10 g |
| Cholesterol: | 40 g |
| Sodium: | 337 mg |
| Fiber: | 1 g |
| Sugars: | 27 g |
| Calculated per serving. | |
Serves: 6
Ingredients
- 120 grams120 grams120 grams Nutella
- 110 grams110 grams110 grams Unsalted Butter, Softened
- 70 grams70 grams70 grams Brown Sugar
- 75 grams75 grams75 grams Coconut Sugar
- 1 whole1 whole1 whole Egg
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 160 grams160 grams160 grams All Purpose Flour
- 1 tsp1 tsp1 tsp Baking Powder
- .5 tsp.5 tsp.5 tsp Salt
- 50 grams50 grams50 grams Lotus Biscoff Cookies, Crushed
- 100 grams100 grams100 grams Dark Chocolate, Chopped
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Scoop out six 20g balls of nutella and freeze for 1 hour on a baking sheet
- Cream together butter and sugars, then beat in the egg and vanilla until mixture is light and fluffy
- Sift in the flour, baking powder and salt and mix until combined
- Add in the crushed biscoff cookies and chopped dark chocolate and mix again
- Cill in the fridge 1-2 hours. (should start to be solid)
- Divide the cookie dough into 6 equal pieces (~100g portions).
- Wrap the nutella balls with the cookie dough
- Chill cookie dough s in the fridge overnight
- Bake at 375 for 15-18 minutes until just golden brown
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