Biscoff Stuffed Cookies Easy Recipe
Biscoff Stuffed Cookies offer the perfect mix of soft texture and molten center. With the warm, spiced flavor of cookie butter inside and a golden cookie crust outside, they’re irresistible. Whether you’re making them for guests or meal prepping treats for the week, they freeze well and taste even better the next day.
Prep
: 10
Total
: 25 minutes
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.