Biscoff Scoop Cookie Tin
This eggless brown butter biscoff chocolate chip scoop cookie tin is everything I want when I’m craving something caramely but chocolatey and just so so good ♡
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
My Latest YouTube Video
More cookie tins for you to try!
Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!
More Recipes
Biscoff Scoop Cookie Tin
servings
6
prep time
20 min
cook time
15 min
Ingredients
- 1/4 cup (50 g) butter {approximately 40 g browned butter}
- 1/4 cup (65 g) Biscoff spread
- 1/3 cup (50 g) brown sugar
- 2 tbsp (25 g) white sugar
- 2 tbsp (30 g) milk
- 1/2 tbsp (7 g) vanilla essence
- 1 cup (120 g) all purpose flour
- 1 tbsp (7 g) cornstarch
- 1/4 tsp cinnamon
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt, if using unsalted butter
Mixins
Stuffing
Garnish
Equipment
Instructions:
- Add butter to a saucepan and let it cook on low heat, stirring frequently till it starts to foam and turns golden brown. It is important to be careful in this step since once the butter starts changing colour, it can burn very fast. As soon as it turns golden or light brown, take it off the heat as the residual heat of the pan will continue cooking it. Let it cool for 5-10 minutes.
- In a mixing bowl, add your brown sugar and white sugar. Pour in the slightly cooled brown butter, biscoff spread and whisk till everything is smooth, glossy and the sugar is almost dissolved.
- Add milk and vanilla essence and give it another quick mix to bring everything together.
- Sift in the dry ingredients: all purpose flour, cornstarch, cinnamon, baking powder and baking soda. Fold the dry ingredients gently into the wet ingredients, don’t overmix. You want to stop as soon as no dry bits are visible.
- Fold in chopped biscoff biscuits and dark chocolate chips gently with a spatula. Optionally, refrigerate the cookie dough fo 30-60 minutes.
- Scoop out the cookie dough using a spoon or ice cream scoop and stuff each one with biscoff spread and dark chocolate.
-
Place the dough balls into a parchment lined baking tin. Bake till the top looks set and the centre stays gooey:
• Oven: 180°C for 15 minutes
• Airfryer: 170°C for 13-15 minutes
• OTG: 175°C for 15-17 minutes - No need to cool these down, dig right in while they’re still hot after sprinkling some flaky salt on top with some vanilla ice cream, enjoyy!
Recipe Video
Leave a Comment
Delicious! Entire family loved it. Cooked a little too long at 350F so wasnt gooey like I wanted but cinnamon buttery flavor was on point. Great nightcap with coffee for July 4th!
I’ve tried a few recipes and they turned out so gooddd!!
