Biscoff Stuffed Cookies Delight (Printable Version)
Soft chocolate cookies filled with rich Biscoff and melty white chocolate for indulgent sweetness.
# Everything You’ll Need:
→ Dough
01 -
115 g unsalted butter, softened
02 -
175 g light brown sugar
03 -
1 tsp vanilla extract
04 -
1 medium egg, room temperature
05 -
235 g plain flour (all-purpose)
06 -
40 g cocoa powder (Dutch-processed)
07 -
½ tsp bicarbonate of soda
08 -
½ tsp fine sea salt
09 -
1 tbsp cornflour
10 -
200 g white chocolate, finely chopped
→ Filling
11 -
15 heaped teaspoons Biscoff spread, frozen (smooth or crunchy)
# Steps to Cook:
01 -
Spoon 15 heaped teaspoons of Biscoff spread onto a parchment-lined tray and freeze until solid, approximately 60 minutes.
02 -
Preheat oven to 190°C (170°C fan-assisted). Line 2–3 large baking trays with parchment paper.
03 -
In a large bowl, beat softened butter and light brown sugar together with an electric mixer until light and fluffy, about 3 minutes. Add vanilla extract and egg, then beat until smooth.
04 -
In a separate bowl, whisk plain flour, cocoa powder, bicarbonate of soda, salt, and cornflour together. Gradually fold the dry mixture into the wet ingredients until a thick, even dough forms.
05 -
Gently fold in the finely chopped white chocolate, ensuring even distribution throughout the dough.
06 -
Using a 5 cm cookie scoop, portion the dough evenly. Flatten each portion slightly, place a frozen Biscoff piece in the center, and fully encase it with dough. Shape into a smooth ball.
07 -
Place up to 6 cookies per lined baking tray, spacing them to allow for spreading during baking.
08 -
Bake in the preheated oven for 11–13 minutes until edges are set but centers remain soft and gooey.
09 -
Let cookies rest on the baking tray for 5 minutes before transferring to a wire rack. Serve warm for optimal gooey centers.
# Extra Suggestions:
01 -
Keep Biscoff filling frozen until stuffing to maintain gooey centers.
02 -
Cookies reheat well in the microwave for a soft, molten center.
03 -
For a plain version, omit cocoa powder and add 40 g more flour.
04 -
Bake a test cookie first to adjust baking time according to your oven.