Chunky Biscoff Stuffed Cookies

Regular cookies are great, but when you stuff them with spreads, it takes the cookies to a whole new level. My favourite part about baking cookies is that you can prepare the dough in advance making it super convenient if you plan to upscale the recipe for special occasions. 

If you have a stand mixer the dough will come together quickly. However if you don’t have a stand mixer you can still make this recipe, you might need to put in a little extra work to achieve similar results, but it’s definitely worth it. 

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Ingredients for Biscoff Stuffed Cookies

To make these delicious Biscoff stuffed cookies you will need:

Biscoff Spread-It’s a Speculoos flavoured spread. In some supermarkets, it will be labelled as cookie butter. I usually use the lotus Biscoff brand.

Butter-For most of my chunky cookie recipes, I use cold unsalted butter, which I slice up into small cubes. Salted butter works too, just make sure to skip the teaspoon of salt the recipe tells you to add.

Sugar-This recipe requires a combination of caster and light brown sugar. The caster sugar is going to add sweetness and crispiness, while the brown sugar is going to add moisture.

Chocolate– I used a combination of white and milk chocolate, which I chopped up into small chunks. You can use chocolate chips instead if it makes it easier.

Flour-I use plain flour for most of my cookie recipes. It’s also known as all-purpose flour.

Raising agents-In this recipe I used baking powder, this will help the cookies rise and become beautifully chunky once baked.

Salt-If your using salted butter don’t add the additional salt. The salt will help balance the sweetness of the cookies as well as enhance the flavours.

Speculoos Biscuits-I used Lotus Biscoff biscuits.

Recommended Equipment

You might already have a majority of the equipment to make these cookies at home already. 

Kitchen Scale: Although some recipes use cup measurements, I generally prefer using measuring scales because that way you can ensure you have the exact quantities.

Stand Mixer: If you have one it will make the dough come together easier. However, if you don’t have one you still can make this recipe work.

Large Bowl: If you are going to mix the dough by hand, make sure your bowl is large enough because this recipe does make quite a lot of cookie dough.

Measuring spoons: This will help ensure you add equal amounts of salt and baking powder to the mixture. Also measuring spoons aren’t the same type of spoons you eat with at the table.

Food-safe gloves: This is optional, it just stops your hands from getting sticky when you mix and measure out the dough. 

Baking trays: For this recipe, I used 2 large baking trays. 

Greaseproof Paper: This will stop the cookies from sticking to the tray.

Do I have to chill the dough?

Yes, otherwise the cookies will spread too much. For best results leave them in the freezer overnight. However, if you are short on time leave them to freeze for at least 2 hours.

How to fix a dry/crumbly dough?

If you are mixing the dough with a spoon the mixture will seem a little difficult to combine (even after adding the eggs), making the dough seem super dry and crumbly. 

I usually switch from a spoon to using my hands at this stage to make mixing easier. Then using a squishing method to bring the dough together.

During this stage, I like to use food-safe gloves to prevent the dough from sticking to my hands, but this is of course optional. If you use a stand mixer this issue is less likely to occur.

If the dough is still not coming together add a tablespoon of cold water to bind the ingredients together (remember the dough isn’t supposed to be sticky so don’t add too much water).

How do I know if my dough is ready?

You will know the dough is ready once the mixture starts to pull away from the sides of the bowl. Also if you grab a small handful of dough and squish it together it should hold its shape. 

Tip: Make sure there are no large visible chunks of butter in the dough, as this could affect the way the cookies bake.

Print Recipe

Chunky Biscoff Stuffed Cookies

Author: sabsbakes Cuisine: American Courses: Best Baking Recipes, Biscoff Recipes, Cookies, Party Treats Recipe Keys: V Vegetarian

Difficulty: Beginner Prep Time 15 min Cook Time 17 min Rest Time 2 hour Total Time 2 hrs 32 mins

Servings: 12

Best Season: Suitable throughout the year

Description

The ultimate Biscoff stuffed cookie recipe, perfect for all Biscoff fans! The centre is packed with a delicious pool of Biscoff spread, with extra chunks of Biscoff biscuits and chocolate inside.

Ingredients

Servings

Cookie Dough

• 12 teaspoons Biscoff Spread
• 185 grams Unsalted Butter (chopped into small cubes)
• 140 grams Caster Sugar
• 130 grams Light Brown Sugar
• 100 grams Speculoos Biscuits chopped (I used Lotus biscuits)
• 100 grams Milk Chocolate chunks/chips
• 100 grams White chocolate chunks/chips
• 420 grams Plain Flour (All-purpose)
• 1 tablespoon Baking Powder
• 1 teaspoon Salt
• 2 Eggs

Decorations

• 12 Speculoos biscuits (Lotus Biscuits)
• Extra Biscoff Spread

Instructions

1. Scoop out 12 teaspoons of Biscoff spread. Place each spoon full on a plate, then leave them to chill in the freezer while you prepare the cookie dough.

2. In a large bowl or stand mixer add the butter and sugars. Then mix together until the butter is fully coated in sugar. If you are mixing by hand I’d recommend squishing the butter slightly so that you have a variation of butter chunks.

3. Add the chopped chocolate chunks/chips and the chopped Lotus biscuits. Then mix until evenly distributed.

4. Add the flour, salt and baking powder and mix again. The dough will appear dry, this is completely normal.

5. Next, pour in the eggs and mix until the dough starts to clump together and pulls away from the sides of the bowl. If you are mixing with a spoon try using your hands rather than the spoon, this will help the dough come together a lot easier.

6. Once the dough is ready, measure out 100 grams of dough and roughly clump it together with your hands. Then create a gap in the centre of the cookie dough and place the chilled Biscoff spread in the centre. Cover the rest of the spread with the extra dough from the sides of the cookie making sure the spread is fully covered.

7. Repeat the process until you have used up all of the dough. Place the cookie dough balls in the freezer to chill for at least 2 hours (for best results chill overnight).

8. Once the dough has chilled place preheat the oven to 170C Fan.

9. Place each cookie on a baking tray lined with greaseproof paper, allowing enough room for the cookies to spread. Bake in the oven for 15-17 minutes until the edges of the cookies are golden brown.

10. Once baked leave the cookies to cool on the tray. While the cookies cool you can decorate them with extra melted spread and biscuits.

11. Once decorated enjoy. 

Note

If you have any leftover cookies you can store them in an airtight container in a cool dry place for up to a week. 

If you’re planning to make a lot of cookies you can make the dough ahead of time and store them in the freezer. Then bake them on the day you need them. Also if you decide to freeze the cookie dough it can last up to 3 months in the freezer.

Keywords: Biscoff, Cookie Recipe, NY style cookies, Stuffed cookies