Biscoff Stuffed Cookies (Printer-Friendly)
Soft cocoa cookies with frozen Biscoff centers and white chocolate chunks—warm, gooey bites ready in ~1h 32m.
# The Ingredients You'll Need:
→ Filling
01 -
15 heaped teaspoons Biscoff spread (approx. 75 g)
→ Dough
02 -
115 g unsalted butter, softened (1/2 cup / 8 tbsp)
03 -
175 g light brown sugar (approx. 3/4 cup + 2 tbsp), packed
04 -
1 tsp vanilla extract (5 mL)
05 -
1 medium egg
06 -
235 g plain (all-purpose) flour (approx. 1 7/8 cups)
07 -
40 g unsweetened cocoa powder (about 1/3 cup)
08 -
1/2 tsp bicarbonate of soda (baking soda)
09 -
1/2 tsp fine salt
10 -
1 tbsp cornflour (cornstarch) (approx. 8 g)
→ Mix-ins
11 -
200 g finely chopped white chocolate (approx. 7 oz)
# Step-by-Step Instructions:
01 -
Portion the Biscoff into 15 heaped teaspoons onto a parchment-lined tray, leaving space between each. Transfer the tray to the freezer and freeze until solid, about 60 minutes.
02 -
Set the oven to 190°C (170°C fan) and position racks to allow even airflow. Line 2–3 large baking trays with parchment paper.
03 -
In a large bowl, beat the softened butter and light brown sugar until pale and fluffy. Add the vanilla and the egg, then beat until the mixture is smooth and homogenous.
04 -
Whisk together the plain flour, cocoa powder, salt, bicarbonate of soda and cornflour in a separate bowl until evenly distributed.
05 -
Add the dry ingredients to the butter mixture and fold until just combined. Stir in the finely chopped white chocolate until evenly dispersed.
06 -
Using a 5 cm cookie scoop (or portioning tool), portion the dough into 15 even balls and set them on a tray. Work quickly so the frozen Biscoff remains solid while you assemble.
07 -
Flatten each dough portion slightly, place one frozen Biscoff portion in the centre and wrap the dough fully around it to form a sealed ball. Arrange a maximum of 6 cookies per tray to allow for spreading.
08 -
Bake the cookies for 11–13 minutes, rotating trays halfway if necessary. Remove when the edges are set but centers remain soft for maximum gooeyness; longer baking time yields a firmer centre.
09 -
Allow cookies to cool on the tray for a few minutes, then transfer to a wire rack. Consume warm for best texture; store at room temperature in an airtight container for up to 3–4 days and reheat briefly in the microwave to restore gooeyness.
# Extra Tips:
01 -
Use a 5 cm (approx.) cookie scoop to achieve consistent portions and even baking.
02 -
Freezing the Biscoff portions is essential: it prevents the filling from melting into the dough during assembly while preserving a gooey centre after baking.
03 -
Smooth Biscoff gives a uniformly creamy centre; crunchy Biscoff can be used for additional texture.
04 -
To make plain chocolate-free cookies, omit the cocoa powder and replace it with the same weight of plain flour.
05 -
The cookies are designed to remain fairly compact so the filling stays enclosed; allow space on the tray for modest spreading.