Adapted from the now-infamous 48-times Chocolate Chip Cookies, these Biscoff Stuffed Cookies have somehow become even more talked about. I don’t know if I’ll ever be able to top these. Have I peaked?! 😭
Biscoff stuffed cookies
These are a shameless homemade copycat of the famous Biscoff stuffed cookies from Butter Boy, a popular cookie shop here in Sydney. They’re ridiculously good – but at $8.50 each? Had to create my own!
And I’m absolutely thrilled with how the homemade version turned out – I’ll even make the bold claim that they’re better because the buttery flavour and spices come through more clearly, and the texture is spot-on. But despite this, I feel mildly irritated by these cookies.
First, because my jeans have mysteriously shrunk since I embarked on the recreation mission.🤔
Second, the dough is based on my beloved Chocolate Chip Cookie of My Dreams (48 times!), which I truly believed would reign forever as the OG, the icon, the unbeatable best. Everybody said so!
But apparently not. Almost everyone who’s tried these Biscoff ones say they love them even more. Hesitantly, at first, like they’re worried about hurting my feelings. Then, a few bites in, they boldly declare they trump the OG.
Honestly. How dare they. 😭 (Yet, I get it. 😭)
These are….
….. unapologetically big – 160g/5.5oz each. They need to be, for visible Biscoff inside and for it to bake long enough for outstandingly crispy edges and base with chewy ridges and a beautiful golden surface while the inside is gooey and molten without being floury blatantly raw cookie dough….UGH!!! How are you not running into the kitchen to make these now!!
Ingredients in Biscoff stuffed cookies
Here’s what you need to make this. Let’s start with the fun stuff!
1. BISCOFF SPREAD AND CHOCOLATE chips
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Biscoff, to those who are new to it, is a spiced caramel biscuit from Belgium with a toffee-like flavour and has a cult following – especially in its dangerously addictive spreadable form that I now shamelessly eat by the spoonful (standing shamefully in the pantry). Sorry Nutella, you’ve been replaced!
I like using the smooth version inside cookies but the crunchy version works just as well. Find it alongside spreads at the grocery store.
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White chocolate chips – because they just work ridiculously well with the flavours in this cookie (and also because Butter Boy has it in theirs and this is, as mentioned above, a shameless copycat. 😅)
2. biscoff spiced cookie dough
And here’s what you need for the dough. Same ingredients as the The Chocolate Chip Cookies of my dreams, though quantities tweaked for various reasons (fellow baking nerds, head straight to the FAQ to geek out with me!), plus some Biscoff spicing.
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Spice flavouring – Cinnamon, all spice and ginger. If you don’t have any of these, or missing one or two, the cookie is still absolutely worth making because of the generous amount of Biscoff stuffing.
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Plain flour / all purpose flour – Please do not substitute with self raising flour. This recipe calls for a much lesser amount of baking powder than what is built into self raising flour.
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Brown and white sugar – Each of these bring different qualities to cookies. The brown sugar adds colour, chew and caramely flavour, while the white sugar makes the cookies crispy.
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Unsalted butter – Chopped into pieces so it melts more evenly as we are browning the butter. I prefer to use unsalted butter so I can control the amount of salt added into the recipe.
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Cooking salt – I use 1/2 teaspoon of salt in these cookies which may sound like a lot but it really works here to offset the sweetness and enhance all the incredible flavours in this cookie. Trust the process! See recipe notes for using table salt and salt flakes.
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Egg + egg yolk – Using an egg yolk in place of a second whole egg adds richness, plus to be honest, I didn’t need a whole second egg and it’s easier to measure out a yolk than 1/2 an egg. 🙂 Make sure you use large eggs which are 50-55g / 2oz each in the shell, sold in cartons labelled “large eggs”. If you only have jumbo or XL eggs, see this post for how to measure out the correct amount.
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Baking powder and baking soda (bi-carbonate) – While I say sternly in the Chocolate Chip Cookie recipe on which this dough is based not to substitute baking powder for the baking soda, in this recipe you can (1:3 ratio), the cookies will bake a little thicker. But don’t substitute the baking powder with more baking soda (the cookies spread too much and Biscoff leaked everywhere = 😭).
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Cornflour / cornstarch – A baking trick I picked up in my time, a little cornflour softens the inside of cookies without affecting the crispy exterior. Plus, for this dough, it’s a neat way to control how it bakes up with just a little teaspoon tweak here and there – thicker, flatter, holding in molten centres etc.
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Vanilla – For flavour. Vanilla extract please, not imitation essence.
How to make Biscoff stuffed cookies
Yes, the dough needs to be chilled – 2 hours minimum for a 9/10 cookie or 12 hours for a 12/10 cookie (please do this!). Compromise – bake half now and the other half tomorrow!
1. Biscoff stuffing
The easiest way to stuff cookies, pancakes, brownies with spreads and gooey fillings is to freeze it. I do it in slabs, in dollops, in disc forms – it’s a well use technique around these parts!
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Dollop Biscoff spread onto a lined tray, then flatten the surface to make it a thick disc shape which makes it distribute more evenly inside the cookie as it bakes. If you leave it as a heaped mound, you end up with a pool of Biscoff concentrated in the middle of the cookie.
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Freeze for at least 1 hour, or until the Biscoff is firm enough to pick up.
I leave it uncovered because it’s only in the freezer for an hour. but if you are leaving it for much longer (like overnight) it’s advisable to cover it to avoid freezer smells and the surface drying out.
2. BROWNED BUTTER
Don’t skip the browned butter – it adds rich, nutty, caramely flavour. And also, did you know browning butter reduces the quantity by ~15% due to the evaporation of the water content? 🙂 So if you don’t brown the butter, you will have too much liquid in the cookie dough so it will spread too much when it bakes.
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Melt butter in a silver or other non-black saucepan or small pan. Simmer on medium to medium high for 3 to 5 minutes or until you see little golden bits (which are the dairy bits that go toasty) and you can smell the nuttiness. The butter will also change from yellow to golden brown in colour.
❓Why does the colour of the cooking vessel matter? It’s easier to see when the butter changes from yellow to golden. If using a black pan, you need to rely on your smell or using a spoon to scoop the butter up to check the colour.
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Remove from the stove and immediately pour it into a large mixing bowl (including all the little brown bits – extra flavour!). Work quickly as it will continue browning. Then let it cool for 45 minutes+ to room temperature.
⚠️ Cooling – The browned butter should still be liquid (ie not solidified bits, not even around the edges) but cool enough so it will not melt the sugar or the choc chips. If it solidifies, then re-melt in the microwave and cool again.
3. COOKIE MAKING TIME!
I love that I don’t need to lug the stand mixer out for these cookies!
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Mix wet – To the cooled butter, mix in both sugars until combined. Then the vanilla, egg yolk and egg, just until combined.
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Whisk dry – Then mix all the dry ingredients together in a bowl: flour, salt, baking powder, baking soda and the spices.
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Combine wet and dry ingredients – Add the flour to the butter mixture and mix until mostly combined. Add the chocolate chips and mix until you can no longer see flour. The dough may look a bit lumpy or seem stiff or look softer than what you see in the video video – exact texture depends on what your butter temperature was – but it doesn’t matter as long as it holds together into a dough when scrunched in your fist.
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Stuff – Divide the dough into 8 portions (125g / 4.4 oz each, just under 1/2 cup). Press together into a dough then flatten with a dent and put a Biscoff disc in the middle.
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Enclose – Pinch / gather / patch as needed to fully enclose the Biscoff in dough then shape into a ball. If your dough is on the soft side (because your butter was warmer) it will sag a bit into a dome shape which is fine.
⚠️ Seal seams well to avoid Biscoff leakage, though to be honest sometimes I deliberately leave cracks on the top of some as pools of melted Biscoff on the surface of a cookie is an appealing sight. But Biscoff leaking out of the sides and onto the tray is a sad sight.
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Fridge time – quick or proper! 12 hours is my recommended time for cookie nirvana as it improves everything about these cookies: flavour, crispier and chewier edges, nicer richer golden surface, improved shelf life (superior for 5 days!).
However! If speed is of the essence, I get it. 2 hours is sufficient, just long enough to firm the cookie dough up so it doesn’t spread too much in the oven. Please see FAQ for details of how the shorter time impacts the cookie.
Shorter refrigeration time! For cookie monsters thinking how unfair it is that I say 2 hours is enough for these whereas I strongly, strongly recommend 12 hours for the 48-times Chocolate Chip Cookies – these cookies have the gooey molten Biscoff centre which gives the cookie an instant leg-up so I don’t have to be as pedantic about the cookie part. Whereas for CCC’s, there is nothing to hide behind! Not even full loading with chocolate can hide a dry crumbly cookie. 🙂
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Bake for 19 minutes in a 180°C/350°F oven (170°C fan-forced) or until the edges are golden and the surface is pale golden but is cooked, even if just a thin film of cooked cookie, rather than being shiny melty raw cookie dough.
PS And yes, fan-forced being only 10°C lower than standard ovens is deliberate for these cookies. 🙂
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Cool ON tray – As soon as you take the cookies out of the oven, press extra chocolate chips onto the surface. I do some flat and push some in slightly on an angle. The chocolate will melt so they adhere to the cookie.
Then cool for 20 minutes on the tray. The edges and base will crisp up, the cookie will finish cooking inside and the surface becomes more golden too. But don’t worry, they will still be warm and gooey inside!
TIP: While the cookies are hot, you can also use this time to reshape them into neat rounds – just use a spatula.
And now the moment as arrived…Ready, set, GO!
I’m sorry. I know I’ve ruined your life with these Biscoff Stuffed Cookies. May your jeans hate me forever. May your slinky black dress curse me every time you reach for it.
Meanwhile, the shapewear industry is toasting to me with champagne.😭
So let me make it up to you – put this and this and this on your menu plan next week – my all-time best low-cal recipes that I describe as “accidentally healthy”.
Then put cookie baking on your menu plan for this weekend!😇 – Nagi x
Biscoff stuffed cooked FAQ
Not too painful actually, because the cookie dough is adapted from the 48-times Chocolate Chip Cookies of my Dreams recipe (now that was tough to crack!). See next FAQ point about the changes I made (other than the obvious Biscoff stuffing!).
I actually made this recipe back in January this year. I just wanted to wait a bit after sharing the Chocolate Chip Cookies before sharing the Biscoff version!
I started out using the CCC cookie dough recipe as written but found that because the Biscoff spread melts and becomes runny inside the cookie which in turn lead to the cookie spreading to much, I needed the dough to set faster. To do this, I reduce the hydration of the dough by adding a wee bit more flour and less sugar (yes, sugar is considered a wet ingredient in baking).
I increased the oven temp a bit too, wondering if that might work instead but it didn’t, it just made the edges brown too fast compared to the middle of the surface.
I also did versions to check the effect of the refrigeration time, wondering how far I could push shortening the default 12 hours I (strongly!) recommend for the chocolate chip cookies. I was thrilled to see that these Biscoff ones are less compromised by shorter fridge times than the CCC – even 2 hours is enough! I scored it a 8.9 / 10 compared to the 12 hour version which is a 12/10. 🙂
So I might’ve made it 8 times before I declared to ready to publish. Which is on the way low end for a baking recipe for me!
Other than the biscoff stuffing and spicing, here are the adjustments I made to the Chocolate Chip Cookie recipe for this Biscoff cookie:
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More flour – I added 1/4 cup more flour to make slightly stiffer dough. This is because the Biscoff spread inside becomes runny when it melts so the cookie spread too much. Adding flour gave the cookie dough more structure to hold it in. I was concerned the extra flour would make the cookie too dry but it doesn’t as it is offset by the extra moisture the Biscoff brings.
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Less sugar – I reduced the sugar by about 30% from the CCC recipe as the Biscoff brings extra sweetness. Sugar also makes cookies crispy so I was worried reducing the sugar would compromise that. But interestingly, combined with the extra flour and longer baking time, the edges of the cookie are still as crispy as the CCC. (Note: If you reduce sugar and increase flour in the CCC, then it is noticeably less crispy and not as moreish inside because it doesn’t have the extra moisture from Biscoff).
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Slightly longer baking time of 19 minutes compared to 17 minutes for the CCC, presumably because of the extra moisture that the Biscoff adds to the cookie.
Yes, if you want the ultimate, or if you are looking to seriously impress or bribe or if it’s apology cookies for a massive blunder (all 3 situations apply to me).
2 hours. They are excellent. 8.9/10 for flavour and texture. I take off 1.1 points because the surface is a tiny bit crackly (you need to look closely – I do), the crispy/chewy texture is marginally not as good, the surface is not quite the same deep rich golden colour and the cookie dough flavour itself improves with an overnight chill (something you just can’t cheat with more ingredients).
However, it’s important to know that these Biscoff Cookies are very different from the Chocolate Chip Cookies which I actively discourage people from making if they only have time for a 1 hour refrigeration! It works, but I’d rather do other cookies (like the Brown Butter Oatmeal Choc Chip Cookies).
However, these Biscoff ones? I stand by them with just a 2 hour fridge chill! And every hour after that just puts them even closer to cookie perfection!
I owned this recipe and took responsibility for it so I drove the testing and development process. But really, it hardly feels like a job to make cookies on evenings and weekends!! And I always had happy recipients of versions that were not “perfect”.
JB stepped in towards the end to do his own independent check – because around here, no recipe goes out until we’ve both made it separately. Strict policy.
Proof he approved of the cookies – the second I finished shooting, he dove in! ⬇️
And I get bonus points because he’s half Belgian – aka home of Biscoff – so he was extra tough with his scoring!
Sorry, I haven’t tried!
Sweet. 🙂 Not as sweet as the Butter Boy ones though! But, if you are one of those people who really don’t like sweet baked goods, I would not make these. These are what I call American level sweet. In my world, I rank desserts from least to most sweet as follows: Japanese (least sweet), French, Australian, UK and the most sweet are American dessert recipes. Not always, mind you, this is just a rule of thumb and reference point I use when describing sweetness levels!
These cookies are American level sweet, but on the lower side. It actually has less sugar than the chocolate chip cookies but it gets additional sweetness from the Biscoff. 🙂
Superior freshness for 2 days, excellent for 3 to 4 days – even the crispy edges, still great on day 5. Beyond this, a quick oven blast for 5 minutes works wonders to refresh.
In comparison, typical cookies like this that I’ve tried over the years are great freshly made but even by the end of the day they are a bit disappointing. Either overly soft or the cookie part is dry and crumbly. These cookies get a massive shelf life boost and structural boost from using browned butter – which is 100% fat (butter is ~15% water which makes things soften faster) – and the hydration level which is much higher than most cookies which keeps the cookie soft and moist.
Note, however, that Biscoff does firm up to spread-consistency as it cools. So the shiny molten Biscoff you see in the photos and videos is when the cookies are freshly made or re-warmed in the oven.
This freezes so well! Something about the biscoff spread inside, the way it melts as it bakes and the moisture it adds to the inside of the cookie, and the cookie dough itself is the perfect texture so it bakes up nice and thick from frozen.
Stuff and roll the cookie balls. After the 12 hours fridge time, freeze for 3 months. However you store it, make sure it is very airtight so the surface of the cookie balls do not dry out. I use ziplock bags and remove as much air as possible. If using containers, I wrap in cling wrap first then put in the container.
Then bake from frozen per the recipe but add 3 to 4 minutes to the bake time. You’re looking for golden edges and the middle of the surface of the cookie to be cooked (as opposed to just shiny melty raw dough) but still pale golden.
Frozen cookies bake up a bit thicker, and they are fabulous!
Watch how to make it
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Biscoff stuffed cookies
Prep: 20 minutes
Cook: 20 minutes
Butter cooling + minimum dough chilling: 2 hours 45 minutes
Total: 3 hours 25 minutes
Cookies, Sweet Baking
Western
Servings8 big cookies (11 cm/4.5″ wide, 2.5cm/1″ thick, 150g/5oz each!)
Tap or hover to scale
Prevent screen from sleeping
Instructions
ABBREVIATED RECIPE:
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Freeze 8 x 1.25cm/1/2″ blobs Biscoff until firm (~1 hr). Brown butter, cool, hand mix in sugar, then egg + vanilla. Mix in whisked Dry & spices, adding choc towards end. Portion into 8, stuff with frozen Biscoff. Fridge 12 -24 hrs (bare min 2 hrs). Bake from fridge cold 4 on each lined tray, 180°C/350°F (170°C fan) 19 min, top with more choc while hot if desired. Cool 20 min on tray, attack!
Browned butter:
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Simmer to brown – Put the butter in a silver saucepan or small pan over medium high heat. Once melted, let it simmer (as in, bubbling) for 4 to 5 minutes, stirring every now and then, until it gets real foamy, you see little golden specks (wade through foam to see), it smells nutty & extra buttery.
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Cool – Immediately pour into a heatproof bowl, including all those golden specks, scraping out every bit of butter. Cool to room temperature (~45 minutes), cool enough so it won’t melt the choc chips (Note 6)
Dough:
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Whisk Dry ingredients and Spices in a separate bowl.
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Mix Wet – To the browned butter, add both sugars and mix with a wooden spoon. Add the egg, yolk and vanilla. Mix until smooth – it will look like caramel.
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Finish dough – Add the Dry ingredients and mix until the flour is mostly incorporated. Add the choc chips and stir until the flour is fully incorporated.
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Stuff – Measure out 8 x 125g portions of dough (4.4 oz/ heaped 1/3 cup), press dough together into a rough ball. Flatten, top with frozen Biscoff, enclose and shape into a ball with a flat base (ie tall dome), sealing cracks to avoid Biscoff leakage. Alternative: Break each into 2 balls, flatten both, sandwich Biscoff in between then fold up sides to enclose. You’ll figure out the best method!
BAKING:
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Preheat oven to 180°C/350°F oven (170°C fan-forced). (Note 9)
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Place fridge-cold cookies 7.5 cm/3″ apart on a tray lined with baking paper/parchment paper. (I do 4 cookies on each tray)
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Bake for 18 – 19 minutes or until the edges are golden and the surface is cooked (ie not melty raw dough) but still pale.
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Decorate and cool – Working quickly, press extra choc chips on the surface (Note 10), then cool on the tray for 20 minutes – finishes baking, edges crisp more and they get more golden all over.Tip: While hot, you can also reshape with a rubber spatula or similar into a tidy round shape.
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Grab now – peak eating moment! Or, transfer to a rack to cool fully before storing in an airtight container.
Recipe Notes:
1. Biscoff spread – I prefer smooth for stuffing but crunchy spread fine too. Find it in the spreads aisle.
2. Measuring 225g butter without scales – don’t guesstimate using packet markings!! Melt butter and measure 235ml using a jug (or 1 cup then remove 1 tablespoon), THEN brown the butter (once browned, butter is 180 – 190g). And yes, it’s 235ml, not 225ml (1g butter = 1.043173 ml).
US readers – not applicable to you, just use 2 sticks!
3. Measuring flour (important!) – Scales best (and efficient). Cups – spoon flour into cups then level surface. Do not dunk cup measure into flour tub or bag (flour settles = 2 cups will be more than 300g = your cookies will puff more). *I am not usually this pedantic, only when a recipe is more sensitive than usual*
Cornflour/cornstarch – dip teaspoon measure in, then level off using knife or side of tub, ensuring the spoon measure is tightly packed (else you’ll be short)
4. Baking soda (bi-carb) – unlike the CCC, you can sub with baking powder. Use 1 1/2 teaspoons extra. Cookie will puff up more but is still very good.
5. Spices – I played with the mix and this is the balance I like the best, though even if I only had cinnamon I would still make them.
6. Cooled browned butter – Cool enough so it won’t melt the sugar or melt the choc chips, but not so cold the edges solidify (if it does, re-melt and cool again).
7. Smaller cookies – Feel free to make smaller ones using smaller blobs of Biscoff, but larger cookies = longer bake = more assertive crispier edges. Bake times for different dough sizes:
- 1 tbsp dough (#20 cookie scoop) – 13 to 14 minutes
- 2 tbsp dough (#40 cookie scoop) – 14 to 15 minutes
- 3 tbsp dough (~60g/2oz/#20 cookie scoop) – 15 to 16 minutes
8. Fridge chilling enhances the cookie flavour, colour, texture and shelf life in a way you can’t cheat with any ingredient or shortcut. They are a 12/10 with recommended 12 – 24 hr chilling, 8.9/10 with 2 hour chilling! Up to 48 hours is just as great but doesn’t improve it further. Beyond 48 hours the surface of the dough balls can dry out a bit so I recommend freezing instead (after 12 hours). See storage below for freezing and baking from frozen.
9. Oven temp is only 10°C different here for fan v conventional. Also slightly higher than the CCC baking temp – to set the dough a bit faster to seal the Biscoff in. See FAQ.
10. Decorate choc chips – lightly press in to the surface or just rest on surface (chocolate will melt and adhere).
11. Different cup measures in different countries – Recipe works fine as written with no alterations needed except Japan, please use the weights. See FAQ for more information.
12. Storage – exceptional shelf life (for the 12 hours fridge chill version), edges stay crispy, inside stays moist and fudgy, doesn’t dry out and become crumbly. Excellent for 3 days, still near excellent on day 4, still great days 5 and 6. Store in an airtight container in the pantry.
Freezing – Uncooked Biscoff stuffed dough balls can be frozen after the 12 hours fridge time. Bake from frozen per recipe plus 3 to 4 minutes. See FAQ for more details.
Nutrition – More calories than water.
Life of Dozer
Dozer sketchings by a talented local artist, Bill Hope! WIP of something very special. ❤️
And real life Dozer. His golden years have come with a golden attitude! His latest act of rebellion – refusing to get into the car to go to work. Instead, he strides purposefully into the garden bed and staring at me as if to say “go on, make me!“. As if retrieving him from the flowerbed is some kind of challenge.😂
I’m bracing for the day he realises that simply flopping to the ground is a foolproof way to avoid being forced to move!
