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Lotus Biscoff Stuffed Cookies Recipe
Chunky Biscoff cookies but not as you know it, these cookies are stuffed with Biscoff spread! They’re gooey, moist and filled with Biscoff in every bite.
Melt in the middle chunky cookies that ooze melted Biscoff spread, it’s not every day you’ll eat a cookie like this…
Break it apart and you’ll release a pool of melted Biscoff spread, and if you thought it couldn’t get any better, these cookies have chunks of white chocolate everywhere!
The taste is incredible, it’s easy to make and these Biscoff stuffed cookies are super impressive, I can’t think of anything better.
What Is Biscoff Spread?
Biscoff spread is made from speculoos cookies that’s grounded and mixed with ingredients like sugar syrup and rapeseed oil. This creates a smooth paste with a similar texture to peanut butter.
The taste is sweet, caramelised and spices like cinnamon and nutmeg add extra flavour. That’s why this spread is great for flavouring desserts like these below:
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Watch How To Make Biscoff Stuffed Cookies
Biscoff Stuffed Cookies
It’s about time I made these Biscoff stuffed cookies recipe, it’s been on my mind for a while now.
The taste is amazing and the melted Biscoff centre is sensational. It’s flavoured with vanilla, white chocolate chips and of course Biscoff.
Who knew cookies filled with Biscoff spread would taste this good; this recipe is just so yummy!
The cookies are NYC style, so are thick and chunky with a gooey centre just like my NYC triple chocolate chip cookies, these chocolate orange cookies and of course, these gingerbread NYC cookies too.
Recipe Ingredients
Below are the few ingredients needed for this recipe:
- Biscoff Spread: I used smooth Biscoff spread, but you use the chunky version.
- Plain Flour: Plain flour and half a teaspoon of bicarbonate of powder is used.
- Butter: Use either salted or unsalted butter.
- Sugar: A mixture of caster sugar and light brown sugar is used for the best caramelised texture. You can use one or the other if you don’t have both.
- Egg: I used a large egg.
- Vanilla Extract: This is added for extra flavour, adding vanilla is optional.
- White Chocolate: I used a mixture of white chocolate chips and white chocolate chunks which are slightly bigger.
What Chocolate Can I Use?
I used white chocolate to make these Biscoff stuffed cookies, but feel free to use milk chocolate or dark chocolate instead.
You can use a mixture of chocolate flavours or stick to white chocolate like I did.
For big pieces of chocolate that leave small puddles of chocolate throughout the cookie, cut a chocolate bar into chunks. This way, you get to control the size of the chocolate and cut them into slightly bigger sections.
How To Make Biscoff Stuffed Cookies
Below is a step-by-step guide on how to make melt in the middle cookies filled with Biscoff. Full recipe instructions are on the recipe card:
Step One:
Spoon a teaspoon of Biscoff spread onto a baking tray lined with parchment paper. Place the tray in the freezer for at least 1 hour or until frozen.
TIP: Use two spoons to shape the Biscoff into a ball shape.
Step Two:
Whilst the Biscoff balls are freezing, I like to make a start on the cookie dough.
Place the butter, light brown sugar and caster sugar into a large mixing bowl and mix until light and fluffy.
Step Three:
Add an egg and vanilla extract into the mixing bowl and mix together until combined.
Step Four:
Add plain flour and bicarbonate of soda to the mixing bowl and mix until a cookie dough has formed.
Step Five:
Pour the white chocolate chips (or chunks) into the mixing bowl and mix until evenly distributed within the dough.
Step 6:
In this time, preheat your oven to 190°C (170°C Fan, gas mark 5).
Separate the dough into 12 equally sized sections, they should be around 70g each. Flatten each dough slightly, add the frozen Biscoff on top, then wrap the dough around it.
Place onto a large baking tray, or 2 to 3 average sized baking trays (they will spread whilst baking). Bake in the oven for 12 minutes or until golden and crispy around the edges.
How To Stuff Biscoff Cookies
Stuffing the Biscoff cookie dough is the most important step in this recipe. These steps and tips below will ensure a melt in the middle cookie every time.
Don’t go crazy on the amount of Biscoff spread you use, a teaspoon is a good amount. The cookie dough needs to enclose the frozen Biscoff ball, if it’s not covered properly, the cookies will leak whilst baking.
The Biscoff balls needs to be frozen for at least an hour, so that you’ll get a molten gooey Biscoff middle once baked. It melts quite quickly, so be sure to work fast whilst wrapping the dough around it.
If you find the dough is warm or has softened after wrapping it around the frozen Biscoff, pop it in the freezer for 15 minutes before baking.
Below are the 3 main steps on stuffing the cookie dough with Biscoff spread:
Freeze The Biscoff Spread
Spoon a teaspoon of Biscoff spread and place it onto a line baking tray. Place the tray in the freezer for at least one hour, they should be firm and easy to pick up.