Print

White Chocolate Chip Biscoff Stuffed Cookies

white chocolate chip Biscoff stuffed cookies - featured image

These soft and gooey cookies feature a molten Biscoff spread center surrounded by chewy cookie dough and creamy white chocolate chips. Perfect for bake sales, parties, or a cozy treat, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 12 heaping teaspoons (about 5g each) Biscoff spread (smooth variety), frozen
  • 1 2/3 cups (200g) all-purpose flour
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 1/2 cup (110g) packed brown sugar (light or dark)
  • 1/4 cup (50g) white granulated sugar
  • 1 large egg, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (135g) white chocolate chips

Instructions

  1. Line a small plate or baking sheet with parchment paper. Drop 12 heaping teaspoons (about 5g each) of Biscoff spread onto the parchment. Freeze for at least 30 minutes, until firm.
  2. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together melted butter, brown sugar, and white sugar until smooth and glossy, about 1 minute. Add the egg and vanilla extract; whisk until fully combined.
  4. In a medium bowl, whisk together flour, baking soda, and salt.
  5. Add the dry ingredients to the wet mixture. Use a spatula to fold until just combined. The dough should be soft but not sticky.
  6. Gently fold in the white chocolate chips. Save a handful for pressing on top if desired.
  7. Scoop out 12 balls of dough (about 2 tablespoons each). Flatten each ball in your palm, place a frozen Biscoff dollop in the center, and wrap the dough around it, sealing the edges. Roll gently into a ball. Place on the baking sheet, spaced at least 2 inches apart.
  8. Bake for 10-12 minutes, until the edges are just set and the centers look slightly underdone.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm for a gooey center, or let cool for a firmer center.

Notes

Freeze the Biscoff spread thoroughly for a gooey center. Don’t overbake; cookies should look slightly underdone when removed from the oven. For gluten-free, use a 1:1 GF flour blend. For dairy-free, use vegan butter and dairy-free white chocolate chips. Store in an airtight container for up to 3 days or freeze for longer storage. Let cookies cool for at least 5 minutes before moving to avoid breaking.

Nutrition

Keywords: biscoff cookies, white chocolate chip cookies, stuffed cookies, gooey cookies, easy cookie recipe, dessert, bake sale, party cookies, nut-free cookies, beginner baking