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Biscoff Stuffed Cookies

Biscoff Stuffed Cookies: A Decadent Homemade Dessert

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These Biscoff stuffed cookies are a luxurious treat featuring a thick, chewy spiced dough wrapped around a luscious, molten cookie butter center. Perfectly caramelized and satisfying, these cookies provide a professional bakery experience at home. By chilling the cookie butter centers, we ensure a perfect molten core that remains contained while the edges bake to a soft, golden perfection. Ideal for those who love the warm, spiced notes of Biscoff in every decadent bite.

Ingredients

Scale

1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup granulated white sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1 3/4 cups all-purpose flour, spooned and leveled
1/2 tsp baking soda
1/4 tsp fine sea salt
3/4 cup Biscoff cookie butter
1/2 cup crushed Biscoff cookies

Instructions

Scoop 12 individual, rounded teaspoons of cookie butter onto a parchment-lined baking sheet.
Freeze the cookie butter dollops for at least 30 minutes until firm.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt.
Slowly combine the dry ingredients into the wet mixture until a soft dough forms.
Divide the dough into 12 equal portions.
Flatten each dough portion, place a frozen cookie butter dollop in the center, and wrap the dough around it, sealing firmly.
Roll the dough balls in the crushed Biscoff cookies for coating.
Bake at 350°F (175°C) for 12 minutes until set.
Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Ensure the cookie butter is fully frozen before assembly to prevent leaking. Store leftovers in an airtight container for up to 5 days. For a warm center later, reheat in the microwave for 10 seconds.