Biscoff stuffed cookies – RecipeTin Eats

June 13, 2025

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Tailored from the now-infamous 48-times Chocolate Chip Cookies, these Biscoff Stuffed Cookies have by some means grow to be much more well-known. I don’t know if I’ll ever have the ability to high these. Have I peaked?! 😭

Biscoff stuffed cookies

These are a shameless selfmade copycat of the well-known Biscoff stuffed cookies from Butter Boy, a well-liked cookie store right here in Sydney. They’re ridiculously good – however at $8.50 every? Needed to create my very own!

And I’m completely thrilled with how the selfmade model turned out – I’ll even make the daring declare that they’re higher as a result of the buttery flavour and spices come by extra clearly, and the feel is spot-on. However regardless of this, I really feel mildly irritated by these cookies.

First, as a result of my denims have mysteriously shrunk since I began recipe testing.🤔

Second, the dough relies on my beloved Chocolate Chip Cookie of My Desires (48 occasions!), which I really believed would reign without end because the OG, the icon, the unbeatable greatest. Everyone stated so!

However apparently not. Virtually everybody who’s tried these Biscoff ones say they love them much more. Hesitantly, at first, like they’re anxious about hurting my emotions. Then, just a few bites in, they boldly declare they trump the OG.

Actually. How dare they. 😭 (But, I get it. 😭)

These are….

….. unapologetically massive – 160g/5.5oz every. They must be, for seen Biscoff inside and for it to bake lengthy sufficient for outstandingly crispy edges and base with chewy ridges and an attractive golden floor whereas the within is gooey and molten with out being floury blatantly uncooked cookie dough….UGH!!! How are you not operating into the kitchen to make these now!!

Substances in Biscoff stuffed cookies

Right here’s what you have to make this. Let’s begin with the enjoyable stuff!

1. BISCOFF SPREAD AND CHOCOLATE chips

Biscoff, to those that are new to it, is a spiced caramel biscuit from Belgium with a toffee-like flavour and has a cult following – particularly in its dangerously addictive spreadable type that I now shamelessly eat by the spoonful (standing shamefully within the pantry). Sorry Nutella, you’ve been changed!

I like utilizing the graceful model inside cookies however the crunchy model works simply as properly. Discover it alongside spreads on the grocery retailer.
White chocolate chips – as a result of they simply work ridiculously properly with the flavours on this cookie (and in addition as a result of Butter Boy has it in theirs and that is, as talked about above, a shameless copycat. 😅)

And right here’s what you want for the dough. Similar elements because the The Chocolate Chip Cookies of my desires, although portions tweaked for varied causes (fellow baking nerds, head straight to the FAQ to geek out with me!), plus some Biscoff spicing.

Spice flavouring – Cinnamon, all spice and ginger. If you happen to don’t have any of those, or lacking one or two, the cookie continues to be completely price making due to the beneficiant quantity of Biscoff stuffing.
Plain flour / all goal flour – Please don’t substitute with self elevating flour. This recipe requires a a lot lessor quantity of baking powder than what’s constructed into self elevating flour.
Brown and white sugar – Every of those convey completely different qualities to cookies. The brown sugar provides color, chew and caramely flavour, whereas the white sugar makes the cookies crispy.
Unsalted butter – Chopped into items so it melts extra evenly as we’re browning the butter. I choose to make use of unsalted butter so I can management the quantity of salt added into the recipe.
Cooking salt – I exploit 1/2 teaspoon of salt in these cookies which can sound like quite a bit nevertheless it actually works right here to offset the sweetness and improve all of the unbelievable flavours on this cookie. Belief the method! See recipe notes for utilizing desk salt and salt flakes.
Egg + egg yolk – Utilizing an egg yolk instead of a second complete egg provides richness, plus to be trustworthy, I didn’t want an entire second egg and it’s simpler to measure out a yolk than 1/2 an egg. 🙂 Be sure you use massive eggs that are 50-55g / 2oz every within the shell, offered in cartons labelled “massive eggs”. If you happen to solely have jumbo or XL eggs, see this put up for find out how to measure out the correct quantity.
Baking powder and baking soda (bi-carbonate) – In cookies, baking powder makes them rise, whereas baking soda makes them unfold! After a lot testing, I discovered 1/4 tsp baking powder and 1/2 tsp baking soda created the right form and texture.

Whereas I say sternly within the CCC to not substitute baking powder for the baking soda, on this recipe you’ll be able to (1:3 ratio), the cookies will bake a bit of thicker. However don’t substitute the baking powder with extra baking soda (the cookies unfold an excessive amount of and Biscoff leaked each = 😭).
Cornflour / cornstarch – A baking trick I picked up in my time, a bit of cornflour softens the within of cookies with out affecting the crispy exterior. Plus, for this dough, it’s a neat method to management the way it bakes up with just a bit teaspoon tweak right here and there – thicker, flatter, holding in molten centres and so forth.
Vanilla – For flavour. Vanilla extract please, not imitation essence.

Find out how to make Biscoff stuffed cookies

Sure, the dough must be chilled – 1 hour minimal for a 9.5/10 cookie or 12 hours for a 12/10 cookie. Compromise – bake half now and the opposite half tomorrow!

1. Biscoff stuffing

The simplest method to stuff cookies, pancakes, brownies with spreads and gooey fillings is to freeze it. I do it in slabs, in dollops, in disc kinds – it’s a properly use approach round these components!

Dollop Biscoff unfold onto a lined tray, then flatten the floor to make it a thick disc form which makes it distribute extra evenly contained in the cookie because it bakes. If you happen to depart it as a heaped mound, you find yourself with a pool of Biscoff concentrated in the midst of the cookie.
Freeze for not less than 1 hour, or till the Biscoff is agency sufficient to choose up.

I depart it uncovered as a result of it’s solely within the freezer for an hour. however in case you are leaving it for for much longer (like in a single day) it’s advisable to cowl it to keep away from freezer smells and the floor drying out.

2. BROWNED BUTTER

Don’t skip the browned butter – it provides wealthy, nutty, caramely flavour. And likewise, do you know browning butter reduces the amount by ~15% as a result of evaporation of the water content material? 🙂 So for those who don’t brown the butter, you’ll have an excessive amount of liquid within the cookie dough so it can unfold an excessive amount of when it bakes.

How to make Brown butter oatmeal choc chip cookies

Soften butter in a silver or different non-black saucepan or small pan. Simmer on medium to medium excessive for 3 to five minutes or till you see little golden bits (that are the dairy bits that go toasty) and you’ll odor the nuttiness. The butter may also change from yellow to golden brown in color.

❓Why does the color of the cooking vessel matter? It’s simpler to see when the butter modifications from yellow to golden. If utilizing a black pan, you have to depend on your odor or utilizing a spoon to scoop the butter as much as verify the color.
Take away from the range and instantly pour it into a big mixing bowl (together with all of the little brown bits – additional flavour!). Work shortly as it can proceed browning. Then let it cool for 45 minutes+ to room temperature.

⚠️ Cooling – The browned butter ought to nonetheless be liquid (ie not solidified bits, not even across the edges) however cool sufficient so it won’t soften the sugar or the choc chips. If it solidifies, then re-melt within the microwave and funky once more.

I like that I don’t must lug the stand mixer out for these cookies!

Combine moist – To the cooled butter, combine in each sugars till mixed. Then the vanilla, egg yolk and egg, simply till mixed.
Whisk dry – Then combine all of the dry elements collectively in a bowl: flour, salt, baking powder, baking soda and the spices.

Mix moist and dry elements – Add the flour to the butter combination and blend till principally mixed. Add the chocolate chips and blend till you’ll be able to now not see flour. The dough could look a bit lumpy or appear stiff or look softer than what you see within the video video – precise texture will depend on what your butter temperature was – nevertheless it doesn’t matter so long as it holds collectively right into a dough when scrunched in your fist.
Stuff – Divide the dough into 8 parts (125g / 4.4 oz every, slightly below 1/2 cup). Press collectively right into a dough then flatten with a dent and put a Biscoff disc within the center.

Enclose – Pinch / collect / patch as wanted to totally enclose the Biscoff in dough then form right into a ball. In case your dough is on the comfortable aspect (as a result of your butter was hotter) it can sag a bit right into a dome form which is okay.

⚠️ Seal seams properly to keep away from Biscoff leakage, although to be trustworthy generally I intentionally depart cracks on the highest of some as swimming pools of melted Biscoff on the floor of a cookie is an interesting sight. However Biscoff leaking out of the edges and onto the tray is a tragic sight.
Fridge time – fast or correct! 12 hours is my really helpful time for cookie nirvana because it improves the whole lot about these cookies: flavour, crispier and chewier edges, nicer richer golden floor, improved shelf life (superior for five days!).

Nonetheless! If pace is of the essence, I get it. 2 hours is adequate, simply lengthy sufficient to agency the cooke dough up so it doesn’t unfold an excessive amount of within the oven. Please see FAQ for particulars of how the shorter time impacts the cookie.

Shorter refrigeration time! For cookie monsters considering how unfair it’s that I say 2 hours is sufficient for these whereas I strongly, strongly advocate 12 hours for the 48-times Chocolate Chip Cookies – these cookies have the gooey molten Biscoff centre which supplies the cookie an instantaneous leg-up so I don’t need to be as pedantic in regards to the cookie half. Whereas for CCC’s, there may be nothing to cover behind! Not even full loading with chocolate can cover a dry crumbly cookie. 🙂

Bake for 19 minutes in a 180°C/350°F oven (170°C fan-forced) or till the perimeters are golden and the floor is pale golden however is cooked, even when only a skinny movie of cooked cookie, slightly than being shiny melty uncooked cookie dough.

PS And sure, fan-forced being solely 10°C decrease than normal ovens is deliberate for these cookies. 🙂
Cool ON tray – As quickly as you’re taking the cookies out of the oven, press additional chocolate chips onto the floor. I do some flat and push some in barely on an angle. The chocolate will soften so that they adhere to the cookie.

Then cool for 20 minutes on the tray. The sides and base will crisp up, the cookie will end cooking inside and the floor turns into extra golden too. However don’t fear, they’ll nonetheless be heat and gooey inside!

TIP: Whereas the cookies are sizzling, you can even use this time to reshape them into neat rounds – simply use a spatula.

And now the second as arrived…Prepared, set, GO!

I’m sorry. I do know I’ve ruined your life with these Biscoff Stuffed Cookies. Might your denims hate me without end. Might your slinky black gown curse me each time you attain for it.

In the meantime, the shapewear business is toasting to me with champagne.😭

So let me make it as much as you – put this and this and this in your menu plan subsequent week – my all-time greatest low-cal recipes that I describe as “by accident wholesome”.

Then put cookie baking in your menu plan for this weekend!😇 – Nagi x

Biscoff stuffed cooked FAQ

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Biscoff stuffed cookies – RecipeTin Eats

Biscoff stuffed cookies

These are….