Biscoff Stuffed Cookies Delight

These Biscoff stuffed cookies are the ultimate comfort bake when you need something extra special. Imagine a fudgy chocolate cookie dough surrounding a secret pool of creamy caramelized Biscoff that melts into each bite. The chopped white chocolate sets off the rich cocoa with a sweet creaminess and every cookie comes out with an irresistible gooey center. Making these is even easier if you freeze the Biscoff ahead and portion all your dough with a scoop for bakery-perfect results. If you love gooey cookies with a playful surprise inside these will become a go-to for celebrating little moments or cheering up a cozy weekend.

I baked these on a rainy weekend when everyone needed a lift and they disappeared fresh from the oven—now my family begs for them every time the weather turns gray

Ingredients

• Biscoff spread: use smooth for the easiest filling or crunchy for texture look for deep brown caramel color for best flavor
• Unsalted butter: makes the dough rich and soft check for freshness and avoid any tangy flavor
• Light brown sugar: keeps the cookies chewy and brings caramel notes choose sugar that is moist and clump free
• Vanilla: deepens and rounds the cookie flavor choose real vanilla for the warmest taste
• Medium egg: binds the dough and keeps it tender always use at room temperature
• Plain flour: for structure and balance pick good quality all purpose flour with no added raising agents
• Cocoa powder: adds rich chocolate flavor and color Dutch process gives the cookie lots of depth
• Bicarbonate of soda: ensures soft puffed cookies always check yours is fresh and under six months old
• Salt: balances sweetness and makes other flavors pop fine sea salt dissolves best
• Cornflour: keeps the cookies thick and soft look out for one with a neutral taste
• Finely chopped chocolate: adds creamy pops in every bite choose a quality white chocolate bar cut finely for even melting

Step-by-Step Instructions

Freeze Biscoff Centers:

Scoop oversized teaspoons of Biscoff onto a lined tray and freeze for at least one hour until really solid which makes the stuffing step tidy and foolproof

Make the Dough:

Cream the butter and brown sugar with an electric mixer for about three minutes until it is fluffy and noticeably pale Beat in vanilla and the room temperature egg until there are no streaks

Combine Dry Ingredients:

In another bowl whisk flour cocoa powder cornflour salt and bicarbonate of soda well so everything is evenly distributed Fold this mix into the creamed butter using a spatula until you have a thick even dough

Add Chocolate:

Stir in chopped white chocolate gently so every bite has creamy bits Make sure there are no big lumps staying in one place

Portion Cookies:

Use a cookie scoop to divide the dough into even balls Keep the dough as cool as possible so the cookies stay thick

Stuff with Frozen Biscoff:

Flatten a dough ball in your hand put a frozen Biscoff scoop in the center and wrap the dough tightly around until it is fully enclosed Roll back into a ball

Arrange on Trays:

Space finished dough balls well apart on parchment lined trays Ideally give them space to spread and keep to six per tray for best results

Bake to Perfection:

Bake in a preheated oven at one hundred ninety C or one hundred seventy C fan for eleven to thirteen minutes The edges should look set but the centers stay very soft

Cool and Enjoy:

Let the cookies sit on the tray at least five minutes before moving as the centers will be molten Enjoy while warm or reheat for gooeyness later

Pin

Storage Tips

Keep cooled cookies in a sealed container at room temperature to stay fresh for four days Warm them in the microwave for fifteen seconds for a molten center again If you want to plan ahead freeze unbaked stuffed dough balls and bake straight from frozen just add an extra three minutes to your baking time

Ingredient Substitutions

Swap white chocolate with milk or dark chocolate for a different richness If you are out of brown sugar try a mix of white sugar and maple syrup For extra crunch stir in roasted hazelnuts in place of some chocolate or use other favorite cookie add-ins

Pin

Serving Suggestions

Serve cookies warm right from the oven with a scoop of vanilla ice cream For true indulgence make cookie sandwiches with extra Biscoff or swirl with melted chocolate They make stunning treats for afternoon tea parties birthdays or whenever you need something impressive and fun

Biscoff Cookie Origins

Biscoff spread is loved in Belgium where it is usually eaten on toast or with coffee Stuffing it in cookies is the perfect blend of European flavor and classic American soft cookie style It is always a conversation starter and brings smiles around any table

Recipe FAQs

→ Why freeze the Biscoff before baking?

Freezing the Biscoff keeps it solid during baking, ensuring a molten, gooey center that contrasts perfectly with the soft dough.

→ Can I use crunchy Biscoff instead of smooth?

Yes, crunchy Biscoff adds a pleasant texture and a slightly nutty flavor, while smooth provides a creamy, even melt inside.

→ What type of chocolate works best in these cookies?

Finely chopped white chocolate melts into creamy pockets, but milk or dark chocolate can be substituted for a richer or more intense flavor.

→ How should these cookies be stored?

Store in an airtight container at room temperature for up to four days. Reheating briefly in the microwave restores the soft, gooey center.

→ Can I omit the cocoa powder if preferred?

Yes, replacing cocoa powder with plain flour creates a classic dough base, shifting the flavor to focus more on the Biscoff and chocolate notes.

→ How many cookies does this yield?

This batch yields about 15 generously sized stuffed cookies, perfect for sharing or enjoying over several days.