Introduction
Imagine biting into a soft, cinnamon-spiced cookie to find a molten core of spiced caramel Biscoff spread. These stuffed cookies take the iconic Lotus flavor to the next level, combining a buttery, biscuit-studded dough with a sweet, gooey surprise in every single bite.
Prep & Cook Time
Prep Time: 1 hour 20 minutes (includes chilling)
Cook Time: 18 minutes
Total Time: About 1 hour 38 minutes
Servings: 16 large cookies
Ingredients
- 150g Biscoff Spread
- 400g plain flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon fine salt
- 200g cold unsalted butter, cut into small cubes
- 150g soft light brown sugar
- 125g caster sugar
- 2 medium eggs, at room temperature
- 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 100g Biscoff biscuit crumbs
- 200g white chocolate chunks
- 25g Biscoff spread for drizzling over the cookies (optional)
Instructions
- Prepare Filling: Scoop the 150g portion of Biscoff spread into 16 equal mounds (about 2 teaspoons each) onto a parchment-lined plate or tray. Place in the freezer for at least 1 hour to solidify.
- Mix Dry Ingredients: In a medium bowl, whisk together the plain flour, baking powder, cinnamon, and fine salt. Set aside.
- Make Dough: In a large mixing bowl, combine the cold cubed butter, soft light brown sugar, and caster sugar. Using an electric mixer, beat on medium speed for 2-3 minutes until the mixture looks like wet sand and is just combined. Add the eggs and vanilla powder (use half this amount if you prefer less rich vanilla flavor), and beat again until smooth.
- Combine: With the mixer on low, gradually add the dry flour mixture until a soft dough forms. Gently fold in the Biscoff biscuit crumbs and white chocolate chunks with a spatula until evenly distributed. Cover the bowl and refrigerate the dough for 15 minutes.
- Assemble Cookies: Preheat your oven to 180°C (160°C fan) / 350°F and line two large baking sheets with parchment paper. Take about 3 tablespoons of cookie dough and flatten it in your palm. Place a frozen Biscoff spread disc in the center. Encase the spread completely with another portion of dough, rolling it into a smooth ball. Ensure the filling is fully sealed. Repeat with the remaining dough and filling.
- Bake: Place 6-8 dough balls on each prepared baking sheet, spaced at least 8cm apart. Bake for 16-18 minutes, or until the edges are golden but the centers still look slightly soft. They will continue to set as they cool.
- Cool & Decorate: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. If desired, gently warm the optional 25g of Biscoff spread and drizzle it over the cooled cookies.
Variations
- Cookie Sandwich: Sandwich a scoop of vanilla ice cream between two cooled cookies for an epic ice cream sandwich.
- Stuffed Thumbprint: Instead of fully enclosing, create a deep thumbprint in the dough ball and add a small dollop of the Biscoff spread before baking for a visible caramel pool.
- Mini Cookies: Divide the dough into 24 smaller portions for bite-sized stuffed treats, reducing the bake time to 12-14 minutes.
- Chewy Edges, Gooey Center: For a more dramatic texture contrast, slightly underbake the cookies by 1-2 minutes.
Tips for Success
- Keep the Biscoff spread filling frozen solid until use; this prevents it from melting into the dough during shaping and baking.
- Ensure your butter is cold and cubed for the best cookie texture—it helps prevent excessive spreading.
- Use a kitchen scale for the most accurate measurement of ingredients, especially the flour, to avoid a dry dough.
- Don’t skip the 15-minute chill of the dough; it makes it less sticky and easier to handle when wrapping the filling.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 4 days. To reheat and re-melt the filling, warm a cookie in the microwave for 10-15 seconds.
FAQ
Can I chill the assembled cookie dough balls overnight?
Yes, you can cover and refrigerate them on a tray for up to 24 hours. Let them sit at room temperature for 15 minutes before baking, or add 1-2 minutes to the bake time.
My Biscoff filling leaked out during baking. Why?
This usually means the filling wasn’t frozen solid enough, or the dough wasn’t sealed completely. Ensure no Biscoff spread is visible on the surface of the dough ball.
Can I use crunchy Biscoff spread?
Yes, the crunchy version works perfectly and adds a nice texture to the filling itself.
Why are my cookies spreading too much?
This could be due to butter that was too warm, under-measured flour, or an oven that isn’t hot enough. Ensure your butter is cold and double-check your flour measurement by weight.
What can I use instead of Biscoff biscuit crumbs?
You can simply crush up Lotus Biscoff biscuits until you have fine crumbs. This is the intended ingredient.
Is the baking powder necessary?