Introduction

These Biscoff stuffed cookies offer a delightful surprise with a creamy, caramel-like center. Crispy on the edges and soft in the middle, they blend warm spices and white chocolate for a truly indulgent treat. Perfect for cozy afternoons or special occasions.

A stack of four thick cookies sits on a white marbled surface, each cookie a warm golden brown with visible white chocolate chips embedded on top and throughout. The top cookie is cut in half and placed open-face, revealing a smooth, glossy caramel peanut butter filling oozing out in the center, with a soft, slightly crumbly texture on the cookie edges. Scattered white chocolate chips surround the base of the stack, and a blurred peanut butter jar with a red lid is in the background. The overall look is rich and inviting, with a crisp exterior and gooey middle. photo taken with an iphone --ar 4:5 --v 7

Ingredients

280g (9.5 oz) smooth Biscoff spread (8 x 1 tablespoon generously heaped, 35g/1 1/4 oz each)
225g (2 US sticks) unsalted butter, cut into 1cm (1/2″) cubes
2 1/4 cups plain flour / all-purpose flour, spooned and levelled
3 tsp cornflour/cornstarch, tightly packed and levelled
1/4 tsp baking powder
1/2 tsp baking soda / bi-carb, sifted if lumpy
1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
1 tsp cinnamon powder
1/2 tsp all spice powder (can substitute mixed spice)
1/4 tsp ginger powder
3/4 cup light brown sugar, tightly packed
1/3 cup caster sugar / superfine sugar (can substitute regular granulated sugar)
1 large egg (55g / 2 oz in shell), at room temperature
1 yolk from a large egg, at room temperature
1 tsp vanilla extract
1 1/4 cups white chocolate chips, plus extra for decorating

Instructions

Step 1: Prepare the Biscoff stuffing by dolloping the spread onto a paper-lined plate or small tray, then spreading into roughly 1.25cm (1/2″) thick discs. Freeze for about 1 hour until firm enough to handle.
Step 2: Brown the butter by melting it in a medium pan over medium-high heat. Let it simmer for 4 to 5 minutes, stirring occasionally, until it becomes foamy and you see golden specks. It should smell nutty. Immediately pour into a heatproof bowl, scraping out all the browned bits. Let it cool to room temperature, about 45 minutes.
Step 3: In a separate bowl, whisk together the plain flour, cornflour, baking powder, baking soda, salt, cinnamon, all spice, and ginger powder.
Step 4: To the cooled browned butter, add both sugars and stir with a wooden spoon until combined. Add the egg, yolk, and vanilla extract, mixing until smooth and caramel-like.
Step 5: Gradually add the dry ingredients to the wet mixture and mix until flour is mostly incorporated. Stir in the white chocolate chips until the dough is fully combined.
Step 6: Divide the dough into 8 portions, about 125g (4.4 oz) each. Flatten each portion into a disc, place a frozen Biscoff disc in the center, and enclose it by shaping the dough into a ball with a flat base, sealing all cracks to prevent leakage. Alternatively, sandwich the Biscoff between two smaller dough discs and pinch the edges closed.
Step 7: Place the stuffed dough balls in an airtight container and refrigerate for 12 to 24 hours. The minimum chilling time is 2 hours to firm the dough.
Step 8: Preheat your oven to 180°C (350°F), or 170°C (340°F) for fan-forced ovens.
Step 9: Arrange chilled cookies 7.5cm (3″) apart on baking trays lined with parchment paper, fitting 4 cookies per tray.
Step 10: Bake for 18 to 19 minutes until edges are golden and the surface is set but still pale. Remove from the oven and quickly press extra white chocolate chips on top if desired.
Step 11: Let the cookies cool on the tray for 20 minutes to finish baking and crisp the edges. While still warm, you can gently reshape the cookies with a spatula for a neater appearance.
Step 12: Enjoy at peak freshness or transfer to a rack to cool completely before storing.

Tips & Variations

For a richer flavor, let the browned butter cool completely but not solidify before adding sugars to ensure smooth mixing.
Use mixed spice if you don’t have all spice powder available for a similar warm, aromatic effect.
Chill the stuffed dough longer for easier shaping and minimal spreading during baking.
Swap white chocolate chips with milk or dark chocolate if preferred.
Press extra chocolate chips on top right after baking for a pretty and melty finish.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, warm gently in a low oven for about 5 minutes to restore some softness.

How to Serve

A stack of four thick cookies sits on a white marbled surface, each cookie rich brown with small white chocolate chips embedded throughout. The top cookie is broken in half and placed on top of the stack to show a gooey, smooth peanut butter filling oozing out, creamy light brown and shiny. The cookie texture looks soft with slight cracks, and some white chocolate chips are scattered around the base. In the background, a jar of peanut butter with a red lid is blurred out. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

It’s best to use smooth Biscoff spread as the filling for easier shaping and a creamy texture. Crunchy spread may make the filling uneven and harder to enclose.

Why do I need to chill the dough before baking?

Chilling the dough firms it up, which helps prevent the cookies from spreading too much during baking and preserves the Biscoff filling inside. It also enhances the flavors by allowing them to meld.