Biscoff stuffed cookies
Biscoff stuffed cookies are the perfect cookie for any Biscoff lover. Soft and chewy with a delicious oozy Biscoff centre, they’re so easy to make even kids and beginners bakers can make them.
Biscoff stuffed cookies are the cookie for you if you’re a Biscoff lover (and who doesn’t love Biscoff?) We’re recent converts to Biscoff, but now that we’ve tried it in a few bakes we can’t stop.
These are a take on our favourite chocolate chip cookie but with next level deliciousness. They’re chewy on the inside, a little crisp on the outside, full of white chocolate chips and with an oozy Biscoff centre. What’s not to love?!
How can kids help to make Biscoff stuffed cookies?
We’ve used our favourite cookie recipe as it’s a really simple recipe for kids to make.
The cookie recipe itself just needs a few ingredients that kids can measure out and mix together. It’s really very easy so there’s nothing in the recipe kids can’t do themselves.
The trickiest, mostly because it’s the messiest part of this bake is stuffing the cookies with the Biscoff centre. You need to stuff and shape the cookies by hand, so if your kids love getting their hands messy this is a great job for them. If they don’t like messy hands, you can help by shaping the cookies while they add the centre. Make sure you work quickly so the Biscoff centres stay frozen otherwise it gets even messier.
What is Biscoff?
Biscoff spread is the great caramel taste of Lotus Biscoff biscuits in the form of a spread. It’s literally crushed biscuits turned into a cookie butter (invented by an enterprising Belgian Mum).
You should be able to find it in your local supermarket, probably near the Nutella or peanut butter or you can purchase it online.
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How long do Biscoff cookies keep?
The soft Biscoff centre will be most oozy and delicious if you eat these while they’re still a little warm from the oven, but the cookies will keep for a few days in an air tight container.
You can also freeze the cookies if you want to keep them for a bit longer. You can either freeze them before or after they’ve been baked. Simply wrap them well in cling film and pop them in a freezer bag. They’ll keep for up to a 3 months. When you want to eat them, let them defrost fully. If you want you can heat them in a medium oven for a ten minutes or so.
Other Biscoff and cookie recipes you’ll love
If you love Biscoff, and want to bake something with the rest of your jar, why not try one of these recipes:
Biscoff fudge
Biscoff millionaires shortbread
Biscoff brownies
Biscoff cheesecake
Biscoff cupcakes
Biscoff traybake
Bicoff blondies
More delicious cookie recipes kids will love:
Nutella stuffed cookies
Fudge cookies
Sprinkles cookies
White chocolate chip cookies
Chocolate marshmallow cookies
Smarties cookies
Caramel stuffed cookies
Double chocolate chip cookies
Rolo cookies
Blueberry cookies
Marble cookies
Useful equipment
You might need the following baking tools/gadgets to make these Biscoff stuffed cookies
Digital scales
Freestanding mixer
Mixing bowl
Hand held mixer
Measuring cups
Measuring spoons
Baking tray
Wire rack
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Ingredients
12 teaspoons Biscoff spread
100g butter
150g caster sugar
1 egg
½ teaspoon baking powder
200g self raising flour
100g white chocolate chips
How to make Biscoff stuffed cookies
Freeze the Biscoff
Using a tea spoon, spoon 12 dollops of Biscoff onto a baking tray. If you need to, use another spoon to get the Biscoff off the first
Freeze the Biscoff dollops until they are hard. It’ll take at least a few hours, although I just did it the day before and left them in overnight.
Make the cookie dough
Cream the butter and sugar together
Get your kids to measure out the butter and sugar, then add them to a free-standing mixer or a large mixing bowl.
If your butter isn’t soft (it needs to be so you can mix it), pop it in the microwave for a few seconds. Don’t do it long enough for it to start melting, just until it has softened a little.
Using the k-paddle of your free-standing, a hand held mixer or even wooden spoons, cream the butter and sugar together until the mixture is light and fluffy. It’ll take a minute or two.
Add the egg and vanilla
Next, get your kids to crack the egg into a small bowl and add it to your butter/sugar. We never add it straight in, just in case any shell goes in. If it does, simply use a larger piece of shell to fish it out. It will stick to that and be easier to get out than if you use your finger.
Add the vanilla extract. If your kids are still young, you might need to hold the measuring spoon level while they pour in the vanilla or vice versa.
Mix everything together.
Add the flour and white chocolate chips
Now get your kids to measure out the flour, and add it to your mixing bowl. Mix it all together until it is well incorporated and you have a nice cookie dough.
Finally, pour the white chocolate chips into your mixing bowl (our packet was exactly 100g so we didn’t need to measure them). Using a spatula or wooden spoon stir them in so they are well mixed through.
Make the Biscoff stuffed cookies
Line 2-3 baking trays with baking or parchment paper.
Scoop out a dollop of cookie mixture and flatten out the centre of it in your hand. Take a frozen piece of Biscoff and place it in the centre of your cookie dough.
Shape the dough around it so it is fully contained. If you need to, take a little extra dough to fill in any gaps so that the Biscoff doesn’t ooze out in the oven.
Pop it on one of your prepared baking trays and repeat with the remaining dough and Biscoff pieces, leaving room in between each cookie for them to spread a little while they bake.
Forming these cookies can get a bit messy, so if your kids don’t like getting their hands too messy, you could just get them to add the Biscoff centre while you form the cookies with your hands.
Chill the cookies in the fridge for 15-20 minutes before you bake them to stop them spreading too much in the oven.
Preheat your oven to 180C / 170C Fan / 350F.
Bake the cookies
Bake the cookies for around 10-12 minutes. They’re ready when they’ve turned a nice golden brown colour.
Remove the cookies from the oven and leave them to cool on the baking tray for a few minutes before putting them on a wire rack to cool completely.
Serve and enjoy!
Biscoff stuffed cookies
Ingredients
Equipment
Method
- Using a tea spoon, spoon 12 dollops of Biscoff onto a baking tray.Freeze the Biscoff dollops until they are hard. It'll take at least a few hours, although I just did it the day before and left them in overnight.
- Measure out the butter and sugar, then add them to a free-standing mixer or a large mixing bowl.Using the k-paddle of your free-standing, a hand held mixer or even wooden spoons, cream the butter and sugar together until the mixture is light and fluffy. It'll take a minute or two.
- Crack the egg into a small bowl and add it to your butter/sugar. Add the vanilla extract.Mix everything together.
- Measure out the flour, and add it to your mixing bowl. Mix it all together until it is well incorporated and you have a nice cookie dough.Finally, pour the white chocolate chips into your mixing bowl. Using a spatula or wooden spoon stir them in so they are well mixed through.
- Line 2-3 baking trays with baking or parchment paper.
- Scoop out a dollop of cookie mixture and flatten out the centre of it in your hand. Take a frozen piece of Biscoff and place it in the centre of your cookie dough. Shape the dough around it so it is fully contained. If you need to, take a little extra dough to fill in any gaps so that the Biscoff doesn't ooze out in the oven.Pop it on one of your prepared baking trays and repeat with the remaining dough and Biscoff pieces, leaving room in between each cookie for them to spread a little while they bake.
- Chill the cookies in the fridge for 15-20 minutes before you bake them to stop them spreading too much in the oven.
- Preheat your oven to 180C / 170C Fan / 350F.
- Bake the cookies for around 10-12 minutes. They're ready when they've turned a nice golden brown colour.
- Remove the cookies from the oven and leave them to cool on the baking tray for a few minutes before putting them on a wire rack to cool completely.
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