There’s something deeply satisfying about biting into a thick, golden cookie and hitting a warm, gooey pocket of Biscoff right in the center. These Biscoff-stuffed cookies are rich, spiced, and utterly irresistible—crispy around the edges, chewy in the middle, and loaded with a caramel biscuit flavor that keeps people asking, “Wait, you made these?!”
They’re indulgent, oversized, and shamelessly dramatic—just the way I like my cookies.
Why These Cookies Are Always Worth the Effort
This recipe started off as a “let’s see if I can pull this off” project after tasting a ridiculously expensive stuffed cookie from a boutique bakery. It was good, sure—but not $8 good. So I went into full cookie-lab mode, tweaking my base dough, experimenting with Biscoff stuffing, and trying to balance that perfect crispy-chewy texture.
After a few (okay, a dozen) batches, these came out of the oven looking like they belonged behind glass at a high-end bakery—but better. Because I didn’t hold back on flavor, and they were warm, fresh, and packed with Biscoff right in my own kitchen.
Fair warning: your jeans might not thank you, but your tastebuds definitely will.
What Makes These Cookies So Special
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They’re big. Each one weighs in at around 160g (a little over 5 ounces). That’s not an accident—it’s the only way to make sure you get that molten Biscoff middle with crispy edges and soft, chewy ridges.
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That filling. It’s creamy, rich, and slightly spiced, with that signature caramelized flavor that makes Biscoff so addictive.
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Texture perfection. You get that satisfying crunch when you bite in, followed by a soft, gooey center. Honestly, you’ll need a napkin—but it’s worth it.
Let’s Talk Ingredients (and Why They Work)
Biscoff Spread
This spread is the heart of the cookie. I use the smooth version for stuffing because it melts more evenly, but if you’ve only got crunchy, that’ll work too. Look for it near the nut butters at the grocery store.
White Chocolate Chips
I know, it sounds sweet on sweet. But the creaminess of white chocolate plays beautifully with the spices in the Biscoff. It adds that little extra something without overpowering anything.
The Cookie Dough Base
This dough is a riff on my go-to chocolate chip cookie base—with a few changes to suit the Biscoff flavors:
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Brown Butter: Adds that deep, nutty, almost toffee-like richness. Don’t skip it. Trust me, you’ll taste the difference.
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Spices: A mix of cinnamon, ginger, and allspice to echo the flavor of Biscoff biscuits. It rounds out the sweetness and gives the cookies that cozy, bakery vibe.
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Cornstarch: Just a teaspoon softens the centers without messing with the crisp edges. A little baking trick I swear by.
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Brown + White Sugar: Brown sugar brings chew and depth, while white sugar helps build that crispy exterior.
Step-by-Step: How I Make These at Home
1. Freeze the Biscoff Centers
The easiest way to stuff cookies without everything leaking out? Freeze the filling. I drop spoonfuls of Biscoff spread onto a parchment-lined tray and flatten them slightly into thick discs. Freeze for an hour, uncovered. You’ll thank yourself later.
2. Brown the Butter
Use a light-colored saucepan so you can see the butter go from yellow to golden brown. When it smells nutty and toasty, pull it off the heat and pour it into a bowl (yes, include the browned bits!). Let it cool for about 45 minutes before using.
3. Make the Dough
Mix the cooled brown butter with the sugars, eggs, and vanilla. In a separate bowl, whisk together your dry ingredients. Combine everything and stir until the dough just comes together, then fold in the white chocolate chips.
4. Shape and Stuff
Divide the dough into 8 portions (mine are about 125g each—roughly half a cup). Flatten each one, press a frozen Biscoff disc into the center, and wrap the dough around it to seal completely. Shape into balls and chill.
5. Chill Time
For best results, chill the dough balls for 12 hours. I know that sounds like a lot, but it really makes a difference. The flavor develops, the texture improves, and the cookies bake up just right. If you’re in a rush, 2 hours will still give you solid results.
6. Bake and Cool
Bake in a preheated 350°F (180°C) oven for about 19 minutes. They’ll look just set with golden edges. Don’t overbake—the centers should still be soft. Cool on the tray for 20 minutes. This sets the shape and gives the bottoms time to crisp up.
Real-Life Tips from My Kitchen
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Use a kitchen scale. Big cookies need balance. Measuring dough portions ensures even baking and consistent results.
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Don’t skip the freezer step. Trying to stuff these with room temp Biscoff is a mess waiting to happen.
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Seal those seams. Press the dough around the filling firmly. A tiny crack on top is fine—it gives you that oozy Biscoff reveal—but leaks from the sides? Not so fun.
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Shape while hot. If your cookies spread a bit wonky, use a spatula to nudge them back into a neat circle while they’re still warm.
Storage Tips
These cookies hold up beautifully for up to 5 days in an airtight container at room temperature. The outsides stay crisp, and the insides stay soft. I usually pop one in the microwave for 10 seconds before eating, just to revive that gooey center.
You can also freeze the unbaked cookie dough balls. Just let them thaw in the fridge overnight or on the counter for an hour before baking.
Can You Make Them Gluten-Free?
Absolutely. Swap in a 1:1 gluten free flour blend with xanthan gum. I’ve tried it, and the results are still incredible. Just keep an eye on the texture—some blends behave differently, so if the dough feels too soft, add a tablespoon of flour to tighten it up.
Biscoff Cookies
Golden on the edges, soft in the center, and hiding a surprise of gooey Biscoff inside—these cookies are a dream for anyone who loves that sweet, spiced cookie butter.
Ingredients
For the filling:
- 280g smooth Biscoff spread (around 8 heaped tablespoons, 35g each)
Butter base:
- 225g unsalted butter, cut into small cubes
Dry mix:
- 2 ¼ cups all-purpose flour (spooned and leveled)
- 3 teaspoons cornstarch
- ¼ teaspoon baking powder
- ½ teaspoon baking soda (sift if lumpy)
- ½ teaspoon kosher salt
Warm spices:
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- ¼ teaspoon ground ginger
Wet ingredients:
- ¾ cup tightly packed brown sugar
- ⅓ cup caster sugar (or fine granulated)
- 1 large egg, at room temperature
- 1 egg yolk, at room temperature
- 1 teaspoon vanilla extract
Mix-ins:
- 1 ¼ cups white chocolate chips (plus extra for topping)
Instructions
- Freeze the Biscoff filling: Scoop heaping tablespoons of Biscoff spread onto a lined tray and gently shape into flat discs about ½ inch thick. Pop them into the freezer for about an hour, until they’re firm enough to handle.
- Brown the butter: In a light-colored saucepan, melt the butter over medium-high heat. Let it bubble and simmer for about 4–5 minutes, stirring occasionally, until it smells toasty and you spot golden bits forming at the bottom. Immediately pour it into a heatproof bowl, making sure to scrape in all those flavorful specks. Let it cool to room temp (about 45 minutes)—just enough so it won’t melt your chocolate later.
- Prepare the dough: In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, and all the spices.
- Once the butter has cooled, stir in both sugars until smooth. Add the egg, yolk, and vanilla, mixing until the mixture looks thick and glossy.
- Add the dry ingredients into the wet in batches. When the dough is almost fully mixed, fold in the white chocolate chips until everything comes together into a thick dough.
- Shape and fill: Divide the dough into 8 equal portions (about 125g each). Flatten each one slightly, place a frozen disc of Biscoff in the center, and carefully wrap the dough around it. Seal well and shape into tall domes with flat bottoms.
- Chill the dough: Place the stuffed dough balls in an airtight container and refrigerate for at least 2 hours (though overnight gives the best flavor and texture).
- Bake the cookies: Preheat your oven to 350°F (180°C) or 170°C if using a fan. Arrange 4 cookies per baking tray, leaving a good amount of space between them (about 3 inches apart). Bake for 18–19 minutes, or until the edges are golden but the centers are still pale and just set.
- As soon as they’re out of the oven, gently press a few extra chocolate chips on top while the cookies are still warm. Let them sit on the tray for about 20 minutes to finish setting and crisping up around the edges.
- Serving and storing: These are at their best slightly warm, when the Biscoff is still soft and gooey. But they’ll stay chewy and delicious for days if stored in an airtight container. Want to save some for later? Freeze the unbaked dough balls after chilling and bake them straight from the freezer—just add a few extra minutes to the baking time.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 591Total Fat 33gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 11gCholesterol 112mgSodium 215mgCarbohydrates 69gFiber 1gSugar 41gProtein 7g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
These Biscoff-stuffed cookies are not an everyday treat. They’re a “you deserve this” kind of cookie. The kind you make for friends who show up when you need them most. The kind you bring to a potluck and watch disappear in minutes.
They’re a little extra. A little indulgent. And absolutely worth every step.
Once you try them, don’t be surprised if they become your most requested cookie. Just don’t forget to keep a stash hidden for yourself.
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