These decadent Biscoff Stuffed Cookies are the ultimate indulgence — thick, chewy, and filled with a molten core of spiced Biscoff spread. With crisp edges, gooey centers, and notes of cinnamon and white chocolate, they’re an unforgettable treat for cookie lovers.

Why You’ll Love This Recipe

Filled with gooey Biscoff spread
Rich, buttery brown butter base
Warm spiced cookie dough
Chewy centers and crisp edges
White chocolate adds sweetness and texture
Perfect for special occasions or gifting
Make-ahead friendly with chill time
Impressive bakery-style look and taste
Customizable with mix-ins
Great for freezing and baking later

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

280g smooth Biscoff spread (8 heaping tablespoons, frozen into discs)
225g unsalted butter, cubed
2 1/4 cups all-purpose flour, spooned and leveled
3 teaspoons cornstarch
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground ginger
3/4 cup light brown sugar, tightly packed
1/3 cup caster sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 1/4 cups white chocolate chips, plus extra for topping

directions

Freeze Biscoff: Scoop 8 heaping tablespoons of Biscoff spread onto a parchment-lined tray. Shape into discs (~1.25 cm thick) and freeze for 1 hour or until solid.
Brown Butter: In a saucepan over medium-high heat, melt butter and cook for 4–5 minutes until foamy, golden-specked, and nutty-smelling. Pour into a heatproof bowl and cool to room temperature (~45 minutes).
Prepare Dry Mix: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, allspice, and ginger.
Make Dough: Stir sugars into the cooled brown butter. Add egg, yolk, and vanilla; mix until smooth. Stir in the dry ingredients, then fold in white chocolate chips.
Form Cookies: Divide dough into 8 x 125g portions. Flatten each, place a frozen Biscoff disc inside, and enclose completely, sealing well. Shape into tall domes with flat bases.
Chill: Place shaped dough balls in an airtight container and chill for a minimum of 2 hours (ideally 12–24 hours).
Bake: Preheat oven to 350°F (180°C). Line trays with parchment paper. Place 4 cookies per tray, spaced 3″ apart. Bake for 18–19 minutes until edges are golden and centers are just set.
Finish: Press extra white chocolate chips into the tops while warm. Cool on trays for 20 minutes before serving or transferring to a rack.

Servings and timing

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 3 hours 25 minutes (includes chilling)
Servings: 8 large cookies
Calories: Approximately 585 kcal per cookie

Variations

Swap white chocolate chips for milk or dark chocolate
Add chopped Biscoff cookies into the dough
Use Nutella or peanut butter for a different filling
Sprinkle flaky sea salt on top before baking
Make smaller cookies by halving portions and using mini Biscoff centers

storage/reheating

Store cookies in an airtight container at room temperature for up to 3 days. Reheat in a microwave for 10–15 seconds to restore gooey centers. For longer storage, freeze unbaked cookie dough balls and bake straight from frozen, adding 1–2 minutes to baking time.

FAQs

Can I use crunchy Biscoff spread?

Yes, but smooth spread provides a creamier molten center.

Do I have to freeze the Biscoff?

Yes, freezing prevents the filling from dissolving into the dough during baking.

Can I make these without browning the butter?

You can, but browned butter adds deep flavor and richness.

What if I don’t have caster sugar?

Substitute with granulated sugar in equal measure.

How do I measure the Biscoff discs?

Scoop heaping tablespoons and flatten to about 1.25 cm thick discs before freezing.

Can I double the recipe?

Yes, double all ingredients and freeze extra dough for future use.

Can I bake them right after shaping?

Chilling is essential to prevent spreading and enhance flavor.

Can I skip the white chocolate chips?

Yes, or replace them with another type of chocolate or omit altogether.

How do I keep them soft?

Store in an airtight container and avoid overbaking.

What makes these cookies so thick and gooey?

The chilling process, brown butter, and high moisture content from the filling all contribute to their texture.

Conclusion

Biscoff Stuffed Cookies are a rich, bakery-style treat that combines warm spices, gooey Biscoff filling, and sweet white chocolate in every bite. Perfect for celebrations, gifts, or satisfying your sweet tooth, these cookies deliver maximum flavor and indulgence with every gooey, golden bite.

Emma