These Soft & Chewy Biscoff Stuffed White Chocolate Cookies are the ultimate indulgence for cookie lovers. Featuring a nutty, caramelized browned butter dough spiced with cinnamon and ginger, these cookies hide a molten center of Biscoff spread that oozes out with every bite.
With crispy golden edges, a soft, chewy interior, and a pool of warm cookie butter in the middle, these bakery-style treats are truly next-level.
Recipe Details
- Flavor Profile: A sophisticated blend of nutty browned butter, warm spices (cinnamon, ginger, allspice), and the unique caramelized flavor of Biscoff, perfectly balanced by sweet white chocolate.
- Texture: These cookies offer a journey of textures: a slightly crisp outer shell, a dense and chewy dough, and a gooey, liquid center.
- Time: 1 hour prep (including freezing), 12-24 hours chilling, 19 minutes baking.
- Difficulty: Intermediate. Mastering browned butter and stuffing the dough takes a little patience but is well worth the effort.
What You’ll Need
To make this recipe, you will need a small saucepan (silver or light-colored is best to see the butter brown), a heatproof bowl, and baking trays lined with parchment paper. You will also need space in your freezer to set the Biscoff pucks and space in your fridge for the long dough chill. The ingredients rely on pantry staples elevated by Biscoff spread and a specific blend of spices.
Ingredient Notes
- Biscoff Spread – You need smooth Biscoff spread. This is frozen into discs before baking so it doesn’t dissolve into the dough.
- Unsalted Butter – Using unsalted butter allows you to control the salt. Browning the butter adds an incredible toffee-like aroma and depth to the cookie base.
- Spices – A mix of ground cinnamon, allspice (or mixed spice), and ground ginger mimics the flavor of the Biscoff cookie itself, infusing the dough with warmth.
- Sugars – A combination of packed light brown sugar (for chewiness and moisture) and granulated sugar (for crispy edges) is essential.
- Cornstarch – This secret ingredient helps keep the cookies soft and tender.
- White Chocolate Chips – These add pockets of creamy sweetness that pair beautifully with the spices.
- Eggs – You will need 1 large egg plus 1 large egg yolk. The extra yolk adds richness and contributes to the chewy texture.
Add-ins and Substitutions
- Spread – While Biscoff is the star, you could technically use smooth peanut butter or cookie butter alternatives, though the flavor profile will change.
- Chocolate – If white chocolate is too sweet for you, dark chocolate chunks or chips offer a nice contrast to the sweet filling.
- Spices – If you don’t have allspice, you can substitute a pinch of nutmeg or cloves.
How to Make Soft & Chewy Biscoff Stuffed White Chocolate Cookies
- Freeze Biscoff Stuffing: Dollop the Biscoff spread on a paper-lined plate or small tray. Spread it into 8 discs that are roughly 1/2 inch (1.25cm) thick. Freeze for 1 hour or until they are firm enough to pick up easily.
- Brown the Butter: Put the butter cubes in a silver saucepan or small pan over medium-high heat. Once melted, let it simmer (bubbling) for 4 to 5 minutes. Stir every now and then. Watch for it to get very foamy and look for little golden specks (wade through the foam to see them). It should smell nutty and extra buttery.
- Cool Butter: Immediately pour the browned butter into a heatproof bowl, scraping out every bit of those flavorful golden specks. Cool to room temperature (about 45 minutes). It must be cool enough so it won’t melt the chocolate chips later.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, allspice, and ginger.
- Mix Wet Ingredients: To the cooled browned butter, add both the brown sugar and granulated sugar. Mix with a wooden spoon. Add the egg, egg yolk, and vanilla extract. Mix until smooth – the texture should look like caramel.
- Finish Dough: Add the dry ingredients to the wet mixture and mix until the flour is mostly incorporated. Add the white chocolate chips and stir until the flour is fully incorporated.
- Stuff the Cookies: Measure out 8 portions of dough (about 125g or 4.4 oz each a heaped 1/3 cup). Press the dough together into a rough ball. Flatten the dough, place a frozen Biscoff disc on top, and enclose it, shaping the dough into a ball with a flat base (like a tall dome). Seal any cracks carefully to avoid the Biscoff leaking out. (Alternative method: Break each portion into 2 balls, flatten both, sandwich the Biscoff in between, then fold up sides to enclose).
- Chill: Place the dough balls in an airtight container and refrigerate for 12 hours, up to 48 hours. Note: The bare minimum chilling time is 2 hours or until the dough is very firm.
- Preheat: Preheat your oven to 180°C/350°F (170°C fan-forced).
- Bake: Place the fridge-cold cookies 3 inches (7.5 cm) apart on a tray lined with baking paper/parchment paper. (It is best to bake 4 cookies on each tray). Bake for 18 – 19 minutes or until the edges are golden and the surface looks cooked (not melty raw dough) but still pale.
- Decorate and Cool: Working quickly while they are hot, press extra chocolate chips onto the surface for a bakery look. Cool on the tray for 20 minutes. This step finishes the baking process, crisps the edges, and turns them golden all over. Transfer to a rack to cool fully or eat warm.
Pro Tip: While the cookies are hot right out of the oven, you can use a large round cookie cutter or a rubber spatula to scoot the edges in, reshaping any wonky cookies into perfect tidy rounds.
Recipe Tips
- Don’t Rush the Chill: Chilling the dough for the full 12-24 hours allows the flour to hydrate fully and the flavors to deepen. It also ensures the cookies don’t spread too thin in the oven.
- Weigh Ingredients: For the most accurate texture, weighing your flour and dough balls is highly recommended.
- Brown Butter Specs: Those little brown specks at the bottom of the pan are pure flavor (toasted milk solids). Make sure you scrape them all into your mixing bowl!
FAQs
- Why do I need to brown the butter? Browning butter evaporates the water and toasts the milk solids, creating a nutty, toffee-like flavor that elevates the cookies from good to gourmet.
- Can I bake these immediately? No, the dough relies on the butter solidifying again in the fridge to hold its shape around the filling. If you bake warm dough, the cookies will flatten and the filling will leak.
- How do I store these? Store in an airtight container at room temperature for up to 3 days.
Serving Suggestions
- Warm: These are at their absolute peak about 20-30 minutes after coming out of the oven when the center is still molten.
- With Milk: A tall glass of cold milk is the perfect palate cleanser for this rich, sweet cookie.
- Reheated: If eating leftovers, microwave a cookie for 10-15 seconds to make the Biscoff center gooey again.
Make This Recipe in Advance
- Freezing Dough: You can freeze the stuffed, unbaked dough balls. When ready to bake, you can bake them straight from frozen, adding an extra minute or two to the baking time.
- Fridge: The dough can sit in the fridge for up to 48 hours before baking, making it perfect for preparing ahead of an event.
Soft & Chewy Biscoff Stuffed White Chocolate Cookies
- Total Time: 13+ hours (passive)
- Yield: 8 Large Cookies 1x
- Diet: Vegetarian
Description
These Soft & Chewy Biscoff Stuffed White Chocolate Cookies are the ultimate indulgence for cookie lovers. Featuring a nutty, caramelized browned butter dough spiced with cinnamon and ginger, these cookies hide a molten center of Biscoff spread that oozes out with every bite. With crispy golden edges, a soft, chewy interior, and a pool of warm cookie butter in the middle, these bakery-style treats are truly next-level.
Ingredients
Biscoff Stuffing & Butter
- 1 1/4 cups smooth Biscoff spread (approx. 9.5 oz / 280g)
- 1 cup (2 sticks) unsalted butter, cubed
Dry Ingredients & Spices
- 2 1/4 cups all-purpose flour, spooned and leveled
- 3 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice (or mixed spice)
- 1/4 teaspoon ground ginger
Wet Ingredients
- 3/4 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
The Mix-ins
- 1 1/4 cups white chocolate chips (plus extra for topping)
Instructions
Freeze Biscoff Pucks
Line a plate or small tray with parchment paper. Dollop the Biscoff spread into 8 equal discs (roughly 1/2 inch thick). Freeze for 1 hour or until firm enough to handle.
Brown the Butter
Place the cubed butter in a light-colored saucepan over medium-high heat. Melt and simmer for 4–5 minutes, stirring occasionally. Watch closely: Wait for the butter to foam up and for golden brown specks to appear at the bottom. It should smell nutty and toffee-like.
Cool Butter
Immediately pour the browned butter (scraping all the tasty brown specks) into a large heatproof bowl. Let it cool to room temperature (about 45 minutes). It must be cool so it doesn’t melt the chocolate chips later.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, allspice, and ginger.
Mix Wet Ingredients
Add both sugars to the cooled butter and mix with a wooden spoon. Stir in the egg, egg yolk, and vanilla until smooth and glossy (texture should resemble caramel).
Combine
Add the dry ingredients to the wet mixture and mix until just barely combined. Fold in the white chocolate chips.
Stuff the Cookies
Divide the dough into 8 portions (approx. 125g each). Technique: Flatten a portion of dough, place a frozen Biscoff disc in the center, and wrap the dough around it. Shape into a tall ball/dome, sealing cracks carefully to prevent leaks.
Chill (Crucial Step)
Place the dough balls in an airtight container and refrigerate for 12 to 24 hours. Note: Minimum chill time is 2 hours, but longer is better for flavor and texture.
Bake
Preheat oven to 350°F (180°C). Place cold dough balls 3 inches apart on parchment-lined baking sheets (bake 4 per tray). Bake for 18–19 minutes until edges are golden and the surface looks set but still pale.
Cool
Press extra chocolate chips on top immediately while hot. Let cool on the tray for 20 minutes to firm up, then transfer to a wire rack.
Notes
The “Scoot” Trick: If your cookies come out of the oven looking slightly misshapen, immediately place a large round cookie cutter (or a glass) over the cookie and swirl it gently on the tray to reshape it into a perfect circle.
Why Brown Butter? Browning the butter evaporates the water content and toasts the milk solids, creating a complex, nutty flavor that elevates the cookie from simple to gourmet. Don’t skip this!
Don’t Bake Warm Dough: This dough relies on the butter solidifying in the fridge to hold the heavy filling. If you bake warm dough, the cookies will spread flat and the Biscoff will leak out.
Freezing: Unbaked stuffed dough balls can be frozen for up to 2 months. Bake straight from frozen, adding 1–2 minutes to the bake time.
- Prep Time: 1 hour
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / European Fusion
Nutrition
- Serving Size: 1 Large Cookie
- Calories: 620
- Sugar: 42g
- Sodium: 280mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
Keywords: biscoff stuffed cookies, cookie butter recipes, white chocolate chip cookies, brown butter cookies, gourmet cookies, bakery style cookies, stuffed cookie recipe
