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Biscoff stuffed cookies
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5 from 18 votes

Biscoff stuffed cookies

Recipe video. The Biscoff stuffed version of the infamous 48-times Chocolate Chip Cookies, a shameless Butter Boy copycat. They're so good, I'm worried I've peaked.😭
The dough is spiced like Biscoff and wrapped around frozen Biscoff spread blobs, baking up crisp-edged, chewy and soft inside. Best news? You can bake these now rather than refrigerating overnight! They're a 12/10 if you wait 12 hours but a 9/10 baked with just a short 2 hour chill.
See FAQ for how (and why) the dough differs from the CCC version.
Prep Time20 minutes
Cook Time20 minutes
Butter cooling + minimum dough chilling2 hours 45 minutes
Total Time3 hours 25 minutes
Course: Cookies, Sweet Baking
Cuisine: Western
Keyword: biscoff cookies, biscoff stuffed cookies, butter boy cookie recipe
Servings: 8 big cookies (11 cm/4.5" wide, 2.5cm/1" thick, 150g/5oz each!)
Author: Nagi

Ingredients

  • 280g / 9.5 oz biscoff spread , smooth (8 x 1 tablespoon generously heaped, 35g/1 1/4 oz each) (Note 1)
  • 225g / 2 US sticks unsalted butter , cut into 1cm / 1/2" cubes (Note 1)

Dry ingredients:

  • 2 1/4 cups plain flour / all-purpose flour , spooned and levelled (IMPORTANT - Note 2)
  • 3 tsp cornflour/cornstarch , tightly pack and level the spoon measure (Note 2)
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda / bi-carb , sifted if lumpy (don't sub more baking powder, Note 3)
  • 1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)

Biscoff spices (Note 4)

  • 1 tsp cinnamon powder
  • 1/2 tsp all spice powder (sub mixed spice)
  • 1/4 tsp ginger powder

Wet ingredients:

  • 3/4 cup (tightly packed) brown sugar (light brown sugar)
  • 1/3 cup caster sugar / superfine super (sub regular/granulated)
  • 1 large egg (55g / 2 oz in shell), at room temp
  • 1 yolk from a large egg , at room temp
  • 1 tsp vanilla extract

Choc chips (Note 5):

  • 1 1/4 cups white chocolate chips , plus extra for decorating
Cups - Metric

Instructions

ABBREVIATED RECIPE:

  • Freeze 8 x 1.25cm/1/2" blobs Biscoff until firm (~1 hr). Brown butter, cool, hand mix in sugar, then egg + vanilla. Mix in whisked Dry & spices, adding choc towards end. Portion into 8, stuff with frozen Biscoff. Fridge 12 -24 hrs (bare min 2 hrs). Bake from fridge cold 4 on each lined tray, 180°C/350°F (170°C fan) 19 min, top with more choc while hot if desired. Cool 20 min on tray, attack!

FULL RECIPE:

  • Frozen Biscoff stuffing - Dollop Biscoff on paper lined plate or small tray, and spread into 1.25cm/1/2" thick discs (just roughly is fine). Freeze 1 hour or until firm enough to pick up.

Browned butter:

  • Simmer to brown - Put the butter in a silver saucepan or small pan over medium high heat. Once melted, let it simmer (as in, bubbling) for 4 to 5 minutes, stirring every now and then, until it gets real foamy, you see little golden specks (wade through foam to see), it smells nutty & extra buttery.
  • Cool - Immediately pour into a heatproof bowl, including all those golden specks, scraping out every bit of butter. Cool to room temperature (~45 minutes), cool enough so it won't melt the choc chips (Note 6)

Dough:

  • Whisk Dry ingredients and Spices in a separate bowl.
  • Mix Wet - To the browned butter, add both sugars and mix with a wooden spoon. Add the egg, yolk and vanilla. Mix until smooth - it will look like caramel.
  • Finish dough - Add the Dry ingredients and mix until the flour is mostly incorporated. Add the choc chips and stir until the flour is fully incorporated.
  • Stuff - Measure out 8 x 125g portions of dough (4.4 oz/ heaped 1/3 cup), press dough together into a rough ball. Flatten, top with frozen Biscoff, enclose and shape into a ball with a flat base (ie tall dome), sealing cracks to avoid Biscoff leakage.
    Alternative: Break each into 2 balls, flatten both, sandwich Biscoff in between then fold up sides to enclose. You'll figure out the best method!

CHILLING (Note 8):

  • Fridge 12 hours (min 2 hrs) - Place in an airtight container and refrigerate for 12 hours, up to 48 hours. BARE MINIMUM is 2 hours or until dough is firm! (Note 8)

BAKING:

  • Preheat oven to 180°C/350°F oven (170°C fan-forced). (Note 9)
  • Place fridge-cold cookies 7.5 cm/3" apart on a tray lined with baking paper/parchment paper. (I do 4 cookies on each tray)
  • Bake for 18 - 19 minutes or until the edges are golden and the surface is cooked (ie not melty raw dough) but still pale.
  • Decorate and cool - Working quickly, press extra choc chips on the surface (Note 10), then cool on the tray for 20 minutes - finishes baking, edges crisp more and they get more golden all over.
    Tip: While hot, you can also reshape with a rubber spatula or similar into a tidy round shape.
  • Grab now - peak eating moment! Or, transfer to a rack to cool fully before storing in an airtight container.

Notes

* Recipe can be scaled up as desired. If doubling, you can use 3 whole eggs instead of 2 whole eggs + 2 yolks. Suggest using stand mixer as dough gets quite thick towards end!* 
1. Biscoff spread - I prefer smooth for stuffing but crunchy spread fine too. Find it in the spreads aisle. 
2. Measuring 225g butter without scales - don't guesstimate using packet markings!! Melt butter and measure 235ml using a jug (or 1 cup then remove 1 tablespoon), THEN brown the butter (once browned, butter is 180 - 190g). And yes, it's 235ml, not 225ml (1g butter = 1.043173 ml).
US readers - not applicable to you, just use 2 sticks!
3. Measuring flour (important!) - Scales best (and efficient). Cups - spoon flour into cups then level surface. Do not dunk cup measure into flour tub or bag (flour settles = 2 cups will be more than 300g = your cookies will puff more). *I am not usually this pedantic, only when a recipe is more sensitive than usual*
Cornflour/cornstarch - dip teaspoon measure in, then level off using knife or side of tub, ensuring the spoon measure is tightly packed (else you'll be short)
4. Baking soda (bi-carb) - unlike the CCC, you can sub with baking powder. Use 1 1/2 teaspoons extra. Cookie will puff up more but is still very good.
5. Spices - I played with the mix and this is the balance I like the best, though even if I only had cinnamon I would still make them.
6. Cooled browned butter - Cool enough so it won't melt the sugar or melt the choc chips, but not so cold the edges solidify (if it does, re-melt and cool again).
7. Smaller cookies - Feel free to make smaller ones using smaller blobs of Biscoff, but larger cookies = longer bake = more assertive crispier edges. Bake times for different dough sizes:
  • 1 tbsp dough (#20 cookie scoop) - 13 to 14 minutes
  • 2 tbsp dough (#40 cookie scoop) - 14 to 15 minutes
  • 3 tbsp dough (~60g/2oz/#20 cookie scoop) - 15 to 16 minutes
8. Fridge chilling enhances the cookie flavour, colour, texture and shelf life in a way you can't cheat with any ingredient or shortcut. They are a 12/10 with recommended 12 - 24 hr chilling, 8.9/10 with 2 hour chilling! Up to 48 hours is just as great but doesn't improve it further. Beyond 48 hours the surface of the dough balls can dry out a bit so I recommend freezing instead (after 12 hours). See storage below for freezing and baking from frozen.
9. Oven temp is only 10°C different here for fan v conventional. Also slightly higher than the CCC baking temp - to set the dough a bit faster to seal the Biscoff in. See FAQ.
10. Decorate choc chips - lightly press in to the surface or just rest on surface (chocolate will melt and adhere).
11. Different cup measures in different countries - Recipe works fine as written with no alterations needed except Japan, please use the weights. See FAQ for more information.
12. Storage - exceptional shelf life (for the 12 hours fridge chill version), edges stay crispy, inside stays moist and fudgy, doesn't dry out and become crumbly. Excellent for 3 days, still near excellent on day 4, still great days 5 and 6. Store in an airtight container in the pantry.
Freezing - Uncooked Biscoff stuffed dough balls can be frozen after the 12 hours fridge time. Bake from frozen per recipe plus 3 to 4 minutes. See FAQ for more details.
Nutrition - More calories than water.