These Biscoff stuffed cookies are soft and chewy with a melty Biscoff center. They’re made with dark cocoa powder and rolled in sugar for a beautiful shiny look. They’re great for holiday baking or when you need a quick cookie fix!
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Biscoff Stuffed Cookies
At first glance these cookies look like regular old chocolate cookies. But once you take a bite, you’ll find that there’s so much more inside. In the middle of these chewy cookies is Biscoff cookie butter! If you’ve never had cookie butter, now’s the time to try it. It looks a bit like peanut butter, but it tastes just like the Biscoff cookies you get in the package. Only this time, you get to stuff it in things or spread it on a slice of warm toast. In our case, we chose to put the cookie butter in well, cookies.
Ingredients
- Biscoff Cookie Butter: The star of the show! You’ll need 9 tbsp in total which will eventually be divided up into ½ tbsps. If you can’t find this at your local grocery store, you can try searching on Amazon.
- All-Purpose Flour: You’ll need 300 g or 2 ½ cups (spooned and leveled).
- Dark Cocoa Powder: This is essential for getting that rich dark color. For this recipe, we use Hershey’s Special Dark cocoa powder.
- Espresso Powder: Don’t skip this! It helps to enhance the chocolate flavor. You won’t even know it’s there.
- Salt: Just a little to enhance the other flavors.
- Baking Soda: This helps to lift the cookies a bit so they don’t spread too much.
- Unsalted Butter: You’ll need 226 g or 2 sticks of unsalted butter. Make sure the butter is room temperature or else it won’t mix well with the sugar.
- Sugar: Dark brown sugar is best in this recipe since it has a richer caramel flavor. Rolling the cookies in granulated sugar creates little cracks on the edges and gives the cookies a sparkly look.
- Eggs: Make sure your eggs are room temperature. If you’re in a pinch, place them in a bowl of warm water for 5 minutes. Once they’ve soaked for a bit, they should be good to go.
- Vanilla Extract: You’ll need 2 tsp of pure vanilla extract.
FAQ
Keep them in a sealed container at room temperature for up to 5 days.
Yes, after filling your cookies with the Biscoff spread, you can freeze them for up to 3 months. Once you’re ready to bake them, let them thaw for 15 minutes before rolling in sugar.
You’ll know they’re done when you notice small cracks on the edges and the centers are puffy. The centers should also look a little soft.
– Stand Mixer
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Are you a fan of chocolate? Try out these soft and chewy double chocolate cookies!
Tips for the Best Biscoff Stuffed Cookies
- Correctly measure your flour, especially if you’re using cups. Using the spoon and level method is the best way to accurately measure your flour if you’re not using grams. You’ll want to fluff up your flour first, then spoon it into the measuring cup. Then level it off with a straight edge.
- Chill the dough. These cookies require a total chill time of 2 hours. The first chill is for the Biscoff spread so it’s easier to handle when stuffing into the cookies. If you don’t freeze the spread, it could melt into the cookie dough when you’re rolling it together. The second chill is to prevent the cookies from spreading since this dough is quite sticky.
- Use dark cocoa powder to get the same dark color as our cookies.
- If you’re sad about your leftover cookies not being as melty in the center, don’t worry. Just pop them in the microwave for 15-20 seconds and they should be like new! If they’re still not melty in the center, break them half and heat them for a few more seconds.
Recipe
Biscoff Stuffed Cookies
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 18 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These Biscoff stuffed cookies are soft and chewy with a melty Biscoff center. They’re made with dark cocoa powder and rolled in sugar for a beautiful shiny look. They’re great for holiday baking or when you need a quick cookie fix!
Ingredients
- 9 tbsp Biscoff cookie butter
- 300 g (2 1/12 cups) all-purpose flour, spooned and leveled
- 50 g (½ cup) dark cocoa powder
- ½ tsp espresso powder
- 1 tsp baking soda
- ½ tsp salt
- 226 g (1 cup) unsalted butter, softened
- 150 g (¾ cup) granulated sugar
- 150 g (¾ cup) dark brown sugar, packed
- 2 large eggs, room temp
- 2 tsp vanilla extract
For Rolling:
- 50 g (¼ cup) granulated sugar
Instructions
- Measure out ½ tbsp portions of Biscoff spread, placing them on a freezable pan. You should have 18 balls of Biscoff spread. Place in the freezer for 1 hour or until completely frozen.
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, cream the butter, granulated sugar, and dark brown sugar together on medium speed for 1-2 minutes or until light and fluffy.
- Add the eggs one at a time, mixing each one completely before adding the next. Mix in the vanilla extract.
- On low speed, add the flour in three additions until just combined. Remove the bowl from the stand mixer and scrape down the sides and bottom with a rubber spatula to ensure everything is thoroughly mixed. Don’t overmix.
- Use a 2 oz cookie scoop to portion out the dough then flatten into a disc. Remove the Biscoff spread from the freezer and place a ball of spread in the middle of each cookie disc. Wrap the dough around the Biscoff spread and roll into a ball.
- Place on a cookie sheet and chill in the fridge for 1 hour. About 20 minutes before taking them out, preheat the oven to 350°F/180°C. Line a large baking sheet with parchment paper.
- For rolling, place the 50 g (¼ cup) of sugar in a shallow bowl and roll each chilled cookie in the sugar until completely covered.
- Place each cookie 2-3 inches apart on the prepared baking sheet and bake for 12-14 minutes or until the edges have small cracks and the centers are puffy.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use the spoon and level method when measuring your flour with cups. Compacted flour could result in a dry cookie.
If you have leftover cookies, place them in the microwave for 15-20 seconds to reheat the melty center.
Nutrition information is only an estimate
Keywords: biscoff stuffed cookies recipe, Lotus biscoff filled cookies, stuffed cookies recipe, chewy chocolate cookies
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