These biscoff stuffed cookies are filled with lots of biscoff and cookie butter. They’re thick, soft, and gooey, without being underbaked. The cookie dough has biscoff crumbs added to it and the cookies are rolled in more crumbs before baking. This is the ultimate, bakery style, stuffed biscoff cookie.
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Why you will LOVE this recipe:
- Stuffed: They're packed with cookie butter and biscoff cookies in the middle! Eat them slightly warm so the biscoff filling oozes out.
- Soft: These make soft, large bakery style cookies.
- Easy: These biscoff stuffed cookies are super impressive but very easy and straight forward to make!
Where can I buy biscoff?
I typically order it from amazon but you can find it in grocery stores (check the specialty or cookie aisles). If not, check out your local European stores.
Check out this biscoff cheesecake for an easy, no bake, super creamy dessert.
How to stuff
You want to start out by weighing each half of your cookie dough ball. Each half is 2oz. If you don't have a scale you can use a 3 tablespoon cookie scoop (a large in most cookie scoops) or use a measuring spoon.
Flatten each half with your hand. Break a biscoff cookie in half and stack it one one flattened cookie round. Top with a heaping tablespoon of cookie butter and place the other cookie dough round on top.
Seal the edges well with your fingers and reshape it into a ball, making sure the cookie butter still stays at the top.
Roll the top in crushed biscoff and set aside while you work on the rest.
Key ingredients
Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!
Biscoff cookie butter/spread: This is the most heavenly spread made from biscoff cookies that tastes like cinnamon and caramelized cookies. I recommend the creamy kind. You can use speculoos cookie spread instead, it just won't be as caramelized.
Biscoff cookies: You'll need them for the top and filling.
Butter: Use good quality real butter for best results! The butter flavour really pops. It will work with salted butter but watch out - if the butter is too salty your cookies will also be too salty.
Brown sugar: Use a lighter brown sugar or old fashioned brown sugar for an even richer flavour. Be sure to pack it in your cup when measuring.
All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
Step by step cookie dough
Step 1 - Line a baking sheet with a piece of parchment paper. Crush 10 biscoff cookies into medium-coarse crumbs using a food processor or placing into a bag and crushing with a rolling pin.
Step 2 - In a large bowl combine sifted flour, cornstarch, baking powder, baking soda, and cinnamon. Add ¼ cup of crushed biscoff. Mix well and set aside.
Step 3 - In a separate large bowl or stand mixer, beat together butter, brown and granulated sugar, and salt. Beat until light and fluffy (about 2 minutes), scraping down the bowl halfway.
Step 4 - Add egg, yolk, and vanilla to the butter and sugar mixture. Beat until very light and fluffy, for about 1 minute. Scrape down the bowl halfway.
Step 5 - Add dry ingredients into the wet ingredients, mixing well until it all comes together to form a dough. Stop mixing as soon as no more dry streaks of flour remain.
Step by step assembly
Step 6 - Weigh 2oz portions of cookie dough. If you don’t have a scale, you can use a large, 3 tablespoon cookie scoop to measure out the portions.
Step 7 - Take two portions of cookie dough. Flatten both portions with your hands. Break a biscoff cookie in half and stack each half on top of one of the cookie dough disks. Use a measuring spoon or a small cookie scoop to scoop a heaping tablespoon of biscoff cookie butter on top of the stack of biscoff cookies. Place the second disk of cookie dough on top and use your hands to seal in all the edges, creating an even layer of cookie dough all the way around.
Step 8 - Place the rest of the crushed biscoff cookies into a bowl. Roll the filled ball of cookie dough to cover the top outside in crushed biscoff. Set aside onto the parchment lined baking sheet while you put together the rest of the cookies.
Step 9 - Chill the cookie dough balls in the fridge for 6 hours or in the freezer for 3 hours. You can pop them into the fridge overnight if you prefer. This will prevent the cookie from spreading too much and the biscoff filling from oozing out. It will also make a more flavourful cookie.
Step 10 - Preheat oven to 190°C (375°F). Bake two cookies at a time for 10-13 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. Serve the biscoff stuffed cookies slightly warm for an extra gooey biscoff filling.
FAQ
Make sure that you seal the filled cookie dough well, chill the cookie dough, and then don't over bake. This will help prevent the cookie from breaking and leaking.
Pop it in the fridge to firm up then continue filling your cookies!
This helps shock the cookie, helping ensure that the filling doesn't leak out. Use an oven thermometer to check if the oven is at the correct temperature that it says it is.
Yes! This ensures the cookies are even which is very important with these stuffed cookies. I've tested the baking temperature and time lots of times so that they don't fall apart for that specific cookie size. You can use a three tablespoon cookie scoop to measure if you don't have a scale instead.
Yes yes yes. I know you don't want to but this will insure that the cookies are soft, hold the filling in the middle, and the process runs smoothly.
Check out these other recipes:
Happy baking!
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Biscoff Stuffed Cookies
Equipment
Ingredients
- 2 ½ cups all purpose flour 300g
- ½ tablespoon cornstarch (arrowroot starch also works)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup butter softened
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- ¼ teaspoon sea salt
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tablespoon pure vanilla extract
- ½ cup biscoff cookie butter
- 16 biscoff cookies about half a pack
Instructions
- Line a baking sheet with a piece of parchment paper. Crush 10 biscoff cookies into medium-coarse crumbs using a food processor or placing into a bag and crushing with a rolling pin.16 biscoff cookies
- In a large bowl combine sifted flour, cornstarch, baking powder, baking soda, and cinnamon. Add ¼ cup of crushed biscoff. Mix well and set aside.2 ½ cups all purpose flour, ½ tablespoon cornstarch, ½ teaspoon baking powder, ¼ teaspoon baking soda, 1 teaspoon cinnamon
- In a separate large bowl or stand mixer, beat together butter, brown and granulated sugar, and salt. Beat until light and fluffy (about 2 minutes), scraping down the bowl halfway.1 cup butter, ¾ cup brown sugar, ¼ cup granulated sugar, ¼ teaspoon sea salt
- Add egg, yolk, and vanilla to the butter and sugar mixture. Beat until very light and fluffy, for about 1 minute. Scrape down the bowl halfway.1 large egg, 1 large egg yolk, 1 tablespoon pure vanilla extract
- Add dry ingredients into the wet ingredients, mixing well until it all comes together to form a dough. Stop mixing as soon as no more dry streaks of flour remain.
- Weigh 2oz portions of cookie dough. If you don’t have a scale, you can use a large, 3 tablespoon cookie scoop to measure out the portions.
- Take two portions of cookie dough. Flatten both portions with your hands. Break a biscoff cookie in half and stack each half on top of one of the cookie dough disks. Use a measuring spoon or a small cookie scoop to scoop a heaping tablespoon of biscoff cookie butter on top of the stack of biscoff cookies. Place the second disk of cookie dough on top and use your hands to seal in all the edges, creating an even layer of cookie dough all the way around. Make sure the cookie butter stays at the top of the cookie ball (keep track of where it is).½ cup biscoff cookie butter, 16 biscoff cookies
- Place the rest of the crushed biscoff cookies into a bowl. Roll the filled ball of cookie dough to cover the top outside in crushed biscoff. Set aside onto the parchment lined baking sheet while you put together the rest of the cookies.
- Chill the cookie dough balls in the fridge for 6 hours or in the freezer for 3 hours. You can pop them into the fridge overnight if you prefer. This will prevent the cookie from spreading too much and the biscoff filling from oozing out. It will also make a more flavourful cookie.
- Preheat oven to 190°C (375°F). Bake two cookies at a time for 10-13 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack with a spatula to cool completely. Serve the cookies slightly warm for an extra gooey biscoff filling.
Ann
The best stuffed cookie recipe! Easy yo follow instructions and outcome is to die for! Can’t wait to try the other recipes!
Mary
Thank you so much, I'm so happy you loved them! 😀