Biscoff Stuffed Cookies Delight

Section: Sweet Treats and Desserts Everyone Will Love

Experience the ultimate indulgence with soft, chewy cookies that hide a molten Biscoff core. Freezing the Biscoff before baking creates a gooey center that stays tender even after cooling. The dough combines rich cocoa with creamy white chocolate bits, offering a perfect balance of flavors and textures. Using a cookie scoop ensures uniform baking and presentation. These treats are best enjoyed warm but reheat beautifully for a delightful snack anytime.

A woman wearing a chef's hat and apron.
Brought to You By iman
Last updated on Sat, 27 Sep 2025 14:13:20 GMT
Biscoff stuffed cookies delight. Bookmark
Biscoff stuffed cookies delight. | imaninthekitchen.com

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
Biscoff Stuffed Cookies Delight.
Biscoff Stuffed Cookies Delight. | imaninthekitchen.com

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

Biscoff stuffed cookies delight.
Biscoff stuffed cookies delight. | imaninthekitchen.com

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.

Biscoff Stuffed Cookies Delight

Soft, chewy cookies with gooey Biscoff centers and creamy white chocolate for a decadent twist.

Prep Time
20 minutes
Cooking Time
13 minutes
Total Time
33 minutes
Brought to You By: iman

Recipe Category: Dessert Recipes

Skill Level: Great for Beginners

Cuisine Origin: American-European Fusion

Portions: 15 Serves (Makes 15 generously sized stuffed cookies)

Diet Preferences: Vegetarian-Friendly

What You'll Need

→ Filling

01 4 tablespoons smooth Biscoff spread, frozen into 15 small scoops

→ Dough

02 1/2 cup (115 g) unsalted butter, softened
03 3/4 cup (150 g) light brown sugar, packed
04 1 teaspoon pure vanilla extract
05 1 medium egg at room temperature
06 1 1/4 cups (160 g) all-purpose flour
07 2 tablespoons (15 g) Dutch-process cocoa powder
08 1 tablespoon (8 g) cornflour
09 1/2 teaspoon baking soda, no older than six months
10 1/4 teaspoon fine sea salt

→ Add-ins

11 3/4 cup (130 g) finely chopped white chocolate

Steps to Follow

Step 01

Scoop 15 large teaspoons of Biscoff spread onto parchment-lined trays and freeze for at least 60 minutes until firm.

Step 02

Beat the softened butter with brown sugar using an electric mixer on medium speed until pale and fluffy, approximately 3 minutes.

Step 03

Add vanilla extract and the room-temperature egg to the creamed mixture and beat until fully combined and smooth.

Step 04

Whisk together all-purpose flour, Dutch-process cocoa powder, cornflour, baking soda, and sea salt in a separate bowl.

Step 05

Fold the dry ingredients into the wet mixture gently, creating a thick, even cookie dough.

Step 06

Stir in the finely chopped white chocolate evenly throughout the dough for consistent creamy bursts.

Step 07

Use a cookie scoop to portion uniform balls of dough, working swiftly to keep dough cool.

Step 08

Flatten each dough ball slightly, place a frozen Biscoff scoop in the center, then wrap and seal the dough around the filling. Roll back into a smooth ball shape.

Step 09

Place cookies on parchment-lined baking trays spaced evenly, no more than six per tray to allow spreading.

Step 10

Bake at 375°F (190°C) conventional or 340°F (170°C) fan-forced for 11 to 13 minutes until edges are set but centers remain soft and gooey.

Step 11

Allow cookies to rest on trays for 5 minutes before transferring. Serve warm for gooey centers or reheat gently to restore meltiness.

Additional Notes

  1. Freezing Biscoff spread before baking ensures a molten, gooey center. Chilling dough can help maintain cookie shape in warm environments.

Must-Have Tools

  • Electric mixer
  • Cookie scoop
  • Parchment paper-lined baking trays

Allergy Details

Always inspect ingredient packaging for allergens, and consult a healthcare provider if you're unsure.
  • Contains dairy, egg, and gluten. White chocolate may contain soy lecithin.

Nutritional Details (Per Portion)

Nutritional info is purely informational and not a substitute for medical advice.
  • Calories: 210
  • Fats: 10 g
  • Carbohydrates: 27 g
  • Proteins: 2 g