These thick & chewy Biscoff cookies with Gooey Cookie Butter Centers are packed with cookie butter and chunks of Biscoff cookies, then stuffed with a gooey Biscoff cookie butter center. They’re big, soft in the middle, slightly crisp around the edges and loaded with that caramelized Biscoff flavor in every bite.
If you’re a cookie butter fan, these are the cookies to make. We use Biscoff three ways — mixed right into the dough, stuffed in the center and broken into chunks throughout the cookies and on top.
And these are jumbo bakery-style cookies. Each one is about 4 ounces before baking, so they’re thick, substantial and definitely not your average cookie. If you like sweets, you’ll love these!
Why You’ll Love These Biscoff Stuffed Cookies
There is a lot of Biscoff happening here — exactly as there should be.
- Thick and chewy: Cold butter, cornstarch and a good chill help keep these cookies thick.
- Gooey cookie butter centers: Each cookie gets a frozen scoop of Biscoff spread tucked inside.
- Biscoff in every bite: Cookie butter goes into the dough along with chunks of Biscoff cookies.
- Bakery-style size: At about 4 ounces each, these are big cookies with soft, chewy centers.
- Easy to make ahead: The formed cookies can chill overnight, making them easy to prep ahead and bake the next day.
What Is Biscoff Cookie Butter?
Biscoff cookie butter is a creamy spread made from Lotus Biscoff cookies. It has the same caramelized, lightly spiced flavor as the cookies but with a smooth, peanut-butter-like consistency.
For these cookies, we use the creamy version because it mixes easily into the dough and creates a smooth, gooey center.
The Secret to Thick & Chewy Biscoff Cookies
Cookie butter adds extra fat to cookie dough, which is delicious — but it can also make cookies spread.
That’s why we make these a little differently.
We start with cold cubed butter rather than softened butter and mix it with the sugars just until everything comes together. You don’t want to cream the butter and sugar until they’re light and fluffy.
An egg plus an extra egg yolk gives the cookies richness and chew without adding too much additional liquid, while a tablespoon of cornstarch helps keep the centers soft.
And then there’s the most important part: chill the stuffed cookies for at least 2–3 hours before baking. Overnight is even better.
That combination gives you a cookie that’s thick and chewy rather than thin and overly spread.
Ingredients You’ll Need
For the Biscoff Cookie Dough
- ¾ cup (170 g) cold unsalted butter, cubed
- ¾ cup (165 g) dark brown sugar
- ¼ cup (50 g) granulated sugar
- ¾ cup (180 g) creamy Biscoff cookie butter
- 1 large egg
- 1 large egg yolk
- 1½ teaspoons vanilla extract
- 2¾ cups (about 345 g) all-purpose flour
- 1 tablespoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 12–14 Biscoff cookies, roughly broken into chunks
For the Gooey Cookie Butter Centers
- About ⅓ cup Biscoff cookie butter
For the Tops
- 4–5 additional Biscoff cookies, broken into pieces
- Flaked sea salt, optional
How to Make Stuffed Biscoff Cookies
1. Freeze the Biscoff Centers
Before making the dough, spoon about 1 teaspoon of Biscoff cookie butter per cookie onto a parchment-lined plate or small baking sheet.
You’ll need about 12 scoops.
Place them in the freezer until completely firm. Freezing the centers makes them much easier to wrap inside the cookie dough and helps keep that gooey pocket of cookie butter in the middle as the cookies bake.
2. Make the Cookie Dough for biscoff cookie butter cookies
Add the cold cubed butter, dark brown sugar and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment.
Mix on low for about 2–3 minutes, until the butter is broken into small pieces and the mixture begins to come together.
Don’t cream the butter and sugar until light and fluffy. The mixture doesn’t need to look perfectly smooth.
Add the Biscoff cookie butter and mix briefly until incorporated.
Add the egg, egg yolk and vanilla and mix on low just until combined.
3. Add the Dry Ingredients
In a separate mixing bowl, whisk together the flour, cornstarch, baking soda, baking powder and salt.
Add the dry ingredients to the mixer and mix on low just until the dough comes together.
Don’t overmix.
Fold the broken Biscoff cookies into the dough by hand. Keep them in rough chunks rather than crushing them into crumbs. Some pieces will naturally break down while others will stay intact and give you bigger bites of Biscoff throughout the cookies.
4. Stuff the Cookies
Divide the dough into approximately 4-ounce portions (use a kitchen scale)
Make an indentation in the center of one portion of dough and place a frozen teaspoon of cookie butter inside.
Bring the dough up and around the filling, making sure the cookie butter is completely enclosed.
Shape the dough tall rather than flat and leave the outside slightly rough instead of rolling it into a perfectly smooth ball.
Press a few additional pieces of Biscoff cookie into the top.
Repeat with the remaining dough.
5. Chill the Cookies
Place the formed cookies in the refrigerator for at least 2–3 hours.
If you have the time, chill them overnight.
This isn’t a cookie where we’d recommend a quick 30-minute chill. There’s quite a bit of cookie butter in the dough, and that additional fat can cause the cookies to spread if the dough isn’t thoroughly chilled.
6. Bake
Preheat the oven to 375°F.
Arrange the chilled cookies on a parchment-lined baking sheet with plenty of room between them.
Bake for 11–14 minutes, checking them at about 11 minutes. Allow to cool for 15 minutes on the pan before moving them to a wire rack.
The cookies are ready when:
- The edges look set.
- The tops are just beginning to set.
- The centers still look soft.
- The cookies aren’t deeply browned, but a light golden brown
Don’t wait for the centers to look completely baked. They’ll continue cooking and setting on the hot baking sheet.
Leave the cookies on the baking sheet for at least 10 minutes before moving them.
Finish with a sprinkle of flaky sea salt if you like that sweet-and-salty combination.
Our Tips for the Best Biscoff Cookies
Don’t soften the butter. Start with cold butter straight from the refrigerator.
Don’t overmix the butter and sugar. We’re intentionally not creaming them until fluffy.
Keep the Biscoff cookies chunky. You want visible pieces of cookie throughout the dough, not Biscoff crumbs.
Freeze the filling. Trying to stuff the cookies with room-temperature cookie butter is much messier.
Make them big. This recipe was developed for jumbo 4-ounce cookies. The larger size helps create that thick outside and soft center.
Chill them well. Give them at least 2–3 hours. Overnight is even better.
Don’t overbake them. This is probably the biggest one. Pull the cookies while the centers still look soft.
Can You Make Biscoff Cookies Ahead of Time?
Yes — and this is actually a great cookie to make ahead.
Prepare and stuff the cookies, add the Biscoff pieces to the tops and refrigerate the formed dough overnight. Then bake the cookies straight from the refrigerator the next day.
You can also freeze the unbaked cookie dough portions. Freeze them individually until solid and then transfer them to an airtight freezer container.
How to Store Biscoff Cookies
Store the baked cookies in an airtight container at room temperature for about 3–4 days.
If you want to bring back that fresh-from-the-oven texture, warm one briefly before eating. The cookie softens and that Biscoff center gets gooey again.
Biscoff Cookie FAQs
Why did my Biscoff cookies spread?
Cookie butter adds additional fat to the dough, so chilling is especially important. Make sure the formed cookies chill for at least 2–3 hours, start with cold butter and measure your flour accurately.
Over-creaming the butter and sugar can also contribute to spreading.
Do I have to freeze the cookie butter centers?
We recommend it. Frozen cookie butter is much easier to completely enclose in the dough and helps create a distinct gooey center inside the baked cookie.
Can I make these Biscoff cookies smaller?
You can, but you’ll need to reduce both the amount of cookie butter filling and the baking time. This recipe is designed specifically for thick, jumbo 4-ounce cookies.
How do I know when Biscoff cookies are done?
The edges should be set and the tops should be beginning to set, but the centers should still look soft. The cookies continue to bake on the hot pan after you remove them from the oven.
Are Biscoff cookies the same as cookie butter cookies?
Biscoff cookies are a type of cookie butter cookie made specifically with Lotus Biscoff spread and Biscoff cookies. These cookies use both Biscoff cookie butter and pieces of Lotus Biscoff cookies, with additional cookie butter stuffed into the center.
Jumbo Biscoff Cookies with Gooey Cookie Butter Centers
These thick and chewy Biscoff cookies are made with creamy cookie butter and chunks of Lotus Biscoff cookies, then stuffed with a gooey Biscoff cookie butter center. They’re jumbo bakery-style cookies with crisp edges and soft, chewy centers.
Yield: 12 jumbo cookies
Prep Time: 25 minutes
Chill Time: 2–3 hours
Bake Time: 11–14 minutes
Total Time: About 3 hours 40 minutes
Category: Dessert
Method: Baking
Cuisine: American
Ingredients
Cookie Dough
- ¾ cup (170 g) cold unsalted butter, cubed
- ¾ cup (165 g) dark brown sugar
- ¼ cup (50 g) granulated sugar
- ¾ cup (180 g) creamy Biscoff cookie butter
- 1 large egg
- 1 large egg yolk
- 1½ teaspoons vanilla extract
- 2¾ cups (about 345 g) all-purpose flour
- 1 tablespoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 12–14 Biscoff cookies, roughly broken into chunks
Cookie Butter Centers
- About ⅓ cup creamy Biscoff cookie butter
Topping
- 4–5 Biscoff cookies, broken into pieces
- Flaky sea salt, optional
Instructions
- Scoop approximately 1 teaspoon of Biscoff cookie butter per cookie onto parchment paper. Freeze until firm.
- Add the cold cubed butter, brown sugar and granulated sugar to a stand mixer. Mix on low for 2–3 minutes, just until the butter breaks down and the mixture begins to come together. Do not cream until fluffy.
- Add ¾ cup Biscoff cookie butter and mix briefly until incorporated.
- Add the egg, egg yolk and vanilla. Mix just until combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder and salt.
- Add the dry ingredients to the wet ingredients. Mix on low just until a dough forms.
- Fold in the broken Biscoff cookie pieces by hand.
- Divide the dough into approximately 4-ounce (115 g) portions.
- Make an indentation in each portion and place one frozen cookie butter center inside. Completely enclose the filling with dough.
- Shape each cookie tall and slightly rough rather than perfectly smooth. Press additional Biscoff cookie pieces into the tops.
- Refrigerate the formed cookies for at least 2–3 hours or overnight.
- Preheat the oven to 375°F.
- Arrange the chilled cookies on a parchment-lined baking sheet with plenty of space between them.
- Bake for 11–14 minutes, until the edges are set but the centers still look soft.
- Let the cookies cool on the baking sheet for at least 10 minutes before moving them.
- Sprinkle with flaky sea salt, if desired.
Notes
For the thickest cookies, chill the formed dough overnight. Don’t over-cream the butter and sugar, and don’t wait for the centers to look completely baked before removing the cookies from the oven.
Q&A
Short Answer: What are Biscoff cookies?
Biscoff cookies are cookies made with Lotus Biscoff cookie butter, Biscoff cookies or both. This recipe makes thick and chewy Biscoff cookies with cookie butter mixed into the dough, Biscoff cookie chunks throughout and a gooey cookie butter center.
Short Answer: How do you keep Biscoff cookies from spreading?
To keep Biscoff cookies thick, start with cold butter, don’t over-cream the butter and sugar, measure the flour accurately, shape the cookies tall and chill the formed dough for at least 2–3 hours before baking.
Short Answer: Can you stuff cookies with Biscoff spread?
Yes. Freeze small portions of Biscoff spread until firm, then completely enclose each frozen portion inside the cookie dough before chilling and baking. Freezing the Biscoff first makes the cookies easier to stuff and creates a gooey cookie butter center.
Thick & Chewy Biscoff Cookies with Gooey Cookie Butter Centers
Ingredients
- Cookie Dough
- ¾ cup 170 g cold unsalted butter, cubed
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- ¾ cup creamy Biscoff cookie butter
- 1 large egg
- 1 large egg yolk
- 1½ teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 1 tablespoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 14 Biscoff cookies roughly broken into chunks
- Cookie Butter Centers
- ⅓ cup creamy Biscoff cookie butter
- Topping
- 5 Biscoff cookies broken into pieces
Instructions
- Scoop approximately 1 teaspoon of Biscoff cookie butter per cookie onto parchment paper. Freeze until firm.
- Add the cold cubed butter, brown sugar and granulated sugar to a stand mixer. Mix on low for 2–3 minutes, just until the butter breaks down and the mixture begins to come together. Do not cream until fluffy.
- Add ¾ cup Biscoff cookie butter and mix briefly until incorporated.
- Add the egg, egg yolk and vanilla. Mix just until combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder and salt.
- Add the dry ingredients to the wet ingredients. Mix on low just until a dough forms.
- Fold in the broken Biscoff cookie pieces by hand.
- Divide the dough into approximately 4-ounce portions.
- Make an indentation in each portion and place one frozen cookie butter center inside. Completely enclose the filling with dough.
- Shape each cookie tall and slightly rough rather than perfectly smooth. Press additional Biscoff cookie pieces into the tops.
- Refrigerate the formed cookies for at least 2–3 hours or overnight.
- Preheat the oven to 375°F.
- Arrange the chilled cookies on a parchment-lined baking sheet with plenty of space between them.
- Bake for 11–14 minutes, until the edges are set but the centers still look soft.
- Let the cookies cool on the baking sheet for at least 10 minutes before moving them.
- Sprinkle with flaky sea salt, if desired.
Leave a Reply