Biscoff stuffed cookies are a delightful twist on the classic cookie. These cookies are not only soft and chewy on the outside, but they are also filled with a rich and creamy Biscoff spread that adds a unique flavor. Perfect for any occasion, these cookies will quickly become a favorite treat among family and friends.
Why Make This Recipe
Making Biscoff stuffed cookies is a great way to indulge your sweet tooth. The combination of buttery cookies and smooth Biscoff spread offers a comforting and satisfying experience. They are simple to make with easily available ingredients, making them perfect for bakers of all levels. Plus, they are perfect for sharing at gatherings or enjoying with a cup of coffee.
How to Make Biscoff Stuffed Cookies
Ingredients:
- 280g / 9.5 oz Biscoff spread, smooth (8 x 1 tablespoon generously heaped, 35g/1 1/4 oz each) (Note 1)
- 225g / 2 US sticks unsalted butter, cut into 1cm / 1/2″ cubes (Note 1)
- 2 1/4 cups plain flour / all-purpose flour, spooned and leveled (IMPORTANT – Note 2)
- 3 tsp cornflour/cornstarch, tightly packed and level (Note 2)
- 1/4 tsp baking powder
- 1/2 tsp baking soda / bi-carb, sifted if lumpy (don’t sub more baking powder, Note 3)
- 1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
- 1 tsp cinnamon powder
- 1/2 tsp all spice powder (sub mixed spice)
- 1/4 tsp ginger powder
- 3/4 cup (tightly packed) brown sugar (light brown sugar)
- 1/3 cup caster sugar / superfine sugar (sub regular/granulated)
- 1 large egg (55g / 2 oz in shell), at room temp
- 1 yolk from a large egg, at room temp
- 1 tsp vanilla extract
- 1 1/4 cups white chocolate chips, plus extra for decorating
Directions:
Abbreviated Recipe: Mix all the ingredients, chill the dough, shape into cookies with Biscoff spread in the middle, bake, and enjoy!
Full Recipe:
Browned Butter: Start by browning the butter in a saucepan until it’s golden and fragrant. Let it cool slightly.
Dough: In a bowl, mix the flour, cornflour, baking powder, baking soda, salt, and spices together. In another bowl, combine the brown sugar, caster sugar, egg, yolk, vanilla, and cooled butter. Mix until smooth. Gradually add the dry ingredients to the wet ingredients and fold in the white chocolate chips.
Chilling: Cover the dough and chill in the refrigerator for at least 1 hour to firm up (Note 8).
Baking: Preheat your oven to 350°F (175°C). Scoop a tablespoon of dough, flatten it, and place a dollop of Biscoff spread in the center. Encapsulate the spread with the dough, roll it into a ball, and place on a lined baking tray. Bake for 10-12 minutes or until lightly golden.
How to Serve Biscoff Stuffed Cookies
These cookies are best served warm, allowing the Biscoff spread to remain soft. Pair them with a glass of milk or a hot cup of coffee for a delicious treat.
How to Store Biscoff Stuffed Cookies
Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months; just make sure they are in a freezer-safe container or bag.
Tips to Make Biscoff Stuffed Cookies
- Make sure your butter is at room temperature for easy mixing.
- Adjust the chill time according to your environment; if it’s warm, you may want to chill longer.
- Watch the baking time closely to avoid overbaking; cookies should be puffy and slightly underbaked for the best texture.
Variation
You can experiment by adding nuts or other types of chocolate chips to the cookies for added texture and flavor.
FAQs
Can I use another type of spread instead of Biscoff?
Yes, you can use any nut butter or chocolate spread if you prefer.What is the best way to melt the butter?
You can melt butter in a saucepan over low heat, or microwave it in short intervals, stirring in between to prevent it from overheating.Can I prepare the dough ahead of time?
Absolutely! You can prepare the dough and store it in the fridge for up to 24 hours before baking.
With these easy steps, you’ll have delicious Biscoff stuffed cookies ready to share and enjoy! Happy baking!
Biscoff Stuffed Cookies
Ingredients
For the cookie dough
- 280 g Biscoff spread, smooth (about 8 tablespoons, generously heaped)
- 225 g unsalted butter, cut into cubes (room temperature)
- 2.25 cups plain flour / all-purpose flour (spooned and leveled)
- 3 tsp cornflour/cornstarch (tightly packed and leveled)
- ¼ tsp baking powder
- ½ tsp baking soda (sifted if lumpy)
- ½ tsp cooking salt (halve for table salt)
- 1 tsp cinnamon powder
- ½ tsp all spice powder (or mixed spice)
- ¼ tsp ginger powder
- ¾ cup brown sugar (light brown sugar, tightly packed)
- ⅓ cup caster sugar (superfine sugar)
- 1 large egg (at room temp)
- 1 large egg yolk (at room temp)
- 1 tsp vanilla extract
- 1 ¼ cups white chocolate chips (plus extra for decorating)
Instructions
Preparation
- Start by browning the butter in a saucepan until it’s golden and fragrant. Let it cool slightly.
- In a bowl, mix the flour, cornflour, baking powder, baking soda, salt, and spices together.
- In another bowl, combine the brown sugar, caster sugar, egg, yolk, vanilla, and cooled butter. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients and fold in the white chocolate chips.
Chilling
- Cover the dough and chill in the refrigerator for at least 1 hour to firm up.
Baking
- Preheat your oven to 350°F (175°C).
- Scoop a tablespoon of dough, flatten it, and place a dollop of Biscoff spread in the center.
- Encapsulate the spread with the dough, roll it into a ball, and place on a lined baking tray.
- Bake for 10-12 minutes or until lightly golden.
