These thick and chewy Biscoff stuffed cookies combine a soft cookie butter dough with crunchy Biscoff cookie pieces and a warm, creamy Biscoff center. Each cookie is generously filled, lightly crisp around the edges, and soft in the middle.
The frozen cookie butter filling helps create a rich center without making the cookies difficult to shape. Chilling the assembled cookies before baking also helps them stay thick instead of spreading too much.
Why You’ll Love These Biscoff Cookies
- Thick, soft, and chewy centers
- Rich Biscoff cookie butter filling
- Crunchy Biscoff cookie pieces throughout
- Easy make-ahead filling
- No complicated equipment required
- Perfect for parties, dessert tables, or an indulgent homemade treat
Recipe Information
Prep Time: 25 minutes
Chilling Time: 45 minutes
Bake Time: 11–13 minutes
Total Time: About 1 hour 25 minutes
Servings: 10 large cookies
Ingredients
For the Biscoff Centers
- 1/2 cup (120 g) Biscoff cookie butter spread
For the Cookies
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1/3 cup (80 g) Biscoff cookie butter spread
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 Biscoff cookies, roughly chopped
For Topping
- 4–5 Biscoff cookies, broken into pieces
- 2 tablespoons Biscoff cookie butter, optional
Instructions
1. Freeze the Biscoff Filling
Line a small plate or baking sheet with parchment paper.
Spoon the 1/2 cup Biscoff spread into 10 small portions, about 2 teaspoons each.
Freeze for 30–40 minutes, or until firm enough to handle.
2. Prepare the Cookie Dough
In a large bowl, beat the softened butter, brown sugar, and granulated sugar for about 2 minutes, until creamy.
Add the 1/3 cup Biscoff spread and mix until smooth.
Add the egg and vanilla extract. Mix just until fully combined.
3. Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture. Mix just until a soft cookie dough forms.
Fold in the roughly chopped Biscoff cookies. Do not overmix.
4. Fill the Cookies
Divide the cookie dough into 10 equal portions.
Flatten one portion of dough into a thick disc. Place one frozen Biscoff portion in the center.
Carefully bring the dough around the filling and pinch the edges closed. Roll gently into a thick ball, making sure the Biscoff filling is completely enclosed.
Repeat with the remaining dough and filling.
5. Add the Topping
Press a few broken Biscoff cookie pieces into the top of each cookie.
Arrange the cookies on a parchment-lined baking sheet, leaving plenty of space between them.
6. Chill
Refrigerate the assembled cookies for 15 minutes.
Meanwhile, preheat the oven to 350°F (175°C).
7. Bake
Bake for 11–13 minutes, or until the edges are set and lightly golden while the centers still look slightly soft.
The cookies will continue to set as they cool, so avoid overbaking.
Allow them to rest on the baking sheet for 10–15 minutes before transferring them to a cooling rack.
8. Finish
For an extra Biscoff finish, gently warm 2 tablespoons of cookie butter until pourable and drizzle a small amount over the cooled or slightly warm cookies.
For a cleaner stuffed-cookie appearance, leave the tops undrizzled and allow the creamy Biscoff center to be revealed when the cookies are broken open.
Tips for the Best Biscoff Stuffed Cookies
Freeze the filling well. The Biscoff portions should be firm before they are enclosed in the dough.
Seal every cookie completely. Any exposed filling can leak onto the baking sheet during baking.
Do not skip the final chill. Chilling helps the cookies stay thick.
Avoid overbaking. The centers should still look slightly underdone when the cookies leave the oven.
Use large pieces of Biscoff cookies. A mixture of small crumbs and larger pieces gives the cookies a more interesting texture.
Allow the cookies to rest after baking. Freshly baked stuffed cookies are very soft and need several minutes to become stable.
Variations
White Chocolate Biscoff Cookies
Fold 1/2 cup white chocolate chips or chunks into the dough along with the chopped Biscoff cookies.
Biscoff Crumble Cookies
Crush additional Biscoff cookies and gently press the crumbs onto the tops before baking.
Smaller Cookies
The recipe can be made into smaller cookies, but the amount of frozen filling should also be reduced. Baking time will need to be shortened accordingly.
Storage
Store completely cooled cookies in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days. Allow refrigerated cookies to return to room temperature or warm them briefly before serving for a softer center.
The stuffed, unbaked cookie dough balls can also be frozen for up to 2 months. Freeze them individually until solid, then transfer to a freezer-safe container.
Frequently Asked Questions
Why did the Biscoff filling leak out?
The filling may not have been frozen firmly enough, or the cookie dough may not have completely covered it. Make sure there are no cracks or thin areas in the dough before baking.
Why did the cookies spread too much?
Very soft butter, warm dough, or skipping the chilling step can cause excessive spreading. Chilling the assembled cookies helps them maintain a thick shape.
Can crunchy Biscoff spread be used?
Yes. Crunchy Biscoff spread works well and adds extra texture to the center.
Can these cookies be made ahead?
Yes. The stuffed cookie dough balls can be prepared ahead and refrigerated for up to 24 hours before baking.
How do you get a gooey center?
Freeze the cookie butter before stuffing the dough and avoid overbaking the cookies. The filling becomes creamy again as the cookies bake.
Conclusion
Biscoff stuffed cookies combine crisp golden edges, a thick and chewy cookie center, crunchy pieces of caramelized Biscoff cookies, and a creamy cookie butter filling. Served slightly warm, the center becomes wonderfully soft while the cookies remain thick and tender.
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