If you’re anything like me, discovering the perfect cookie is like finding a little piece of happiness you can hold in your hand. That’s exactly what this Biscoff Stuffed Cookies Recipe delivers—a luscious surprise of velvety Biscoff spread tucked right inside a beautifully golden, butter-browned cookie dough infused with warming spices and studded with white chocolate chips. It’s comfort and indulgence in every bite, guaranteed to make you pause whatever you’re doing and simply savor the moment.
Ingredients You’ll Need
Every ingredient here plays a vital role, from creating that perfectly tender cookie dough to the irresistible filling that makes this recipe shine. These simple and thoughtfully chosen ingredients come together to build layers of flavor, texture, and warmth that will keep you coming back for more.
- 280g smooth Biscoff spread: The star of the show, this gooey, spiced caramel spread creates the luscious surprise inside each cookie.
- 225g unsalted butter: Cubed and browned to deepen the flavor with nutty richness and a golden hue.
- 2 1/4 cups plain/all-purpose flour: The structure of your cookie—measured carefully for the perfect crumb.
- 3 tsp cornflour/cornstarch: Adds tenderness to ensure a soft and melt-in-your-mouth bite.
- 1/4 tsp baking powder: Helps the cookies rise just enough without puffing up too much.
- 1/2 tsp baking soda: Works with the acidic ingredients to give a slight crispness to the edges.
- 1/2 tsp kosher salt: Balances the sweetness and enhances all the warm flavors.
- 1 tsp cinnamon powder: Brings cozy spice notes that remind you of fall mornings and festive baking.
- 1/2 tsp all spice powder: A fragrant blend that deepens the overall flavor profile.
- 1/4 tsp ginger powder: Adds a subtle zing that complements the Biscoff perfectly.
- 3/4 cup light brown sugar: Introduces caramel undertones and moistness to the dough.
- 1/3 cup caster sugar: Provides sweetness that melts smoothly into the batter.
- 1 large egg: Binds the ingredients together with a silky texture.
- 1 large egg yolk: Adds richness and a tender crumb.
- 1 tsp vanilla extract: Lifts the flavors with a fragrant sweetness.
- 1 1/4 cups white chocolate chips: Melty bursts of creamy sweetness with every bite and extra for garnish.
How to Make Biscoff Stuffed Cookies Recipe
Step 1: Prepare the Frozen Biscoff Centers
Start by dolloping generous blobs of the smooth Biscoff spread onto a parchment-lined tray, then flatten them slightly to roughly half a centimeter thickness. Freeze these discs for about an hour until they’re firm enough to handle. This simple step ensures a gooey, gooey center that doesn’t melt away during baking.
Step 2: Brown the Butter
Place the cubed unsalted butter in a saucepan over medium-high heat. Watch carefully as it melts, then simmers and foams. Stir often until you see beautiful golden brown specks and your kitchen fills with a nutty aroma. This browned butter is the secret ingredient that gives these cookies an irresistible depth of flavor. Pour it into a bowl and let it cool for about 45 minutes to prevent melting the chocolate chips later.
Step 3: Mix the Dry Ingredients and Spices
While the butter cools, whisk together the plain flour, cornflour, baking powder, baking soda, salt, cinnamon, all spice, and ginger in a large bowl. This ensures your spices are evenly distributed and your flour mixture is light and aerated, ready to create the perfect cookie texture.
Step 4: Combine the Wet Ingredients
To the cooled browned butter, add the brown sugar and caster sugar and stir until combined. Beat in the egg, egg yolk, and vanilla until the mixture is smooth and glossy—like caramel magic in a bowl. This caramel-colored base thickens as you mix, promising a tender and rich cookie.
Step 5: Form the Dough and Stuff the Cookies
Gently fold the dry ingredients into the wet until mostly combined, then stir in the white chocolate chips until fully incorporated. Portion the dough into eight equal parts, flatten each one, place a frozen Biscoff disc on top, and carefully wrap the dough around to enclose the filling. Seal any cracks to avoid oozing during baking and shape into slightly domed balls. You can sandwich two smaller dough discs with Biscoff in between if you like – this method works beautifully too.
Step 6: Chill the Dough
Place your stuffed dough balls in an airtight container and refrigerate for at least 2 hours, but preferably 12 to 24 hours. This chilling step is crucial for enhancing flavor, improving texture, and preventing excessive spreading during baking. Trust me, the wait is worth it!
Step 7: Bake the Cookies
Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper. Space the chilled dough balls about 7.5 cm apart on the trays, allowing room for them to expand. Bake for 18 to 19 minutes, until the edges turn a gorgeous golden color while the centers remain soft and just set. Quickly press extra white chocolate chips on top while warm for a pretty, melty finish.
Step 8: Cool and Enjoy
Let the cookies cool on the trays for 20 minutes. This final resting time lets the edges crisp beautifully and the centers set perfectly without hardening. Then, grab one and indulge in the bliss of the Biscoff soft center against the spiced, buttery dough and creamy white chocolate.
How to Serve Biscoff Stuffed Cookies Recipe
Garnishes
A sprinkle of flaky sea salt atop the freshly baked cookies brings out the caramel notes of the Biscoff filling beautifully. You can also drizzle a little melted white or dark chocolate over the top for an elegant finish that’s both tasty and visually stunning.
Side Dishes
These cookies pair perfectly with a warm cup of coffee, chai tea, or even a glass of cold milk. The creamy beverages mellow the spice and sweetness, creating an irresistibly cozy combo. For a dessert platter, serve alongside fresh berries or a scoop of vanilla ice cream for an extra-special treat.
Creative Ways to Present
For gatherings, stack your Biscoff stuffed cookies in a charming jar or tiered serving tray to invite guests to help themselves. Gift-wrapping a few in parchment paper tied with twine makes a heartfelt homemade treat. You could also sandwich two cookies with Biscoff spread or cream cheese frosting to transform this recipe into impressive cookie sandwiches.
Make Ahead and Storage
Storing Leftovers
If you have any cookies left (which might be miraculous), store them in an airtight container at room temperature. They maintain their perfect texture and flavor for up to 3 days, staying soft inside with satisfyingly crisp edges.
Freezing
You can freeze the fully shaped and stuffed cookie dough balls after chilling for 12 hours. Simply freeze them flat on a tray, then transfer to a sealed bag or container. When you want fresh cookies, bake them straight from frozen, adding 3 to 4 extra minutes to the baking time—still yielding the same gooey Biscoff magic inside!
Reheating
To enjoy a freshly baked warmth, reheat leftover cookies in a 150°C (300°F) oven for 5 to 7 minutes. This will revive their soft centers and crisp edges. Avoid microwaving, which can make them too soft and lose that perfect cookie texture we all adore.
FAQs
Can I use crunchy Biscoff spread instead of smooth?
Absolutely! Crunchy Biscoff adds a delightful textural contrast inside the cookie. Just be mindful that some bits might break through the dough slightly during baking, but it adds a fun twist.
Why is chilling the dough so important in this Biscoff Stuffed Cookies Recipe?
Chilling solidifies the dough fats and the Biscoff filling, which prevents excessive spreading and leaking while baking. It also intensifies the spice flavors and improves the cookie’s overall texture.
Can I substitute butter with margarine or oil?
For the richest flavor and ideal texture, stick with unsalted butter. Margarine or oil will change the flavor and may result in a greasier or flatter cookie that lacks that toasted, nutty depth from browning butter.
How big should the cookies be for baking?
Each cookie dough ball should be about 125g (heaped 1/3 cup). This size balances a browned crisp outside with a soft, chewy interior while holding a generous Biscoff filling.
Is it okay to bake straight from frozen dough balls?
Yes! After freezing, you can bake the chilled dough balls without thawing. Just add a few extra minutes to the baking time so they cook through evenly while keeping the luscious Biscoff center intact.
Final Thoughts
Now that you know the secrets to the perfect Biscoff Stuffed Cookies Recipe, it’s time to get baking! These cookies bring together everything I love about homemade treats—the cozy spices, melty chocolate, and that irresistible surprise in the middle. Whether for a special occasion or a cozy afternoon at home, this recipe will quickly become a treasured favorite you’ll want to make time and again. Happy baking!
PrintBiscoff Stuffed Cookies Recipe
These Biscoff stuffed cookies combine the rich, nutty flavor of browned butter with the warm spices and sweetness of Biscoff spread, all encased in a soft, chewy cookie dotted with white chocolate chips. Chilled for optimal texture, these cookies have a fudgy center with a crisp edge, perfect for cookie lovers seeking a decadent treat packed with unique spices and creamy Biscoff filling.
- Prep Time: 1 hour 15 minutes
- Cook Time: 19 minutes
- Total Time: 13 hours 34 minutes
- Yield: 8 large stuffed cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Biscoff Filling
- 280g / 9.5 oz Biscoff spread, smooth (8 x 1 tablespoon generously heaped, 35g/1 1/4 oz each)
Wet Ingredients
- 225g / 2 US sticks unsalted butter, cut into 1cm / 1/2" cubes
- 3/4 cup (tightly packed) brown sugar (light brown sugar)
- 1/3 cup caster sugar / superfine sugar
- 1 large egg (55g / 2 oz in shell), at room temperature
- 1 large egg yolk, at room temperature
- 1 tsp vanilla extract
Dry Ingredients
- 2 1/4 cups plain flour / all-purpose flour, spooned and levelled
- 3 tsp cornflour / cornstarch, tightly packed and levelled
- 1/4 tsp baking powder
- 1/2 tsp baking soda / bicarbonate, sifted if lumpy
- 1/2 tsp cooking salt / kosher salt (halve if using table salt; increase by 50% for salt flakes)
Spices
- 1 tsp cinnamon powder
- 1/2 tsp allspice powder (or substitute mixed spice)
- 1/4 tsp ginger powder
Chocolate Chips
- 1 1/4 cups white chocolate chips, plus extra for decorating
Instructions
- Freeze Biscoff Filling: Dollop the Biscoff spread onto a paper-lined plate or small tray and spread into roughly 1.25cm (1/2 inch) thick discs. Freeze for about 1 hour or until firm enough to handle.
- Brown the Butter: Place the cubed butter in a medium saucepan over medium-high heat. Let the butter melt and then simmer, stirring occasionally, for 4 to 5 minutes until foamy with little golden specks visible and the aroma is nutty and rich. Immediately pour the browned butter along with all the browned bits into a heatproof bowl. Allow to cool to room temperature for approximately 45 minutes, ensuring it won’t melt the chocolate chips in the next step.
- Mix Dry Ingredients and Spices: In a separate bowl, whisk together the flour, cornflour, baking powder, baking soda, salt, cinnamon, allspice, and ginger until fully combined.
- Combine Wet Ingredients: To the cooled browned butter, add both brown sugar and caster sugar. Mix well with a wooden spoon until combined. Then add the whole egg, egg yolk, and vanilla extract, mixing until the mixture is smooth and caramel-like in appearance.
- Form Cookie Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing to mostly incorporate the flour. Stir in the white chocolate chips last, ensuring flour is fully mixed in without overworking the dough.
- Stuff and Shape Cookies: Divide the dough into 8 portions, approximately 125g (4.4 oz) each. Flatten each portion into a disc, place a frozen Biscoff disc on top, and enclose the filling by folding the dough around it, shaping into a round ball with a flat base to avoid cracks and leakage. Alternatively, form two smaller flattened dough discs, sandwich the Biscoff between them, then seal and shape.
- Chill Dough: Place the formed dough balls in an airtight container and refrigerate for at least 2 hours, ideally 12 to 24 hours, to develop flavor and texture. Dough can be refrigerated up to 48 hours or frozen after 12 hours for longer storage.
- Preheat Oven and Prepare for Baking: Heat oven to 180°C (350°F) conventional or 170°C fan-forced. Line baking trays with parchment paper and space cookies about 7.5cm (3 inches) apart, baking 4 cookies per tray.
- Bake Cookies: Bake the cookies cold from the refrigerator for 18 to 19 minutes, until the edges are golden and the centers are set but still pale. Cookies should not be melty or raw on top.
- Decorate and Cool: Immediately after removing from the oven, press extra white chocolate chips onto the surface as desired. Let the cookies cool on the trays for 20 minutes to finalize baking and achieve crisp edges. Optionally, reshape gently with a spatula while warm for a neat finish.
- Serve or Store: Enjoy these cookies at their peak while still a bit warm, or cool completely on a wire rack before storing in an airtight container. Cookies keep excellently for up to 6 days.
Notes
- This recipe can be scaled up; if doubling, using 3 whole eggs instead of 2 whole eggs plus 2 yolks is suggested, ideally mixing with a stand mixer due to thick dough.
- Smooth Biscoff spread is preferred for stuffing, but crunchy is acceptable.
- Measure flour by spooning into the cup and leveling off; do not scoop directly from the bag to prevent excess flour and excessive puffing.
- Baking soda can be substituted for baking powder with adjustment, but baking soda is recommended for optimal texture.
- The spice blend can be simplified to cinnamon only, but the full mixture offers a well-rounded flavor.
- Ensure browned butter is cooled enough to not melt chocolate chips but not so cold that it solidifies.
- Smaller cookies with less dough require shorter bake times as detailed: 1 tbsp dough – 13-14 mins, 2 tbsp – 14-15 mins, 3 tbsp – 15-16 mins.
- Chilling dough improves flavor, texture, and shelf life best at 12 to 24 hours; minimum 2 hours is acceptable.
- Cookies can be frozen after chilling; bake from frozen adding 3-4 minutes to the bake time.
- Decorate with chocolate chips while cookies are hot to allow them to melt and adhere.
- Store baked cookies in an airtight container at room temperature to keep edges crispy and centers moist.
