These Biscoff stuffed cookies are something very special. Frozen balls of Biscoff spread are cooked inside chocolate cookie dough, studded with white chocolate chunks. Make sure to eat while still warm for a delightfully gooey centre.
Can you just even right now?! I’ll say it again, Biscoff Stuffed Cookies! Just look at those molten rivers of Lotus Biscoff spread bubbling out of that white chocolate studded cookie dough. It’s like poetry in cookie form. A thing of beauty too amazing to exist in this world.
OK, I’m done trying to sell you on these cookies. I mean, I shouldn’t try too hard, molten Biscoff spread is enough to persuade anyone that they’re in the presence of something wonderful.
For those of you not in the know, Lotus Biscoff Spread is a magical ingredient made from crushed up caramelised biscuits. Also known as Cookie Butter it can be used as a substitute for peanut butter or Nutella, all equally delicious in my books. You can spread it on sandwiches, drizzle it over pancakes or freeze it and shove it in cookies! Oh hell yes!
The most important step in this recipe is the freezing of the blobs of Biscoff Spread. You want the little balls to be solid so you can envelope them in the chocolate cookie dough without them melting all over your hands. They need around an hour in the freezer but I left mine for two, just to make sure.
P.S, the frozen balls are a bloody delicious snack so maybe think about putting a few extra on your tray for snacking…. just sayin’.
The cookie balls are then baked in a 170C oven for 12-15 minutes or until just slightly darker around the edges. The most difficult part of this whole process is letting these glorious little suckers cool down before tucking right in. 10/15 minutes should just about do it, the cookies will still be very soft but you’ll retain that beautiful liquid centre without burning the top layer of your mouth off. You’re welcome!
If you’re looking for more cookie recipes to add to your repertoire, look no further..
- Nutella Melting Middle Cookies
- Chocolate Dulce de Leche Cookies
- Caramel Stuffed Chocolate Chip Cookies
- Raspberry Thumbprint Cookies
- Nutella Swirl Cookies
Biscoff Stuffed Cookies
Description
These Biscoff stuffed cookies are really something special. Frozen balls of Biscoff spread are cooked inside of a chocolate cookie dough studded with white chocolate chunks.
Ingredients
- 125g unsalted butter, softened
- 100g light brown sugar
- 1 large, free range egg
- 1tsp vanilla extract
- 150g plain flour
- 50g cocoa powder
- 1tsp bicarb
- 2tbsp corn flour
- 150g white chocolate chunks
- Sea salt
- 400g jar of smooth Biscoff spread
Instructions
- First of all, line a large baking sheet with grease proof paper and scoop out 12 tablespoons of Lotus Biscoff Spread onto the sheet. Freeze the blobs until solid, around an hour.
- Once the Biscoff balls are frozen, leave in the freezer while you prepare the cookie dough.
- Preheat the oven to 170C and line two baking sheets with grease proof paper. Mix the butter and sugar in the bowl of an electric mixer until light and creamy. Add the egg and vanilla extract and mix till combined. Add the flour, cocoa, bicarb and corn flour and stir together until just combined, stir through the white chocolate chips.
- Scoop up a table spoon of dough and flatten it in your hand, place a frozen Biscoff blob in the middle and pull the dough around the Biscoff spread to seal it in a little ball. Work quickly as the Biscoff will start to melt in your hands. Add a few chocolate chips to the top of each ball followed by a sprinkle of salt.
- Once you’ve finished making your cookies pop the trays in the fridge to chill for an hour, once chilled bake in the oven for 15 minutes. Allow to cool for ten minutes before digging straight in.
Notes
- Unbaked balls of cookie dough can be frozen and baked straight from the freezer. Just add 2 minutes to the baking time.
These look incredible, gorgeous photos too!
Cookies are my love language. There’s nothing better than a good, homemade cookie! I’m drooling right now and can hardly contain myself. Also, your pictures are gorgeous!
★★★★★
Oh man, these cookies look beyond delicious! I love cookie butter, so I’m super excited to try this recipe!
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These cookies look amazing! I love anything Biscoff. It’s a delicious surprise to these beautiful chocolate cookies.
I have to look for Lotus Biscoff spread because holy molyyyy. I don’t think I’ll find it though, so I’ll probably need to try Nutella or peanut butter instead! Fantastic cookies!
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THese are DREAMY! The filling is so tasty and these came out perfectly. I love the flavors and so did my family. So good.
★★★★★
Wow. These cookies look gorgeous. What a treat. I will soon try this recipe
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Sweet Lord in heaven, Katie!!!! My word, this is the most genius recipe I’ve ever laid eyes on. I make a biscoff cheesecake, but stuffing cookies with it is beyond!
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These are amazing! My kids ask for them on their birthdays, thank you so much for this recipe.
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I totally agree with you – I love eating cookies while they are still quite warm for that gooey, chewy yumminess! These biscoff-stuffed cookies look absolutely scrumptious!
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These biscoff-stuffed cookies look elegant and tasty without being too time-consuming. What a fun idea!
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These biscoff cookies look divine! I can already imagine them melting in my mouth, just by looking at the pictures. I will hand this recipe to my daughter because I know she will love to make these! Thank you for sharing this wonderful recipe, I cant wait to see how they turn out.
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Those cookies look so so tempting and with biscoff oozing out from them is just pure heaven. I too love warm and gooey cookies.
The cookies look fabulous. The biscoff stuffed sounds amazing and the pictures look gorgeous.
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First of all, I love that bite shot there with all of the biscoff oozing out of the cookies. This is definitely a crowd pleaser for sure. Thanks for sharing!
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Hi Katie,
Tried the recipe, the cookies looked so decadent and delicious. In terms of flavor they were spot on but the texture came out bit powdery. I don’t know where I went wrong 😟. Also I doubled the recipe, might that be the reason of ‘off texture’?
Hi Nida, oh I have no idea. I’ve never had this problem. Maybe reduce the amount of flour by 25g next time and that might help?
Hi is that 170 for a conventional oven or fan oven? Kind regards Sue
Hi Sue, it’s always fan assisted 🙂
If I were to remove the cocoa powder, how much plain flour should I add to compensate? Just 50g or more?
Author
Hi Jane,
Yes, just sub in the same amount of flour if you don’t want chocolate cookies.
Katie xoxo