About these Biscoff Stuffed Cookies
TASTE: flavours of vanilla, white chocolate and cinnamon coming from the cookie dough. Paired with the signature caramel flavour of Biscoff.
TEXTURE: Crisp on the outside, soft and gooey on the inside, with a melted Biscoff Spread centre.
EASE: very easy to make. The only difficult part is waiting for the cookie dough to freeze!
PERFECT FOR: an elevenses treat, edible gifting or a sweet afternoon pick-me-up.
BAKING FACT: The story of Lotus Biscoff starts in 1932 in a local bakery in Lembeke, a Belgian town. The recipe was honed to perfection with carefully selected natural ingredients.
What does Biscoff Spread taste like?
Biscoff Spread tastes like a combination of caramel, biscuits and cinnamon. It’s absolutely delicious and seriously addictive! The flavour is quite rich, so it’s not an eat-with-a-spoon situation (although I’ll admit I have done this before 😉), instead, you can use Biscoff Spread to give classic bakes a flavour upgrade like these Biscoff Brownies or this Biscoff Banana Bread.
Let’s talk chocolate chips
For these Biscoff Stuffed Cookies, I’ve used a blend of white chocolate chips and golden caramelised chocolate chips to add another flavour dimension, but feel free to just use white choc chips instead. For NYC-style cookies like these, you want to use good-quality, big chocolate chips so that they melt into little pockets of chocolate in the cookie. Here are a few brands that I would recommend using:
- Food Thoughts – chunky in size with a sweet and creamy white chocolate flavour.
- Chococo – this is the brand of golden caramelised chocolate chips that I used. Highly recommend them, the flavour is amazing!
- Guittard – XL in size, these are the biggest choc chips I’ve ever seen! I’ve only tried the milk chocolate flavour but they tasted incredible in these Thick Chocolate Chip Cookies.
How to stuff cookies with Biscoff Spread
There are 3 main steps to stuffing the cookie dough with Biscoff Spread:
- First freeze the Biscoff Spread. Drop teaspoons of Biscoff Spread onto a lined baking tray, cover with clingfilm and freeze for 1 hour. Biscoff Spread will never completely freeze, but it will firm up and be easier to stuff inside the cookies.
- Wrap the cookie dough around the Biscoff Spread. Weigh out 110g of cookie dough and press it out in the palm of your hands to create a well in the middle. Fill the well with one of the frozen Biscoff puddles and then use your hands to wrap the cookie dough around the Biscoff Spread so that it’s completely sealed. Work quickly as the Biscoff Spread will start to melt from the heat of your hands.
- Freeze the Biscoff stuffed cookies. To make sure the cookies stay thick and chunky but have a melted Biscoff centre, they need to be frozen for at least 8 hours. So it’s best to prep and stuff the cookie dough ahead of time, then bake the cookies on the day you want to enjoy them.
Try this cookie shaping hack
It’s normal for cookies to become slightly misshapen in the oven. This hack will show you how to make your cookies perfectly round and professional looking.
This hack will only work whilst the cookies are still warm and malleable, so do it as soon as you pull your cookies out of the oven. Use a large round cookie cutter (or upside-down glass) and spin it around the outside of the cookie. Not only will this make the cookies a perfectly round shape, but it also makes them a little thicker by pushing up the warm cookie dough. It’s a win-win!
Biscoff Stuffed Cookies are best eaten straightway
Over time Biscoff Spread in the middle of the cookie will firm up, so to make sure they still have a melted middle, it’s best to serve the cookies fresh from the oven whilst they’re still warm. Once you’ve taken the cookies out of the oven, just give them 15 minutes to continue cooking and set up on the baking tray, then eat straight away.
If you have leftovers or want to transport the cookies, store them for up to 4 days in a cake tin or Tupperware.
The prep and baking time will take roughly 30 minutes in total. However, you will need to freeze the cookie dough for at least 8 hours before baking, so factor this into your planning.
This recipe makes 10 Biscoff Stuffed Cookies.
A couple of large flat baking trays. Greaseproof paper. Large mixing bowl. Either an electric mixer or wooden spoon. And the usual baking utensils… measuring spoons, weighing scales, knifes etc.
Yes absolutely! The Crunchy Biscoff Spread has chunks of crushed Biscoff Biscuits mixed into it, I bet that will taste incredible in these cookies.
Quick links to equipment & ingredients
Looking for more sweetness?
Biscoff Stuffed White Chocolate Chip Cookies
- 200 g Cold unsalted butter Take the butter out of the fridge 30 minutes before you start baking so that it's not completely solid
- 180 g Light brown sugar
- 80 g White caster sugar
- 2 Large Eggs at room temperature
- 250 g Self-raising flour
- 150 g Plain flour
- 0.5 tsp Salt
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- 300 g White chocolate chips
- 10 heaped tsps Biscoff spread (smooth or crunchy) roughly 3/4 of a jar
Start by freezing the Biscoff puddles
- Line a flat baking tray (one that will fit inside your freezer) with greaseproof paper.
- Drop 10 heaped teaspoons of Biscoff Spread onto the paper, leaving a little space between each.
- Cover with clingfilm and place in the freezer for 1 hour.
Meanwhile, make the cookie dough
- Chop the butter into chunks and place in a large mixing bowl. Beat using an electric mixer or wooden spoon for 1 minute. You want the butter to be slightly softer, broken up, but not completely smooth.
- Add the light brown sugar and white caster sugar and beat together until just combined. Try not to over-mix at this stage otherwise, the butter will become too soft.
- Mix in both of the eggs until combined.
- In a separate bowl, stir the self-raising flour, plain flour, salt, baking powder and cinnamon together. Add to the butter mixture and mix until it comes together to form a thick cookie dough.
- Add the white chocolate chips and use your hands to mix them into the dough.
Stuff the cookie dough with Biscoff Spread
- Line another baking tray or tin (one that will fit inside your freezer) with greaseproof paper.
- Weigh out 110g of cookie dough and press it out in the palm of your hands to create a well in the middle. Fill the well with one of the frozen Biscoff puddles and then use your hands to wrap the cookie dough around the Biscoff Spread so that it's completely sealed. Work quickly as the Biscoff Spread will start to melt from the heat of your hands. Place on the baking tray.
- Repeat this step until all the cookie dough is used up. You should get 10 cookies in total. At this stage, don't worry about the cookies being too close together on the baking tray. As long as they're not touching it's all good.
- Cover with clingfilm and freeze for at least 8 hours. You can store the cookies in the freezer for up to 1 month and bake from frozen when you fancy one. Basically the longer you leave them the better, but 8 hours is the minimum.
Bake the Biscoff Stuffed Cookies
- Preheat your oven to 180°C (fan).
- Line a large flat baking tray with greaseproof paper and place in the oven for 5 minutes to heat up. The heated tray will help the cookies crisp up on the outside but stay soft and gooey inside.
- Place 3 to 4 of the frozen cookie dough balls onto the tray. These cookies are very chunky so make sure you leave plenty of room between them. Bake the cookies in batches if you need to.
- Bake for 13-15 minutes until golden around the base but still only lightly browned on the top and in the middle. The cookies should be thick and chunky, with little spread.
- Optional baking hack: use a round cookie cutter to shape them into perfectly round cookies.
- Leave to set and firm up on the baking tray for 15 minutes, then serve straightway and enjoy!
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