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.