Biscoff Stuffed Cookies: The Ultimate Recipe for Cookie Lovers

Biscoff Stuffed Cookies: Prepare to enter a realm of pure cookie bliss! Imagine sinking your teeth into a warm, golden-brown cookie, only to discover a molten core of creamy, spiced Biscoff spread. It’s a delightful surprise that elevates the humble cookie to a whole new level of indulgence.

Biscoff, with its distinctive caramelized flavor, has captured hearts worldwide. Originating in Belgium, this iconic spread and biscuit have become a beloved treat, often enjoyed with coffee or simply savored on their own. Its unique taste profile, reminiscent of gingerbread and cinnamon, adds a touch of warmth and nostalgia to any dessert.

What makes these Biscoff Stuffed Cookies so irresistible? It’s the perfect marriage of textures and flavors. The slightly crisp exterior of the cookie gives way to a soft, chewy interior, followed by the smooth, melt-in-your-mouth Biscoff filling. The combination is simply divine! Plus, they’re surprisingly easy to make, requiring just a handful of ingredients and a little bit of patience. Whether you’re baking for a special occasion or simply craving a sweet treat, these cookies are guaranteed to be a crowd-pleaser. Get ready to experience cookie perfection!

this Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 jar (14.1 ounces) Biscoff spread, softened
• Optional: Sea salt flakes, for sprinkling

Preparing the Cookie Dough:

1. First, let’s cream together the butter and sugars. In a large bowl (or the bowl of your stand mixer), beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step; it’s crucial for a good cookie texture! I like to use a stand mixer with the paddle attachment, but a hand mixer works just as well. Just make sure your butter is properly softened – not melted!
2. Next, beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. The vanilla really enhances the flavor of the cookies, so don’t skip it! I always use pure vanilla extract for the best results.
3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures that the baking soda and salt are evenly distributed throughout the flour, which is important for proper leavening and flavor.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in tough cookies.
5. Stir in the chocolate chips. I love semi-sweet chocolate chips in these cookies, but you can use any kind you like – milk chocolate, dark chocolate, or even white chocolate chips would be delicious!
6. Now, cover the dough and chill it in the refrigerator for at least 30 minutes. This chilling time is important because it allows the gluten to relax, which helps prevent the cookies from spreading too much during baking. It also firms up the dough, making it easier to handle. I usually chill mine for an hour, but 30 minutes will do in a pinch.

Stuffing the Cookies:

1. While the dough is chilling, prepare the Biscoff filling. Make sure your Biscoff spread is softened. If it’s too firm, you can microwave it for a few seconds until it’s easier to work with.
2. Once the dough is chilled, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Parchment paper prevents the cookies from sticking to the baking sheet and makes cleanup a breeze.
3. Now comes the fun part: assembling the cookies! Scoop out about 2 tablespoons of cookie dough. Flatten it slightly in the palm of your hand.
4. Place about 1 teaspoon of softened Biscoff spread in the center of the flattened dough.
5. Carefully wrap the dough around the Biscoff spread, making sure to completely seal it. You don’t want any Biscoff leaking out during baking! Roll the dough into a smooth ball.
6. Place the stuffed cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie. This is important because the cookies will spread as they bake.
7. Optional: Sprinkle the tops of the cookies with sea salt flakes. This adds a nice salty-sweet contrast to the cookies.

Baking the Cookies:

1. Bake the cookies for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. The baking time will vary depending on your oven, so keep a close eye on them.
2. Remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up a bit and prevents them from breaking.
3. Enjoy your warm, gooey, Biscoff-stuffed cookies! They’re best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days.

Tips and Variations:

• Make sure your butter is properly softened. Softened butter is key to achieving a light and fluffy cookie texture. If your butter is too cold, it won’t cream properly with the sugars. If it’s too melted, the cookies will spread too much.
• Don’t overmix the dough. Overmixing can develop the gluten in the flour, resulting in tough cookies. Mix the dry ingredients into the wet ingredients until just combined.
• Chill the dough. Chilling the dough allows the gluten to relax, which helps prevent the cookies from spreading too much during baking. It also firms up the dough, making it easier to handle.
• Don’t overbake the cookies. Overbaked cookies will be dry and crumbly. Bake the cookies until the edges are golden brown and the centers are still slightly soft.
• Use parchment paper. Parchment paper prevents the cookies from sticking to the baking sheet and makes cleanup a breeze.
• Vary the chocolate chips. I love semi-sweet chocolate chips in these cookies, but you can use any kind you like – milk chocolate, dark chocolate, or even white chocolate chips would be delicious!
• Add nuts. Chopped walnuts, pecans, or macadamia nuts would be a delicious addition to these cookies.
• Use different fillings. Instead of Biscoff spread, you could use Nutella, peanut butter, or even jam.
• Make them gluten-free. Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to use a blend that contains xanthan gum, as this will help bind the ingredients together.
• Add a sprinkle of sea salt. A sprinkle of sea salt on top of the cookies adds a nice salty-sweet contrast.

Troubleshooting:

• Cookies are spreading too much: Make sure you chilled the dough for at least 30 minutes. Also, make sure your butter wasn’t too melted.
• Cookies are too dry: Don’t overbake the cookies. Also, make sure you’re using the correct amount of flour.
• Cookies are too tough: Don’t overmix the dough.
• Biscoff spread is leaking out: Make sure you completely seal the dough around the Biscoff spread.

Storage Instructions:

Store the cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months. To freeze, wrap the cookies individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw the cookies at room temperature before serving.

Nutritional Information (Approximate, per cookie):

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

• Calories: 250-300
• Fat: 15-20g
• Saturated Fat: 9-12g
• Cholesterol: 30-40mg
• Sodium: 150-200mg
• Carbohydrates: 30-35g
• Sugar: 20-25g
• Protein: 2-3g

Enjoy your delicious homemade Biscoff stuffed cookies! I hope you love them as much as I do!

Conclusion:

And there you have it! These Biscoff stuffed cookies are truly something special, and I wholeheartedly believe they deserve a spot in your baking repertoire. Why? Because they’re ridiculously delicious, surprisingly easy to make, and guaranteed to impress anyone who takes a bite. The combination of the soft, chewy cookie dough with that molten, caramelized Biscoff center is simply irresistible. It’s a symphony of textures and flavors that will have you reaching for another one before you even realize it.

But beyond the sheer deliciousness, these cookies offer a unique baking experience. They’re a step up from your average chocolate chip cookie, but they don’t require any fancy equipment or complicated techniques. Even if you’re a relatively new baker, I’m confident you can pull these off with flying colors. The recipe is straightforward, and I’ve included plenty of tips and tricks along the way to ensure your success.

These Biscoff stuffed cookies are more than just a treat; they’re an experience.

Now, let’s talk serving suggestions and variations! While these cookies are absolutely divine on their own, warm from the oven, a scoop of vanilla ice cream on top elevates them to a whole new level of indulgence. Imagine the warm cookie melting the ice cream, creating a creamy, dreamy dessert that’s perfect for a special occasion or just a cozy night in.

If you’re feeling adventurous, you could also try adding a sprinkle of sea salt on top of the cookies before baking. The salt enhances the sweetness of the Biscoff and adds a delightful savory note that balances everything perfectly. Another fun variation is to use different types of cookie dough. Chocolate cookie dough would be a decadent pairing with the Biscoff, or you could even try a peanut butter cookie dough for a truly unique flavor combination.

For a festive touch, consider drizzling melted white chocolate over the cooled cookies and sprinkling them with crushed Biscoff cookies. This adds a beautiful visual appeal and enhances the Biscoff flavor even further. You could also add chopped nuts, like pecans or walnuts, to the cookie dough for extra texture and flavor.

These cookies are also fantastic for gifting! Package them in a cute box or tin, and they’re sure to be a hit with friends, family, and neighbors. Who wouldn’t love receiving a batch of homemade Biscoff stuffed cookies?

I’m so excited for you to try this recipe and experience the magic of these cookies for yourself. Don’t be afraid to get creative and experiment with different variations to find your perfect combination. Baking is all about having fun and expressing your creativity, so go wild!

Once you’ve made these Biscoff stuffed cookies, I would absolutely love to hear about your experience. Did you try any of the variations I suggested? Did you make any modifications of your own? What did your friends and family think? Share your photos and stories in the comments below! I can’t wait to see what you create. Happy baking!