Ultimate Biscoff Stuffed Cookies Recipe: Irresistible Gooey Treats

Introduction: Biscoff Stuffed Cookies

When it comes to indulgent, melt-in-your-mouth cookies, Biscoff Stuffed Cookies stand out. Imagine ultra-soft brown butter cookie dough hugging a frozen nugget of smooth Biscoff (cookie butter) filling, baked to perfection with crispy edges, a chewy center, and a molten Biscoff heart. This recipe takes your standard cookie experience to a whole new level with its rich caramel-like flavor, making it an irresistible treat for anyone who loves a good, sweet snack.

In this article, we’ll walk you through the Biscoff Stuffed Cookies Recipe, detailing every step to ensure your cookies come out perfect. With this recipe, you’ll achieve that perfect balance between gooey and crunchy, making it a great choice for any occasion!

Ingredients for Biscoff Stuffed Cookies

Filling:

• 140g (scant 2/3 cup) Biscoff cookie butter (smooth)
  Freeze in 14 portions of ~10g / 2 tsp each

Cookie Dough:

• 170g (3/4 cup) unsalted butter
• 150g (3/4 cup, packed) light brown sugar
• 90g (1/2 cup minus 1 tbsp) granulated sugar
• 1 large egg (50–55g out of shell), room temp
• 1 large egg yolk
• 2 tsp pure vanilla extract
• 15g (1 tbsp) Biscoff cookie butter (optional, but enhances flavor)

Dry Mix:

• 300g (2 1/3 cups) all-purpose flour (plain flour)
• 10g (1 tbsp) cornstarch (cornflour) – for tenderness and thickness
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp fine sea salt
• 1 tsp ground cinnamon (optional)
• 1/8 tsp ground nutmeg (optional)

Add-ins / Finish:

• 70g (about 6–7) Lotus Biscoff biscuits, roughly crushed (half fine, half chunky)
• Optional: extra 30g chopped white chocolate or caramel chips for a contrast of flavors
• Topping: 2–3 crushed biscuits + a pinch of flaky salt

Equipment:

• Baking sheets + parchment/silicone mats
• 2.5–2.75 inch (6–7 cm) cookie scoop or scale
• Small tray lined with parchment (for freezing filling)
• Light-colored aluminum baking sheet (to ensure even baking)

Step-by-Step Instructions to Create the Perfect Biscoff Stuffed Cookies

1. Portion & Freeze the Filling:

1. Stir Biscoff spread to loosen it slightly (it should be at room temperature).
2. Dollop 14 mounds (≈2 tsp / 10g each) of Biscoff onto a lined tray.
3. Freeze until firm, approximately 30–45 minutes. These should peel off easily but still spread when baked.

2. Brown the Butter:

1. In a light-colored saucepan, melt butter over medium heat. Continue cooking, stirring constantly until the milk solids turn amber and the butter smells nutty (this takes about 3–5 minutes after melting).
2. Immediately scrape the browned butter into a heatproof bowl, including the browned bits. Allow it to cool for 10–12 minutes until it’s just warm (not hot) so that the sugars don’t melt excessively when mixed.

3. Mix Wet Ingredients:

1. Add the brown sugar, granulated sugar, and 15g of Biscoff to the browned butter. Whisk or beat for 1–2 minutes until the mixture looks like thick, glossy wet sand.
2. Add the whole egg, egg yolk, and vanilla extract. Mix for another 1–2 minutes until the mixture is emulsified and slightly lightened. The dough should start to thicken.

4. Combine the Dry Ingredients:

Whisk the flour, cornstarch, baking soda, baking powder, salt, cinnamon, and nutmeg in a separate bowl.

5. Form the Dough:

1. Fold the dry ingredients into the wet mixture just until a few flour streaks remain.
2. Gently fold in the crushed Biscoff biscuits (and optional chips), being careful not to overmix. Stop once the mixture is uniform.

6. Chill the Dough (Recommended):

Cover the dough and chill for 30–60 minutes. Chilling the dough ensures thicker cookies and makes it easier to stuff. If you chill for more than 2 hours, allow the dough to soften a bit before scooping.

7. Preheat the Oven:

Preheat the oven to 350°F / 175°C (no fan) or 165°C (fan). Line your baking sheet with parchment paper.

8. Stuff the Cookies:

1. Portion the dough into 14 balls, each weighing about 60–62g before adding the filling.
2. For each ball, flatten the dough into a thick disk, place a frozen Biscoff center in the middle, then wrap the edges of the dough around the filling and seal the seams well. Keep the filling centered. Lightly roll the dough back into a ball.
3. Press a few extra crushed biscuits on top of each cookie. Optionally, add a shard of white chocolate for extra richness.

9. Bake the Cookies:

1. Arrange 6–7 stuffed cookie dough balls per sheet, leaving enough space for spreading.
2. Bake for 10–12 minutes until the edges are set and the centers remain puffy and slightly pale. The internal temperature should reach about 185–190°F (85–88°C) if using a thermometer.
3. For a crinkled effect, gently lift the tray and tap it once after 8–9 minutes of baking.
4. After removing the cookies from the oven, immediately use a round cookie cutter (larger than the cookie) to swirl and shape them into perfect circles.
5. While still warm, sprinkle flaky salt and crushed biscuit crumbs for an extra touch of flavor.

10. Cool the Cookies:

Let the cookies rest on the baking tray for 8–10 minutes. This allows the carryover heat to finish cooking the centers while keeping the Biscoff filling molten. Afterward, transfer them to a wire rack to cool completely.

Tips for Controlling Cookie Texture

• Chewier Cookies: Slightly underbake the cookies (edges just set, centers glossy), and skip the pan banging step.
• Crispier Edges: Add an extra 5g of granulated sugar and bake the cookies until they turn a deeper golden color.
• Thicker Cookies: Add an extra 10g of flour or chill the dough for 2 hours.
• Runny Center: Ensure the filling is not over-frozen—frozen lumps can cause gaps in the cookies.

Make-Ahead & Storage Tips of Biscoff Cookie Butter Cookies

• Room Temperature: Store in an airtight container for 3–4 days (the centers will firm up over time).
• Re-melt the Center: Microwave for 8–10 seconds to bring back the molten filling.
• Freeze Baked Cookies: Wrap and freeze for up to 2 months. Reheat at 300°F / 150°C for 5–6 minutes.
• Freeze Unbaked Cookies: Prepare the stuffed dough balls and freeze solid. Bake from frozen at 325°F / 165°C, adding 2 extra minutes.

Scaling Biscoff Stuffed Cookies for More or Fewer Cookies

To make more or fewer cookies, simply multiply the ingredients by the ratio of the number of cookies you want to make (e.g., for 21 cookies, multiply each ingredient by 1.5). For mini-sized cookies, use 5g of frozen filling and 30g of dough for each cookie, and bake for 8–9 minutes.

Variations & Substitutions for Stuffed Biscoff Cookies

• Brown Butter Shortcut: If you’re short on time, skip browning the butter. The flavor won’t be as nutty, but the cookies will still taste great.
• Cornstarch Alternative: Omit cornstarch and add an extra 10g of flour for slightly less tender cookies.
• Gluten-Free Version: Use a 1:1 gluten-free baking blend, adding 15g of milk to compensate for moisture absorption.
• Dairy-Free: Use a high-quality plant-based butter and skip the browning step (or brown only if the butter has no milk solids).

Flavor Twists You Can Try

• White Chocolate Drizzle: Melt 60g of white chocolate, drizzle it over the cooled cookies, and sprinkle with micro-crushed biscuit dust for an extra indulgent touch.
• Espresso Flavored Cookies: Add 1 tsp of instant espresso powder to the browned butter for a delicious coffee flavor.
• Caramel Swirl: Add a few soft caramel cube bits around the outer dough (avoid the center where the Biscoff already is).
• Chocolate Dipped Cookies: Once the cookies have cooled, dip them halfway in tempered milk chocolate for a rich, chocolatey finish.

FAQs About Biscoff Stuffed Cookies

How do I prevent the filling from leaking?

Ensure the cookie dough is sealed tightly around the Biscoff center and the dough is chilled properly before baking.

Why are my cookies too flat?

This could be due to not chilling the dough long enough or using butter that is too warm. Be sure to chill the dough for at least 30 minutes before baking.

How can I make Biscoff Stuffed Cookies chewier?

Underbake them slightly and avoid overmixing the dough to keep the texture chewy.

Conclusion: Biscoff Stuffed Cookies

Biscoff Stuffed Cookies are the perfect balance of crispy edges and a gooey, molten center that everyone will love. By following this step-by-step recipe, you’ll create the best possible version of this indulgent treat, bursting with flavors that are sure to satisfy your sweet tooth. So, get your ingredients ready, roll up your sleeves, and enjoy these irresistible Biscoff Stuffed Cookies—they’re worth every step of the process!

Ultimate Biscoff Stuffed Cookies Recipe: Irresistible Gooey Treats

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• Author: David Andersson
• Total Time: 32 minutes
• Yield: ~16 cookies
• Diet: Vegetarian

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Description

When it comes to indulgent, melt-in-your-mouth cookies, Biscoff Stuffed Cookies stand out. Imagine ultra-soft brown butter cookie dough hugging a frozen nugget of smooth Biscoff (cookie butter) filling, baked to perfection with crispy edges, a chewy center, and a molten Biscoff heart. This recipe takes your standard cookie experience to a whole new level with its rich caramel-like flavor, making it an irresistible treat for anyone who loves a good, sweet snack.

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Ingredients

Scale 1x2x3x

Filling:

• 140g (scant 2/3 cup) Biscoff cookie butter (smooth)
  Freeze in 14 portions of ~10g / 2 tsp each

Cookie Dough:

• 170g (3/4 cup) unsalted butter

• 150g (3/4 cup, packed) light brown sugar

• 90g (1/2 cup minus 1 tbsp) granulated sugar

• 1 large egg (50–55g out of shell), room temp

• 1 large egg yolk

• 2 tsp pure vanilla extract

• 15g (1 tbsp) Biscoff cookie butter (optional, but enhances flavor)

Dry Mix:

• 300g (2 1/3 cups) all-purpose flour (plain flour)

• 10g (1 tbsp) cornstarch (cornflour) – for tenderness and thickness

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 3/4 tsp fine sea salt

• 1 tsp ground cinnamon (optional)

• 1/8 tsp ground nutmeg (optional)

Add-ins / Finish:

• 70g (about 6–7) Lotus Biscoff biscuits, roughly crushed (half fine, half chunky)

• Optional: extra 30g chopped white chocolate or caramel chips for a contrast of flavors

• Topping: 2–3 crushed biscuits + a pinch of flaky salt

Equipment:

• Baking sheets + parchment/silicone mats

• 2.5–2.75 inch (6–7 cm) cookie scoop or scale

• Small tray lined with parchment (for freezing filling)

• Light-colored aluminum baking sheet (to ensure even baking)

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Instructions

1. Portion & Freeze the Filling:

1. Stir Biscoff spread to loosen it slightly (it should be at room temperature).

2. Dollop 14 mounds (≈2 tsp / 10g each) of Biscoff onto a lined tray.

3. Freeze until firm, approximately 30–45 minutes. These should peel off easily but still spread when baked.

2. Brown the Butter:

1. In a light-colored saucepan, melt butter over medium heat. Continue cooking, stirring constantly until the milk solids turn amber and the butter smells nutty (this takes about 3–5 minutes after melting).

2. Immediately scrape the browned butter into a heatproof bowl, including the browned bits. Allow it to cool for 10–12 minutes until it’s just warm (not hot) so that the sugars don’t melt excessively when mixed.

3. Mix Wet Ingredients:

1. Add the brown sugar, granulated sugar, and 15g of Biscoff to the browned butter. Whisk or beat for 1–2 minutes until the mixture looks like thick, glossy wet sand.

2. Add the whole egg, egg yolk, and vanilla extract. Mix for another 1–2 minutes until the mixture is emulsified and slightly lightened. The dough should start to thicken.

4. Combine the Dry Ingredients:

Whisk the flour, cornstarch, baking soda, baking powder, salt, cinnamon, and nutmeg in a separate bowl.

5. Form the Dough:

1. Fold the dry ingredients into the wet mixture just until a few flour streaks remain.

2. Gently fold in the crushed Biscoff biscuits (and optional chips), being careful not to overmix. Stop once the mixture is uniform.

6. Chill the Dough (Recommended):

Cover the dough and chill for 30–60 minutes. Chilling the dough ensures thicker cookies and makes it easier to stuff. If you chill for more than 2 hours, allow the dough to soften a bit before scooping.

7. Preheat the Oven:

Preheat the oven to 350°F / 175°C (no fan) or 165°C (fan). Line your baking sheet with parchment paper.

8. Stuff the Cookies:

1. Portion the dough into 14 balls, each weighing about 60–62g before adding the filling.

2. For each ball, flatten the dough into a thick disk, place a frozen Biscoff center in the middle, then wrap the edges of the dough around the filling and seal the seams well. Keep the filling centered. Lightly roll the dough back into a ball.

3. Press a few extra crushed biscuits on top of each cookie. Optionally, add a shard of white chocolate for extra richness.

9. Bake the Cookies:

1. Arrange 6–7 stuffed cookie dough balls per sheet, leaving enough space for spreading.

2. Bake for 10–12 minutes until the edges are set and the centers remain puffy and slightly pale. The internal temperature should reach about 185–190°F (85–88°C) if using a thermometer.

3. For a crinkled effect, gently lift the tray and tap it once after 8–9 minutes of baking.

4. After removing the cookies from the oven, immediately use a round cookie cutter (larger than the cookie) to swirl and shape them into perfect circles.

5. While still warm, sprinkle flaky salt and crushed biscuit crumbs for an extra touch of flavor.

10. Cool the Cookies:

Let the cookies rest on the baking tray for 8–10 minutes. This allows the carryover heat to finish cooking the centers while keeping the Biscoff filling molten. Afterward, transfer them to a wire rack to cool completely.

Notes

These Biscoff Stuffed Cookies are a dream come true for cookie butter fans—soft, chewy, and filled with a rich, spiced Biscoff center that melts in your mouth. Perfect with a glass of milk or a hot cup of coffee.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert / Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (approx. 35 g)
• Calories: ~200
• Sugar: ~15 g
• Sodium: ~90 mg
• Fat: ~10 g
• Saturated Fat: ~5 g
• Unsaturated Fat: ~4 g
• Trans Fat: 0 g
• Carbohydrates: ~26 g
• Fiber: ~1 g
• Protein: ~2 g
• Cholesterol: Low Ask ChatGPT

Keywords: Biscoff Cookie Recipe, Stuffed Biscoff Cookies, Biscoff Cookie Butter Cookies