These one-bowl thick and chewy Biscoff butter cookies have a spiced chocolate chip dough stuffed with a rich, gooey cookie butter center.
The moment they come out of the oven, they are topped with half a crunchy Lotus biscuit and shaped into perfect bakery-style circles. Best of all, you can make this easy stuffed cookie recipe at home with zero hassle!
For more cookie recipes, check out my Oreo chocolate chip cookies, double chocolate cookies, brown butter chocolate chunk cookies, crème brûlée cookies, and lemon crinkle cookies.
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Why this recipe works
- Gooey Stuffed Center: Hiding a teaspoon of creamy Biscoff spread inside the dough creates a rich, molten cookie butter core that stays soft even after baking.
- Big, Bakery-Style Shape: Swirling a cup over the hot cookies locks in a perfectly round, thick edge, making each cookie look impressively large and professional.
- Signature Crunch: Pressing half a Lotus biscuit into the top right out of the oven adds a beautiful presentation and a distinct crispy texture.
- Perfect Spiced Balance: Dark brown sugar highlights the caramel notes of the cookie butter, while chocolate chips balance out the warm cinnamon spice.
- Biscoff spread + biscuits in the dough– The cookie butter adds deep flavor and moisture, while the crushed biscuits add crunch and extra Biscoff taste in every bite.
Ingredients
Before you start making this recipe, measure and prepare your ingredients so the cooking process goes smoothly and easily.
Unsalted Butter: Must be at room temperature so it mixes easily and keeps the cookies soft.
Biscoff Spread: Mixed into the dough for flavor, and frozen into teaspoons to make the gooey hidden center.
Brown Sugar & White Sugar: Brown sugar makes the cookies chewy from the molasses, while white sugar gives them crisp edges.
Eggs & Egg Yolk: The extra yolk adds richness and keeps the thick cookies moist.
Vanilla & Salt: Simple baking staples that balance the sweetness and boost the overall flavor.
All-Purpose Flour: Gives the dough structure so it can hold the heavy filling without flattening out.
Baking Soda: Helps the cookies rise so they bake up thick and soft.
Chocolate Chips: Adds sweet, melty pockets of chocolate throughout the spiced dough.
Biscoff Cookies: Pressed into the top of the hot cookies for a pretty look and a crunchy texture.
Instructions
1. In a large bowl, use an electric mixer to beat the room-temperature butter, ½ cup of Biscoff spread, sugar, brown sugar, vanilla, and salt for 2–3 minutes until smooth and fluffy.
2. Add the eggs and egg yolk, mixing until the mixture looks creamy.
3. Add the Biscoff cookie chunks, flour, and baking soda. Mix on low speed just until the flour disappears into the dough. Do not overmix.
4. Use a spatula to gently fold in the chocolate chips until they are evenly spread out.
5. Cover the bowl with plastic wrap and chill the dough in the fridge for exactly 1 hour.
6. Preheat your oven to 180°C (350°F) and line a large baking sheet with parchment paper.
7. Scoop about 1 ½ tablespoons of dough and flatten it in your hand. Place a teaspoon of thick Biscoff spread in the center. Wrap the dough completely around the filling and roll it into a tight, smooth ball so it is fully sealed.
8. Place the dough balls onto your prepared baking sheet, leaving space between them. Bake for 11–12 minutes until the edges are lightly golden, but the centers are still soft.
9. Shape and Garnish: As soon as the cookies come out of the oven, press half of a Biscoff cookie into the center of each one.
Immediately place an upside-down cup or large bowl over the hot cookie and gently swirl it in circles to shape it into a perfect, thick round.
10. Cool: Let the cookies rest on the hot tray for 5 minutes, then move them to a wire rack to cool completely.
Expert Tips
- Use a Kitchen Scale: For the absolute best results, weigh your ingredients (especially the flour) using a kitchen scale. Measuring cups can easily pack in too much flour, leading to dry, heavy cookies that won't spread properly.
- Watch the Clock, Not Just the Timer: Baking times vary between different ovens because internal temperatures can run slightly hot or cold. Start checking your cookies at around 10 minutes; they are done when the edges are set and lightly golden, even if the centers still look very soft.
- Seal the Dough Completely: Make sure there are no cracks or exposed filling when rolling your stuffed dough balls. A tight, smooth seal keeps the cookie butter locked inside so it doesn't leak out onto the pan.
- The Cookie Scoot Trick: To get that impressively large, thick, bakery-style shape, swirl an upside-down cup or bowl over the cookies the exact second they leave the oven. This fixes any uneven spreading and pushes the edges into a perfect circle.
- Prep the Garnish Early: Have your Biscoff cookie halves ready to go before the timer goes off. The cookies cool and set very quickly, so you need to press the biscuit into the center immediately while the dough is molten.
Troubleshooting
Why did my cookies flatten out or leak?
- The dough wasn't chilled enough: Skipping or shortening the 1-hour chill time makes the butter too soft, causing the cookies to spread too fast in the oven and tear open.
- The seal had holes: If the dough isn't rolled into a completely smooth ball around the teaspoon of Biscoff spread, the filling will find the weakest spot and escape while baking.
Why are my cookies dry or cakey?
- Too much flour: If you don't use a kitchen scale, you likely packed too much flour into your measuring cups.
- Overbaking: Because oven temperatures vary, your oven might run hot. Pull the cookies out the minute the edges turn lightly golden. The centers must remain soft, as they will finish firming up on the hot baking sheet as they cool.
Why didn't the Biscoff cookie garnish stick to the top?
- The cookies cooled down too much: If you wait even a minute after taking the pan out of the oven, the surface of the cookie sets. Press the biscuit half in immediately while the cookie is screaming hot.
FAQ'S
Yes. You can mix the dough by hand with a spatula. Ensure your butter is completely at room temperature so it blends smoothly.
Cookies spread unevenly based on oven airflow. Use the "cookie scoot" trick: swirl an upside-down cup over the hot cookies immediately after baking to shape them into perfect circles.
No. Biscoff spread is thick enough at room temperature to scoop and seal directly into the dough without freezing.
Storing and Freezing
How to Store
Store baked cookies in an airtight container at room temperature for up to 4 days. Add a slice of white bread to the container to keep them soft.
How to Freeze
- Unbaked Dough: Assemble and stuff the dough balls, then freeze on a tray for 1 hour. Transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the bake time. Do not add the biscuit garnish before freezing.
- Baked Cookies: Cool completely and store in a freezer-safe container for up to 2 months. Thaw at room temperature, or microwave for 10 seconds to make the center gooey again.
Making Ahead
You can keep the stuffed dough balls covered in the fridge for up to 3 days before baking. If the dough is too hard to handle, let it sit on the counter for 10 minutes before baking.
Substitutions
Gluten-Free: Swap the flour for a 1:1 gluten-free baking blend, and use certified gluten-free cookie butter and speculoos biscuits since the original Biscoff contains wheat.
Dairy-Free: Use room-temperature block vegan butter and dairy-free chocolate chips, as the original Lotus Biscoff spread and biscuits are already naturally dairy-free.
Variations
White Chocolate: Swap the semisweet chocolate chips for white chocolate chips to make them sweeter and creamier.
Nutella Center: Stuff the inside of the dough with a teaspoon of Nutella instead of Biscoff spread.
Caramel Drizzle: Top the warm cookies with a drizzle of salted caramel right before adding the final biscuit decoration.
Equipment
- Kitchen Scale: To weigh the flour and ingredients for the best results.
- Electric Mixer: A stand mixer or electric hand mixer to cream the butter and sugar.
- Large Baking Sheet: Lined with parchment paper to prevent sticking.
- Mixing Bowl & Spatula: For mixing the dough and folding in the chocolate chips.
- Cookie Scoop: To ensure even dough portions.
- Large Cup or Bowl: To swirl over the hot cookies to make them perfectly round.
- Wire Cooling Rack: To let the cookies cool completely.
More biscoff recipes:
No bake biscoff cheesecake- A creamy, no-bake cheesecake with a Biscoff cookie crust, a smooth cookie butter filling, and a melted Biscoff spread topping.
Lotus Biscoff Donuts- Easy, baked cake donuts made with a Biscoff batter and topped with a rich cookie butter glaze and biscuit crumbs.
Biscoff Brownies- Ultra-fudgy, one-bowl brownies swirled with thick Biscoff cookie butter and topped with crunchy Biscoff cookies.
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📖 Recipe
The BEST Biscoff Butter Cookies
Ingredients
- ⅔ cup Butter unsalted, room temp
- ½ cup Biscoff butter
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- 1 cup Brown sugar
- ½ cup Sugar
- 2 teaspoon Vanilla extract
- 1 ½ cups Chocolate chips
- 2 Eggs
- 1 Egg yolk
- 2 ½ cups Flour plain flour, AP
- ½ cup Biscoff cookies chunks
Assembly
- 12 teaspoon Cookie butter
Instructions
- In a large bowl, use an electric mixer to beat the room-temperature butter, ½ cup of Biscoff spread, sugar, brown sugar, vanilla, and salt for 2–3 minutes until smooth and fluffy.
- Add the eggs and egg yolk, mixing until the mixture looks creamy.
- Add the Biscoff cookie chunks, flour, and baking soda. Mix on low speed just until the flour disappears into the dough. Do not overmix.
- Use a spatula to gently fold in the chocolate chips until they are evenly spread out.
- Cover the bowl with plastic wrap and chill the dough in the fridge for exactly 1 hour.
- Preheat your oven to 180°C (350°F) and line a large baking sheet with parchment paper.
- Scoop about 1 ½ tablespoons of dough and flatten it in your hand. Place a teaspoon of thick Biscoff spread in the center. Wrap the dough completely around the filling and roll it into a tight, smooth ball so it is fully sealed.
- Place the dough balls onto your prepared baking sheet, leaving space between them. Bake for 11–12 minutes until the edges are lightly golden, but the centers are still soft.
- Shape and Garnish: As soon as the cookies come out of the oven, press half of a Biscoff cookie into the center of each one.
- Immediately place an upside-down cup or large bowl over the hot cookie and gently swirl it in circles to shape it into a perfect, thick round.
- Cool: Let the cookies rest on the hot tray for 5 minutes, then move them to a wire rack to cool completely.
Notes
- Use a Kitchen Scale: For the absolute best results, weigh your ingredients (especially the flour) using a kitchen scale. Measuring cups can easily pack in too much flour, leading to dry, heavy cookies that won't spread properly.
- Watch the Clock, Not Just the Timer: Baking times vary between different ovens because internal temperatures can run slightly hot or cold. Start checking your cookies at around 10 minutes; they are done when the edges are set and lightly golden, even if the centers still look very soft.
- Seal the Dough Completely: Make sure there are no cracks or exposed filling when rolling your stuffed dough balls. A tight, smooth seal keeps the cookie butter locked inside so it doesn't leak out onto the pan.
- The Cookie Scoot Trick: To get that impressively large, thick, bakery-style shape, swirl an upside-down cup or bowl over the cookies the exact second they leave the oven. This fixes any uneven spreading and pushes the edges into a perfect circle.
- Prep the Garnish Early: Have your Biscoff cookie halves ready to go before the timer goes off. The cookies cool and set very quickly, so you need to press the biscuit into the center immediately while the dough is molten.
Gardenia says
Great recipe, but please fix the printed version instructions
RichandDelish says
Thank you for letting me know! Fixed!
Frida says
These cookies are super chewy and delicious!