Biscoff Stuffed Cookies

Biscoff Stuffed Cookies: A Decadent Delight for Cookie Lovers

There’s something irresistibly comforting about a warm, freshly baked cookie—especially when it’s filled with a gooey, spiced center. Enter the Biscoff Stuffed Cookie: a modern classic that has taken dessert lovers by storm. Combining the beloved caramelized flavor of Biscoff spread (also known as speculoos) with soft, buttery cookie dough, these cookies deliver a rich, aromatic experience in every bite. Whether you’re serving them at a party, packing them in lunchboxes, or enjoying them with a cup of coffee, Biscoff Stuffed Cookies are guaranteed to become a favorite.

The History Behind the Treat

The story of Biscoff begins in Belgium, where Lotus Bakeries first introduced their iconic spiced biscuits—Lotus Biscoff—in 1932. Originally served on European flights as a digestive biscuit paired with coffee, these cinnamon-spiced cookies quickly gained international fame. In 2008, the brand launched Biscoff Cookie Butter (or Biscoff Spread), a creamy, spreadable version made from ground Biscoff cookies, oils, and spices. This sweet, nut-butter-like spread took the United States by storm after being featured in Starbucks locations around 2012.

Cookies stuffed with spreads or fillings aren’t new, but the fusion of Biscoff spread into traditional chocolate chip or sugar cookie dough created a viral sensation in the baking community. Food bloggers and home bakers began experimenting with stuffing cookies with Biscoff during the early 2010s, leading to countless variations on social media platforms like Instagram, Pinterest, and TikTok. Today, Biscoff Stuffed Cookies stand out as a hallmark of modern comfort baking—melding nostalgic flavors with innovative techniques.

Ingredients Breakdown: What Makes These Cookies Special?

The magic of Biscoff Stuffed Cookies lies in the harmony between high-quality ingredients and bold flavors. Let’s break down each component:

• All-Purpose Flour: Provides structure to the cookie. It’s essential to measure accurately (spoon and level method) to avoid dry or crumbly cookies.
• Baking Soda: Acts as a leavening agent, helping the cookies rise slightly and develop that perfect chewy texture.
• Salt: Enhances all the other flavors and balances the sweetness.
• Unsalted Butter: Adds richness and moisture. Using room-temperature butter ensures even mixing and proper creaming with sugar.
• Brown Sugar: Contributes moisture and deep molasses notes, giving the cookies a soft, chewy consistency and a caramel-like depth.
• Granulated Sugar: Adds sweetness and helps with slight crispness on the edges.
• Egg: Binds the dough together and adds structure while contributing to tenderness.
• Vanilla Extract: Complements the warm spices in Biscoff with its floral, sweet aroma.
• Biscoff Spread (Original): The star ingredient! Its blend of caramelized sugar, cinnamon, ginger, nutmeg, and cloves infuses the filling with warmth and complexity.
• Optional Add-Ins: Mini chocolate chips, crushed Biscoff cookies, or chopped nuts can elevate texture and flavor.

Each ingredient plays a crucial role in creating a balanced, flavorful cookie that’s neither too sweet nor too dense—just perfectly indulgent.

Step-by-Step Recipe: How to Make Biscoff Stuffed Cookies

Follow this detailed guide to create bakery-quality Biscoff Stuffed Cookies at home. With careful attention to technique, you’ll achieve golden, crackled tops and a molten Biscoff center.

Ingredients

• 2 ¼ cups (280g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (170g) unsalted butter, softened to room temperature
• ¾ cup (150g) packed light brown sugar
• ¼ cup (50g) granulated sugar
• 1 large egg, room temperature
• 1 ½ teaspoons pure vanilla extract
• ⅓ cup (80g) Biscoff spread (original)
• Optional: ½ cup mini chocolate chips or crushed Biscoff cookies

Directions

1. Preheat Oven & Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy (about 2–3 minutes).
4. Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined and smooth.
5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix. If using, fold in mini chocolate chips or crushed Biscoff cookies by hand.
6. Prepare Biscoff Filling Balls: Scoop out small portions (about ½ tablespoon each) of Biscoff spread and roll into 16 uniform balls. Place them on a plate and refrigerate for 10–15 minutes to firm up (this prevents melting during baking).
7. Portion Dough: Use a cookie scoop (about 1.5 tablespoons) to portion out 16 equal mounds of dough. Flatten each mound slightly in your palm.
8. Stuff the Cookies: Place one chilled Biscoff ball in the center of each dough portion. Carefully wrap the dough around the filling, sealing completely. Roll gently into a smooth ball. Ensure no gaps or cracks to prevent leakage.
9. Arrange on Baking Sheet: Place dough balls 2 inches apart on prepared baking sheets. Gently press down on each ball to flatten slightly—this encourages even spreading.
10. Bake: Bake for 11–13 minutes, or until the edges are lightly golden and the tops appear set with fine cracks. The centers will still look soft—that’s okay!
11. Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. As they cool, the Biscoff center will thicken slightly but remain soft and luscious.

Tips for Perfect Biscoff Stuffed Cookies Every Time

• Chill the Biscoff Filling: Cold Biscoff balls hold their shape better and reduce the risk of bursting open during baking.
• Don’t Overbake: Remove cookies when the edges are golden but the centers still look underdone. They continue cooking on the hot tray.
• Seal the Dough Tightly: Any cracks in the dough will cause the Biscoff to ooze out. Take time to fully enclose the filling.
• Use Room-Temperature Ingredients: Especially the butter and egg—they blend more smoothly and create a consistent texture.
• Measure Flour Correctly: Spoon flour into the measuring cup and level off. Packed flour leads to dry, tough cookies.
• Double the Batch: These cookies freeze well unbaked. Place stuffed dough balls on a tray, freeze solid, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 minutes to the bake time.
• Add Sea Salt: A light sprinkle of flaky sea salt on top before baking enhances the sweet-spicy flavor profile.

Variations and Customizations

While classic Biscoff Stuffed Cookies are delicious on their own, feel free to experiment! Here are some creative twists:

• Chocolate-Dipped: Once cooled, dip half of each cookie in melted dark or white chocolate for an elegant finish.
• Biscoff Swirl: Instead of stuffing, swirl a spoonful of Biscoff spread into each cookie dough ball before baking for a marbled effect.
• Peanut Butter Fusion: Mix peanut butter into the dough or use a peanut butter-Biscoff filling combo for a nutty twist.
• Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking blend. Ensure your Biscoff spread is certified GF (some versions may have cross-contamination).
• Vegan Option: Use plant-based butter, a flax egg (1 tbsp ground flax + 3 tbsp water), and vegan-certified Biscoff spread.
• Mini Cookies: Make bite-sized versions using a teaspoon of dough and a small pea-sized Biscoff ball. Bake for 8–10 minutes.
• Filled with Jam: Alternate the center with raspberry or apricot jam for a fruity contrast to the spiced dough.
• Cookie Sandwiches: Pair two smaller cookies with a layer of Biscoff spread in the middle for a decadent sandwich-style treat.

Health Considerations and Nutritional Value

Biscoff Stuffed Cookies are undeniably a treat best enjoyed in moderation. While they offer satisfying flavors and energy-boosting carbohydrates, here’s what to keep in mind:

• Sugar Content: Both the cookie dough and Biscoff spread contain significant added sugars. One cookie may contain 15–20g of sugar, depending on size and recipe.
• Fat Content: Primarily from butter and Biscoff spread (which contains vegetable oils). Most fat is unsaturated, but saturated fat levels are moderate.
• Calories: Each large stuffed cookie ranges from 220–280 calories, making them ideal as an occasional dessert.
• Portion Control: Stick to one cookie per serving and pair with protein (like Greek yogurt or milk) to balance blood sugar spikes.
• Allergens: Contains wheat, dairy, eggs, and soy (in most Biscoff products). Always check labels if allergies are a concern.
• Nutritional Upsides: Small amounts of iron and calcium from flour and eggs, plus trace minerals from molasses in brown sugar.

For a lighter version, consider reducing sugar by 25%, using coconut oil instead of butter, or incorporating whole wheat pastry flour. However, note that substitutions may affect texture and flavor.

Frequently Asked Questions (FAQ)

Can I use crunchy Biscoff spread instead of smooth?
Yes, crunchy Biscoff works wonderfully and adds a delightful texture contrast. Just ensure the pieces aren’t too large to prevent tearing the dough.

Why did my Biscoff filling leak out?
This usually happens if the filling wasn’t chilled, the dough wasn’t sealed properly, or the cookies were overbaked. Try chilling the assembled dough balls for 10 minutes before baking.

Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough (unstuffed) for up to 3 days. Alternatively, stuff and freeze the dough balls for up to 3 months.

Are Biscoff cookies and Biscoff spread the same thing?
No. Biscoff cookies are the spiced Belgian biscuits; Biscoff spread is made by grinding those cookies into a paste with oils and sweeteners.

Can I substitute almond butter or Nutella for Biscoff?
You can, but the flavor and consistency will differ. Nutella may melt more, so chill it thoroughly. Almond butter lacks sweetness and spice, so adjust accordingly.

Do these cookies need to be refrigerated?
No. Store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months.

Can I use store-bought dough?
Yes, though results vary. Use a plain sugar or vanilla cookie dough, and ensure there’s enough space to insert the Biscoff ball without cracking.

Summary

Biscoff Stuffed Cookies combine rich, spiced cookie butter with soft, buttery dough for an indulgent treat that’s easy to make and impossible to resist. Perfect for gifting, parties, or cozy nights in, they’re a modern twist on classic comfort baking.