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Biscoff Stuffed Cookies Recipe

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4.1 from 3 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Find it online: https://marthatasty.com/biscoff-stuffed-cookies-recipe/