These biscoff stuffed cookies are made by filling soft and chewy white chocolate chunk cookies full of creamy biscoff cookie butter spread. The result is melty biscoff filling in the middle of every cookie. Itโs as good as it sounds!
Thereโs no better way to spice up a cookie than to stuff it with a delicious surprise filling. Making stuffed cookies is easier than it seems. All you need to do is portion out the filling into small rounds and freeze them until solid ahead of time. Then, itโs just a matter of shaping the cookie dough around the frozen filling which melts down as the cookies bake.
If you canโt find biscoff spread or cookie butter, you can stuff cookies with just about anything else. Try peanut butter, Nutella or hazelnut spread, marshmallow fluff, or jam! Whatever filling you use just needs to be thick enough to hold itโs shape before you freeze them.
These biscoff stuffed cookies are crisp on the edges when fresh out of the oven. Theyโre soft in the middle with bites of creamy biscoff filling that take a regular white chocolate chunk cookie to the next level. Donโt forget to finish your cookies off with a sprinkle of flaky salt. That sweet and salty combination adds dimension to any cookie.
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Why youโll love this recipe
- These cookies are soft and chewy, just how I like my cookies!
- The biscoff filling really adds a nice surprise and makes the middle of the cookies soft and gooey.
- The brown sugar and white chocolate in the cookie dough pairs perfectly with the spiced, caramel flavour of the biscoff filling.
- This cookie recipe is customizable and adaptable. You can swap out the white chocolate for dark chocolate or swap out the biscoff filling for peanut butter for a completely different cookie!
What is biscoff?
Biscoff biscuits, also known as speculoos, are crunchy cookies with a unique spiced flavour of caramel and brown sugar. They originated from Belgium and were first produced by the brand Lotus. These sweet and crunchy biscuits are commonly enjoyed with coffee. After all, the name โbiscoffโ is a fusion of the terms โbiscuitโ and โcoffeeโ.
Biscoff spread is a creamy, spreadable version of biscoff cookies with the same spiced taste. The spread version can be used in a variety of different ways from spreading on toast and pancakes to dipping apple slices to using to flavour cakes, frosting, and desserts. You can find biscoff spread from Lotus or other similar versions like Trader Joeโs Speculoos Cookie Butter, which taste almost the same as the Lotus version.
Ingredients
- Biscoff spread - I used the Lotus brand of biscoff spread but you can also find it as โspeculoos spreadโ or โcookie butterโ.
- All-purpose flour
- Cornstarch - My favourite โsecretโ ingredient to add to cookies. This makes cookies extra soft and chewy.
- Baking powder - Both baking powder and baking soda help the cookies puff up nicely during baking.
- Baking soda
- Salt
- Unsalted butter - Make sure your butter is softened to room temperature before using.
- Brown sugar - This adds more flavour and complements the spiced flavour of biscoff.
- Granulated sugar - Weโre using two different sugars because while the brown sugar adds flavour and chewiness, the granulated sugar aerates the dough when creamed with butter for puffier cookies.
- Egg - Use a large sized egg and let it come to room temperature before using. If you forget to take it out ahead of time, just submerge it in a bowl of warm water for 5 minutes.
- Vanilla extract - I add vanilla extract to nearly every baking recipe just for extra flavour.
- White chocolate - I think white chocolate complements the flavour of biscoff without overwhelming it but you can also use dark or semi-sweet chocolate if you prefer. Roughly chop your chocolate into pieces of varying sizes and also save some extra pieces to place on top of your cookies.
How to make biscoff stuffed cookies
Freeze biscoff balls - Line a plate with small piece of parchment paper. Use a small cookie scoop or teaspoon to portion out the biscoff spread into 2 teaspoon round mounds. Place them onto the lined plate and freeze for at least 1 hour beforehand or while you prepare the cookie dough.
Mix dry ingredients - In a medium bowl, stir together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Cream butter - In a large mixing bowl, use an electric hand mixer or stand mixer to beat softened butter until creamy. Add in the brown sugar and granulated sugar and beat until fluffy, about 3 minutes. Then, add in the egg and vanilla extract and beat again until combined.
Add dry to wet mixture - Finally, add the flour mixture into the wet mixture. Mix on low speed until mostly combined but with some dry spots of flour remaining. Add in the chopped white chocolate and fold together with a silicone spatula.
Chill dough - Cover and chill the dough in the fridge for at least 1 hour until it firms up.
Prep - Preheat oven to 350ยฐF and line a baking sheet with parchment paper. Set aside.
Scoop cookie dough - Use a large ice cream scoop to scoop out a ball of cookie dough. Release it into your hand and use your fingers to hollow out a small well in the middle of the dough.ย
Shape dough around biscoff ball - Place one of your frozen biscoff balls into the middle of the cookie dough. Press the dough together to seal the opening. Place the dough with the seam side down onto your lined baking sheet.ย Repeat with the remaining dough and biscoff balls, leaving at least 2โ in between each dough ball for spreading. Press a few white chocolate chunks on the surface of each cookie dough ball (optional).
Bake - Bake your biscoff filled cookies for 12-13 minutes for small cookies or 14-15 minutes for large cookies until the edges are set but middle still looks slightly underbaked. They will continue cooking on the baking sheet out of the oven. Sprinkle cookies with flaky salt and let them cool on the baking sheet for about 10 minutes before transferring to a cooling rack to cool completely or enjoy while warm!
Storage
These biscoff stuffed cookies can be stored in an airtight container at room temperature for up to 5 days.
Freezing
These cookies freeze well unbaked or baked. Wrap the cookie dough balls or baked cookies well in plastic wrap and/or aluminum foil and freeze for up to 1 month. Bake cookie dough straight from the freezer and thaw baked cookies at room temperature until completely thawed.
Tip & tricks
- Donโt overmix the cookie dough. Stop using the electric mixer once the dough is almost mixed together but there are still some flour patches left. Do the final mix with a silicone spatula after adding in the chocolate to ensure you donโt overmix. Overmixed cookies can become dense and tough.
- Chill the cookie dough. The dough will be very sticky immediately after mixing. This dough needs to be firm enough for you to shape with your hands. You can also chill this dough overnight to allow the flavours to develop even more but about 1 hour is sufficient.
- Use a cookie or ice cream scooper. This really helps you portion out even sized cookies and theyโre easy to release with the spring mechanism on the scoop. I used a tiny 1 tablespoon scoop for the biscoff balls and a large 4 tablespoon scoop for the cookie dough.
- Seal cookie dough around the biscoff ball completely. You donโt want any of the biscoff filling to leak out of the cookie during baking. Also place the cookie dough ball with the seam side facing downwards on the baking sheet so that thereโs no chance of it opening up during baking.
- Press extra chocolate pieces on top of each cookie. You can do this before they are baked or in the last 2 minutes of baking. This is the trick to getting picture perfect biscoff stuffed cookies with the chocolate pieces on top. If you use semi-sweet or dark chocolate, this is also how you get beautiful pools of melted chocolate on top of your cookies.
- Use a round cookie cutter to swirl cookies right out of the oven. This is completely optional but I highly recommend trying this neat little trick to get perfectly circular cookies. Use a round cookie cutter or tart ring that is slightly larger than the cookies. Immediately after the cookies come out of the oven, place the ring around each cookie (donโt cut off any edges!) and swirl the cookie around to push any uneven edges inwards. You could also just push in the edges with a fork.
- Sprinkle cookies with finishing flaky salt. This is my favourite step when making any cookies. A sprinkle of flaky salt on top of each cookie looks beautiful and also tastes amazing when paired with an otherwise sweet cookie.
Frequently asked questions
Many brands now make products similar to biscoff spread and all of them have more or less the same kind of flavour. Trader Joeโs Speculoos Cookie Butter tastes almost the same as Lotus Biscoff Spread. Use any version that is available to you.
Biscoff has a deep caramel flavour of caramelized brown sugar and warming spices.
Biscoff doesnโt freeze completely but it will become solid enough to easily stuff inside cookies.
You can easily scale this recipe to make a half batch or double batch of cookies. Divide all the ingredients by 2 to halve the recipe or multiply everything by 2 to double the recipe.
More cookie recipes to try
- Chocolate Chip Sโmores Cookies
- Matcha White Chocolate Cookies
- Mini Egg Cookies
- Pistachio Chocolate Chip Cookies
- Oatmeal Coconut Cookies (from Sula and Spice)
Recipe
Biscoff Stuffed Cookies
Ingredientsย ย
- 160 g biscoff spread
- 160 g all-purpose flour
- 1 tablespoon cornstarch
- ยฝ teaspoon baking powder
- ยผ teaspoon baking soda
- ยฝ teaspoon salt
- 115 g unsalted butter, room temperature
- 100 g brown sugar
- 50 g granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 100 g white chocolate, roughly chopped + extra for topping
- flaky salt, optional
Instructionsย
- Line a plate with small piece of parchment paper. Use a small cookie scoop or teaspoon to portion out the biscoff spread into 2 teaspoon round mounds. Place them onto the lined plate and freeze while you prepare the cookie dough.
- In a medium bowl, stir together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, use an electric hand mixer or stand mixer to beat softened butter until creamy. Add in the brown sugar and granulated sugar and beat until fluffy, about 3 minutes. Add in the egg and vanilla extract and beat again until combined.
- Add the flour mixture into the wet mixture. Mix on low speed until mostly combined but with some dry spots of flour remaining. Add in the chopped white chocolate and fold together with a silicone spatula.
- Cover and chill the dough in the fridge for at least 1 hour until it firms up.
- Preheat oven to 350ยฐF and line a baking sheet with parchment paper. Set aside.
- Use a large ice cream scoop to scoop out a ball of cookie dough. Release it into your hand and use your fingers to hollow out a small cavity in the middle of the dough.
- Place one of your frozen biscoff balls into the middle of the cookie dough. Press the dough together to seal the opening. Place the dough with the seam side down onto your lined baking sheet.
- Repeat with the remaining dough and biscoff balls, leaving at least 2โ in between each dough ball for spreading. Press a few white chocolate chunks on the surface of each cookie dough ball (optional).
- Bake for 12-13 minutes for small cookies or 14-15 minutes for large cookies until the edges are set but middle still looks slightly underbaked. They will continue cooking on the baking sheet out of the oven.
- Sprinkle cookies with flaky salt and let cool on the baking sheet for about 10 minutes before transferring to a cooling rack to cool completely or enjoy while warm!
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