Oh. Em. Gee. As if Biscoff weren’t enough on it’s own, these Biscoff stuffed cookies just take it to a whole new level! Wonderful, chewy cookies… beautiful melty middles of Biscoff spread… and don’t they just look amazing too?!
I don’t know about you, but I ALWAYS eat first with my eyes. If my food doesn’t look good, I’m not as keen to try it.
I know I know, I can hear you all now: “Don’t judge a book by it’s cover, Andrea!” Well, I am because I like pretty, so there!! 😘
A little while ago I tried stuffing cookies with Nutella. However, this was before I discovered my perfect cookie recipe. It was delicious, don’t get me wrong! But the cookie was too firm and it was only redeemed by the nutella in the middle.
So when brainstorming new ways of adding Biscoff in a different way into a cookie, I remembered that experience and knew I had to try it with my new love! (Don’t worry, Nutella, I still love you too! ❤️)
The problem that I found with Biscoff, unlike my experience with Nutella, is that it actually defrosts much quicker! The very first time I tried this recipe out, I ended up with a finger licking good but rather messy problem, because the Biscoff spread and cookie dough just marbled together!
Take two was me learning my lesson. I left the Biscoff spread in the freezer for more than the hour I had first time around. In fact, I left it for 3! This time, the nuggets of Biscoff were more frozen, but still thawed very quickly, so pulling the whole tray out resulted in the first cookies being wonderfully rolled together and the last few another batch of marbled mess!
Third time lucky, so they say! I did it all the same: freezing my Biscoff 4 hours this time. But then, I never took my Biscoff tray out of the freezer. Instead, I would just get a nugget out as I needed it to stuff my cookie, and then returning the stuffed cookie ball into the freezer immediately.
And it worked! The Biscoff stayed unmelted long enough for me to get all the cookies done, and when I baked them, they were beautiful and chewy and gooey in the middle.
A few times to get it right, and a bit of patience needed to make for sure. But these Biscoff stuffed cookies are TOTALLY worth the effort and the wait!
So if you’ve enjoyed my Biscoff cookies, my Biscoff fudge or even my Biscoff brownies, and are looking for another decadent way of making use of this amazing spread, here is your answer: Biscoff stuffed cookies!
Happy baking, friends!
🙂 x
Biscoff Stuffed Cookies
12-14
servings15
minutes10
minutes25
minutesDelicious Biscoff cookies stuffed with the gooey lotus spread.
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Ingredients
115 g (½ cup) unsalted butter, at room temperature
100 g (½ cup) soft light brown sugar
50 g (¼ cup) caster sugar
0.5 tsp vanilla extract
1 large egg, at room temperature
180 g (1 cups + 2 tbsp) plain (all purpose) flour
0.5 tsp baking powder
0.5 tsp bicarbonate of soda (baking soda)
2 tsp cornflour (cornstarch)
0.5 tsp salt
240 g (about ¾ cup) Biscoff spread, plus extra for topping (optional)
Biscoff cookies, for topping (optional)
Directions
- First, you need to prepare the Biscoff filling. Line a baking sheet with parchment/greaseproof paper and place rounded spoonfuls of Biscoff spread (I do roughly 20g spoonfuls, as a guide) on the baking sheet. Pop the tray in the freezer to set the spread. You need to leave it for at least a couple of hours, but I tend to leave it overnight.
- Whilst that’s freezing, make the cookie dough. Cream your butter and sugars together in a large bowl (see note below). Once completely combined, add in the egg and vanilla and mix again until smooth. This may take a few minutes, be patient!
- Sift in the flour, baking powder, bicarb, cornflour and salt and mix until incorporated. Once it has all come together, cover your cookie dough and pop in the fridge for your dough to chill. I leave mine in for at least 2 hours, but it will be just fine if left overnight too.
- Once your dough has had enough chilling time, remove from the fridge. Using an ice cream scoop or a tablespoon, scoop about 1.5 tbsp of cookie dough and shape into a ball. Roughly flatten in the palm of your hand until about 5mm thick. Working quickly, take one of the frozen Biscoff nuggets (see notes) and place in the middle of your flattened cookie dough. Wrap the cookie dough around the Biscoff spread carefully, trying not to touch the spread as it will melt really easily and blend with your cookie dough. Once you have completely wrapped the nugget of Biscoff , roll the dough in your hands again to smooth to cookie ball, then pop back on your freezer tray where the Biscoff nugget was previously. Repeat with the remaining cookie dough and frozen Biscoff. Freeze your stuffed cookie dough balls for another couple of hours. See my favourite tip below!
- Once your cookies have had their second chill out in the freezer (!), it’s time to bake them! Preheat your oven to 160C/325F and line a baking sheet with parchment. Place your stuffed cookie balls on your baking sheet, making sure to leave plenty of room for them to spread, then bake for 10-15 minutes until the cookies have spread and baked, and the middle looks like it has a few small cracks in them. You may find the edges are browner than the middle, but they will continue to cook once you remove them from the oven. Leave to firm up for a few minutes on the baking sheet, then transfer to a wire rack to cool completely before decorating.
- If you want to do the drizzle decoration I did, just melt a little bit of Biscoff spread in a microwave safe dish (I do it in 10 second increments. It takes me a total of about 30 seconds, stirring in between), then drizzle over the top. Crush some Biscoff biscuits over the top of your drizzle and leave to firm up and set. Or enjoy immediately if, like me, you can’t wait!!
Recipe Video
Notes
- I prefer mixing the butter and sugars by hand for this recipe, as I don’t want the mixture to get too much air in at this point.
- I keep my frozen Biscoff spread tray in the freezer whilst I work, only taking out what I’m using. Biscoff spread will thaw out and become sticky very VERY quickly, hence I only take out what I need and leave the rest in the freezer.
- A couple of hours after the ‘second freeze’, and once the dough balls are set, I will move any of my stuffed cookie dough balls I’m NOT baking into a lidded container and keep in my freezer. This means I am only ever one step away from some delicious cookies!! 🤤
Ur all receipes are superbbbb
I Just request too mention the substitute of egg also , For whom who has egg allergy.