Soft, Gooey and Loaded with Speculoos Houjicha Cookies
Thank you for reading this post, don't forget to subscribe!If you’re looking for a cookie recipe that is special and would please a crowd, go no further than these Biscoff Stuffed Cookies. These decadent Biscoff cookie bars combine the spicy warmth of Biscoff cookie butter with a chewy, soft cookie dough for one luscious dessert. Great for holidays, get-togethers, or a night in, this recipe is a must-make for any cookie lover who also loves a little something extra.
If you consider yourself a baking expert or novice, you’ll appreciate that these cookies are so easy to make! The secret is to freeze the Biscoff centers before baking, giving you that famous, sticky middle with no mess. With ingredients and baking tips, we’ll show you how to make these cookies perfectly every time.
What Are Biscoff Stuffed Cookies?
Biscoff Stuffed Cookies – soft, golden cookies with a dollop of creamy biscoff spread in the middle. Biscoff is the same thing as speculoos cookie butter, made using ground up caramelized cookies that taste of cinnamon, brown sugar and warm spices. Baked, the cookie butter melts and creates a molten center, which is a great match for the chewy cookie.
These cake cookies are a quickly learned favorite of anyone who loves cookies: rich, gooey, and gorgeous. And it’s simple to dress up and prepare ahead.
Ingredients for Biscoff Stuffed Cookies
½ cup (113g) unsalted butter, softened to room temperature
½ cup (100g) brown sugar, packed
¼ cup (50g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1½ cups (190g) all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup white chocolate chips (if using)
10–12 teaspoons Biscoff spread (frozen in scoops)
How to Make Biscoff Stuffed Cookies (Step by Step)
Freeze the Biscoff:
Drop small teaspoons of Biscoff spread onto a baking paped-lined tray. Freeze for 30–45 minutes. This recipe also helps ensure the centers hold when baked and achieves that gooey center affect.
Make the Dough:
Beat the butter together with the sugars until light and fluffy (2-3 minutes). Beat in egg and vanilla. Mix until combined.
In another bowl, whisk together the flour, baking soda and salt. Add this slowly to the wet ingredients. Stir until there are no streaks of flour left. Fold in white chocolate chips, if using.
Assemble the Cookies:
Scoop out about 1 tablespoon of dough and flatten on your palm. Place a frozen Biscoff ball in the center of each and cover with another tablespoon of dough. Fold over and roll to a ball.
Bake:
Put the balls of cookie dough on a baking sheet lined with parchment paper. Bake in the preheated 350F (175C) oven 10 to 12 minutes or until edges are lightly browned. Cool on tray for 5 minutes and then transfer to a wire rack.
Substitutions and Variations
No Biscoff? Fill with cookie butter, Nutella or peanut butter.
Dairy-free? Substitute vegan butter and an egg replacement.
Want texture? Stir in chopped Biscoff cookies, dark chocolate chunks or toffee bits.
Different look? Place one piece of a Biscoff biscuit onto each cookie before baking.
Baking Tips for Perfect Cookies
Do not skip freezing the Biscoff — it is vital for the gooey center.
OR when the cookies are baked that soft. Underbake these a tad.
Ensure that the cookie dough seals all the way around the filling or you’ll have a blowout on your hands.
Let the cookies cool after baking so the centers will set.
Storage Instructions
At room temperature: Keep in the airtight container, for up to 4–5 days.
Refrigerator: The mixture can be stored in an airtight container for 1 week.
Freezer: You can freeze the baked or unbaked cookies dough balls for up to 2 months. Bake frozen, with 1–2 minutes added to the baking time.
Serving Suggestions
Serve hot with coffee or chai tea, or with a glass of cold milk. (They also happen to be a flawless edible gift — throw a handful in a treat box and you’ll make someone’s day.)
Try these indulgent Biscoff stuffed cookies with a molten center and crispy edges. Perfect for dessert lovers!
FAQs
Can I use crunchy Biscoff paste?
Yes it does its adds some texture to the center and still melts nicely.
Is it possible to make the dough in advance?
Absolutely. It also can be made ahead and stored in the fridge for up to 48 hours or in balls in the freezer.
Why is my filling leaking?
The filling might not have been frozen all the way, or the dough was not sealed properly. Pinch all edges together firmly.
Can I make smaller cookies?
Yes. You can smaller scoops of the dough and the Biscoff and simply decrease the baking time by 1-2 minutes.
Biscoff Stuffed Cookies Easy Recipe
Ingredients
- ½ cup 113g unsalted butter, softened
- ½ cup 100g brown sugar
- ¼ cup 50g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups 190g all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup white chocolate chips optional
- 10 –12 tsp Biscoff spread frozen into dollops
Instructions
- Freeze small scoops of Biscoff spread for 45 minutes.
- In a bowl, beat butter with sugars until fluffy.
- Add egg and vanilla extract; mix well.
- In another bowl, whisk flour, baking soda, and salt. Add to the wet mixture.
- Fold in chocolate chips if desired.
- Wrap dough around frozen Biscoff center and seal completely.
- Bake at 350°F (175°C) for 12 minutes.
- Let cool 5 minutes before transferring to a rack.
Notes
- Ensure the Biscoff spread is completely frozen before baking.
- You can double the recipe for a larger batch.
- These cookies make great edible gifts—wrap them in parchment and ribbon.
