Biscoff Stuffed Cookies White Chocolate (Printer-Friendly)
Soft chocolate chip cookies packed with gooey Biscoff centers and white chocolate for maximum indulgence.
# The Ingredients You'll Need:
→ Dough
01 -
115 g unsalted butter, softened
02 -
175 g light brown sugar
03 -
1 tsp vanilla extract
04 -
1 medium egg
05 -
235 g plain flour
06 -
40 g cocoa powder
07 -
1/2 tsp bicarbonate of soda
08 -
1/2 tsp salt
09 -
1 tbsp cornflour
10 -
200 g white chocolate, finely chopped
→ Filling
11 -
15 heaped teaspoons Biscoff spread, frozen (smooth or crunchy)
# Step-by-Step Instructions:
01 -
Spoon 15 heaped teaspoons of Biscoff spread onto a parchment-lined tray and freeze until solid, approximately 60 minutes.
02 -
Preheat oven to 190°C (170°C fan-assisted). Line 2–3 large baking trays with parchment paper.
03 -
In a large bowl, beat together softened butter and light brown sugar until light and fluffy. Add vanilla extract and egg, then beat until smooth.
04 -
In a separate bowl, whisk together plain flour, cocoa powder, bicarbonate of soda, salt, and cornflour. Gradually add dry mixture to the wet ingredients, mixing until a dough forms.
05 -
Gently fold in the finely chopped white chocolate until evenly distributed throughout the dough.
06 -
Using a 5 cm cookie scoop, portion the dough evenly. Flatten each portion slightly in your hand, place a frozen Biscoff piece in the centre, and encase fully with dough, shaping into a ball.
07 -
Place 6 cookies per lined baking tray to allow room for spreading during baking.
08 -
Bake in the preheated oven for 11–13 minutes until the edges are set but centres remain soft and gooey. Allow to cool briefly on the trays before transferring to a wire rack.
# Extra Tips:
01 -
For best texture, keep Biscoff filling frozen until stuffing to maintain gooey centres.
02 -
Cookies are best served warm; reheat briefly in the microwave for extra softness.
03 -
Plain variant: Omit cocoa powder and increase flour by 40 g for a non-chocolate version.