Receita Solta

Chewy Biscoff Cookies: The Irresistible Soul of Speculoos

The perfect fusion of soft texture and the unmistakable speculoos cream.

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Equipe Receita Solta

Chewy Biscoff Cookies: The Irresistible Soul of Speculoos
Prep Time25 min
Cook Time12 min
Servings18-20 cookies
DifficultyMedium
Calories280 kcal

Resumo para quem tem pressa

"Estes cookies combinam a maciez do miolo amanteigado com recheio cremoso e concentrado de pasta de speculoos. Uma receita de confeitaria que equilibra especiarias quentes e chocolate branco com finalização crocante."

Discover the ultimate recipe for chewy Biscoff cookies, filled with the irresistible speculoos cream. Perfect for any time, easy to make, and with the option to freeze the dough to bake whenever you want.

O Que Você Precisa Saber

- Pre-freezing the Biscoff cream portions is fundamental so that the filling does not melt and escape during baking. - Beating the butter with both types of sugar provides an aerated structure on the outside and a dense, moist texture on the inside. - Respecting the dough's resting time in the refrigerator prevents the discs from spreading excessively on the baking sheet.

Ingredients

Ingredients

  • 150 g Speculoos/Biscoff Spread
  • 2 cups (240g) Sifted Wheat Flour
  • 1 teaspoon Baking Soda
  • 0.5 teaspoon Salt
  • 1 xícara (226g) Manteiga Sem Sal em temperatura ambiente
  • 1 xícaras (200g) Packed Brown Sugar
  • 0.5 cups (100g) Açúcar Granulado
  • 1 unit Large Egg at room temperature
  • 1 unit Large Egg Yolk at room temperature
  • 1 teaspoon Vanilla Extract
  • 0.5 xícara Biscoitos Biscoff Triturados (opcional)
  • 0.5 cup Chopped White Chocolate or Chips (optional)

Instructions

Instructions

1

Comece preparando o coração dos seus cookies. Com uma colher de chá, separe cerca de 18 a 20 porções pequenas (aproximadamente 7-8g cada) de creme Speculoos. Coloque-as em uma assadeira forrada com papel manteiga e leve ao freezer por pelo menos 30 minutos, ou até ficarem firmes. Isso é crucial para evitar vazamentos.

2

In a medium bowl, sift the wheat flour, baking soda, and salt. Mix well and set aside. The professional technique is: sifting ensures a light and homogeneous dough, without unwanted lumps, directly impacting the final texture of the cookie.

3

In the mixer, using the paddle attachment, beat the butter at room temperature until soft and creamy, for about 1 minute. Add the brown sugar and granulated sugar, beating at medium-high speed for 2-3 minutes, until the mixture is light and fluffy.

4

Add the egg and yolk, one at a time, beating well after each addition. Scrape the sides of the bowl to ensure everything is incorporated. Add the vanilla extract and beat for another 30 seconds, until the mixture is smooth and shiny.

5

Reduce the mixer speed to minimum and gradually add the dry ingredient mixture. Beat only until incorporated, taking care not to overmix. The secret to this recipe is not to develop the gluten, keeping the cookies soft.

6

If using, add the crushed Biscoff cookies and chopped white chocolate to the batter. Mix briefly with a spatula, just until distributed evenly. This intensifies the characteristic flavor of speculoos and adds an extra touch.

7

Take a full tablespoon of the dough (about 30g). Flatten it in the palm of your hand and place a frozen ball of Speculoos cream in the center. Carefully, wrap the cream with the dough, forming a ball and sealing the edges well so the filling does not escape. Repeat the process with all the dough.

8

Disponha as bolas de massa recheadas em uma assadeira forrada e leve à geladeira por pelo menos 30 minutos. O resfriamento é fundamental para que os cookies mantenham sua forma e não se espalhem excessivamente no forno. A dica mais importante é não pular esta etapa.

9

Pré-aqueça o forno a 180°C (350°F). Line two baking sheets with parchment paper. Distribute the cooled cookies on the baking sheets, leaving space between them. Bake for 10-12 minutes, or until the edges are lightly golden and the center still seems soft. They will continue to bake outside the oven.

10

Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack. This helps to firm the structure. Serve them slightly warm for a creamier filling or at room temperature. Enjoy!

Equipe sua Cozinha

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Chef Tips

- Use parchment paper or a silicone mat to bake the cookies evenly without burning the base. - Remove from the oven as soon as the edges begin to lightly brown, as the center continues to set while cooling in the pan. - To maintain a perfect round shape, swirl a round bowl or ring over the cookies immediately after they come out of the oven.

Variations

- Add half a teaspoon of cinnamon powder and a pinch of cardamom to the flour to accentuate the spice notes. - Replace the crushed cookie pieces with chopped and lightly toasted pecans for an earthy texture. - Finish each cookie while still warm with a light pinch of fleur de sel to balance the sweetness of the spices.

Substitutions

- Speculoos spread can be substituted with creamy whole peanut butter or hazelnut spread with cocoa. - Brown sugar can be replaced with crushed demerara sugar, subtly adjusting the texture and tone of the dough. - White chocolate can be replaced with semi-sweet chocolate chips to contrast with the sweetness of the dough.

How to Store

Armazene os biscoitos em pote hermético de vidro ou lata em temperatura ambiente por até 5 dias. Mantenha em local seco e fresco, longe da luz solar direta para preservar a umidade central sem amolecer a crosta exterior.

Can You Freeze It?

The portions of raw stuffed pasta can be frozen open on a baking sheet and then stored in airtight bags for up to 3 months. Bake directly from the freezer in a preheated oven at 180°C, adding 2 to 3 minutes to the time.

What to Serve With

Serve accompanied by a cup of hot pure drip coffee, creamy coffee with milk, or black tea with spices. For a plated dessert, combine a warm cookie with a scoop of artisanal vanilla ice cream.

Frequently Asked Questions

How to prevent the Biscoff cream filling from leaking during baking?

Freeze the cream portions for at least 1 hour until completely hard and wrap them entirely with the raw dough, sealing the seams well before taking to the preheated oven.

Can I prepare the dough the day before and leave it in the refrigerator?

Yes, the raw dough already assembled and filled can rest covered in the refrigerator for up to 24 hours, which even improves the absorption of sugars and improves the final consistency.

Why is it necessary to use both brown sugar and granulated sugar?

Brown sugar retains moisture, providing a chewy texture and caramel flavor, while refined granulated sugar helps in the formation of crunchy and structured edges.

How to know if the cooking point is correct without drying out the center?

Observe the edges: should be slightly golden and firm to the soft touch, while the central top will still look pale and soft; the structure will settle in the 10 minutes of post-oven rest.

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