These Best Biscoff Stuffed Cookies feature a rich, nutty brown butter cookie dough wrapped around a molten cookie butter center, delivering bakery-quality results right from your home kitchen. Each bite reveals crispy golden edges giving way to a soft, chewy interior with a luscious Biscoff lava core. Made with warm spices like cinnamon and ginger, these cookies are ready in approximately 2 hours, including essential chilling time. This recipe yields 8 large, indulgent cookies. The secret to the gooey center is freezing the Biscoff spread before stuffing, which keeps it molten during baking. For the absolute best flavor, chill the dough overnight to allow the nutty brown butter and spice notes to deepen. If you love cookies, you’ll adore this recipe.
Ingredients You’ll Need for Biscoff Stuffed Cookies
Ingredients
- 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
The Story Behind These Biscoff Stuffed Cookies
Step-by-Step Instructions for the Best Biscoff Stuffed Cookies
Execution
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1Freeze 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.
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2Brown 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).
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3Make 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.
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4Finish 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.
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5Stuff 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.
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6Chill (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.
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7Bake 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.
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8Cool 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.
Why You’ll Love This Recipe
- An Explosion of Flavor: 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. 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 transforms into a warm, gooey, liquid pool of cookie butter.
- Bakery-Quality Results at Home: 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 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 or for a weekend baking project.
Serving Ideas That Make It Shine
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.
- À La Mode: Serve a warm stuffed cookie fresh from the oven with a scoop of high-quality vanilla bean ice cream for a heavenly contrast.
- Cookie Sandwich: Turn these gooey cookies into an epic dessert sandwich by placing a scoop of your favorite ice cream between two cookies.
- Drizzle with Extra Biscoff: Melt some additional Biscoff spread and drizzle it generously over the tops of warm cookies for an extra dose of cookie butter goodness.
- Pair with Espresso: The rich, spiced flavors of these stuffed cookies make them the perfect companion to a strong shot of espresso or a creamy cappuccino.
- Gift Box Ready: Package these beautiful cookies in a decorative box tied with ribbon for a thoughtful homemade gift that will impress anyone.
Keep It Fresh: Storage & Reheat Tips
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.
Pro Tips for Success
- 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.
- The Chill is Non-Negotiable: Chilling the dough is essential. It solidifies the fat, which prevents the cookies from spreading too thin, and allows the flavors to deepen.
- 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.
Sweet Swaps & Variations
- Different Fillings: Try stuffing with Nutella, caramel, or a dollop of your favorite jam.
- Add-ins: Mix in chopped pecans or toffee bits to the dough for extra texture.
- Spice it up: Add a pinch of cardamom to the spice mix for a more complex flavor.
FAQs About This Recipe
Can I use crunchy Biscoff spread?
You can, but it’s not ideal for the filling. The crunchy bits can interfere with creating a perfect seal, and you won’t get that same perfectly smooth, molten, lava-like center. 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. 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.
Final Thoughts
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.
Excerpt: These Biscoff Stuffed Cookies feature a nutty brown butter dough and a molten cookie butter core. With crispy edges and a soft, chewy texture, these bakery-quality treats are ready in about 2 hours and yield 8 large, indulgent cookies.
