Scoopable Biscoff Stuffed Cookies

These Scoopable Biscoff Stuffed Cookies are thick, soft, and irresistibly gooey in the centre. Each cookie is loaded with white and dark chocolate chunks, crunchy Biscoff biscuit pieces, and a molten Biscoff spread filling that melts beautifully when warm.

Why you will love this recipe?

These Scoopable Biscoff Stuffed Cookies have everything you love about bakery-style cookies, with crisp golden edges and chewy centres. The frozen Biscoff spread melts into a gooey, caramelized cookie butter centre that makes these cookies irresistible. They are perfect for special occasions, or when you simply want an indulgent homemade dessert that feels extra special.

Expert Tips for Best Results!

• Keep the Butter Cold for Perfect Texture – Using cold, cubed butter helps create a thick, chewy cookie with crisp edges. It prevents the cookie from spreading too much and keeps the centre soft and gooey.
• Freeze the Biscoff Filling Properly – Freezing the Biscoff spread portions ensures a molten, creamy center. If the filling isn’t frozen, it may leak while baking, affecting the cookie’s shape.
• Do Not Overmix the Dough – After adding the flour mixture, fold gently until just combined. Overmixing can make the cookie tough instead of soft and tender.
• Slightly Underbake for a Gooey Centre – Remove the cookie from the oven when the top is golden but the center is still soft. The cookie will continue to set as it cools, keeping the filling molten.
• Let It Rest Before Serving – Allow the cookie to cool for 15–20 minutes in the pan. This helps it hold its shape while keeping the Biscoff filling warm and gooey.

How to make Scoopable Biscoff Stuffed Cookies?

Step 1: Prepare the Gooey Biscoff Filling

First, line a small tray with parchment paper. Scoop 7 generous spoonful of Biscoff spread onto the tray and place it in the freezer for at least 20–30 minutes, or until completely firm. Freezing the cookie butter ensures a molten, gooey centre inside your cookie.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, combine cold cubed unsalted butter, white sugar, and soft brown sugar. Using an electric mixer, beat on medium speed for about 3–4 minutes until the mixture is combined and slightly creamy. If using a hand mixer, pause occasionally and press the butter into the sugar with a spatula to help it blend evenly. This cold butter method is key to achieving that authentic bakery-style cookie texture.

Step 3: Add Eggs and Vanilla

Next, add the cold egg, egg yolk, and vanilla extract. Mix just until incorporated. Avoid overmixing, as this can affect the thick and chewy cookie structure.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, corn starch, baking soda, baking powder, salt, and instant coffee powder. Gradually add the dry ingredients to the wet mixture and gently fold using a spatula until just combined. Do not overmix to maintain a soft and tender crumb.

Step 5: Fold in Chocolate and Biscoff Biscuits

Carefully fold in the white chocolate chunks, dark chocolate chunks, and chopped Biscoff biscuits. This creates layers of texture with melty chocolate pockets and crunchy biscuit pieces throughout the cookie dough.

Step 6: Shape and Stuff the Cookie Dough

Divide the dough into 7 large portions, about 120–125g each. Flatten each portion slightly in your hand, place a frozen Biscoff portion in the centre, then seal the dough around it completely. Roll gently into thick balls, ensuring the filling is fully enclosed to prevent leaking while baking. At this point, I highly recommend to chill the dough for 2-3 hours for visible scoops.

Step 7: Arrange in the Pan

Grease or line your 22cm (8.6–9 inch) round pan. Place one stuffed cookie dough ball in the centre and arrange the remaining six around it. Leave small gaps between each ball, as they will spread and merge while baking to create a giant stuffed cookie skillet.

Step 8: Bake to Perfection

Bake in a preheated oven at 175°C (fan 165°C) for 25–30 minutes, or until the top is golden brown and the centre remains slightly soft. For a gooey cookie texture, do not overbake. The cookie will continue to set as it cools.

Step 9: Let it Rest and Serve

Allow the giant Biscoff stuffed cookie to rest in the pan for 15–20 minutes before slicing. This helps the structure set while keeping the cookie butter centre warm and gooey. Serve warm for the ultimate bakery-style dessert experience.

Frequently Asked Questions

Can I use room temperature butter instead of cold butter?
Cold butter is recommended for achieving the thick texture. Using room temperature butter may cause the cookie to spread more and lose its signature height.

Can I freeze the cookie dough?
Yes. You can freeze the stuffed cookie dough balls for up to 2 months. Bake directly from frozen, adding 2–3 extra minutes to the baking time.

Why did my Biscoff filling leak out?
This usually happens if the filling wasn’t frozen long enough or the dough wasn’t sealed properly around the centre. Make sure to completely enclose the frozen Biscoff spread.

How should I store the Scoopable Biscoff Stuffed Cookies?
Store these cookies in an airtight container at room temperature for up to 3 days. Keeping them sealed prevents them from drying out and helps maintain soft, chewy texture.

How do I reheat the cookie to make the centre gooey again?
Warm a slice in the microwave for 10–20 seconds. This will soften the cookie and melt the Biscoff cookie butter centre, giving you that fresh-from-the-oven experience.

Watch How to Make it!

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If you like Cookie recipes like these, you should definitely check out my:

1) Brown Butter Chocolate Chip Cookie Skillet
2) Cookies and Cream Cookies