Biscoff Stuffed Cookies Delight

These Biscoff stuffed cookies are a rich and gooey treat combining soft chocolate dough with a molten caramelized Biscoff center. White chocolate chips scattered throughout the dough add creamy bursts that balance the deep cocoa flavor. Freezing the Biscoff before baking keeps the center perfectly soft and melty without losing shape. Using a cookie scoop helps make uniform cookies that bake evenly. Fresh from the oven these cookies offer warm indulgence, and they reheat beautifully for days after baking. This recipe is perfect for anyone craving a cozy, decadent dessert that is easy to make ahead.

Ingredients

• Biscoff spread: Use smooth for easiest stuffing or crunchy for fun texture Choose a Biscoff with deep brown caramel color for maximum flavor
• Unsalted butter: Ensures rich taste and soft crumb Pick fresh butter without any tang for best results
• Light brown sugar: Key for chewiness and caramel notes Try to find moist clump free sugar
• Vanilla: A splash deepens cookie flavor Use real vanilla whenever possible
• Medium egg: Holds dough together Use room temperature for smooth mixing
• Plain flour: Gives structure Use all purpose flour without raising agents
• Cocoa powder: Creates rich chocolatey cookie Choose Dutch process for big flavor
• Bicarbonate of soda: Helps cookies puff Just check your soda is fresh
• Salt: Balances sweetness Fine sea salt melts in best
• Cornflour: Keeps cookies soft and thick Use one without any odd aftertaste
• Finely chopped white chocolate: Adds creamy bits Pick creamy bars and chop fine for even distribution

Step-by-Step Instructions

Freeze Biscoff Centers:

Scoop large teaspoons of Biscoff onto a lined tray and freeze for at least an hour until solid This makes stuffing easy and neat

Make The Dough:

Cream butter and brown sugar together with an electric mixer until pale and fluffy about three minutes Beat in vanilla and room temperature egg until smooth

Combine Dry Ingredients:

In a separate bowl whisk together plain flour cocoa powder cornflour salt and bicarbonate of soda Fold this mixture into the butter mixture to create a thick even dough

Add Chocolate:

Gently stir in the chopped white chocolate making sure it is distributed throughout the dough for creamy bits in every bite

Portion Cookies:

Using a cookie scoop make even sized balls of dough Work quickly so the dough does not warm up too much

Stuff With Frozen Biscoff:

Flatten each dough ball gently Place a frozen scoop of Biscoff in the center Wrap dough around Biscoff and seal tightly so no spread peeks out Roll back into a ball and repeat

Arrange On Trays:

Line large baking trays with parchment Place cookies spaced apart so they have room to spread in the oven Ideally no more than six per tray

Bake To Perfection:

Bake in preheated oven at 190C or 170C fan for eleven to thirteen minutes Edges should look set but cookies remain soft in center for gooey finish

Cool And Enjoy:

Let cookies sit on tray for five minutes before moving as centers will be molten Enjoy warm for ultimate goo factor

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Storage Tips

Once cooled store cookies in an airtight container at room temperature They taste fresh up to four days Warm in microwave for fifteen seconds to melt Biscoff again For longer storage freeze stuffed dough balls then bake directly from frozen adding three minutes to baking time

Ingredient Substitutions

Swap white chocolate for milk or dark chocolate chips for classic flavor If out of brown sugar use half white sugar and half maple syrup For a nutty twist stir roasted hazelnuts into dough instead of some chocolate

Serving Suggestions

Best served warm from oven with a scoop of vanilla ice cream For decadent treat sandwich two cookies with more Biscoff or drizzle melted chocolate over them They dress up any afternoon tea or birthday party platter

Biscoff Cookie Origins

Biscoff spread comes from Belgium where it is enjoyed on toast or with coffee Stuffing it into cookies blends classic European flavors with American style soft baked cookies This combo is a delicious cultural mashup that always gets rave reviews

Pro Tips

• Freeze Biscoff centers well in advance to save time on baking day
• Let dough chill if kitchen is warm so cookies hold shape during baking
• Always bake a test cookie first to adjust baking time for your oven and nail gooey center every time

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Recipe FAQs

→ Why freeze the Biscoff before baking?

Freezing solidifies the Biscoff, preventing it from melting away and ensuring a gooey, molten center inside the cookies after baking.

→ Can I use crunchy Biscoff instead of smooth?

Yes, both smooth and crunchy Biscoff work well. Crunchy adds texture, while smooth gives a creamier filling.

→ What type of chocolate is best?

Finely chopped white chocolate provides a creamy contrast, but milk or dark chocolate can be used for richer flavor profiles.

→ How should I store these cookies?

Store in an airtight container at room temperature for up to four days. Reheat briefly in the microwave for soft, molten centers.

→ Can I make plain cookies without cocoa powder?

Yes, replace cocoa powder with extra plain flour for a non-chocolate dough base while maintaining the stuffed Biscoff center.