Biscoff stuffed cookies

Name: Biscoff stuffed cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: European, British
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)); 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)); 1 tsp cinnamon powder; 1/2 tsp all spice powder ((sub mixed spice)); 1/4 tsp ginger powder; 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; 1 1/4 cups white chocolate chips (, plus extra for decorating)

Instructions

Prep:20minCook:20min

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.

Updated at: Sat, 25 Oct 2025 05:44:08 GMT