If you have a sweet tooth and love a delicious twist on classic cookies, the Biscoff Stuffed Cookies Recipe is your new best friend in baking. These giant, decadent cookies are packed generously with creamy Biscoff spread right in the center, creating an irresistible gooey core that melts in your mouth. With a perfect balance of spices and the delightful crunch of white chocolate chips, this recipe takes ordinary cookies to an extraordinary level that you will crave over and over again.
Ingredients You’ll Need
Getting the foundation right is key for this recipe, and the ingredients list is straightforward but carefully curated. Each component plays a vital role, from the richness of butter that ensures tenderness to the spicy warmth of cinnamon and allspice that delivers a cozy, inviting aroma. These ingredients combine to give you cookies with incredible texture, flavor, and visual appeal.
- Biscoff spread (280g / 9.5 oz): The star of the show providing that luscious caramelized cookie butter center.
- Unsalted butter (225g / 2 US sticks): Cubed for easy mixing; it adds richness and moisture to the dough.
- Plain/all-purpose flour (2 1/4 cups): Ensures the perfect cookie structure without heaviness.
- Cornflour/cornstarch (3 tsp): Adds a soft, tender crumb to the cookies.
- Baking powder (1/4 tsp): Helps achieve a gentle rise for fluffy cookies.
- Baking soda (1/2 tsp): Balanced with baking powder to optimize spread and texture.
- Cooking salt/kosher salt (1/2 tsp): Enhances all the sweet flavors and balances the sweetness.
- Cinnamon powder (1 tsp): Injects warmth and depth of flavor that’s simply irresistible.
- All spice powder (1/2 tsp): Provides subtle complexity reminiscent of holiday baking spices.
- Ginger powder (1/4 tsp): A mild zing that complements the Biscoff perfectly.
- Light brown sugar (3/4 cup): Adds moisture, chewiness, and a subtle molasses undertone.
- Caster/superfine sugar (1/3 cup): Balances sweetness and ensures a delicate crumb texture.
- Large egg (1): Binds all ingredients with added richness and moisture.
- Egg yolk (1): Adds extra tenderness and a slight richness to the dough.
- Vanilla extract (1 tsp): Enhances all other flavors with its sweet, aromatic note.
- White chocolate chips (1 1/4 cups): Bring bursts of creamy sweetness and texture contrast.
How to Make Biscoff Stuffed Cookies Recipe
Step 1: Prepare the Dough
Start by creaming the unsalted butter with both the light brown and caster sugars until light and fluffy. This step is crucial as it incorporates air and creates a tender cookie base. Then, beat in the egg, egg yolk, and vanilla extract, one at a time, blending fully after each addition. Mixing the dry ingredients separately—plain flour, cornflour, baking powder, baking soda, salt, cinnamon, all spice, and ginger—ensures an even distribution of spices and raising agents. Gradually fold these dry ingredients into the wet mixture until just combined to avoid toughening the dough.
Step 2: Add the White Chocolate Chips
Fold in the white chocolate chips delicately but thoroughly into the dough. These pockets of creamy sweetness will melt and mellow the spicy cookie base, making every bite delightfully complex and rich. Resist the urge to overmix here; you want to maintain the dough’s texture and avoid breaking up the chips too much.
Step 3: Portion the Dough and Insert Biscoff Spread
This is where the magic of the Biscoff Stuffed Cookies Recipe truly shines. Divide your dough into 8 equal large portions, about 150g each, to maintain generous cookie sizes that bake evenly. Flatten each portion slightly, then place a heaping tablespoon of Biscoff spread in the center. Carefully fold the dough around the spread, sealing it inside completely. This creates that irresistible gooey center once baked.
Step 4: Chill the Cookies
Pop your stuffed dough balls into the fridge for at least 30 minutes. Chilling helps the cookies maintain their shape while baking and prevents the Biscoff filling from melting out too quickly. This step also solidifies the butter, aiding in perfect texture development during baking.
Step 5: Bake to Perfection
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. Arrange the chilled cookies evenly spaced apart as they will spread slightly. Bake for around 18 to 20 minutes or until the edges are golden but the centers remain soft. Keep an eye on them to avoid overbaking; underbaked cookies have that divine, chewy texture everyone loves.
Step 6: Add Final Touches
Once baked, while still warm, press a few extra white chocolate chips on top for decor and an extra touch of indulgence. Allow the cookies to cool on the tray for 10 minutes before transferring them to a wire rack. This resting time lets the cookie set perfectly while maintaining that luscious molten center.
How to Serve Biscoff Stuffed Cookies Recipe
Garnishes
To elevate your serving, a dusting of powdered sugar adds a delicate snow-like finish that contrasts beautifully with the cookie’s warm colors. Alternatively, drizzle some melted Biscoff spread or white chocolate over the top for heightened decadence and eye-appealing presentation.
Side Dishes
Pair these big, flavorful cookies with a simple glass of cold milk for a timeless classic combination. If you want to fancy things up, vanilla ice cream creates a dreamy hot-and-cold sensation that complements the spiced cookie perfectly. Hot coffee or chai tea are equally amazing accompaniments to enhance the cookie’s spice notes.
Creative Ways to Present
Try serving your Biscoff Stuffed Cookies Recipe stacked high on a rustic wooden board with small bowls of Biscoff spread and white chocolate chips for dipping and snacking fun. You could even turn them into cookie sandwiches with a layer of vanilla buttercream or extra Biscoff spread in between for a show-stopping dessert.
Make Ahead and Storage
Storing Leftovers
Leftover cookies can be stored in an airtight container at room temperature for up to 4 days. This keeps them soft and moist with the Biscoff center wonderfully gooey. Just avoid stacking too many on top of each other to prevent flattening.
Freezing
If you want to keep these cookies longer, freeze them individually on a baking tray until solid, then transfer to a freezer-safe container or bag for up to 3 months. When you’re ready to enjoy, thaw at room temperature for a few hours or warm gently in a low oven.
Reheating
To bring back that fresh-baked feeling, reheat cookies for 5 minutes at 160°C (320°F). This melts the white chocolate and Biscoff filling nicely without drying out the dough, making each bite taste freshly baked again.
FAQs
Can I use crunchy Biscoff spread instead of smooth?
You can, but smooth Biscoff spread works best here because it melts evenly inside the cookie, creating that dreamy, gooey center. Crunchy versions might not soften as much during baking.
What if I don’t have cornflour or cornstarch?
Cornflour helps create a soft texture, but if you don’t have it, you can substitute with an equal amount of plain flour. The cookies might be slightly less tender but still delicious.
Can I make smaller cookies with this recipe?
Absolutely! Just adjust the Biscoff filling accordingly, but remember that the giant size helps keep the center irresistibly gooey. Smaller cookies will bake faster, so watch your bake time closely.
Is it possible to use dairy-free butter or substitutes?
Yes, you can use plant-based butter alternatives, but be mindful that different fats can affect texture and flavor slightly. Choose one with a high fat content for best results.
How do I know when the cookies are perfectly baked?
Look for edges that are golden with a lightly set but still soft center. The cookies will firm up as they cool, so avoid overbaking to keep that chewy, luscious texture inside.
Final Thoughts
Once you try this Biscoff Stuffed Cookies Recipe, you’ll wonder how you ever lived without these sumptuous treats. They’re perfect for special occasions, gifting, or simply delighting yourself on any day that calls for a little bit of cozy indulgence. So roll up your sleeves, bake these giant treasure troves of flavor, and enjoy the joy they bring with every bite.
Print
Biscoff Stuffed Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 large cookies (each approximately 150g, 11 cm/4.5″ wide, 2.5 cm/1″ thick)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully indulgent Biscoff stuffed cookies with a perfect balance of spiced dough and creamy Biscoff spread centers, topped with luscious white chocolate chips. These large, soft, and chewy cookies are ideal for those craving a comforting treat with a unique twist.
Ingredients
Cookie Dough
- 280g / 9.5 oz Biscoff spread, smooth (8 x 1 tablespoon generously heaped, 35g/1 1/4 oz each)
- 225g / 2 US sticks unsalted butter, cut into 1cm / 1/2″ cubes
- 2 1/4 cups plain flour / all-purpose flour, spooned and levelled
- 3 tsp cornflour / cornstarch, tightly packed and levelled
- 1/4 tsp baking powder
- 1/2 tsp baking soda / bi-carb, sifted if lumpy
- 1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
- 1 tsp cinnamon powder
- 1/2 tsp all spice powder (substitute mixed spice)
- 1/4 tsp ginger powder
- 3/4 cup light brown sugar, tightly packed
- 1/3 cup caster sugar / superfine sugar (substitute regular granulated sugar)
- 1 large egg (55g / 2 oz in shell), at room temperature
- 1 large egg yolk, at room temperature
- 1 tsp vanilla extract
Filling and Topping
- 1 1/4 cups white chocolate chips, plus extra for decorating
Instructions
- Prepare the dough: In a mixing bowl, combine the softened unsalted butter and sugars (both light brown and caster sugar). Cream together until light and fluffy. Add the egg, egg yolk, and vanilla extract, mixing well to incorporate fully.
- Combine dry ingredients: In a separate bowl, sift together the plain flour, cornflour, baking powder, baking soda, salt, cinnamon powder, all spice powder, and ginger powder. This ensures an even distribution of leavening agents and spices.
- Mix dry and wet ingredients: Gradually add the dry ingredient mixture into the creamed butter and sugar mixture. Stir until just combined to form a soft, pliable dough. Avoid overmixing to keep cookies tender.
- Form cookie dough balls: Weigh approximately 50g of cookie dough per ball. Flatten each ball slightly and place a generous tablespoon (35g) of Biscoff spread in the center. Carefully fold the dough around the spread, sealing it completely and shaping into a smooth ball. Repeat for all dough portions.
- Add white chocolate chips: Gently press some white chocolate chips into the outside of each dough ball and reserve some extra chips for decorating after baking.
- Bake the cookies: Preheat the oven to 175°C (350°F). Place the dough balls onto a lined baking tray spaced apart to allow spreading. Bake for 18-20 minutes, or until golden around the edges but still soft in the center. Remove from oven and immediately press extra white chocolate chips onto the soft cookies for decoration. Let cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Note 1: Use smooth Biscoff spread for a creamy, easily enclosable filling.
- Note 2: Spoon and level the flour to avoid compacting and creating dense cookies; this ensures a light texture.
- Note 3: Do not substitute more baking powder for baking soda, as the chemical reactions differ and could affect texture.
- Use room temperature eggs to help the ingredients combine more smoothly.
- Adjust salt quantity if using table salt or flaky salt to maintain flavor balance.
