Biscoff Stuffed Cookies are the BEST! Large white chocolate chip cookies are stuffed with crushed Biscoff cookies and a dollop of creamy Biscoff spread. These are quick, simple, and absolutely delicious!
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Why You'll Love These Biscoff Stuffed Cookies
- Full of Biscoff flavor- the cookies are stuffed with crunchy Biscoff cookies and a dollop of Biscoff spread as well!
- Quick bake time- these cookies bake in just 10 minutes.
- Made in one bowl- in addition to being easy, these also require minimal dishes.
- They're STUFFED- I mean, how could you not love a cookie that's been stuffed??
- No chilling needed- the cookie dough doesn't need to chill, so simply mix, stuff, and bake!
What is Biscoff?
Biscoff (Cookie Butter), is a type of spread, like peanut butter, that's typically made from ground up spice cookies called Speculoos. Which are similar to an American gingerbread cookie, and are baked in many European countries when the winter weather hits.
Biscoff can be used any way that you use your favorite nut butter. Spread it on toast, crackers, drizzle over oatmeal, pair with an apple, or just enjoy a scoop.
Key Ingredients Needed
*for full list of ingredients and measurements see recipe card below*
- Butter: I prefer to use salted butter when I bake, but you can use unsalted if it's what you have.
- Sugars: This recipe uses both granulated and brown sugar for the best texture.
- Egg: Take the egg out of the fridge 30-60 minutes before you're ready to bake so it's room temperature.
- Flour: I tested these cookies with regular, all purpose flour. I do not recommend substituting with gluten free flour since the Biscoff isn't gluten free.
- Baking soda: Baking soda helps the cookies to spread and not be too thick.
- Baking powder: Baking powder helps the cookies to rise just enough.
- Biscoff cookies: Just crush up a few Biscoff biscuits for a nice crunchy texture.
- White chocolate chips: I like to fold a few white chocolate chips into the dough as well.
- Biscoff: You'll want the creamy Biscoff spread to stuff in the middle rather than the crunchy.
Step By Step Instructions
STEP ONE: Preheat oven to 350°F and line a baking sheet with parchment paper
STEP TWO: In a large bowl, cream together butter and both sugars until light and pale in color.
STEP THREE: To the butter/sugar mixture add egg and vanilla extract. Mix for 1 minute until well combined.
STEP FOUR: Add dry ingredients into the bowl of wet ingredients and mix on low speed just until no traces of flour remain.
STEP FIVE: Finally, fold the white chocolate chips and crushed Biscoff biscuits into the cookie dough until evenly distributed.
STEP SIX: Use a 1 ½ tablespoon cookie scoop and scoop out cookie dough. Use your hands to flatten it out into a disk, then add 1-1 ½ teaspoons of creamy Biscoff spread to the top of the disk. Take another 1 ½ tablespoon of cookie dough and flatten into a disk to cover the Biscoff so it's stuffed in the cookies.
STEP SEVEN: Repeat step 6 with remaining cookie dough and Biscoff. Place stuffed cookie dough balls 2 inches apart on prepared cookie sheet and bake for 8-10 minutes or until the edges start to turn light brown.
STEP EIGHT: Carefully remove the Biscoff stuffed cookies from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to finish cooling completely.
Expert Baking Tips
- Use room temperature ingredients: The cookie dough comes together best when everything is room temperature. I've found it's best to take the ingredients out of the fridge about 45-60 minutes before starting.
- Measure properly: Ingredients are listed in weight measurements for the most accurate baking experience.
- Don't handle the dough too much: Try not to handle the cookie dough too much when stuffing it with Biscoff. The heat from your hands can start to melt the butter and cause the cookies to spread too much when baking
- Don't over bake: Take the cookies out of the oven when the edges start to turn lightly golden brown.
- Use an oven thermometer: Oven temperatures can swing by up to 30°, so use an oven thermometer to check before baking so nothing burns!
- Allow cookies to cool on the tray first: Before transferring to a wire rack, cool on the baking sheet so they set up and hold their shape.
Storing and Freezing Instrcutions
STORING- Keep leftover cookies in an airtight container at room temperature for up to 5 days.
While I think these cookies are best when they come right from the oven, you can microwave for about 15 seconds to get the same effect after they're sat.
FREEZING- You can also freeze these biscoff filled cookies and have one any time the craving hits! Simple wrap each individually in plastic wrap and again in aluminum foil. Freeze for up to 2 months, then thaw to room temperature and enjoy when desired.
FAQs
No, the only part of this recipe that needs to chill is the Biscoff. Just a quick 20 minute freeze before stuffing the cookies is all you need.
This recipe makes 10-11 large cookies.
While I do like the crunchy Biscoff, I've found that smooth is best when stuffed in the cookies!
A quick note about baking in grams...
You may notice that my recipes are listed in grams instead of cups. That's because it's really the most accurate way to measure and bake exceptional treats every time with little room for error.
While the recipe card does have an option for you to switch from Metric measurements to US measurements, I personally have not tested the switch. I recommend purchasing a $10 scale from Amazon and simplifying your life!
More cookie recipes you'll love
- chocolate filled cookies
- peanut butter sour cream cookies
- Biscoff cookie bars
- dairy free chocolate chip cookies
Did you make these yummy Biscoff Stuffed Cookies? If so, I'd appreciate you leaving a comment and star rating down below.
Also, follow me on Instagram (@coleinthekitchen), Pinterest, or Facebook, and sign up for emails so you're the first to know when there's a new recipe!
PrintBiscoff Stuffed Cookies
Biscoff Stuffed Cookies are the BEST! Large white chocolate chip cookies are stuffed with crushed Biscoff cookies and a dollop of creamy Biscoff spread. These are quick, simple, and absolutely delicious!
- Prep Time: 15 minutes
- Cook Time: 10 Minutes
- Total Time: 25 minutes
- Yield: 11 Cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
- 113g (1 stick) salted butter- room temperature
- 158g light brown sugar
- 50g granulated sugar
- 1 large egg- room temperature
- 1 teaspoon vanilla extract
- 230g all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 110g white chocolate chips
- 5 crushed Biscoff biscuits
- 10-11 teaspoons creamy Biscoff spread
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper
- In a large bowl, use a hand mixer to cream together softened butter, brown sugar, and granulated sugar. Beat for 1-3 minutes, or until light and pale in color.
- Next, to the butter/sugar mixture add in the egg and vanilla extract. Again, mix for 1 minute until well combined.
- Add the flour, baking soda, baking powder, and salt into the bowl of wet ingredients and mix on low speed just until no traces of flour remain.
- Finally, fold the white chocolate chips and crushed Biscoff biscuits into the cookie dough until evenly distributed.
- Use a 1 ½ tablespoon cookie scoop and scoop out a ball of cookie dough. Use your hands to flatten it out into a disk, then add 1-1 ½ teaspoons of creamy Biscoff spread to the top of the disk. Take another 1 ½ tablespoon of cookie dough and flatten into a disk to cover the Biscoff so it's stuffed in the cookies.
- Repeat step 6 with remaining cookie dough and Biscoff. Place stuffed cookie dough balls 2 inches apart on prepared cookie sheet and bake for 8-10 minutes or until the edges start to turn light brown.
- Carefully remove the Biscoff stuffed cookies from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to finish cooling completely.
Notes
- Use room temperature ingredients: The cookie dough comes together best when everything is room temperature. I've found it's best to take the ingredients out of the fridge about 45-60 minutes before starting.
- Measure properly: Ingredients are listed in weight measurements for the most accurate baking experience.
- Don't handle the dough too much: Try not to handle the cookie dough too much when stuffing it with Biscoff. The heat from your hands can start to melt the butter and cause the cookies to spread too much when baking
- Don't over bake: Take the cookies out of the oven when the edges start to turn lightly golden brown.
- Use an oven thermometer: Oven temperatures can swing by up to 30°, so use an oven thermometer to check before baking so nothing burns!
- Allow cookies to cool on the tray first: Before transferring to a wire rack, cool on the baking sheet so they set up and hold their shape.
- Storing: keep leftover biscoff stuffed cookies in an airtight container at room temperature for up to 5 days.
Maggie says
These were a huge hit!!