Biscoff Stuffed Cookies!
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Gooey Biscoff stuffed cookies with white chocolate chips –heaven in every Biscoff bite!
Biscoff
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.
Biscoff stuffed cookies
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.
Chocolate cookie dough
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.
Biscoff stuffing
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.
Recommendations
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!
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 until 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 until 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 until 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!
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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.biscof
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!!
All cookies will continue to bake whilst they cool, 12 minutes is plenty long enough for them to bake in the oven!
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?
Cocoa powder can vary a lot itself – with some being pale, some being darker, so it’s probably just that! x
Thank you Jane
Hi, I don’t have any cornflour, would I substitute with something else/add more flour? Thanks x
For the best cookie you would ideally use the cornflour in my opinion – but without you can use more flour, 25g!
These taste amazing! Another unbelievable recipe.
Hi, so am I right thinking without cocoa powder, I would add 275g of plain flour? Thanks in advance,
Yes!!
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
Hey! As long as they are finely chopped it’ll be fine and yummy!
Does anybody have a picture of how they should look before going in to the oven?
Thank you! x
They will look like balls of cookie dough, and the biscoff can’t be seen!
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.
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!!
Can you use Chucky biscof spread instead?
Yes definitely!! You just need to follow the same steps and freeze it!
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
If you mean the chocolate chopped through then yes you can just leave that out!!
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
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.
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
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
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
Can you freeze the dough? Without the Biscoff inside?? Then defrost when I want to use it again?
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
Once baked, could you freeze them for a later date?
You certainly can – but maybe re-heat them a little in the microwave or oven to get the biscoff gooey again!
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