These white chocolate chunk Biscoff stuffed cookies are the perfect cross over between Lotus Biscoff biscuits and chewy chocolate chip cookies.
Biscoff cookie butter is frozen and placed inside the cookie dough so every cookie is oozing with Lotus Biscoff spread. Large white chocolate chunks add extra, melty sweetness to the cookies.
Why this recipe works:
This recipe is based on a classic chewy chocolate chip cookie recipe. Crushed biscoff biscuits and Biscoff spread give this a cookie butter twist. By replacing some of the flour with crushed Biscoff biscuits and adding in extra butter I ensured the cookies still kept the perfect texture.
I heaped teaspoons of Biscoff cookie butter, froze them and placed them inside each ball of cookie dough. I replaced dark chocolate chips with white chocolate as the sweetness of white chocolate better complements the flavour of the Biscoff.
However, if you don’t like white chocolate these cookies would also be delicious with milk or dark chocolate.
Biscoff cookies: ingredients
These cookies have 10 ingredients:
- Biscoff spread – Biscoff spread is a cookie butter spread which can be found in most U.K. supermarkets. Biscoff spread has a deep caramel flavour with a hint of spices, including cinnamon, nutmeg and ginger.
- Butter – I used melted butter for this recipe. Using melted butter makes it easier to dissolve the sugar. Ensure your butter isn’t too hot, however, as you don’t want to scramble your egg when you add it in!
- Light brown sugar – Using a mixture of two sugars enhances the flavour of these cookies. Brown sugar is white sugar with added molasses which gives the cookies a deeper flavour.
- Caster sugar – Caster sugar is finer than standard granulated sugar. This makes it easier to dissolve in the butter.
- Egg – I used a large egg in this recipe. For the best result bring your egg to room temperature. Room temperature eggs are easier to aerate.
- Vanilla extract – vanilla will help add extra flavour to your cookies.
- Plain flour – plain flour is the best type of flour for these cookies to give them the ideal, chewy texture.
- Bicarbonate of soda (baking soda) – bicarbonate of soda helps to leaven your dough giving you a delicious soft cookie
- Lotus Biscoff biscuits – by adding crumbled Biscoff biscuits into your dough you can spread the Biscoff flavour throughout the whole dough.
- White chocolate chunks – I used chunks instead of chips so your cookies have big pockets of oozing chocolate. Feel free to swap out the white chocolate for milk or dark chocolate if you prefer.
Tips for making Biscoff butter stuffed cookies
- Ensure you cream the sugar, egg and butter until pale and increased in volume. This helps to dissolve the sugar so it is evenly dispersed throughout the cookies. Furthermore, it whips air into the batter keeping your cookies light.
- Use chocolate chunks instead of chocolate chips. Chocolate chunks will give you big pockets of melty chocolate.
- Weigh out your dough before rolling them into balls. This helps ensure the cookies bake evenly and are evenly sized. Each of my dough balls weighed 65g before adding the Biscoff spread.
- Freeze your dough balls. Once you’ve made your stuffed cookie dough balls you can freeze them. Squash the balls a little before freezing on a baking tray. Once frozen solid you can place them in freezer bags. Either defrost overnight or cook them for around 4-5 minutes longer than the fresh cookie dough.
- Do not overwork the dough. Gently fold in your dry ingredients until the mixture is just combined. Overworking your dough at this point can cause gluten to form. This will make your cookies dense and chewy in the wrong way.
Swaps and substitutions
Nutella cookies – replace the Biscoff spread with frozen nutella to make Nutella cookies. Take out the crumbed Lotus Biscoff biscuits and use 125g of butter and 225g of plain flour.
Double chocolate Biscoff cookies – make these cookies double chocolate. Replace 25g of plain flour with cocoa powder for extra chocolatey goodness.
Extra cookie butter pockets – Freeze several smaller spoonfuls of Biscoff and stir these evenly through the cookie dough.
Similar recipes to Biscoff stuffed cookies
Try out some of my other sweet treat recipes:
- Cadbury’s mini egg cookies
- Indulgent chocolate reindeer brownies
- chocolate sweet bread rolls
- Hong Kong French toast
Biscoff Stuffed Cookies
Equipment
- electric hand whisk
- large mixing bowl
- 2 baking trays
Ingredients
- 150g/½cup Biscoff spread
- 140g/5oz unsalted butter melted and cooled slightly
- 100g/½cup light brown sugar
- 125g/½cup caster sugar
- 1 egg
- 1 tsp vanilla extract
- 200g/1½cups+1 heaped tbsp plain flour
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 45g/1.5oz biscoff biscuits crushed into a coarse powder
- 200g/7oz white chocolate chunks
Instructions
- Place 12 heaped teaspoons of Biscoff spread onto a baking tray lined with baking paper. Freeze until solid. This usually takes around 1 hour.
- Cream the butter and sugars together until fully combined.
- Add in the egg and vanilla extract. Using an electric hand whisk, beat until the mixture is pale and increased in volume.
- Add in the flour, bicarbonate of soda, salt and crushed biscuits. Use a spatula to gently mix together until a dough forms. Evenly fold through the chocolate chips.
- Divide the cookie dough into 12 balls. Mine each weighed around 65g if want to be exact. Take the Biscoff out of the freezer and wrap a portion of dough around each ball of frozen biscoff.
- Place your 12 cookie dough balls on a lined baking tray. Squash down slightly and place in the fridge for 20 minutes.
- Preheat the oven to 210°C/190°C fan (410°F/375°F) whilst your dough is chilling.
- Evenly space your chilled cookie dough onto 2 large, lined baking trays.
- Bake for 8-10 minutes until starting to go lightly golden brown on the edges. I like to take them out whilst they are still slightly undercooked in the middle for extra gooey, chewy cookies.
- Leave to harden on the baking tray before transferring to a wire rack to cool completely.
great recipe!