
These Biscoff stuffed cookies are a deliciously indulgent treat featuring soft and chewy chocolate dough wrapped around a rich and gooey Biscoff center. The addition of finely chopped white chocolate provides a creamy contrast while the cocoa powder lends depth and richness to the overall flavor. Freezing the Biscoff before baking helps keep the centers molten and irresistibly soft, making each bite a perfect balance of texture and sweetness.
I remember making these cookies on a rainy weekend when we all needed some comforting sweetness, and they quickly disappeared as the warm centers melted in our mouths.
Ingredients
- Biscoff spread: which delivers that signature caramelized biscuit flavor choose smooth for easy stuffing or crunchy for added texture with a deep brown hue for maximum richness
- Unsalted butter: for a rich taste and soft crumb select fresh butter without any tanginess for the best results
- Light brown sugar: provides chewiness and caramel notes opt for moist and clumpfree sugar if possible
- Vanilla extract: adds depth to the cookie flavor always use real vanilla for the best aroma and taste
- Medium egg: acts as a binder to hold the dough together allow it to come to room temperature to blend smoothly
- Plain flour: offers structure go for allpurpose flour without any added raising agents
- Cocoa powder: lends a rich chocolate essence Dutch processed cocoa brings bold flavor
- Bicarbonate of soda: helps the cookies rise just enough check that it is fresh and not older than six months
- Salt: balances sweetness use fine sea salt as it melts into the dough seamlessly
- Cornflour: keeps the cookies soft and thick choose one with no offflavors
- Finely chopped white chocolate bits: create creamy pockets of sweetness pick creamy bars and chop them finely for even distribution through the dough
Instructions
- Freeze Biscoff Centers:
- Scoop large teaspoons of Biscoff spread onto a lined tray making sure each dollop is well separated Freeze the tray for at least one hour or until the dollops are completely solid This step ensures easy and neat stuffing later on
- Make the Dough:
- Using an electric mixer beat together the unsalted butter and light brown sugar on medium speed for about three minutes or until the mixture becomes pale and fluffy This process incorporates air which helps build a light texture Add vanilla extract and the room temperature egg then beat again until the mixture is smooth and uniform
- Combine Dry Ingredients:
- In a separate bowl whisk together the plain flour cocoa powder cornflour salt and bicarbonate of soda until evenly mixed This ensures that the raising agent and other elements are well distributed Fold this dry mixture gently into the creamed butter mixture creating a thick and even dough without overmixing
- Add Chocolate:
- Stir the finely chopped white chocolate into the dough carefully making sure the pieces are evenly scattered throughout This will create creamy bursts in every bite without melting into the dough
- Portion Cookies:
- Using a cookie scoop or large spoon form even balls of dough Try to work quickly so the dough does not warm up too much which can affect the cookie shape during baking
- Stuff with Frozen Biscoff:
- Flatten each ball of dough gently to create a small disc Place a frozen scoop of Biscoff spread in the center Carefully wrap the dough around the Biscoff making sure to seal it tightly so none of the caramel filling peeks out Roll the stuffed dough back into a ball and repeat with the remaining dough
- Arrange on Trays:
- Line large baking trays with parchment paper and place the stuffed dough balls spaced well apart leaving room for spreading Aim for no more than six cookies per tray for even baking
- Bake to Perfection:
- Preheat your oven to 190 degrees Celsius or 170 degrees Celsius if using fan mode Bake the cookies for eleven to thirteen minutes The edges will appear set while the centers remain soft and gooey for that perfect molten texture
- Cool and Enjoy:
- Let the cookies rest on the baking trays for about five minutes to allow the centers to set slightly but stay molten inside Then transfer to a cooling rack or enjoy warm straight away for the ultimate gooey experience

One of my favorite moments with these cookies is watching my sister’s delighted eyes widen the very first time she bit into a warm cookie and discovered the molten caramel center The combination of the creamy white chocolate and Biscoff spread feels like a little golden treasure hidden inside the dough
Storage Tips
Once fully cooled store the cookies in an airtight container at room temperature to maintain softness They stay fresh and chewy for up to four days To revive the gooey center heat the cookie in the microwave for about fifteen seconds If you want to prepare ahead freeze the stuffed dough balls and bake straight from frozen just add three extra minutes to the baking time
Ingredient Substitutions
You can replace white chocolate with milk or dark chocolate chips for a richer or more classic flavor profile Brown sugar can be swapped for a mix of white sugar and maple syrup to keep that caramel taste but with a slightly different sweetness Roasted hazelnuts folded into the dough instead of some white chocolate bring in a lovely nutty twist
Serving Suggestions
These cookies shine when served warm fresh from the oven alongside a scoop of vanilla ice cream for a decadent dessert Treat them as sandwich cookies filled with extra Biscoff spread or drizzle melted chocolate on top to add flair They also make a standout addition to birthday parties or a cozy afternoon tea spread

Warm and gooey these cookies are best enjoyed fresh from the oven or reheated briefly to revive the molten center. They freeze well as stuffed dough balls making them perfect for busy weeks or lastminute treats.
Common Questions About the Recipe
- → Why freeze the Biscoff before baking?
Freezing the Biscoff keeps it solid during baking, ensuring a gooey, molten center once the cookies are baked.
- → Can I use crunchy Biscoff instead of smooth?
Yes, either smooth or crunchy Biscoff can be used depending on your preferred texture and flavor.
- → What type of chocolate works best?
Finely chopped white chocolate adds creaminess, though milk or dark chocolate can be substituted for richer flavor.
- → How should I store these cookies?
Store in an airtight container at room temperature for up to 4 days. Warm briefly for a gooey filling.
- → Can I make plain cookies without cocoa powder?
Yes, replace cocoa with an equal amount of plain flour for a classic dough base.
- → How many cookies does this batch yield?
This batch makes about 15 generously sized stuffed cookies.