Adapted from my beloved 48-Hour Chocolate Chip Cookies, these Biscoff stuffed cookies might just be my crowning glory. They’re soft, thick, caramel-scented, and filled with a molten pocket of warm Biscoff spread — the kind of cookie that ruins your self-control in one bite. Have I peaked? Quite possibly.
These are my homemade spin on the famous Biscoff cookies from Sydney’s Butter Boy bakery — except mine are fresher, richer, and way easier on your wallet (they charge $8.50 each!). I’ll go as far as to say they’re even better — because the buttery base and spiced cookie dough come through beautifully in the homemade version.
That said, I do have one issue: my jeans have mysteriously shrunk since I started “testing” these. Coincidence? I think not.
Even my once-iconic chocolate chip cookies have been dethroned by these little devils. Friends try to be polite, but by the second bite they admit: “Sorry, but the Biscoff wins.” Traitors. Deliciously honest, cookie-loving traitors. 😭
Why You’ll Love These Biscoff Stuffed Cookies
- Big, bakery-style cookies (about 160 g each!)
- Crispy edges, chewy centers, and a molten Biscoff core
- Perfect balance of sweet spice, buttery richness, and creamy white chocolate
- Easier than they look — the dough mixes by hand
- You can bake them the same day or chill for bakery-level flavor
They’re unapologetically over-the-top — golden, gooey, and dangerously addictive. One bite and you’ll see why I can’t stop making (and eating) them.
🧈 What You’ll Need
For the filling:
- Smooth Biscoff spread (the star of the show!) — creamy or crunchy both work.
- White chocolate chips — the sweet contrast that makes the flavors pop.
For the dough:
- Browned butter: brings rich, nutty depth — absolutely worth the extra 5 minutes.
- Brown sugar + white sugar: the chewy-crisp texture duo.
- Egg + extra yolk: keeps the inside fudgy and rich.
- Flour + cornstarch: structure and softness in perfect balance.
- Warm spices: cinnamon, ginger, and allspice for that signature Biscoff flavor.
- Vanilla extract & salt: flavor boosters that pull everything together.
🍪 How to Make Biscoff Stuffed Cookies
- Freeze the Biscoff centers:
Spoon Biscoff spread into small discs on a lined tray and freeze until firm. This makes stuffing the cookies clean and easy. - Brown the butter:
Melt and simmer butter until golden with tiny brown bits at the bottom — that’s pure flavor. Let it cool before mixing. - Make the dough:
Mix the cooled brown butter with both sugars, eggs, and vanilla. In another bowl, whisk the dry ingredients, then combine. Stir in white chocolate chips last. - Stuff and shape:
Divide the dough into big portions, flatten each, add a frozen Biscoff disc, and seal into a ball. Chill the dough for at least 2 hours (12 is best for texture and flavor). - Bake:
Bake until the edges are golden and the tops are just set. Cool on the tray for 20 minutes — the center stays gooey, and the outside crisps beautifully.
🍯 Tips for Cookie Perfection
- Chill time matters: 2 hours minimum, 12+ hours for bakery-level cookies.
- Seal the edges well — to keep the molten Biscoff inside.
- Press extra chocolate chips on top when hot for that Insta-worthy finish.
- Cool on the tray: the cookies firm up and set perfectly as they rest.
Once you break that first cookie open and see the warm, molten Biscoff ooze out… you’ll understand why I’ve basically stopped baking anything else. Sorry, chocolate chip cookies — you’ve officially been replaced.
FAQs
Can I make them smaller?
Yes! Smaller cookies bake faster, around 13–15 minutes.
Is chilling the dough really necessary?
Yes — it improves the flavor, texture, and color. Think of it as beauty sleep for your cookies.
Can I freeze them?
Absolutely! Freeze unbaked cookie balls and bake from frozen, adding a few extra minutes.
Biscoff Stuffed Cookies
Soft, gooey Biscoff Stuffed Cookies with golden edges and a molten Biscoff center. Perfectly spiced, brown-buttered, and loaded with white chocolate chips — these bakery-style cookies are pure indulgence.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 3 hrs 25 mins
- Yield: 8 large cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- Spoon Biscoff into discs on a parchment-lined tray (about ½ inch thick). Freeze for 1 hour or until solid.
- In a light-colored saucepan, melt the butter over medium heat. Simmer for 4–5 minutes, stirring until it smells nutty and golden brown bits form. Pour into a bowl and cool completely.
- In the cooled butter, mix both sugars until smooth. Add the egg, yolk, and vanilla, stirring until creamy.
- In another bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and spices. Add the dry mix to the wet ingredients and stir until combined. Fold in white chocolate chips.
- Divide the dough into 8 equal portions (around 125 g each). Flatten each, place a frozen Biscoff disc in the center, and seal it into a ball.
- Place dough balls in an airtight container and refrigerate for at least 2 hours (up to 24 for the best flavor).
- Preheat oven to 350°F (180°C). Place chilled cookies 3 inches apart on parchment-lined trays and bake for 18–20 minutes, until edges are golden and centers just set.
- Press extra chocolate chips on top while hot. Let cool for 20 minutes on the tray before digging in.
Notes
- Store cookies in an airtight container for up to 5 days.
- For long-term storage, freeze unbaked dough balls and bake from frozen, adding 3–4 extra minutes.
- Microwave leftover cookies for 10 seconds to revive the gooey Biscoff center.