Stuffed Biscoff Butter Cookies

These easy Biscoff butter stuffed cookies are the perfect indulgence when you need something sweet. With the ooey-gooey, warm Biscoff spread centre, these will fast become a favourite treat in the house for all the family.

Cookies With a Biscoff Spread Middle

I won’t lie, these molten, filled Biscoff cookies are truly my most favourite cookie recipe right now. The temptation is far too great to avoid them when these cookies come out of the oven.

It’s why I love the fact that they can be frozen. You can prepare the dough ahead and only bake one cookie when you feel the urge, rather than a whole batch that you suddenly need to eat up. You can have a freshly baked cookies any day of the week.

Not only do these cookies have the Biscoff flavour in the middle but we have incorporated some crushed Biscoff biscuits in the dough itself too. You get a rich caramel flavour with each bite and an added bonus of a little crunchy biscuit texture too.

Why You’ll Love This Recipe


The cookie dough can and SHOULD be frozen – Read on to find out why.
The melty Biscoff centre – A cookie that oozes caramel spread is what makes it so special.
They are super easy to make – You can achieve bakery level cookies in the comfort of your own home.

Biscoff cookie on a plate showing the melting caramel centre pouring out.

The Secret to Making the Best Chunky NYC Cookies

There are times when you follow a cookie recipe down to the last detail, but once baked, the cookies don’t turn out like you expect. Cookies that were meant to be thick and chunky, have spread too much and gone flat, luckily we have a secret to this recipe that will give you the best results every time.

What’s that special cookie secret? The trick is in the process not the ingredients.

Firstly, one of your ingredients needs to be super COLD. Most importantly, the butter, should be used straight from the fridge. If you’re baking cookies on a hot day, cube the butter and then put it back into the fridge while you prepare everything else. Using cold butter in cookies gives them a crispy outer shell with a soft centre. If you’re looking to create the ever popular NYC style cookie, use cold butter.

Secondly, the cookie dough balls should be frozen before baking. Ideally, we recommend freezing your cookie balls solid, but if you cannot wait that long, then 2-3 hours should do. Freezing the cookies also means that you don’t have to cook the batch all at once. Whenever you feel like indulging in a cookie treat, you can take one from the freezer and bake it in 15 minutes. This means you can have freshly baked cookies straight from the oven whenever you feel the craving.

Lastly, preheat not only your oven, but your baking sheet too. Placing the frozen balls of cookie dough on a hot baking tray will guarantee that your cookies have a crispy shell while maintaining that soft, partially baked centre that NYC cookies are known for.

Ingredients

Labelled ingredient list
  • Smooth Biscoff Spread – Also known as Biscoff Butter, this delicious caramel flavoured spread made by Lotus is what gives our cookies their molten, melty centre.
  • Unsalted Butter – Make sure the butter is cold and used straight from the fridge.
  • Golden Caster Sugar – If you cannot find golden caster sugar, you can use regular caster sugar as a substitute.
  • Light Brown Soft Sugar – We use a mixture of sugars in this cookie, the light brown sugar adds a particular taste and gives the cookie a smooth texture in the dough.
  • White and Milk Chocolate – We chop the chocolate into small chunks to add texture and flavour to our cookies.
  • Plain White Flour – We add in our own leavening agents so this shouldn’t be substituted for self-raising flour.
  • Salt – This is used to enhance the flavours of the cookie.
  • Bicarbonate of Soda and Baking Powder – These are the leavening (rising) agents, giving the cookie their structure and rise.
  • Crushed Lotus Biscuits – Adding some crushed Biscoff biscuits to the dough, makes the Biscoff flavour shine with each bite.
  • Eggs – Use fresh eggs to bind the cookie dough together.

How To Make This Stuffed Cookie Recipe


Check out the recipe card below for the full ingredients list and instructions.


Step by step collage showing 1-4 steps.
  1. The first part of the recipe is freezing the Biscoff spread, this ensures that it stays in the middle and melts only when the cookie is baked. Heap some teaspoons with Biscoff spread and space them out on a lined baking tray. Place them in the freezer until solid.
  2. Once the filling has set completely solid, it’s time to prepare the cookie dough. Chop the butter into small cubes and put it back in the fridge while you prepare everything else.
  3. Weigh out all of the ingredients, chop the chocolate into small chunks and crush the Biscoff biscuits, mostly into crumbs but leaving a few slightly bigger chunks of biscuit too.
  4. Mix the sugar together and add the butter chunks, mix with your hands or a stand mixer until the texture resembles breadcrumbs, leaving a few small chunks of butter throughout is ok.
  5. Add the chocolate and mix through.
  6. In a separate bowl, sift the flour with the baking powder and biscarbonate of soda.
  7. Add the biscuit crumbs and mix through.
  8. Add the flour mixture to the sugar and butter mixture and mix together until just combined, then stop. Do not overmix.
  9. In a separate bowl, whisk the eggs and then add them to the rest of the ingredients. Mix together very briefly, just enough to bring everything together to form a dough.
  10. At this point you want to handle the dough as little as possible, so that it doesn’t warm up too much. Weigh out approximately 100g of the dough and roll into a rough ball, flatten the ball with your hand and take a portion of the frozen Biscoff spread and place in the middle.
  11. Envelope the spread with the dough and form a ball again.
  12. Place each completed ball of dough on a lined baking tray or into a freezer proof box container.
  13. Place the dough balls in the freezer until solid or for at least 2 hours.
  14. When you are ready to bake the cookies, line a baking sheet with greaseproof paper and preheat the oven to 180C. Place the baking sheet in the oven to heat up to temperature too.
  15. Once the oven and baking sheet have reached the optimal temperature, quickly remove the baking sheet from the oven and place the cookie balls onto it with space in between, to allow them to spread.
  16. Quickly pop the cookies into the oven and bake for 15 minutes.
  17. Remove the cookies from the oven and allow to rest on the baking sheet for about 5 minutes to firm up.
  18. Transfer the cookies to a cooling rack and allow to cool enough to eat. Serve the cookies whilst they are still warm.
step by step collage with photos 5 to 8.

FAQ

How long will these cookies last?

The frozen dough will last up to 3 months before baking. Baked cookies will last up to 3 days in an airtight container but are best eaten on the day they are made.

My cookies spread too much and were flat, what went wrong?

If you omitted freezing the dough, it may spread too much when baking. Another reason is that the butter was warm when incorporated or that the baking powder was past its best.

Can I use crunchy Biscoff spread instead?

Crunchy Biscoff spread will give the cookie centre a different texture
so the outcome will be slightly different, but you can still use it if you wish to.


The Most Delicious Biscoff Butter Cookies

Biscoff Butter or spread is surprisingly versatile with it’s deep caramel flavours and lovely golden brown colour. When you break open one of these warm cookies, the molten centre will pour out and cover the rest of the soft cookie dough in Biscoff butter. So it almost acts like a built in cookie sauce. For that reason, we recommend eating these on a plate! Things can get messy, don’t say we didn’t warn you.

Tips and Guidance


This recipe takes some patience – Firstly, you will need to freeze the Biscoff butter and then freeze the prepared cookie dough balls for the best results. However, once frozen the cookie balls will last for up to 3 months.
Make sure the butter is cold – to get the best result and that typical chunky NYC cookie, make sure the butter is used straight from the fridge. We recommend chopping it into small chunks and then putting it back in the fridge until the other ingredients have been prepared.
Preheat the oven and the baking sheet – If you want cookies with a crunchy outer shell, baking them on a hot baking sheet will deliver the best results.
Don’t overmix the dough – You only need to mix the dough together enough to bind it. Overmixing the dough will destroy the texture we are aiming for with this recipe.

How to Serve Biscoff Filled Cookies.

These cookies are best eaten warm but not straight out of the oven. You are likely to burn yourself with the Biscoff filling if you don’t allow them to cool a little before enjoying.

We recommend removing them from the oven and allowing them to cool on the tray slightly to firm up before transferring them to a cooling rack. Give them at least 5 minutes to cool down and then serve.

overhead view of the cookie on a plate with a hand taking a chunk of it.

More Sweet Recipes You’ll Love


Biscoff Stuffed Cookies

Author: Becky
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Chilling Time 4 hrs
Course cookies, Dessert, Snack
Cuisine American, British
Servings 12 Cookies
Calories 440 kcal

Ingredients
 
 

  • 12 tsp Smooth Biscoff Spread heaped
  • 185 g Unsalted Butter cold
  • 130 g Golden Caster Sugar
  • 130 g Light Brown Soft Sugar
  • 90 g White Chocolate
  • 90 g Milk Chocolate
  • 420 g Plain Flour
  • .5 tsp Salt
  • .5 tsp Bicarbonate of Soda
  • 10 g Baking Powder
  • 100 g Crushed Lotus Biscoff Biscuits
  • 2 Eggs

Instructions
 

  • On a lined, flat baking tray, heap the teaspoons of Biscoff Spread spaced apart. Place in the freezer for at least 2-3 hours until set.
  • Cut the butter into small cubes and place into a bowl or stand mixer.
  • Add the two sugars and mix together to form a breadcrumb texture. It's ok to leave a few small chunks of butter in the mix.
  • Roughly chop the chocolate and add, mix again.
  • In a separate bowl add the baking powder, bicarbonate of soda and salt to the flour.
  • Crush the Biscoff biscuits into crumbs, leaving some small chunks of biscuit in the mix.
  • Add the crushed biscuits to the flour and mix together.
  • Add the flour slowly to the butter and sugar and mix again. Be careful not to overmix, only mix until just combined,
  • Whisk the eggs together in a separate bowl and add, mix very briefly to bind the cookie dough together.
  • Take a ball of the dough about 100g in weight, roll into a ball and then flatten in your hand.
  • Take a portion of the frozen Biscoff and envelope in the dough by placing it in the middle of the flattened portion and bringing the dough together around the spread.
  • Place the balls of dough in an airtight box or on a lined baking tray. Cover them and place back in the freezer for 2-3 hours or until you're ready to bake them.
  • Preheat oven to 180C.
  • Place a lined baking sheet or tray in the oven to heat up.
  • Once the oven and tray is ready, Take the cookie balls out of the freezer and quickly place them on the hot baking tray with space between to allow them to spread.
  • Quickly put them back in the oven.
  • Bake for 15 minutes.
  • Remove from the oven and allow to cool slightly on the baking tray to firm up.
  • Transfer to a cooling rack to cool slightly before serving. They are best eaten while still a little warm.

Watch The Tutorial

Recipe Notes and Guidance

See Recipe Post for More Details Tips and Guidance. 
 
  • The butter must be COLD. 
  • Don’t omit the important step of freezing the dough before baking. 
  • Preheat both the oven and the baking sheet. 
  • Best served warm. 
  • Unbaked cookies can be frozen for up to 3 months. 

Nutrition Estimate

Calories: 440kcalCarbohydrates: 60gProtein: 6gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 62mgSodium: 255mgPotassium: 109mgFiber: 1gSugar: 31gVitamin A: 427IUVitamin C: 0.04mgCalcium: 88mgIron: 2mg
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