Biscoff Stuffed Cookies
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These Biscoff Stuffed Cookies are stuffed with Biscoff spread filling and topped with Biscoff cookie crumbs. They are best eaten warm to get the oozing molten center.
Attention Biscoff lovers, I think you are gonna love these Biscoff Stuffed Cookies. These cookies are overloaded with rich and sweet cinnamony Biscoff flavor, perfect to satisfy your sweet craving.
You should try eating them when they are fresh from the oven and the filling is still in melted consistency so that you will get the oozing molten center.
What Is Biscoff?
Biscoff cookies are spiced shortbread cookies but with a crunchier texture and richer flavor. They taste cinnamony with a deep caramel flavor. Here are the ingredients listed on Lotus Biscoff
packaging: wheat flour, sugar, vegetable oils, candy sugar syrup, raising agent (sodium hydrogen carbonate), soya flour, salt, cinnamon.
Biscoff Stuffed Cookies Components
Here are the components you need to make Biscoff Stuffed Cookies:
- Cookie dough. I use my favorite cookie dough recipe for this recipe. The dough requires chilling though, but trust me that the waiting time guarantees you to have one of the best cookies ever. I don’t add Biscoff into my cookie dough because it will make the cookies overly sweet.
- Biscoff spread filling. This is where the Biscoff flavor mainly comes from.
- Biscoff cookie topping. Biscoff cookies are added as the topping for extra texture and Biscoff flavor. I use Biscoff cookie crumbs, made from crushing the cookies roughly. If you want, you can also use one big Biscoff cookie instead of using crumbs.
How to Stuff the Cookies
How do you get the Biscoff spread inside the cookies without making a mess? The method is actually pretty simple. Spoon out roughly 1 teaspoon of Biscoff spread (about 10 gr) and shape it as round as possible with 2 small spoons. Then, put it on a baking tray that has been lined with parchment paper or a silicone mat and pop it in the freezer for around 30 minutes or so. Meanwhile, you can get started making the cookie dough.
By the time you are done making the cookie dough, the spread will be firm and easy to pick up. I like to use a 2-inch/5 cm ice cream scoop
for stuffing the cookies easily and quickly, but you can also simply wrap the filling using your hands. I usually scoop the dough with the ice cream scoop, then make a hole in the center with your thumb, put the frozen spread inside, and cover the filling with more dough. Now, you are ready to scoop out the stuffed cookies.
If you are stuffing the dough with your hands, simply take 2 tablespoons of dough (about 100 gr). Then, flatten the dough with your hands, put the frozen spread inside, gather the edges, and roll it into a ball shape.
Why You Should Chill the Cookie Dough
The flavor in the chilled cookies was noticeably richer because as the dough chills, it dries out slightly concentrating the flavor, and giving you crispier, chewier edges. Also chilling the dough gives the gluten in the dough a chance to relax, again, adding to the crispier texture of the edges. And he color deepens as well, so you have a beautiful deep colored cookie, as opposed to a pale one.
To chill the cookies, make sure you have stuffed and shaped the dough into balls because the dough will be super hard after it has chilled. Put them into an airtight container and chill for up to 3 days in the refrigerator. The different chilling times also alter the taste, texture, and color of these cookies. The 24-hour cookies taste delicious, but I prefer the 48 and 72-hour cookies because they are much more flavorful and chewier. The chilling plays a crucial part here so do not skip it.
Freezing the Cookies
These Biscoff Stuffed Cookies are the best when they are fresh from the oven. Therefore, it is best not to bake everything all at once, but bake just how much you can eat instead. Freezing the cookies is a great way to stash them in the refrigerator.
To do this, I usually let the cookies chill in the refrigerator for 1-3 days to dry them out slightly and concentrate the flavor. If you are not planning to bake them immediately, place the dough balls in a single layer on the baking sheet and freeze for 2-3 hours until the dough is fully solid. Then, transfer the dough balls to a plastic freezer bag. Press out as much air as possible, label the bag, and store in the freezer for up to 3 months.
When you are ready to bake, just bake them immediately in their frozen form. Don’t thaw and make sure to bake them a few minutes longer.
More Soft Cookie Recipes
While you are here, check out also these soft cookie recipes!
- Oat Flour Double Chocolate Cookies
- Alton Brown’s The Chewy Chocolate Chip Cookies
- Almond White Chocolate Matcha Cookies
- Soft Peanut Butter Cookies
- Giant Double Chocolate Chip Cookies
- Almond and Raisin Oatmeal Cookies
Ingredients
- 2/3 cup (150 gr) unsalted butter
- 1/2 cup (100 gr) granulated sugar
- 10 tbsp (130 gr) light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups (240 gr) all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 3/4 cup (180 gr) Biscoff spread, cold
- 4 Biscoff cookies, crushed roughly
Instructions
Make The Dough
- Line a baking pan with parchment paper or a silicone mat. Spoon about 1 teaspoon of Biscoff spread dollops (each about 10 gr). Make the spread as round as possible using 2 small spoons and drop them onto the prepared pan. Freeze while you are preparing the cookie dough.
- In a medium bowl, sift together all-purpose flour, baking soda, baking powder, and salt. Mix until well combined.
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the butter, granulated sugar, and brown sugar until pale and fluffy.
- Add the egg and vanilla and beat the mixture until well combined.
- Add dry ingredients into the wet ingredients. Mix until just combined.
Stuff The Cookies
- If using an ice cream scoop. Remove the spread dollops from the freezer. Scoop the dough with a 2-inch/5 cm ice cream scoop. Make a hole in the center with your thumb. Put frozen spread inside. Cover the filling with more dough. Drop the stuffed dough into an airtight container to chill.
- If using your hands. If the dough is too soft and sticky to handle, refrigerate it for 20-30 minutes. Remove the spread dollops from the freezer. Flatten 2 tablespoons of dough (about 100 gr) and put the frozen spread in the middle. Gather the edges of the dough to cover the spread. Drop the stuffed dough into an airtight container to chill.
- Put Biscoff cookie crumbs on top of each stuffed cookie.
- Cover the container and chill them for 1-3 days in the refrigerator.
Bake
- When ready to bake, preheat the oven to 350F/180°C. Line baking sheets with parchment paper.
- Bake until the edges are golden brown for 13-14 minutes.
- Cool on the pans on a wire rack for 5 minutes. Then, transfer the cookies to a rack to cool completely.
- The cookies are best served warm.
Hai I really love your recipe
May I ask is it okay to use your recipe because I want to try to sell it
If you are not okay i will not use it. Thank you!
Hi Husna,
I am glad you like the recipe. Feel free to use the recipe. However, don’t use my images without permission or credit.
Yes sure of course! Thank you so much!
These cookies are so good. Thanks for the recipe!