These cookies are stuffed with a full teaspoon of Biscoff and studded with white chocolate chips. They’re great cold, but even better when they’re still warm and gooey inside.
Why you’ll love this recipe
- Biscoff – If you’re a Biscoff lover like I am, then that’s the only reason you’ll need!
- Biscoff and white chocolate cookies – they make such a great combo and work so well together.
- Soft lava centre – When warm, the Biscoff flows out of the cookie like lava, turning these Biscoff cookies into Biscoff Lava Cookies, who wouldn’t want some of that?
What is Biscoff?
Biscoff is a spiced caramelised cookie spread. It is made with Lotus Biscoff cookies, sometimes called speculoos. The cookies usually come in little packets and are served with your coffee during flights, in offices or at coffee shops. Biscoff spread is available in both smooth or crunchy versions. If you aren’t able to find Biscoff where you are, check for “Cookie Butter”, which is the generic name of the famous spread.
Kitchen Equipment needed for Biscoff Stuffed Cookies
- Electric hand mixer or stand mixer
- Cookie sheet/tray
- 2 inch Cookie Scoop (optional)
For full recipe amounts and instructions, check out the recipe card below.
- Butter – unsalted and just softened but not very soft or melted
- Brown sugar – to help give these a deeper flavour and add to the softness
- White sugar – to crisp up the edges of these cookies
- Egg – remove this early so it’s at room temperature when it’s time to be used
- Flour – all purpose flour (plain four) measured correctly (refer to the tips section below)
- Baking soda – also called bicarb soda
- Salt – great to balance out the sweetness of the spread and white chocolate
- Corn starch – also called corn flour to help keep these cookies extra soft
- Biscoff spread – you could use smooth or crunchy
- White chocolate chips
How to make Biscoff Filled Cookies? (step by step with pictures)
- Take teaspoons of Biscoff spread and place on a parchment paper covered baking tray or plate. Place in the freezer for at least 1 hour.
2. Place the butter along with the white and brown sugar in a bowl to use with an electric hand mixer or the bowl of a stand mixer. Use the beater attachment to beat until light smooth and creamy.
3. Add in the egg and vanilla and beat again until incorporated.
4. Pour in the flour, bicarb soda, salt and corn starch. Beat in until mixed through and the batter has formed into a dough.
5. Add in the white chocolate chips into the cookie dough. mix well with a spatular until the chocolate pieces are dispersed through the dough.
5. Take 2 tablespoons of dough and roll into balls (or use a 2 tablespoon cookie scoop). Place onto a tray that fits in the fridge. Place the dough balls onto the tray.
6.Remove the Biscoff spread from the freezer. Pick up a cookie dough ball and use your thumb to make a dent in the centre. Place a frozen Biscoff scoop inside and fold the sides of the cookie over it until you can no longer see it. Roll into a ball and place on the tray, continue for all 12 cookies. You can place 6 on each tray or 12 on one tray and split the cookies before baking. Place in the fridge for a minimum of 1 hour.
7. Pre heat oven to 180c/350F. Once the cookies are firm, place them in the preheated oven and bake for 10-12 minutes. The cookies should be soft in the centre and lightly golden on the edges. The centres should be fairly soft as they will continue to cook and set on the baking tray.
8. Cool completely before serving.
Tips for making Biscoff Stuffed Cookies
Freeze your Biscoff ahead of time so they are frozen hard and easier to work with.
Use room temperature ingredients to ensure everything mixes well together. To quickly warm up the egg you can place it in a bowl of hot (not boiling) water for 5 minutes to bring it to room temperature.
Measure flour correctly by fluffing up the flour with your flour scoop before scooping and levelling the flour.
Make sure to keep cookies in the fridge for at least 2 hours, overnight would be better. Alternatively you can keep the cookies in the freezer for an hour, this will mean they are thick, with a soft scrumptious Biscoff centre.
Add extra white chocolate chips (or reserve some) to place on the tops so that you can see all that chocolatey goodness.
Don’t over bake the cookies, they should still be fairly soft in the centre, they will continue to bake and set while cooling. Mine took 12 minutes.
Rotating a circle cutter of a similar size around the cookie will help with shaping them if they’ve baked out of shape.
If the cookies have completely cooled down, warm them in the microwave for 10-15 seconds to have Biscoff Stuffed Lava Cookies, YUM!
Store in an air tight container at room temperature for 5 days.
- Use crunchy Biscoff spread for added crunch and texture.
- Add 1/4 cup of crushed Biscoff Cookies to the cookie batter for even more crunch and texture.
- Use chocolate chips instead of white chocolate chips if that’s your preference, or what you have on hand.
Frequently Asked Questions
Yes, you can, scoop out 18 3/4 teaspoons of Biscoff and freeze. Scoop the dough into heaped tablespoon balls to make 18 balls. Bake for 1-2 minutes less than the recommended time.
Once you’ve stuffed and rolled your cookies, place them close together on a tray that fits in your freezer. Leave just enough space between each cookie so that they aren’t touching. Place them in the freezer for 1 hour to harden. Remove the hardened cookies from the tray and place in a freezer safe ziplock bag for up to 1 month. Follow the recipe for baking instructions, they may have to bake for 1-2 minutes longer since they will be very frozen.
You sure can. Follow the steps until you have filled the cookies with Biscoff and rolled into balls, store in the fridge up to 48 hours before baking.
Biscoff Stuffed Cookies
- 12 tsp Biscoff Spread heaped teaspoons
- 115 g unsalted softened butter 1/2 cup
- ½ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 tsp vanilla
- 1⅓ cup all purpose flour
- ½ tsp baking soda bicarb soda
- 2 tsp corn starch corn flour
- ¼ tsp salt
- ½ cup white chocolate chips
- Line 2 flat cookie sheets/trays with parchment/baking paper. Find a small pan or tray that fits in the freezer and line that with parchment paper as well.
- Take heaping teaspoons of Biscoff spread and place apart on the small freezer friendly pan. Put in the freezer for 1 hour to harden.
- Place butter, brown sugar and white sugar into the bowl of the mixer or bowl for the hand mixer and beat until light and creamy.
- Add in egg and vanilla and beat till combined.
- Add in flour, bicarb soda, salt and corn starch/flour and beat until mixed through.
- Add in the white chocolate chips and fold through the cookie patter until they're evenly dispersed. (Optional: Reserve some of the chips for the tops of the cookies or use extra chips you may have on hand).
- Take 2 tablespoons of mixture and roll into balls. Alternatively, use a 2 tablespoon cookie scoop.
- Place onto prepared cookie sheets leaving about 3 inches between each cookie to allow for spreading. 6 should fit on each tray.
- Remove the frozen Biscoff scoops from the freezer.
- Working quickly take a ball of dough, make a whole in the centre and place a scoop of frozen Biscoff inside. Fold the rest of the dough over the Biscoff and roll to form a ball.
- Place the trays in the fridge for at least 2 hours or overnight. If there is limited space in the fridge, place the balls close to each other on one tray. Seperate them onto 2 trays before baking.
- Preheat oven to 180c/350F, 10-15 minutes before they're ready to bake.
- Place in the oven for 10-12 minutes.
- Cookies are ready when the edges are starting to turn golden in colour and the centres are still soft. The cookies will continue to cook and set on the tray after baking so it's best to take them out before they are baked through.
- Serve slightly warm or cold.