Biscoff stuffed cookies

 Adapted from the now-infamous 48-times Chocolate Chip Cookies, these Biscoff Stuffed Cookies have somehow become even more talked about. I don’t know if I’ll ever be able to top these. Have I peaked?! 😭

Biscoff stuffed cookies

These are a shameless homemade copycat of the famous Biscoff stuffed cookies from Butter Boy, a popular cookie shop here in Sydney. They’re ridiculously good – but at $8.50 each? Had to create my own!

And I’m absolutely thrilled with how the homemade version turned out – I’ll even make the bold claim that they’re better because the buttery flavour and spices come through more clearly, and the texture is spot-on. But despite this, I feel mildly irritated by these cookies.

First, because my jeans have mysteriously shrunk since I started recipe testing.🤔

Second, the dough is based on my beloved Chocolate Chip Cookie of My Dreams (48 times!), which I truly believed would reign forever as the OG, the icon, the unbeatable best. Everybody said so!

But apparently not. Almost everyone who’s tried these Biscoff ones say they love them even more. Hesitantly, at first, like they’re worried about hurting my feelings. Then, a few bites in, they boldly declare they trump the OG.

Honestly. How dare they. 😭 (Yet, I get it. 😭)

These are….

….. unapologetically big – 160g/5.5oz each. They need to be, for visible Biscoff inside and for it to bake long enough for outstandingly crispy edges and base with chewy ridges and a beautiful golden surface while the inside is gooey and molten without being floury blatantly raw cookie dough….UGH!!! How are you not running into the kitchen to make these now!!

JB doing the magnificent break shot. Can’t shoot myself doing the break shot – too hard!

Ingredients in Biscoff stuffed cookies

Here’s what you need to make this. Let’s start with the fun stuff!

1. BISCOFF SPREAD AND CHOCOLATE chips

• Biscoff, to those who are new to it, is a spiced caramel biscuit from Belgium with a toffee-like flavour and has a cult following – especially in its dangerously addictive spreadable form that I now shamelessly eat by the spoonful (standing shamefully in the pantry). Sorry Nutella, you’ve been replaced!

  I like using the smooth version inside cookies but the crunchy version works just as well. Find it alongside spreads at the grocery store.

• White chocolate chips – because they just work ridiculously well with the flavours in this cookie (and also because Butter Boy has it in theirs and this is, as mentioned above, a shameless copycat. 😅)

2. biscoff spiced cookie dough

And here’s what you need for the dough. Same ingredients as the The Chocolate Chip Cookies of my dreams, though quantities tweaked for various reasons (fellow baking nerds, head straight to the FAQ to geek out with me!), plus some Biscoff spicing.

• Spice flavouring – Cinnamon, all spice and ginger. If you don’t have any of these, or missing one or two, the cookie is still absolutely worth making because of the generous amount of Biscoff stuffing.

• Plain flour / all purpose flour – Please do not substitute with self raising flour. This recipe calls for a much lessor amount of baking powder than what is built into self raising flour.

• Brown and white sugar – Each of these bring different qualities to cookies. The brown sugar adds colour, chew and caramely flavour, while the white sugar makes the cookies crispy.

• Unsalted butter – Chopped into pieces so it melts more evenly as we are browning the butter. I prefer to use unsalted butter so I can control the amount of salt added into the recipe.

• Cooking salt – I use 1/2 teaspoon of salt in these cookies which may sound like a lot but it really works here to offset the sweetness and enhance all the incredible flavours in this cookie. Trust the process! See recipe notes for using table salt and salt flakes.

• Egg + egg yolk – Using an egg yolk in place of a second whole egg adds richness, plus to be honest, I didn’t need a whole second egg and it’s easier to measure out a yolk than 1/2 an egg. 🙂 Make sure you use large eggs which are 50-55g / 2oz each in the shell, sold in cartons labelled “large eggs”. If you only have jumbo or XL eggs, see this post for how to measure out the correct amount.

• Baking powder and baking soda (bi-carbonate) – While I say sternly in the Chocolate Chip Cookie recipe on which this dough is based not to substitute baking powder for the baking soda, in this recipe you can (1:3 ratio), the cookies will bake a little thicker. But don’t substitute the baking powder with more baking soda (the cookies spread too much and Biscoff leaked every = 😭).

• Cornflour / cornstarch – A baking trick I picked up in my time, a little cornflour softens the inside of cookies without affecting the crispy exterior. Plus, for this dough, it’s a neat way to control how it bakes up with just a little teaspoon tweak here and there – thicker, flatter, holding in molten centres etc.

• Vanilla – For flavour. Vanilla extract please, not imitation essence.

How to make Biscoff stuffed cookies

Yes, the dough needs to be chilled – 1 hour minimum for a 9.5/10 cookie or 12 hours for a 12/10 cookie. Compromise – bake half now and the other half tomorrow!

1. Biscoff stuffing

The easiest way to stuff cookies, pancakes, brownies with spreads and gooey fillings is to freeze it. I do it in slabs, in dollops, in disc forms – it’s a well use technique around these parts!

1. Dollop Biscoff spread onto a lined tray, then flatten the surface to make it a thick disc shape which makes it distribute more evenly inside the cookie as it bakes. If you leave it as a heaped mound, you end up with a pool of Biscoff concentrated in the middle of the cookie.

2. Freeze for at least 1 hour, or until the Biscoff is firm enough to pick up.

   I leave it uncovered because it’s only in the freezer for an hour. but if you are leaving it for much longer (like overnight) it’s advisable to cover it to avoid freezer smells and the surface drying out.

2. BROWNED BUTTER

Don’t skip the browned butter – it adds rich, nutty, caramely flavour. And also, did you know browning butter reduces the quantity by ~15% due to the evaporation of the water content? 🙂 So if you don’t brown the butter, you will have too much liquid in the cookie dough so it will spread too much when it bakes.

1. Melt butter in a silver or other non-black saucepan or small pan. Simmer on medium to medium high for 3 to 5 minutes or until you see little golden bits (which are the dairy bits that go toasty) and you can smell the nuttiness. The butter will also change from yellow to golden brown in colour.

   ❓Why does the colour of the cooking vessel matter? It’s easier to see when the butter changes from yellow to golden. If using a black pan, you need to rely on your smell or using a spoon to scoop the butter up to check the colour.

2. Remove from the stove and immediately pour it into a large mixing bowl (including all the little brown bits – extra flavour!). Work quickly as it will continue browning. Then let it cool for 45 minutes+ to room temperature.

   ⚠️ Cooling – The browned butter should still be liquid (ie not solidified bits, not even around the edges) but cool enough so it will not melt the sugar or the choc chips. If it solidifies, then re-melt in the microwave and cool again.

3. COOKIE MAKING TIME!

I love that I don’t need to lug the stand mixer out for these cookies!

1. Mix wet – To the cooled butter, mix in both sugars until combined. Then the vanilla, egg yolk and egg, just until combined.

2. Whisk dry – Then mix all the dry ingredients together in a bowl: flour, salt, baking powder, baking soda and the spices.

3. Combine wet and dry ingredients – Add the flour to the butter mixture and mix until mostly combined. Add the chocolate chips and mix until you can no longer see flour. The dough may look a bit lumpy or seem stiff or look softer than what you see in the video video – exact texture depends on what your butter temperature was – but it doesn’t matter as long as it holds together into a dough when scrunched in your fist.

4. Stuff – Divide the dough into 8 portions (125g / 4.4 oz each, just under 1/2 cup). Press together into a dough then flatten with a dent and put a Biscoff disc in the middle.

5. Enclose – Pinch / gather / patch as needed to fully enclose the Biscoff in dough then shape into a ball. If your dough is on the soft side (because your butter was warmer) it will sag a bit into a dome shape which is fine.

   ⚠️ Seal seams well to avoid Biscoff leakage, though to be honest sometimes I deliberately leave cracks on the top of some as pools of melted Biscoff on the surface of a cookie is an appealing sight. But Biscoff leaking out of the sides and onto the tray is a sad sight.

6. Fridge time – quick or proper! 12 hours is my recommended time for cookie nirvana as it improves everything about these cookies: flavour, crispier and chewier edges, nicer richer golden surface, improved shelf life (superior for 5 days!).

   However! If speed is of the essence, I get it. 2 hours is sufficient, just long enough to firm the cooke dough up so it doesn’t spread too much in the oven. Please see FAQ for details of how the shorter time impacts the cookie.

Shorter refrigeration time! For cookie monsters thinking how unfair it is that I say 2 hours is enough for these whereas I strongly, strongly recommend 12 hours for the 48-times Chocolate Chip Cookies – these cookies have the gooey molten Biscoff centre which gives the cookie an instant leg-up so I don’t have to be as pedantic about the cookie part. Whereas for CCC’s, there is nothing to hide behind! Not even full loading with chocolate can hide a dry crumbly cookie. 🙂

7. Bake for 19 minutes in a 180°C/350°F oven (170°C fan-forced) or until the edges are golden and the surface is pale golden but is cooked, even if just a thin film of cooked cookie, rather than being shiny melty raw cookie dough.

   PS And yes, fan-forced being only 10°C lower than standard ovens is deliberate for these cookies. 🙂

8. Cool ON tray – As soon as you take the cookies out of the oven, press extra chocolate chips onto the surface. I do some flat and push some in slightly on an angle. The chocolate will melt so they adhere to the cookie.

   Then cool for 20 minutes on the tray. The edges and base will crisp up, the cookie will finish cooking inside and the surface becomes more golden too. But don’t worry, they will still be warm and gooey inside!

   TIP: While the cookies are hot, you can also use this time to reshape them into neat rounds – just use a spatula.

And now the moment as arrived…Ready, set, GO!

I’m sorry. I know I’ve ruined your life with these Biscoff Stuffed Cookies. May your jeans hate me forever. May your slinky black dress curse me every time you reach for it.

Meanwhile, the shapewear industry is toasting to me with champagne.😭

So let me make it up to you – put this and this and this on your menu plan next week – my all-time best low-cal recipes that I describe as “accidentally healthy”.

Then put cookie baking on your menu plan for this weekend!😇