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
Hi Jane . Just wondering if this dough can be frozen for up to three months also ?
Yes absolutely – just add on 1-2 minutes baking time! Enjoy x
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?
This naturally can happen, especially if the Biscoff spread has been exposed.
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
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
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
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
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!
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
Hey, changing the recipe can cause problems so that may well be it x
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?
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
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?
Hey! Unfortunately because of the stuffed centre they won’t be chewy. I have a chewy chocolate chip recipe you might like though xx
Hey Jane, how would I make these NYC style?! Xx
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!
So the plain/vanilla version is on my Nutella cookie recipe which uses 275g plain flour xx
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?
If you made 15 of them they should be 271 calories each xx
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 🙂
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
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. 🤦♀️
Biscoff is no where to be seen!! Has it all melted, maybe didn’t put enough in?
That’s really strange.. It can’t just disappear so you must have put a really small amount in I guess.
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.