Banana & Biscoff Stuffed Cookies: The Ultimate Indulgence

Why You'll Love This Recipe

• The comforting taste of banana adds natural sweetness and moisture.

• Biscoff spread provides a rich, caramelized flavour that pairs beautifully with the banana.

• The stuffed centre creates a surprise gooey bite with every cookie.

• Perfect for satisfying sweet cravings, sharing with friends, or enjoying as an indulgent treat.

Ingredients You’ll Need

(Makes about 16 big cookies)

Dry Ingredients:

• 2 ¼ cups (280) all-purpose flour

• ¾ cups (100g) bread flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 2 teaspoons cornflour

• Pinch of salt

Wet Ingredients:

• 1 cup (226g) salted brown butter

• 1/4 cup (50g) granulated sugar

• ½ cup (110g) brown sugar

• 2 large eggs

• 2 teaspoons pure vanilla extract

Mix-ins:

• ½ cups (60g) white chocolate chips

• 70g freeze-dried banana chunks

• Biscoff spread for the middle of the cookies

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients. Measure them accurately for the best results. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2: Make the brown butter

Cut butter into cubes and add to a heavy-bottomed pan over medium-low heat. As the butter melts, continuously swirl it around the pan over the heat. It will melt, get a little foamy, and finally start turning golden brown. Remove it from the heat when the butter is light brown and smells nutty.

Step 3: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the bread flour, all-purpose flour, baking soda, baking powder, salt and cornflour. Set this aside for later. This step ensures even distribution of the leavening agent for perfect cookie rise.

Step 4: Combine Wet Ingredients

In a large mixing bowl, whisk together the brown butter, brown sugar, and granulated sugar. Whisk until the mixture is smooth and well combined. Add the two eggs and vanilla extract, and whisk again until fully incorporated.

Step 5: Mix Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon. Do not overmix — you want the flour to be just incorporated. Overmixing can lead to dense cookies instead of tender, chewy ones.

Step 6: Fold in Chocolate Chips and banana chunks

Gently fold in the chocolate chips and bananas until evenly distributed throughout the dough.

Step 7: Chill the Dough (Optional but Recommended)

For the beat and chewiest cookies, chill the dough overnight or for at least three hours. This step is very important as it allows the flavours to meld and gives the cookies a better texture. If you're in a rush, you can skip this step, but the difference is worth the wait.

Step 8: Scoop and Bake

Scoop 1 ½ tablespoon of dough, flatten between your palms, and place a teaspoon of Biscoff. Wrap another 1 ½ tablespoon of dough and mold it around the Biscoff until it is compete covered. Place the cookies 2 inches apart on the prepared baking sheets and bake for 10-12 minutes, or until the edges are golden brown and the centres look just set. They may appear slightly underbaked, but they’ll firm up as they cool.

Step 9: Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Pro Tips & Variations

• For extra indulgence, drizzle melted Biscoff spread over the baked cookies.

• Use dark chocolate chips if you prefer the taste, however in my opinion white chocolate chips work the best.

• Try adding chopped nuts for a crunchy texture.

• Make sure to use freeze-dried bananas for the best cookie texture. Adding fresh mushed banana will make alter the cookie into more of a cake consistency.

Final thoughts

These Banana & Biscoff Stuffed Cookies are a must-try for any cookie lover! Soft, chewy, unique and packed with flavour, they’re bound to be your new favourite bake.

Happy baking! 🍪