These Stuffed Biscoff Cookies are for serious Biscoff lovers! Soft, chewy, and loaded with crumbled Biscoff cookies and pools of dark chocolate. Break one open and the warm cookie butter center oozes out.
My kids are the reason this epic cookie butter cookie recipe exists! They kept asking me to make Biscoff cookies that were extra Biscoff-y, and I kept tweaking until I landed on this triple-Biscoff version. Freezing the cookie butter was the missing piece. It makes it where you can easily wrap the dough around the Biscoff filling, giving you that molten center instead of a leaked-out mess. My family requests these every time someone has a birthday, a sleepover, or really any excuse at all. Serve them warm with a glass of milk and you won’t believe how fast they disappear!
— ♥︎ Jess —
Visit the recipe card below for the ingredient amounts and full directions.
1
FREEZE THE COOKIE BUTTER
Scoop 12 portions of Biscoff cookie butter onto parchment paper and freeze for at least an hour, until solid. For perfectly round balls, use a small cookie scoop.
2
MAKE THE COOKIE DOUGH
Don’t over-mix! Over-mixing develops gluten, resulting in tough cookies. Mix the dry and wet ingredients until just combined. You will still see flecks of flour when “just combined”.
3
ASSEMBLE AND CHILL
Divide the dough into 12 balls. Press a thumbprint into the center of each, set in a frozen cookie butter ball, and pinch the dough up and around to seal it shut. Cover and chill for at least an hour to keep the cookies thick!
4
BAKE AND ENJOY
Bake for 12 to 14 minutes, until the edges are golden brown. While the cookies are still warm, drizzle with melted Biscoff and sprinkle with extra crumbled Biscoff cookies (optional, but so good).
Jessica’s Recipe Tips
- Make sure your butter and eggs are room temperature. This helps create a smooth, evenly textured dough.
- Don’t skip freezing the cookie butter. Cookie butter is too soft to stuff into raw dough at room temperature. Freezing makes it firm enough to handle and wrap with the cookie dough.
- Seal the dough completely. Pinch every seam shut and place the cookies seam-side down on the baking sheet to keep the filling inside.
- Chill the assembled dough balls. Yes, even after freezing the cookie butter. Chilling keeps the cookies from spreading thin in the oven. If your kitchen is warm, give them the full 2 hours.
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“These cookies are amazing and giant!! The combo of cookie butter and dark chocolate is stellar, and the recipe is quite easy, even for an amateur baker like me. Highly recommend! ” — Kelsey, busy mom and home cook.
Storage and Freezing Options
I love these cookies best when they are warm with gooey centers, but they also store well and can be reheated for that freshly baked feel. You can also freeze the unbaked assembled dough balls for freshly baked cookies anytime!
Storing Baked Cookies: Let the cookies cool completely on a wire rack before storing. Place them in an airtight container stored at room temperature for up to 4 days. To bring back that warm, gooey center, microwave a cookie for 8 to 10 seconds before eating.
Freezing Baked Cookies: Freeze cooled cookies in a single layer on a baking sheet until solid (about 2 hours), then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature, or microwave from frozen for about 20 seconds.
Freezing Unbaked Cookies: Once the cookies are stuffed and shaped, you can freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake straight from frozen, adding 2 to 3 minutes to the baking time.
You can mix the dough up to 24 hours in advance and refrigerate it covered. The frozen cookie butter centers can be kept in the freezer for up to a week.
You can also store the assembled cookie dough balls (stuffed with the filling) in the fridge for up to 24 hours before baking. Just the sure to keep the baking tray wrapped tightly with plastic wrap or foil
Ingredients
- 2 ½ cups (375 grams) all purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (1 1/2 sticks) unsalted butter, room temperature
- ⅔ cup (133 grams) granulated sugar
- ⅔ cup (133 grams) brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 8 Biscoff cookies, coarsely crumbled, plus more for topping if desired
- 3 ½ oz dark (or white) chocolate bar, roughly chopped
- ¾ cup Biscoff cookie butter, plus more for drizzling if desired
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Instructions
- Line a small baking sheet or large plate with parchment paper. Using a small cookie scoop (about 1 tablespoon worth), scoop out 12 portions of Biscoff cookie butter onto the prepared parchment paper. Freeze for 1 hour.
- Whisk together the flour, baking soda, baking powder, and salt in a medium bowl.
- Using a hand mixer on medium speed, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy in a large bowl. Beat in the eggs one at a time, mixing well after each addition, then add in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and there are no longer any big streaks of flour. Do not over-mix the batter! Fold in the crumbled Biscoff cookies and dark chocolate chunks.
- Divide the dough into 12 equal portions. Roll each portion into a ball. Make a well in the center of each ball using your thumb, pressing down to create a space for the Biscoff butter.
- Place frozen cookie butter into the thumbprint indentation. Bring the edges of the dough up and around the cookie butter, pinching and sealing to fully enclose the filling.
- Place the assembled cookies onto a parchment-lined baking sheet or plate. Cover with plastic wrap and chill for at least an hour, or for up to 24 hours.
- Preheat oven to 375°F. Separate the cookies onto two parchment lined baking sheets. Leave about 2 inches of space between each cookie. Bake for 12 to 14 minutes, until the edges are golden brown.
- Remove from the oven and allow the cookies to cool on the baking sheet for about 5 to 10 minutes to firm up. Serve warm or transfer the cookies to a wire rack to cool completely.
- Optional Toppings: Place a few tablespoons of Biscoff cookie butter in a small microwave-safe bowl. Microwave in 5-second intervals, stirring after each, until melted and smooth. Drizzle over the top of the baked cookies and then add a little crushed Biscoff cookies to take these cookies over the top!
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Notes
Nutrition
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