Description
These decadent Biscoff Stuffed Cookies are buttery, spiced, and filled with molten Biscoff spread — baked into thick, chewy cookies with crisp edges and gooey centers. A dream treat for any cookie lover!
Ingredients
- 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
Instructions
- 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, and spices.
- Make Dough: Stir sugars into the cooled browned butter. Add egg, yolk, and vanilla; mix until smooth. Stir in dry ingredients, then fold in white chocolate chips.
- Form Cookies: Divide dough into 8 x 125g portions. Flatten each piece, 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.
Notes
- Use a kitchen scale for accurate dough and filling portions.
- Don’t skip chilling — it’s essential for structure and flavor.
- Cookies can be frozen before or after baking for future indulgence.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 585
- Sugar: 35g
- Sodium: 320mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
