Speculoos Brown Sugar Blossoms
Cookie spread in a cookie equals twice the deliciousness!
Servings: 24 cookies
Ingredients
- 24 milk chocolate candy pieces unwrapped
- ½ cup unsalted butter softened
- ½ cup crunchy Biscoff spread
- ½ cup brown sugar packed
- 1 egg
- 1 teaspoon vanilla extract
- 1¾ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cornstarch
- ½ cup turbinado sugar for rolling
Instructions
- Preheat oven to 350° F. Line a cookie sheet with parchment paper.
- Beat butter and Biscoff spread in a large bowl until well blended. Add in brown sugar and beat until fluffy. Add egg and vanilla; beat well.
- Stir together flour, baking soda, salt, and cornstarch; gradually beat into butter mixture.
- Shape 2 tablespoons of dough into balls. I use a 2 tablespoon cookie scoop. Roll in turbinado sugar and place on the cookie sheet about 2-inches apart.
- Bake for 9-10 minutes or until just set. Remove from oven and press a chocolate into the center of each cookie. The cookie will crack around the edges. Let cookies cool completely on the baking sheet.
Notes
These cookies store well in an airtight container at room temperature for a few days. They freeze well for up to 3 months. Or I recommend that you try eating them straight from the freezer!