Imagine breaking open a warm, perfectly golden-brown cookie with crisp, caramelized edges. As you pull it apart, a molten river of spiced cookie butter stretches out, filling the air with the most incredible aroma. That, my friends, is the pure magic of these decadent Biscoff Stuffed Cookies. This isn’t just a recipe; it’s an experience. It’s for the bakers who want to create something truly special, a treat that goes far beyond the everyday. We’re combining the nutty flavor of browned butter with warm spices and a gooey, irresistible cookie butter center. While these are a delicious step up from a classic chewy chocolate chip cookie, I promise the results of these Biscoff Stuffed Cookies are absolutely worth the extra effort. Get ready, because your kitchen is about to smell heavenly.
Before we dive in, here are the key details for this “Biscoff Stuffed Cookies” recipe:
| ⏲️ Prep Time: 30 mins (plus chilling time) | 🔥 Cook Time: 19 mins | ⏰ Total Time: ~2 hours (minimum) |
| 🥣 Yields: 8 large cookies | 🍳 Difficulty: Medium |
❤️ Why You’ll Absolutely Love These Biscoff Cookies
- An Explosion of Flavor: These are no ordinary cookies. The foundation is a rich, nutty browned butter dough, which adds an incredible depth of flavor. We then layer in warm spices that mimic the classic Biscoff taste. This is all balanced by sweet white chocolate chips and, of course, the molten, spiced caramel flavor of the cookie butter core. Every bite of these Biscoff Stuffed Cookies is a complex symphony of nutty, spicy, and sweet.
- That Irresistible Gooey Center: The moment you break one of these cookies open is pure satisfaction. Thanks to the trick of freezing the Biscoff spread, the center doesn’t bake into the cookie; it transforms into a warm, gooey, liquid pool of cookie butter. It’s a delightful surprise that makes these cookies incredibly memorable and outrageously delicious. This gooey center is the secret to the perfect Biscoff cookie.
- Bakery-Quality Results at Home: While this recipe has a few extra steps, the results are truly professional. Chilling the dough develops a deeper flavor and prevents the cookies from spreading too thin, giving you thick, chewy cookies with crisp edges. You’ll feel like a true pastry chef when you pull these amazing Biscoff Stuffed Cookies from the oven.
- Perfect for Gifting & Special Occasions: These cookies are showstoppers. Because they are large and so decadent, they are perfect for packing up as a special gift. They are also the ultimate treat for a birthday or a weekend baking project when you want to make something truly special.
🛒 Ingredients You’ll Need for Biscoff Stuffed Cookies
This recipe uses a combination of classic cookie ingredients and a few special touches to create that signature flavor. The star, of course, is the Biscoff spread, a delicious European cookie butter made from spiced shortbread cookies known as Speculoos. Using both brown and white sugar is key for making the best Biscoff Stuffed Cookies with a perfect chewy texture.
- ✓ 280g (about 1 cup) Biscoff spread, smooth
- ✓ 225g (2 US sticks) unsalted butter
- ✓ 2 1/4 cups all-purpose flour
- ✓ 3 tsp cornstarch (cornflour)
- ✓ 1/4 tsp baking powder
- ✓ 1/2 tsp baking soda (bi-carb soda)
- ✓ 1/2 tsp kosher salt
- ✓ 1 tsp cinnamon powder
- ✓ 1/2 tsp allspice powder
- ✓ 1/4 tsp ginger powder
- ✓ 3/4 cup brown sugar, packed
- ✓ 1/3 cup caster (superfine) sugar
- ✓ 1 large egg, at room temperature
- ✓ 1 large egg yolk, at room temperature
- ✓ 1 tsp vanilla extract
- ✓ 1 1/4 cups white chocolate chips
Ingredient Note: It is crucial to spoon your flour into the measuring cup and level it off. Scooping directly from the bag can compact the flour, leading to dry cookies. Room temperature eggs are also important as they mix more evenly into the batter.
🍳 Step-by-Step Instructions for the Best Biscoff Stuffed Cookies
Let’s walk through how to make these incredible Biscoff Stuffed Cookies. The chilling step is essential for the perfect texture, so be sure to plan ahead!
- Freeze the Biscoff Stuffing: Line a small plate with parchment paper. Dollop 8 generously heaped tablespoons of Biscoff spread onto the paper. Gently spread each dollop into a rough 1/2-inch thick disc. Freeze for at least 1 hour, or until firm enough to easily pick up.
- Brown the Butter: Cut the butter into cubes and place it in a light-colored saucepan over medium-high heat. Melt the butter, then continue to let it simmer. After 4-5 minutes, you’ll see golden-brown specks forming at the bottom and the butter will smell wonderfully nutty. Immediately pour it into a heatproof bowl, scraping all the brown bits with it. Let it cool to room temperature (about 45 minutes).
- Make the Cookie Dough: In a separate medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, allspice, and ginger. Once the browned butter is cool, add the brown sugar and caster sugar to it and mix with a wooden spoon. Add the egg, egg yolk, and vanilla, and mix until the mixture is smooth.
- Finish and Chill the Dough: Add the dry ingredient mixture to the wet ingredients and mix until mostly combined. Add the white chocolate chips and stir gently until the flour is fully incorporated. The dough for your Biscoff Stuffed Cookies will be soft. This chilling step is crucial for flavor, just like in our Best Cut-Out Sugar Cookies.
- Stuff and Shape the Cookies: Divide the dough into 8 equal portions. Take one portion and split it into two rough balls. Flatten one ball into a disc, place a frozen Biscoff disc in the center, and top with the other flattened ball of dough. Pinch the edges together to completely seal the Biscoff inside, then roll into a tall dome-shaped ball. Repeat with the remaining dough.
- Chill (Do Not Skip!): Place the dough balls in an airtight container and refrigerate for at least 12 hours. A bare minimum chill time is 2 hours, but the longer chill develops much more flavor in these stuffed cookies.
- Bake the Cookies: Preheat your oven to 350°F (180°C). Place 4 fridge-cold cookie dough balls on a large baking sheet lined with parchment paper, leaving plenty of space between them. Bake for 18-19 minutes, or until the edges are golden brown but the centers still look slightly pale and soft.
- Cool and Enjoy: While the cookies are still hot, you can gently press a few extra white chocolate chips on top. Let the cookies cool on the baking tray for at least 20 minutes. This is a crucial step where they finish “baking”. They are incredible when still warm and gooey, especially with a glass of milk or a cup of our Homemade Hot Chocolate.
💡 Expert Tips for the Best Biscoff Stuffed Cookies
This recipe is all about technique. Follow these tips for cookie perfection!
- Don’t Scorch the Butter: When browning the butter, use a light-colored pan so you can see the color change. As soon as you see golden-brown specks and smell that nutty aroma, remove it from the heat immediately to prevent it from burning.
- The Chill is Non-Negotiable: Chilling the dough is essential. It solidifies the fat, which prevents the cookies from spreading too thin. It also allows the flavors to deepen, resulting in a much more delicious stuffed cookie.
- Seal the Biscoff In: Make sure there are no cracks or seams in your cookie dough balls after you’ve stuffed them. If there are any openings, the hot, melted Biscoff can leak out during baking.
🍽️ Serving Suggestions
These decadent Biscoff Stuffed Cookies are a treat all on their own, but here’s how to take them over the top:
- With Milk or Coffee: The ultimate classic pairing. A cold glass of milk or a hot cup of coffee is the perfect companion to the rich, sweet, and spicy flavors of the cookie.
- À La Mode: Serve a warm Biscoff stuffed cookie fresh from the oven with a scoop of high-quality vanilla bean ice cream. The contrast of the warm, gooey cookie and the cold, creamy ice cream is absolute heaven.
🥡 Storage Instructions
To Store: Store the cooled cookies in an airtight container at room temperature for up to 4 days. They will get softer over time but will still be delicious.
Freezing: You can freeze the unbaked, stuffed cookie dough balls for up to 3 months. Place them on a baking sheet to freeze solid, then transfer to a freezer bag. You can bake these Biscoff Stuffed Cookies directly from frozen; just add 2-3 minutes to the baking time.
❓ Frequently Asked Questions (FAQs)
Can I use crunchy Biscoff spread?
You can, but it’s not ideal for the filling in these Biscoff Stuffed Cookies. The crunchy bits can sometimes interfere with creating a perfect seal around the dough, increasing the risk of leaks. More importantly, you won’t get that same perfectly smooth, molten, lava-like center that makes these cookies so special. For the best gooey result, I strongly recommend using the smooth Biscoff spread.
Why did my Biscoff Stuffed Cookies spread out too much?
This is the most common cookie problem, and it almost always comes down to the dough not being chilled for long enough, or your butter being too warm when you mixed the dough. The chilling step is critical for solidifying the fat. If the fat is too soft when it goes into the oven, the cookies will melt and spread rapidly before the structure has a chance to set. Ensure you chill the dough for at least the minimum 2 hours, but 12 hours is truly best for this recipe.
Can I make the dough without browning the butter?
You technically can by just using softened butter, but you will be missing out on a massive amount of flavor. Browning the butter creates a deep, nutty, and almost toffee-like complexity that is the signature of a truly gourmet cookie. It elevates the entire flavor profile of these Biscoff Stuffed Cookies and complements the spices perfectly. It’s the one “extra” step that I believe is essential. For another recipe where one ingredient makes all the difference, check out our amazing New York Cheesecake!
Final Thoughts on These Biscoff Stuffed Cookies
Making these Biscoff Stuffed Cookies always feels like a little victory in my kitchen. It’s a reminder that a beautiful, impressive, and incredibly satisfying dessert can be made with simple ingredients and a little bit of care. I truly hope this recipe brings as much joy to your table as it does to mine. If you give it a try, please leave a comment and a rating below—I absolutely love hearing how your creations turn out!
