Gooey Biscoff Stuffed Cookies

Gooey Biscoff stuffed cookies with white chocolate chips that bake up cracking on the outside and molten in the middle perfect for sharing or a cozy treat

I first made these on a rainy afternoon and the kitchen smelled like a bakery for hours My partner declared them irresistible and they became our go to bake for movie nights

Ingredients

• Biscoff: 15 heaped teaspoons smooth or crunchy I used smooth freezing the scoops makes them easy to enclose and keeps the center gooey
• Unsalted butter: 115 grams room temperature for proper creaming choose good quality butter for flavor
• Light brown sugar: 175 grams adds caramel notes and chewiness
• Vanilla: 1 teaspoon use pure extract if you can it lifts the whole cookie
• Egg: 1 medium room temperature so it incorporates evenly
• Plain flour: 235 grams provides structure for the cookie
• Cocoa powder: 40 grams adds chocolate depth optional swap for extra flour to make plain cookies
• Bicarbonate of soda: 1 half teaspoon helps with a light rise and gentle spread
• Salt: 1 half teaspoon balances the sweetness use fine sea salt or kosher salt
• Cornflour: 1 tablespoon keeps the centers soft and helps the dough stay thick around the Biscoff
• White chocolate: 200 grams finely chopped white chocolate gives melty pockets throughout choose good white chocolate for less waxy texture

Tip for quality ingredients pick fresh cocoa powder and real vanilla and chop the white chocolate by hand for uneven pieces that melt beautifully

Step by Step Instructions

Freeze Biscoff scoops:

Scoop 15 heaped teaspoons of Biscoff onto a lined tray so each mound sits apart Freeze the tray until the Biscoff is solid this usually takes about 60 minutes A fully frozen center is much easier to wrap in dough and it helps the Biscoff stay gooey when baked

Preheat and prepare trays:

Preheat the oven to 190C or 170C fan Line two to three large trays with parchment paper Give each cookie plenty of room because they will spread slightly while baking

Cream butter and sugar:

Beat the room temperature butter and light brown sugar together until the mixture is light and fluffy This will take about three to five minutes with a stand mixer or slightly longer by hand Scrape the bowl as needed to ensure even creaming

Add egg and vanilla:

Add the vanilla and the medium egg and beat until fully incorporated The batter should be smooth and slightly glossy If it looks curdled beat a little longer it will come together

Combine dry ingredients:

Whisk together the plain flour cocoa powder salt bicarbonate of soda and cornflour in a separate bowl This ensures even distribution of raising agent and cocoa so there are no pockets of powder in the dough

Mix dry into wet:

Add the dry mix to the creamed butter and sugar in two additions Fold or mix on low until just combined Over mixing will make the cookies tough Stop when you no longer see streaks of flour

Add chopped white chocolate:

Stir in the finely chopped white chocolate so the pieces are evenly distributed Small and irregular pieces melt better than uniform chips

Portion the dough:

Use a cookie scoop about 5cm if you have one portion all dough balls first This keeps the Biscoff in the freezer for the least amount of time and helps the assembly go quickly

Enclose the frozen Biscoff:

Flatten each dough portion slightly place a frozen Biscoff mound in the centre then wrap the dough fully around so the Biscoff is sealed inside Roll into a smooth ball Check there are no gaps at the seams or the Biscoff can leak during baking

Arrange for baking:

Space six cookies per large tray leaving room for gentle spread If the cookies are large use fewer per tray Bake in the preheated oven for 11 to 13 minutes The longer you bake the less gooey the centre will be Aim for edges set and centres still soft for the best molten result

Cool and serve:

Let the cookies rest on the tray for five minutes to finish setting then transfer to a rack Serve warm for molten Biscoff or let cool completely if you prefer a firmer centre

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My favourite ingredient is the Biscoff paste It is spiced and caramelised in a way that turns an ordinary cookie into something memorable I have a vivid memory of bringing a tray of these to a family gathering and watching everyone reach for seconds without asking

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Storage tips

Store baked cookies in an airtight container at room temperature for up to four days To revive the molten centre microwave a cookie for about seven to ten seconds depending on your microwave For make ahead convenience freeze assembled cookie dough balls on a tray then transfer to a freezer bag Bake from frozen adding a couple of minutes to the baking time

Ingredient substitutions

If you do not have white chocolate use chopped dark chocolate for a richer contrast To make plain cookies rather than cocoa remove the 40 grams of cocoa and add 40 grams extra plain flour You can use crunchy Biscoff for texture instead of smooth and vegan butter plus a flax egg can work for a dairy free version though texture will differ

Serving suggestions

Serve these cookies warm with a glass of cold milk or a scoop of vanilla ice cream for a dessert plate If you want a crowd friendly presentation arrange warm cookies on a platter with a small jar of extra Biscoff for drizzling or dipping

Cultural background

Biscoff spread originates from speculoos biscuits a spiced Belgian treat The spread brings the warm spices and caramelised notes of those biscuits into a creamy jar which makes it perfect for stuffing into cookies The idea of chocolate or spread filled cookies is popular in many bakeries and this version borrows that molten centre concept with a European spiced twist

Pro Tips

• Freeze the Biscoff scoops until solid this makes assembly much neater and keeps the centre molten
• Use room temperature butter and egg for even creaming and a consistent dough
• Do not overbake aim for edges set centres soft for the gooey interior

Frequently Asked Questions

→ How long should I freeze the Biscoff portions?

Place heaped teaspoons of Biscoff on a lined tray and freeze for about 60 minutes or until solid. Firm portions are easier to enclose and retain a gooey center after baking.

→ Can I use crunchy Biscoff instead of smooth?

Yes. Crunchy will add texture to the center and work well; freeze the portions the same way to keep them stable during assembly and baking.

→ How do I stop the cookies from spreading too much?

Use the cornflour, portion with a scoop (around 5cm), avoid overworking the dough, and give each cookie enough space on the tray. The dough is designed not to spread excessively so the Biscoff stays enclosed.

→ What can I substitute for white chocolate?

Swap in milk or dark chocolate, or omit chocolate altogether and replace the cocoa with the same weight of plain flour for a plainer biscuit profile.

→ How should I store and reheat these?

Keep cooled cookies in an airtight container for 3–4 days. Reheat briefly in a microwave to revive the gooey center, or warm in a low oven for a few minutes.

→ Why is cornflour added to the dough?

Cornflour (cornstarch) tenderizes the crumb and helps control spread, giving a slightly softer, cakier texture that supports the frozen Biscoff center.