Biscoff Stuffed Cookies

There’s something magical about biting into a warm cookie and discovering a gooey surprise inside. That’s exactly what you get with Biscoff stuffed cookies a decadent twist on the classic chocolate chip cookie, made even more indulgent with a creamy Biscoff center. These cookies are crisp at the edges, soft and chewy in the middle, and filled with irresistible spiced caramel flavor from the iconic Biscoff spread. Whether you’re a longtime Biscoff lover or new to its charms, this recipe is one you’ll want to make again and again.

Ingredients

Here’s what you’ll need to make these bakery-style Biscoff stuffed cookies:

For the Biscoff filling:

  • 280 g / 9.5 oz smooth Biscoff spread (8 heaping tablespoons, about 35 g each)

For the cookie dough:

  • 225 g / 2 sticks unsalted butter, cubed
  • 2 ¼ cups all-purpose flour (spooned and leveled)
  • 3 tsp cornstarch
  • ¼ tsp baking powder
  • ½ tsp baking soda (sifted if lumpy)
  • ½ tsp kosher salt (reduce if using table salt)

Biscoff spice blend:

  • 1 tsp cinnamon powder
  • ½ tsp allspice powder (or mixed spice)
  • ¼ tsp ginger powder

Wet ingredients:

  • ¾ cup light brown sugar, packed
  • ⅓ cup caster sugar (or granulated)
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 1 tsp vanilla extract

Mix-ins:

  • 1 ¼ cups white chocolate chips (plus extra for topping)

Step-by-Step Instructions

1. Prepare the Biscoff filling

  • Scoop generous spoonfuls of Biscoff spread onto a lined tray, shaping them into discs about 1.25 cm (½ inch) thick.
  • Freeze for at least 1 hour until firm enough to handle.

2. Brown the butter

  • Place butter cubes in a saucepan over medium-high heat.
  • Allow it to melt and simmer for 4–5 minutes, stirring occasionally, until foamy and golden specks appear at the bottom.
  • The butter should smell nutty and rich. Immediately transfer to a heatproof bowl and let cool to room temperature.

3. Make the cookie dough

  • In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and spices.
  • In the cooled brown butter, mix in both sugars with a wooden spoon until smooth and caramel-like.
  • Stir in the egg, yolk, and vanilla extract.
  • Add the dry ingredients and mix gently until mostly combined. Fold in the white chocolate chips.

4. Assemble the cookies

  • Divide the dough into 8 equal portions (about 125 g each).
  • Flatten each portion slightly, place a frozen Biscoff disc in the center, and wrap the dough around it to seal.
  • Shape into tall domes with a flat base to prevent leakage.

5. Chill the dough

  • Place the stuffed dough balls in an airtight container and refrigerate for 12–24 hours (minimum 2 hours).
  • This step enhances flavor, texture, and prevents spreading.

6. Bake the cookies

  • Preheat oven to 180°C / 350°F (170°C fan).
  • Arrange chilled cookie dough balls 7.5 cm (3 inches) apart on a parchment-lined tray.
  • Bake for 18–19 minutes until edges are golden but centers are still pale and soft.
  • Immediately press extra white chocolate chips onto the tops for a bakery-style finish.
  • Let cool on the tray for 20 minutes before serving.

About the Recipe

What Makes These Cookies Special?

The combination of browned butter, warm spices, and gooey Biscoff filling creates a depth of flavor that regular cookies can’t compete with. Browning the butter enhances its nuttiness, while the cornstarch keeps the texture soft and chewy. The frozen Biscoff centers ensure a molten surprise in every bite.

Variations to Try

  • Different spreads: Swap Biscoff with Nutella, peanut butter, or dulce de leche for a fun twist.
  • Chocolate swap: Use dark or milk chocolate chips instead of white for a richer flavor.
  • Mini cookies: Make smaller portions for bite-sized treats—just reduce the baking time accordingly.

Helpful Tips

  • Don’t skip chilling the dough. The longer rest develops flavor and prevents flat cookies.
  • Ensure the browned butter is completely cooled before adding sugars to avoid melting them prematurely.
  • If making ahead, you can freeze the stuffed dough balls after chilling for up to 3 months. Bake from frozen with a few extra minutes.

Serving Suggestions

These cookies are best enjoyed slightly warm with a glass of milk, hot chocolate, or a cozy latte. They also make a great edible gift during the holidays—just wrap them in parchment and tie with twine.

Nutrition Insight

Each cookie is indulgent and hearty, weighing around 150 g! While these aren’t your everyday snack, they’re a perfect treat for sharing or when you want to impress guests with something truly special.

Conclusion

If you’ve been searching for the ultimate cookie upgrade, look no further than Biscoff stuffed cookies. With crisp edges, chewy centers, and gooey Biscoff filling, they’re a show-stopping dessert that feels bakery-worthy yet can be made at home. Whether you enjoy them fresh from the oven or gift them to friends, these cookies are guaranteed to impress. So grab a jar of Biscoff, roll up your sleeves, and bake a batch today—you’ll quickly see why they’re worth every bite!