There are moments in baking when you know you’ve created something truly special—when that first bite makes you close your eyes and let out an involuntary “mmm” that comes from somewhere deep in your soul. These Biscoff stuffed cookies are exactly that kind of magical creation, the kind that makes people beg for the recipe and then immediately start planning when they can make them next.
What makes these cookies so extraordinary isn’t just the surprise of molten Biscoff spread hidden inside each bite, though that certainly doesn’t hurt. It’s the way every element has been carefully crafted to create the perfect cookie experience: the nutty richness of brown butter, the warm embrace of cinnamon and spice that echoes those beloved Biscoff biscuits, and that incredible contrast between crispy golden edges and a soft, chewy center that practically melts in your mouth.
I’ll be honest—these Biscoff stuffed cookies require a bit more patience than your average cookie recipe. The technique of freezing the Biscoff spread, browning the butter, and that crucial overnight chill might seem like extra steps, but trust me when I say that each one serves a purpose in creating cookie perfection. The result is something that tastes like it came from the finest bakery, but emerged from your own kitchen.
Ingredients
For the Biscoff filling:
- 280g (9.5oz) smooth Biscoff spread (8 generous tablespoons)
For the brown butter:
- 225g (2 US sticks) unsalted butter, cut into cubes
Dry ingredients:
- 2¼ cups plain flour, spooned and leveled
- 3 tsp cornflour/cornstarch
- ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp cooking salt
Biscoff spices:
- 1 tsp cinnamon powder
- ½ tsp allspice powder
- ¼ tsp ginger powder
Wet ingredients:
- ¾ cup tightly packed brown sugar
- â…“ cup caster sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 tsp vanilla extract
For mixing and decoration:
- 1¼ cups white chocolate chips, plus extra for decorating
Instructions
1. Prepare the frozen Biscoff centers Dollop the Biscoff spread onto a parchment-lined plate, spreading into roughly 1.25cm (½-inch) thick discs—don’t worry about making them perfect! Pop into the freezer for at least 1 hour until they’re firm enough to pick up. This step is crucial for preventing the spread from melting and oozing out during baking.
2. Brown the butter to perfection Place your cubed butter in a light-colored saucepan over medium-high heat. Once melted, let it simmer and bubble for 4-5 minutes, stirring occasionally. Watch for it to become foamy with little golden specks and smell incredibly nutty and rich. Immediately pour into a heatproof bowl, scraping out every precious golden bit, and let cool to room temperature—about 45 minutes.
3. Mix the dry ingredients In a separate bowl, whisk together the flour, cornflour, baking powder, baking soda, salt, and all your beautiful spices. This spice blend is what gives these cookies that distinctive Biscoff flavor that makes them so irresistible.
4. Create the cookie base Add both sugars to your cooled brown butter and mix with a wooden spoon until combined. Beat in the egg, egg yolk, and vanilla until smooth—the mixture should look like gorgeous caramel at this point.
5. Bring it all together Add your dry ingredient mixture to the wet ingredients and mix until the flour is mostly incorporated. Fold in the white chocolate chips and stir until everything is beautifully combined into a rich, thick dough.
6. Stuff those cookies Divide the dough into 8 portions (about 125g each). Take each portion and flatten it slightly, place a frozen Biscoff disc in the center, then carefully wrap the dough around it, sealing any cracks to prevent leakage. Shape into tall domes with flat bases—this ensures they bake into those perfect thick, bakery-style cookies.
7. The patience game Place your stuffed cookie dough balls in an airtight container and refrigerate for at least 12 hours, though 24 hours is even better. The bare minimum is 2 hours if you absolutely can’t wait! This chilling time is what transforms good cookies into absolutely extraordinary ones.
8. Bake to golden perfection Preheat your oven to 180°C/350°F (170°C fan). Place the chilled cookies 7.5cm (3 inches) apart on parchment-lined baking sheets—I fit 4 per tray. Bake for 18-19 minutes until the edges are golden and the surface looks set but still pale.
9. The finishing touches While still hot, quickly press extra white chocolate chips onto the surface if desired—they’ll melt slightly and adhere beautifully. Let the cookies cool on the baking sheet for 20 minutes to finish setting and develop those perfect crispy edges.
Tips & Variations
Timing is everything: These cookies are rated 12/10 with the full overnight chill, but still an impressive 9/10 with just 2 hours. The longer chill develops deeper flavors and better texture, so plan ahead when possible.
Brown butter mastery: Make sure your butter is properly cooled before adding other ingredients—too hot and it will melt your chocolate chips or cook your eggs. If it firms up too much around the edges, just gently re-melt and cool again.
Size matters: These large cookies (125g each) are perfect for that bakery-style experience, but you can make smaller ones if preferred. Just adjust baking times: 1 tablespoon dough needs 13-14 minutes, 2 tablespoons needs 14-15 minutes.
Storage success: These cookies have exceptional shelf life when properly stored. Keep them in an airtight container at room temperature for up to 6 days—the edges stay crispy while the centers remain soft and fudgy.
Make-ahead magic: You can freeze the stuffed cookie dough balls after the initial 12-hour chill. Bake directly from frozen, adding 3-4 extra minutes to the baking time.
For more indulgent cookie creations, you might love our Perfect Vegan Peanut Butter Cookies or try our Apricot and Chocolate Bars for a different sweet treat. And if you’re in the mood for more show-stopping desserts, our Red Velvet Cheesecake is guaranteed to impress!
Final Thoughts
What makes these Biscoff stuffed cookies so special isn’t just their incredible flavor—though that combination of brown butter, warm spices, and molten Biscoff center is absolutely divine. It’s the way they transform a simple cookie into an experience, each bite revealing new layers of texture and taste that keep you coming back for more.
The patience required for proper chilling and cooling is more than worth it when you bite into that perfect contrast of crispy edges and soft, chewy interior, only to discover that pocket of warm, gooey Biscoff spread hiding inside. These are the kind of cookies that create memories—the ones people remember years later and ask you to make “just one more time.”
At their peak eating moment straight from the cooling rack, they’re pure magic. But even days later, properly stored, they maintain that perfect balance of textures that makes them absolutely irresistible. These cookies prove that sometimes the most extraordinary treats come from taking familiar flavors and elevating them through technique and care.
From my kitchen to yours—happy baking, and prepare to have your mind blown by cookie perfection!
Biscoff Stuffed Cookies
Ingredients
Method
- Dollop the Biscoff spread onto a parchment-lined plate, spreading into roughly 1.25cm (½-inch) thick discs. Pop into the freezer for at least 1 hour until they’re firm enough to pick up.
- Place your cubed butter in a light-colored saucepan over medium-high heat. Once melted, let it simmer and bubble for 4-5 minutes, stirring occasionally. Pour into a heatproof bowl and let cool to room temperature, about 45 minutes.
- In a separate bowl, whisk together the flour, cornflour, baking powder, baking soda, salt, and spices.
- Add both sugars to the cooled brown butter and mix. Beat in the egg, egg yolk, and vanilla until smooth.
- Add your dry ingredient mixture to the wet ingredients and mix until mostly incorporated. Fold in the white chocolate chips.
- Divide the dough into 8 portions (about 125g each). Flatten each portion, place a frozen Biscoff disc in the center, wrap the dough around it, seal cracks and shape into tall domes.
- Place the stuffed cookie dough balls in an airtight container and refrigerate for at least 12 hours, though 24 hours is better.
- Preheat your oven to 180°C/350°F (170°C fan). Bake the chilled cookies for 18-19 minutes until golden.
- While still hot, press extra white chocolate chips onto the surface if desired. Let cool on the baking sheet for 20 minutes.