How do I store Biscoff stuffed cookies?

Keep them in a sealed container at room temperature for up to 5 days.

Can I freeze the dough?

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.

How do I know when my cookies are done?

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.

Biscoff Stuffed Cookies - Fanciful Eats

Name: Biscoff Stuffed Cookies
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 9 tbsp Biscoff cookie butter; 300 g (2 1/2 cups) all-purpose flour, spooned and leveled; 50 g (1/2 cup) dark cocoa powder; 1/2 tsp espresso powder; 1 tsp baking soda; 1/2 tsp salt; 226 g (1 cup) unsalted butter, softened; 150 g (3/4 cup) granulated sugar; 150 g (3/4 cup) dark brown sugar, packed; 2 large eggs, room temp; 2 tsp vanilla extract; 50 g (1/4 cup) granulated sugar

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

Scale

9 tbsp Biscoff cookie butter
300 g (2 1/2 cups) all-purpose flour, spooned and leveled
50 g (1/2 cup) dark cocoa powder
1/2 tsp espresso powder
1 tsp baking soda
1/2 tsp salt
226 g (1 cup) unsalted butter, softened
150 g (3/4 cup) granulated sugar
150 g (3/4 cup) dark brown sugar, packed
2 large eggs, room temp
2 tsp vanilla extract

For Rolling:

50 g (1/4 cup) granulated sugar

Cook Mode Prevent your screen from going dark

Instructions

Measure out 1/2 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 (1/4 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

Nutrition

Serving Size: 1 cookie
Calories: 288
Sugar: 20.4 g
Sodium: 178.9 mg
Fat: 15.3 g
Carbohydrates: 35.7 g
Fiber: 1.7 g
Protein: 4.8 g

Keywords: biscoff stuffed cookies recipe, Lotus biscoff filled cookies, stuffed cookies recipe, chewy chocolate cookies