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Biscoff Stuffed Cookies!

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Gooey Biscoff Stuffed Cookies with White Chocolate Chips – Heaven in Every Biscoff Bite!

So Biscoff is that thing, that (nearly) everyone will go OH MY GOD BISCOFF when you mention it or show them something to do with it… and I am one of those people. I am obsessed. Anyone who reads my blog will also know this.

Some of my readers describe me as the queen of Biscoff (thank you, thank you SO much!) and to be honest, I would take the crown if it was a thing.. but I know several people more obsessed than I am! 

I just adore to make Biscoff recipes, because I know you all adore them too. To the (not really) weirdos who don’t like Biscoff… sorry. I apologise again for posting “yet another” Biscoff recipe! But in all honesty? Am I actually sorry? Lol no. 

So basically… this recipe is whole heartedly inspired by my Nutella Stuffed Cookies – as it should be. They are on of my proudest recipes because they are just crazy good, and you all make them so good too! However.. I needed more.

Even when testing the Nutella Stuffed Cookies I tried Biscoff versions and so on, but decided to post the Nutella version first. Also, I wanted a little longer to hog these ones to myself because “errrrmmmaaahgodddd” was the sound I would make when I ate them. 

Honestly?! These are one of my favourite recipes ever! I am OBSESSED. I decided for these though to go down the chocolate cookie route as I wanted a better contrast in colour between the Biscoff and the cookie. Kinda like how my Nutella ones are a plain cookie!

You can of course do these as a plain cookie if you fancied – and use whatever type of chocolate as the ‘chip’ but either way… they are the best. I would recommend, annoyingly, not going too crazy with the scooping of the Biscoff, as the bigger the lump, the more likely they will break apart and fail in the oven!

Fails in the oven still led to some delicious experiments either way, but I wanted these to really have a Biscoff surprise, where it wouldn’t leak through or anything. As these cookies did have to still incorporate the Biscoff, it is quite a dry cookie dough – but this is IMPORTANT. 

Please don’t mess with the recipe, until you have it cracked. I don’t want to be blamed for wasting Biscoff when it wasn’t my fault – these are the new god of the cookie world, and I am HAPPY. I LOVE THEM. 

I also recommend with the chocolate to really finely chop it, so it can flavour it nicely, but not ruin the cookie dough when you need to wrap around the frozen Biscoff! Also, yeah, the Biscoff MUST BE FROZEN. 

Enjoy these beastly little treats, you Biscoff fiends! X

Biscoff Stuffed Cookies!

Gooey Biscoff Stuffed Cookies with White Chocolate Chips – Heaven in Every Biscoff Bite!
4.88 from 16 votes
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: Biscoff
Prep Time: 20 minutes
Cook Time: 12 minutes
Freezing Time: 1 hour
Total Time: 1 hour 32 minutes
Servings: 15 Cookies
Author: Jane's Patisserie

Ingredients

  • 15 heaped tsps Biscoff (I used smooth)
  • 115 g Unsalted Butter
  • 175 g Light Brown Sugar
  • 1 tsp Vanilla
  • 1 Medium Egg
  • 235 g Plain Flour
  • 40 g Cocoa Powder
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 1 tbsp Cornflour
  • 200 g Finely Chopped Chocolate (I used white)

Instructions

  • Scoop heaped teaspoons of Biscoff onto a lined tray, and freeze till solid. This usually takes 60 minutes!
  • Once the Biscoff has frozen, making your Cookie Dough!
  • Preheat your oven to 190C/170C Fan!
  • Beat together your Butter and Sugar until fluffy, and then add in your Vanilla and Egg and beat again till smooth.
  • Whisk together your Flour, Cocoa Powder, Salt, Bicarbonate of Soda and Cornflour, and then add in to the other mix. 
  • Add in the finely chopped chocolate and mix till combined. 
  • Scoop your Cookies with a cookie scoop to portion. I portion mine all first, so the Biscoff is out of the freezer for the least amount of time.
  • As you scoop each cookie, flatten the dough slightly, and add a frozen lump of Biscoff to the middle and make sure the cookie surrounds the Biscoff fully!
  • They will be balls of Cookie in the end!
  • Line 2-3 LARGE trays with parchment paper - and add 6 cookies to each tray. Each cookie might spread a bit whilst baking, so you want room for them to grow!
  • Bake in the oven for 11-13 minutes, or until delicious. The more you bake, the less gooey they will be!

Notes

  • I use a 5cm cookie scoop for these - and I recommend these ones!!
  • The freezing of the Biscoff is important so it's easier to make, and to keep the Biscoff gooey!
  • I used the smooth one, but you can easily use the crunchy version!
  • You can make these plain flavoured by taking out cocoa powder and adding in the same weight of plain flour!
  • These are best fresh so that they are still warm and gooey, but will last for 3-4 days once made - you can easily microwave them so that they are gooey inside again!
  • They aren't designed to spread that much, so that the Biscoff stays in but if you want you can!
  • These are based on my Nutella Stuffed Cookies!
Nutrition Facts
Biscoff Stuffed Cookies!
Amount Per Serving
Calories 248 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 32mg11%
Sodium 136mg6%
Potassium 116mg3%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 20g22%
Protein 3g6%
Vitamin A 213IU4%
Vitamin C 1mg1%
Calcium 46mg5%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

Enjoy!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

78 Comments

  • Lauren Housden
    October 14, 2020 at 11:23 am

    Hi Jane,

    I was hoping to just make a half batch of these cookies, they look delicious! Would you recommend still using one egg?

    Thanks 🙂

    P.s your recipes are just amazing! X

    Reply
    • Jane's Patisserie
      October 14, 2020 at 4:48 pm

      Yes, although that means the cookie dough may be too wet, so you may need to add more flour to compensate! x

  • Donna Badkin
    October 13, 2020 at 10:45 pm

    5 stars
    Hello!
    I’ve become addicted to following your cookie recipes, and they go down a treat within my family and at work! I’m making these Biscoff Stuffed Cookies next! However, I’ve noticed that the best before date on my cornflour is Sept 2020, so I don’t want to risk using it, and I don’t have time to get some more from the shop as I have such a busy day tomorrow. Would arrowroot be a good substitute?
    Thanks!

    Reply
    • Jane's Patisserie
      October 14, 2020 at 10:03 am

      I haven’t used arrowroot before as a substitution in these cookies, so personally I would just use 25g more plain flour instead! xx

  • S M
    September 24, 2020 at 9:37 pm

    Hi, does the butter need to be at room temp?
    Also, if I make the cookie dough the night before, can I wait until the next day to flatten them? Or do I have to flatten them just after making the cookie dough?
    Xx
    Thank you

    Reply
    • Jane's Patisserie
      September 25, 2020 at 5:30 pm

      If you are using a baking spread then no it can be fridge cold, if you are using block butter more towards room temp can be better – and if you chill it in the fridge over night I would recommend filling the next day otherwise the biscoff won’t be frozen anymore x

  • Nic
    September 17, 2020 at 11:36 am

    Hi Jane,

    Would I be able to substitute the biscoff spread with Caranations Caramel if frozen overnight?

    Reply
    • Jane's Patisserie
      September 17, 2020 at 2:37 pm

      The problem with the caramel is that it doesn’t freeze solid, so is hard to do in a cookie. You can make my caramel cookie cups instead which are baked into a cupcake tin so it’s easier though?

  • Alan
    September 8, 2020 at 6:29 pm

    5 stars
    Can I use Stork as I have a full tub left over or does it have to be generic unsalted butter.

    Reply
  • Gemma Quinn
    September 7, 2020 at 12:42 pm

    Hi,

    I made your Kinder Bueno Cookies and absolutely loved them. I am about to attempt these for a birthday treat for my cousin. Can I freeze the biscoff a day before and make the cookie dough and keep it in the fridge? So that I just have to assemble and bake on the day. Or am I best to prepare the whole cookie and keep in the freezer until ready to bake?

    Reply
    • Jane's Patisserie
      September 7, 2020 at 2:22 pm

      You can definitely freeze the biscoff overnight and make the cookie dough before too – you just need to flatten the cookie dough to be able to cover the biscoff and then bake!

  • Sonia
    August 4, 2020 at 5:17 pm

    5 stars
    OMG delish, especially warm from the oven!

    Reply
  • Bethany
    July 26, 2020 at 3:54 pm

    4 stars
    Just made these exactly like the recipe, they looked great but was very dry… I’m unsure why… could I substitute some of the flour for sugar?

    Reply
    • Jane's Patisserie
      July 26, 2020 at 5:46 pm

      Dry cookies can sometimes mean they are over baked – but I use the same base recipe for all of my cookies so it could have been an ingredient. Try baking for less time! X

  • Paris Anysia Coldwell
    July 22, 2020 at 2:47 pm

    Hey, can i use unsalted butter?

    Reply
    • Paris Anysia Coldwell
      July 22, 2020 at 2:48 pm

      Sorry I mean Stork, as a pose to unsalted butter!

    • Jane's Patisserie
      July 22, 2020 at 7:10 pm

      Yes you can for cookies!

  • Mollie Jacklin
    July 19, 2020 at 5:07 pm

    4 stars
    Hello,

    I’ve done lots of your recipes and not had any problems whatsoever! I absolutely love Biscoff and decided to do these! I put them in the oven for 12 minutes and top was cooked but when I turned them over to check them the dough was still quite raw, is there a reason for this or a way to sort this?

    Thank you and keep making your amazing bakes!!

    Reply
    • Jane's Patisserie
      July 19, 2020 at 5:17 pm

      All cookies will continue to bake whilst they cool, 12 minutes is plenty long enough for them to bake in the oven!

  • Louise
    July 13, 2020 at 4:49 pm

    5 stars
    Yummy my 3rd recipe I’ve tried from your website.
    Only one problem as I’m a novice Baker I’m not sure what I did, my cookies don’t look as shiny rich chocolate colour as yours and I used cocoa powder and same amount, they are dull brown instead.
    Where did I go wrong?

    Reply
    • Jane's Patisserie
      July 13, 2020 at 7:51 pm

      Cocoa powder can vary a lot itself – with some being pale, some being darker, so it’s probably just that! x

    • Louise
      July 18, 2020 at 4:28 pm

      Thank you Jane

  • Judles
    June 30, 2020 at 4:45 pm

    5 stars
    Hi, I don’t have any cornflour, would I substitute with something else/add more flour? Thanks x

    Reply
    • Jane's Patisserie
      June 30, 2020 at 7:08 pm

      For the best cookie you would ideally use the cornflour in my opinion – but without you can use more flour, 25g!

  • Steph
    June 18, 2020 at 9:05 pm

    5 stars
    These taste amazing! Another unbelievable recipe.

    Reply
  • Ffion
    June 16, 2020 at 9:06 pm

    Hi, so am I right thinking without cocoa powder, I would add 275g of plain flour? Thanks in advance,

    Reply
  • Nikki
    June 15, 2020 at 12:53 pm

    Jane, do you think these would work with 50g or so of finely chopped walnuts in the cookie batter? Or do you think best avoid? I love walnuts

    Reply
    • Jane's Patisserie
      June 15, 2020 at 5:21 pm

      Hey! As long as they are finely chopped it’ll be fine and yummy!

  • Sophie Grant
    June 12, 2020 at 5:04 pm

    Does anybody have a picture of how they should look before going in to the oven?

    Thank you! x

    Reply
    • Jane's Patisserie
      June 12, 2020 at 7:10 pm

      They will look like balls of cookie dough, and the biscoff can’t be seen!

  • Hayley
    June 11, 2020 at 8:48 pm

    5 stars
    Taste amazing, house smells amazing, great recipe! I need to be braver and take the cookies out a couple of mins earlier as they always firm up nicely once cooled.

    Reply
  • Jessica
    June 6, 2020 at 7:13 am

    5 stars
    Another faultless recipe! Thank you!
    These certainly didn’t last long in our house. I had the final one today, put it in the microwave for 15 seconds and had it with a scoop of vanilla ice cream- unreal!!

    Reply
  • Kim
    June 4, 2020 at 8:52 pm

    5 stars
    Can you use Chucky biscof spread instead?

    Reply
    • Jane's Patisserie
      June 4, 2020 at 8:54 pm

      Yes definitely!! You just need to follow the same steps and freeze it!

  • Swati Amin
    June 3, 2020 at 12:35 am

    5 stars
    Hello! If I didn’t want to add the chocolate can I simply just take the chocolate out. Do I need to increase anything else?

    Thank you

    Reply
    • Jane's Patisserie
      June 3, 2020 at 8:55 am

      If you mean the chocolate chopped through then yes you can just leave that out!!

    • Swati
      June 7, 2020 at 12:11 am

      Ah yes I mean the chocolate chips. Sorry should’ve been clearer! I know that to replace the cocoa you need to add the same weight in flour as you mentioned already

  • Maddie
    May 26, 2020 at 1:04 pm

    Hi Jane!
    I’ve made these cookies twice and although they are amazing! They’re not as flat as yours.. I roll them into cookie balls an just place on the tray an cook for 12 mins and they’re cooked fine but just not flat 😂 but the Nutella stuffed cookies come out flat!? So weird. I use a 5 scoop like yours to make sure they’re all the same size as well.

    Reply
    • Jane's Patisserie
      May 26, 2020 at 4:13 pm

      It may be that your cocoa powder was a bit more drying? They aren’t designed to spread too much as the biscoff can come out (more easily than the Nutella weirdly) but I’m sorry they didn’t seem to spread at all haha! X

    • Maddie
      May 27, 2020 at 9:56 am

      Oh okay!! Out of interest what cocoa powder do you use? I use callebaut chocolate and have bought their cocoa powder but hasn’t arrived yet so going to try that next and fingers cross they flatten..

      Thank you ☺️ X

    • Jane's Patisserie
      May 27, 2020 at 10:02 am

      I use barry cacao (as I buy it online or in makro) but I’m sure the callebaut cocoa powder is also amazing as their chocolate is! It may be worth just squishing them slightly before baking if you’re worried – it should be fine!! xx

  • Annabel
    May 24, 2020 at 9:12 am

    5 stars
    Can you freeze the dough? Without the Biscoff inside?? Then defrost when I want to use it again?

    Reply
    • Jane's Patisserie
      May 24, 2020 at 1:29 pm

      Hey! You could, but I always think it’s best to just bake straight from frozen, so it might be better to just freeze with the spread in! x

  • Sam
    May 21, 2020 at 8:30 pm

    Once baked, could you freeze them for a later date?

    Reply
    • Jane's Patisserie
      May 22, 2020 at 8:04 pm

      You certainly can – but maybe re-heat them a little in the microwave or oven to get the biscoff gooey again!

  • Claire Atchison
    May 19, 2020 at 3:57 pm

    5 stars
    These are in the oven as I write, look and smell amazing! Can’t wait to eat them, thanks for sharing all your fabulous recipes

    Reply
  • V.
    May 16, 2020 at 12:53 am

    Hi! I need to make these. Can I use cornstarch instead of cornflour? Thanks in advance!

    Reply
  • Chelsie
    May 14, 2020 at 3:14 pm

    Could you cook these completely from frozen like your NYC cookies or would that ruin the Biscoff inside?

    Reply
    • Jane's Patisserie
      May 14, 2020 at 5:39 pm

      It may make the biscoff less soft and over baked it slightly – but it would still be tasty!

  • Georgina
    May 11, 2020 at 11:38 pm

    I made these cookies without the cocoa and they went down well 🙂
    What brand of butter do you use for all your cookies please?

    Reply
    • Jane's Patisserie
      May 12, 2020 at 8:57 am

      I switch all the time between stork or unsalted butter for cookies – it just depends on what I have!

  • Meg
    May 10, 2020 at 10:45 am

    Hi I don’t have any vanilla if I use without would it make a huge difference 😢?

    Reply
    • Jane's Patisserie
      May 10, 2020 at 11:05 am

      You don’t have to use it – it’s just there for the flavour!

  • Rebecca Gray
    May 4, 2020 at 5:44 pm

    5 stars
    Loved these, went down well in work 👍🏻 anything with biscoff and chocolate 😍

    Reply
  • Emily
    April 4, 2020 at 6:31 pm

    Would it be the same if I used self raising flour instead? I’m struggling to get hold of any plain in the current crisis! Thanks!

    Reply
    • Jane's Patisserie
      April 4, 2020 at 7:25 pm

      They will rise more, which may cause them to spread more and expose the biscoff, but they’ll definitely still be tasty and might still work!

  • Charlie
    April 3, 2020 at 1:04 pm

    Can you use cacao instead of cocoa? If so would the amounts be equivalent? (Rookie here sorry!)

    Reply
    • Jane's Patisserie
      April 3, 2020 at 5:31 pm

      Yes you can, the flavours can just be slightly different, and as long as it’s a powder!

  • Katie
    March 28, 2020 at 6:42 pm

    This might be a stupid question, but on step 8 of this recipe, once you have flattened your cookie dough and placed the frozen biscoff, do you place a chunk of cookie dough on top of the frozen biscoff or just roll the existing cookie dough round the biscoff to form the ball?
    Thanks in advance!

    Reply
    • Jane's Patisserie
      March 28, 2020 at 8:01 pm

      You flatten the cookie dough, add the frozen biscoff, and wrap the cookie dough around it.

  • Maria Poulimenos
    March 7, 2020 at 6:36 pm

    I only managed 10 cookies with this recipe using a 5cm scoop, but still yummy delicious heavenly…thank you thank you 😂

    Reply
  • Meera
    March 2, 2020 at 11:16 pm

    Hey there! Is there any way I could convert the measurements from grams to cups/tablespoons? I don’t have a weighing scale 🙁

    Reply
    • Jane's Patisserie
      March 3, 2020 at 7:29 pm

      Apologies, I don’t measure in cups, it’s an awful way to measure.

    • Rachel
      May 3, 2020 at 10:15 pm

      5 stars
      These were incredible! I made some for my friends to cheer them up after a hard time and they loved them too! I wish the recipe came with a warning though…. a lot of self control is needed to not eat them all in one day!

  • Rachael
    February 27, 2020 at 8:36 am

    Delicious. Best recipie

    Reply
  • Louise
    February 26, 2020 at 4:44 pm

    What size cookie scoop would you recommend? These look amazing!!

    Reply
  • SallyBR
    February 26, 2020 at 4:29 pm

    OMG!!!! I am just like you….. the pictures…. I need those in my life!

    Reply
  • Gina
    February 26, 2020 at 4:24 pm

    Hi, do you have a link to the cookie scoops you use please?

    Reply
  • Monica
    February 26, 2020 at 12:27 pm

    Omg these look soooooooooooo amazing, I am a Biscoff fan too 🙂

    Reply
    • Kat
      May 11, 2020 at 12:56 am

      Hey is there something else you can use other than a cookie scoop?

    • Jane's Patisserie
      May 11, 2020 at 9:05 am

      You can use spoons, but cookie scoops are the easiest as they are equal!

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