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
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!
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.
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!
IM MAKING THEM RN I CANT WAIT TO TRY THEM!!
Wt is the substitue of egg inthis recipe
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
You can’t remove the cocoa without replacing it with more flour. This will have caused the problem!
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?
Yes so that should be absolutely fine to do – they will need 1-2 minutes longer, but otherwise they should be fine! x
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
Yes, although that means the cookie dough may be too wet, so you may need to add more flour to compensate! x
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!
I haven’t used arrowroot before as a substitution in these cookies, so personally I would just use 25g more plain flour instead! xx
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
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
Hi Jane,
Would I be able to substitute the biscoff spread with Caranations Caramel if frozen overnight?
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?
Can I use Stork as I have a full tub left over or does it have to be generic unsalted butter.
Yes you can for cookies!
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?
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!
OMG delish, especially warm from the oven!
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?
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
Hey, can i use unsalted butter?
Sorry I mean Stork, as a pose to unsalted butter!
Yes you can for cookies!