If you love Biscoff, these Biscoff cookies are for you! They have a crispy edge, a soft and gooey center, and are filled with melty Biscoff spread and chunks of white chocolate. The caramelized spiced flavor of Biscoff pairs perfectly with the sweetness of white chocolate, making every bite irresistible!

About This Recipe

These Biscoff cookies are the ultimate treat for cookie lovers. The dough is flavored with brown sugar for extra chewiness, and each cookie is stuffed with frozen Biscoff spread that melts into a gooey center as it bakes. The edges turn golden and crispy while the middle stays soft, creating the perfect texture combination

The flavor of these cookies is rich and indulgent. Biscoff brings a deep caramelized sweetness with hints of cinnamon and spice, while the chunks of white chocolate add a creamy contrast. If you’re a fan of Biscoff desserts, you should also try my No-Bake Biscoff Cheesecake—it’s another must-try treat!

What You Need To Make This Recipe

Butter: Provides richness and helps with the chewy texture.
Brown sugar & granulated sugar: Brown sugar adds moisture and chewiness, while granulated sugar helps with crisp edges.
Egg & vanilla extract: The egg binds the ingredients, and vanilla enhances the flavor.
All-purpose flour, baking powder, baking soda, & salt: The dry ingredients give structure to the cookies.
Biscoff spread: The star ingredient! Used for the filling and adds flavor throughout the cookies.
White chocolate: Adds creamy sweetness. You can swap it for dark chocolate for a less sweet version.

Pro Tips

Freeze the Biscoff filling: Freezing tablespoons of Biscoff before stuffing them in the dough prevents them from melting too soon.
Chill the dough: Chilling for at least 20 minutes ensures the cookies don’t spread too much while baking.
Shape the cookies after baking: Use a circular cookie cutter or bowl to swirl and shape the cookies right after they come out of the oven for a bakery-style look.
Enjoy warm for a gooey center: The Biscoff filling thickens as the cookies cool. To get that gooey texture again, microwave a cookie for 20-30 seconds before eating.
Enhance Flavor: Incorporate crushed Biscoff cookies into the dough for added texture and intensified flavor.
Vegan Option: Substitute dairy and egg ingredients with plant-based alternatives to create vegan-friendly Biscoff cookies.

FAQ’s

Can I use dark chocolate instead of white chocolate?

Yes! Dark chocolate pairs beautifully with the caramelized flavors of Biscoff and makes the cookies a little less sweet. I personally love using dark chocolate!

How do I store these cookies?

Store them in an airtight container at room temperature for up to 3 days. You can also freeze the baked cookies for up to 2 months.

Can I make these cookies ahead of time?

Yes! You can freeze the stuffed cookie dough balls and bake them straight from the freezer. Just add 1-2 extra minutes to the baking time.

Why is my Biscoff filling not gooey?

As the cookies cool, the Biscoff center thickens. To get the gooey texture again, simply microwave for a few seconds before enjoying it!

These Biscoff Cookies are the perfect combination of crispy edges, a soft chewy center, and a rich, gooey Biscoff filling that melts in your mouth. Whether you enjoy them fresh out of the oven or reheat them for that extra gooey bite, they are guaranteed to satisfy any cookie craving. Let me know in the comments how these cookies turned out for you—happy baking!

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Biscoff Cookies

If you love Biscoff, these cookies are for you! They have a crispy edge, a soft and gooey center, and are filled with melty Biscoff spread and chunks of white chocolate. The caramelized spiced flavor of Biscoff pairs perfectly with the sweetness of white chocolate, making every bite irresistible.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Chill Time 1 20

Total Time 1 50

Course Dessert

Cuisine American

Servings 9 cookies

Calories 450 kcal

Equipment

1 Large bowl
Electric hand/stand mixer can also be made by hand (spatula/wooden spoon)
Measuring cups & spoons
1 Spatula
Kitchen scale
1 Baking tray lined with parchment
1 Freezer-safe tray/plate

Ingredients

113 g unsalted butter softened
140 g brown sugar
40 g garnulated sugar
1 egg room temp.
1/2 tsp vanilla extract
315 g all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
100 g white chocolate chunks/chips or dark chocolate

Instructions

Prepare the Filling: Scoop 10 tablespoons of Biscoff spread onto a plate and freeze for at least an hour, or overnight.
Mix the Dough: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy (1-2 minutes). Add the egg and vanilla extract; mix until combined.
Incorporate Dry Ingredients: Add all-purpose flour, baking powder, baking soda, and salt. Mix on low speed or use a spatula until almost combined.
Add Chocolate: Fold in the chopped white (or dark) chocolate until evenly distributed.
Form the Cookies: Divide the dough into 80-90g portions. Flatten each portion in your palm, place a frozen Biscoff scoop in the center, and wrap the dough around it. Optionally, press extra chocolate pieces on top.
Chill: Place the filled dough balls on a baking tray and refrigerate for 20 minutes.
Bake: Preheat the oven to 180°C. Arrange the chilled dough balls on a lined baking tray, spacing them 2-3 inches apart. Bake for 15 minutes, one tray at a time.
Shape and Cool: Immediately after baking, use a circular cutter slightly larger than the cookies to gently swirl and shape them into perfect circles. Let them cool on the tray for 10 minutes before transferring to a cooling rack. Enjoy!