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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!
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!

Enjoy!

Find my other Recipes on my Recipes Page!

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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.

111 Comments

  1. Jean on August 17, 2021 at 4:54 am

    Hi, does anyone have this problem or is it just me? the biscoff spread was oozing out when the cookie was still warm and it looks great! However, when the cookies are cooled down for half-day or longer, the biscoff filling turns hard and even though I reheat them (180C 5min), they are still the same. does anyone face this problem?

    • Jane's Patisserie on August 18, 2021 at 9:02 pm

      This naturally can happen, especially if the Biscoff spread has been exposed.



  2. Zoe on August 3, 2021 at 7:00 pm

    5 stars
    Lush! Nice and easy recipe too. I loved them, now I will never stop because they taste so good. My sis cant eat chocolate, do you think I could do a caramac replacement instead of the finely chopped chocolate? X

    • Jane's Patisserie on August 4, 2021 at 1:54 pm

      I generally find that caramac can bake a bit weirdly as it’s not chocolate, so it may be better to actually stuff cookies with caramac rather than the chips (but that’s up to you to try!) x



  3. Isha sanghi on May 14, 2021 at 8:02 am

    Hi I made the batter of the cookies but it was quite crumbly and didn’t come together as a dough so I added a tablespoon of milk. Any reason why the batter didn’t come together ? Are you supposed to melt the butter because I used softened butter

    • Jane's Patisserie on May 15, 2021 at 10:52 am

      hiya! How are you mixing it because I personally don’t have that problem but I use a stand mixer and no you don’t melt the butter xx



  4. Shan on April 23, 2021 at 9:46 am

    5 stars
    Hey Jane, my dough is very crumbly and I find it difficult to mold them into shape. Because it’s crumbly, it even cracked open when I baked it, so my lotus leaked during the baking process. I followed your recipe except reducing sugar by 30%. Can you give some advice to save my crumbly dough? Thank you!

  5. Marianne on April 22, 2021 at 1:20 am

    5 stars
    Hey Jane, I reduced the sugar by 30% and kept everything else the same. The dough was quite crumbly and it was difficult to mold the dough. What could be the reason and how can I make it less crumbly? Thank u! X

    • Jane's Patisserie on April 26, 2021 at 1:46 pm

      Hey, changing the recipe can cause problems so that may well be it x



  6. Hasmita Rabadiya on April 9, 2021 at 11:59 am

    Hi Jane,

    Can i ask why Bicarbonate of soda is used but not baking powder? What effect do they both have on the cookies please?

    • Jane's Patisserie on April 9, 2021 at 12:25 pm

      Hey! Bicarbonate of soda and baking powder are different raising agents that react to different ingredients. I use bicarb in all of my cookies whereas baking powder I only use for specific types such as NYC xx



  7. Charlotte on April 7, 2021 at 11:08 pm

    5 stars
    Hey Jane, I just tried this cookies and its amazing!! However, it is quite cakey and I prefer soft and chewy cookies. Is there a way to make it more chewy?

    • Jane's Patisserie on April 9, 2021 at 11:38 am

      Hey! Unfortunately because of the stuffed centre they won’t be chewy. I have a chewy chocolate chip recipe you might like though xx



  8. Holly on March 2, 2021 at 5:59 pm

    5 stars
    Hey Jane, how would I make these NYC style?! Xx

  9. Lisa on February 27, 2021 at 10:11 pm

    If I was to change the recipe to a vanilla cookie (remove the cocoa) how much extra flour do you think would need to be added? Thanks!

    • Jane's Patisserie on February 28, 2021 at 11:31 am

      So the plain/vanilla version is on my Nutella cookie recipe which uses 275g plain flour xx



  10. Alexandra Pummell on February 25, 2021 at 3:09 pm

    5 stars
    Oh my Christ!
    I think I’ve only ever made cookies twice and they were alright but these…..!!!!!!
    I should not have made them whilst on a diet! These are the best cookies ever. I actually felt like a professional after making theses. I was so proud that I gave some to my husband to give to his workmates and that’s saying something. They weren’t that difficult and taste delicious. Biscoff just melts in your mouth.
    Only question is, how many calories would you say are in them?

    • Ciara on March 26, 2021 at 11:23 pm

      If you made 15 of them they should be 271 calories each xx



  11. Michelle on February 12, 2021 at 3:23 pm

    Hi Jane, just a quick question, the kids and I have the biscoff balls freezing as we speak, I just wondered, after we ball the cookies, so they go in the fridge or freezer before baking like some of your other cookies, or is it straight in the oven once balled?
    Many thanks in advance.
    Love your blog btw 🙂

    • Jane's Patisserie on February 12, 2021 at 7:49 pm

      This one is straight in the oven! All recipes are correct as written and this is just a regular cookie not NYC Style! and thank you! x



  12. Lisa Knight on January 23, 2021 at 8:56 pm

    5 stars
    These are great! Thank you for the recipe.

    I have a strange question – do you have the calorie information anywhere? My fiancée really wants one, but he is counting calories and I can’t even try to estimate it. 🤦‍♀️

  13. Zena Simpson on January 22, 2021 at 10:14 pm

    3 stars
    Biscoff is no where to be seen!! Has it all melted, maybe didn’t put enough in?

    • Jane's Patisserie on January 23, 2021 at 10:27 am

      That’s really strange.. It can’t just disappear so you must have put a really small amount in I guess.



  14. Kirsty on January 18, 2021 at 8:57 am

    5 stars
    Love these! My only issue was that I may have put in a little extra biscoff! So some of them it poured out a little bit. But were still absolutely delicious.

  15. Hannah on December 21, 2020 at 10:55 am

    5 stars
    Thank you for the delicious recipe! I have made these a few times now and love them when they’re still warm from the oven!

  16. Stephanie Crawford on December 11, 2020 at 2:16 pm

    Hi, is there any way of making this recipe Vegan? I have made these and they were delish. I would also like to make them for someone who is vegan too.

    • Jane's Patisserie on December 11, 2020 at 2:52 pm

      Vegan butter and vegan friendly versions of ingredients should work – replacing the egg could be done with milk like in my vegan cookie recipe, or something else such as mashed banana!



  17. Abigail on December 6, 2020 at 10:45 am

    5 stars
    IM MAKING THEM RN I CANT WAIT TO TRY THEM!!

  18. Rashi jain on November 22, 2020 at 12:48 pm

    Wt is the substitue of egg inthis recipe

  19. Vee Walker on November 19, 2020 at 4:17 am

    I make this recipe (no coco)and all my cookies baked and flatten totally out. Why did they flatten out and what would i need to add or subtract to get a more cake like cookie? Thank you, Vee

    • Jane's Patisserie on November 19, 2020 at 8:46 am

      You can’t remove the cocoa without replacing it with more flour. This will have caused the problem!



  20. Hannah on November 9, 2020 at 9:43 am

    Hi Jane, I have done lots of your recipes (mixture of cookie and brownie) and they’re all amazing!! If I didn’t want to bake all 15 of these straight away – can I add the frozen biscoff to the cookie dough, fold around as per the recipe and then freeze the cookie dough balls and bake directly from the freezer? Similar to your NYC bakes? Would they just need baking for slightly longer?

    • Jane's Patisserie on November 9, 2020 at 11:07 am

      Yes so that should be absolutely fine to do – they will need 1-2 minutes longer, but otherwise they should be fine! x



  21. Lauren Housden on 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

    • Jane's Patisserie on 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



  22. Donna Badkin on 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!

    • Jane's Patisserie on 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



  23. S M on 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

    • Jane's Patisserie on 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



  24. Nic on September 17, 2020 at 11:36 am

    Hi Jane,

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

    • Jane's Patisserie on 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?



  25. Alan on 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.

  26. Gemma Quinn on 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?

    • Jane's Patisserie on 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!



  27. Sonia on August 4, 2020 at 5:17 pm

    5 stars
    OMG delish, especially warm from the oven!

  28. Bethany on 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?

    • Jane's Patisserie on 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



  29. Paris Anysia Coldwell on July 22, 2020 at 2:47 pm

    Hey, can i use unsalted butter?

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

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



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

      Yes you can for cookies!



  30. Mollie Jacklin on 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!!

    • Jane's Patisserie on 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!



  31. Louise on 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?

    • Jane's Patisserie on 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 on July 18, 2020 at 4:28 pm

      Thank you Jane



  32. Judles on 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

    • Jane's Patisserie on 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!



  33. Steph on June 18, 2020 at 9:05 pm

    5 stars
    These taste amazing! Another unbelievable recipe.

  34. Ffion on 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,

  35. Nikki on 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

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

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



  36. Sophie Grant on 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

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

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



  37. Hayley on 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.

  38. Jessica on 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!!

  39. Kim on June 4, 2020 at 8:52 pm

    5 stars
    Can you use Chucky biscof spread instead?

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

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



  40. Swati Amin on 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

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

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



    • Swati on 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



  41. Maddie on 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.

    • Jane's Patisserie on 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 on 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 on 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



  42. Annabel on 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?

    • Jane's Patisserie on 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



  43. Sam on May 21, 2020 at 8:30 pm

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

    • Jane's Patisserie on 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!



  44. Claire Atchison on 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

  45. V. on May 16, 2020 at 12:53 am

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

  46. Chelsie on 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?

    • Jane's Patisserie on 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!



  47. Georgina on 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?

    • Jane's Patisserie on 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!



  48. Meg on May 10, 2020 at 10:45 am

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

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

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



  49. Rebecca Gray on May 4, 2020 at 5:44 pm

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

  50. Emily on 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!

    • Jane's Patisserie on 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!



  51. Charlie on April 3, 2020 at 1:04 pm

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

    • Jane's Patisserie on 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!



  52. Katie on 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!

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

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



  53. Maria Poulimenos on 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 😂

  54. Meera on 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 🙁

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

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



    • Rachel on 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!



  55. Rachael on February 27, 2020 at 8:36 am

    Delicious. Best recipie

  56. Louise on February 26, 2020 at 4:44 pm

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

  57. SallyBR on February 26, 2020 at 4:29 pm

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

    • Jane's Patisserie on February 26, 2020 at 7:06 pm

      Hahaha yes! Can’t ever resist!!



  58. Gina on February 26, 2020 at 4:24 pm

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

  59. Monica on February 26, 2020 at 12:27 pm

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

    • Kat on May 11, 2020 at 12:56 am

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



    • Jane's Patisserie on 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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