Biscoff Stuffed Cookies are thick, bakery-style cookies with crisp edges, soft centers, and a rich molten Biscoff filling inside. This Biscoff stuffed cookies recipe is indulgent, perfectly spiced, and ideal for anyone who loves caramelized cookie butter desserts.

Why You’ll Love This Recipe

• Gooey Biscoff center in every cookie
• Thick, chewy bakery-style texture
• Warm spices that pair perfectly with cookie butter
• Perfect for make-ahead baking and freezing
• Impressive yet completely doable at home

Ingredients

For the Filling

• 280 g (9.5 oz) smooth Biscoff spread

For the Cookie Dough

• 225 g (2 sticks) unsalted butter, cubed
• 2 1/4 cups all-purpose flour, spooned and leveled
• 3 teaspoons cornstarch
• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup packed light brown sugar
• 1/3 cup caster sugar (or granulated sugar)
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 teaspoon vanilla extract

Biscoff Spices

• 1 teaspoon ground cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon ground ginger

Mix-Ins

• 1 1/4 cups white chocolate chips, plus extra for topping

Instructions

Prepare the Biscoff Filling

1. Spoon Biscoff spread into thick discs (about 1/2 inch thick) on a parchment-lined plate.
2. Freeze for at least 1 hour until firm.

Brown the Butter

1. Add butter to a saucepan over medium-high heat.
2. Cook, stirring occasionally, until foamy with golden brown specks and a nutty aroma (about 4–5 minutes).
3. Immediately pour into a heatproof bowl and cool to room temperature.

Make the Dough

1. In a bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and spices.
2. Stir sugars into cooled browned butter.
3. Add egg, egg yolk, and vanilla, mixing until smooth and caramel-like.
4. Add dry ingredients and mix until mostly combined.
5. Fold in white chocolate chips.

Assemble the Cookies

1. Divide dough into 8 large portions (about 125 g each).
2. Flatten dough, place frozen Biscoff disc in the center, and wrap dough completely around it, sealing well.
3. Shape into tall domes and place in an airtight container.
4. Refrigerate for at least 12 hours (minimum 2 hours).

Bake

1. Preheat oven to 180°C (350°F).
2. Place chilled cookies on a lined baking tray, spaced well apart.
3. Bake for 18–19 minutes until edges are golden and centers are just set.
4. Press extra white chocolate chips on top while hot if desired.
5. Cool on the tray for 20 minutes before serving.

Tips & Tricks

• Freezing the Biscoff prevents leakage
• Chilling dough is essential for thick cookies
• Browning butter adds deep caramel flavor
• Don’t overbake—cookies finish setting as they cool

Details

• Prep Time: 30 minutes
• Chill Time: 12–24 hours
• Bake Time: 19 minutes
• Total Time: About 13 hours
• Yield: 8 large cookies
• Category: Dessert
• Method: Baking
• Cuisine: American / Bakery-Style
• Difficulty: Medium
• Dietary Notes: Vegetarian

Notes

• Cookies are best enjoyed slightly warm
• Dough can be frozen up to 1 month
• Use smooth Biscoff only, not crunchy

Nutrition (Approximate per cookie)

• Calories: 520
• Protein: 6 g
• Carbohydrates: 60 g
• Fat: 28 g

FAQ

Why brown the butter?
It adds a nutty, caramel depth that complements Biscoff.

Can I skip chilling the dough?
No—chilling is key for thick, bakery-style cookies.

Can I use dark chocolate instead?
Yes, but white chocolate highlights the Biscoff flavor best.

Do these cookies freeze well?
Yes, freeze unbaked stuffed dough balls for later baking.

How do I keep the center gooey?
Bake just until edges are set and center is pale.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for 5 days. Reheat briefly for a gooey center.

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Conclusion

Biscoff Stuffed Cookies are rich, indulgent, and absolutely irresistible. With warm spices, browned butter dough, and a molten Biscoff center, this recipe delivers bakery-level results that are guaranteed to impress.