These biscoff stuffed cookies are soft in the centre, crisp on the edges, and filled with gooey Biscoff spread. Baked in a muffin top pan, each cookie is filled with Biscoff's creamy spiced filling, crushed biscuits, and a dark chocolate drizzle. No rolling, no chilling, no fuss.
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If you've tried my no chill chocolate chip cookies, you'll love this twist. It's one of my favorite ways to take a classic chocolate chip cookie recipe and turn it into something extra special. These stuffed cookies are for my Biscoff lovers, who have loved my Biscoff and white chocolate muffins, Biscoff Macarons and the very treaty Biscoff Pumpkin Truffles. I take my favourite cookie dough, bake it in muffin top pans, then fill the warm centres with Biscoff spread and crunchy bits of biscuit. Think of it as a dessert bar inside a cookie.
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Why You'll Love This Recipe
- No chilling or shaping - just scoop and bake
- Chewy, gooey centres with crisp edges
- Seriously impressive with barely any effort
- Because Biscoff makes everything extra delicious!
Recipe Ingredients
- My No Chill Chocolate Chip Cookie Dough: Get the full recipe in the recipe card
- Biscoff Spread: Use the creamy version - about 1 teaspoon per cookie cup
- Crushed Biscoff Biscuits or Speculaas Cookies will add crunch and warm spice
- Dark Chocolate: Melted, for drizzling
See recipe card for full list of ingredients and quantities.
How To Make Biscoff Stuffed Cookies
- Step 1: Make my No Chill Chocolate Chip Cookies recipe, then use a cookie scoop to scoop balls of cookie dough into prepared muffin top pan.
- Step 2: Bake until lightly golden, remove cookies from oven and immediately use a ¼ cup measuring cup to press divots into the hot cookies.
- Step 3: Scoop biscoff spread into each cookie. Let it sit for a few minutes, then use a small spatula or knife to spread the mixture into a neat puddle.
- Step 4: Sprinkle over crushed biscuits, then drizzle over the chocolate.
Hint: Heat the Biscoff slightly if it's too firm to scoop. Use a snaplock bag with the corner snipped to neatly drizzle chocolate.
"These are next level!"
We love the no chill chocolate chip cookie recipe and this just makes it even better.
Substitutions & Variations
- Use browned butter for a richer, deeper flavour
- Swap Biscoff for Nutella or peanut butter to make other chocolate stuffed cookies
- Use crunchy Biscoff for extra texture
- Make mini versions in a mini muffin pan with reduced bake time
- Add extra mix-ins for the ultimate loaded chocolate chip cookies
Equipment
For this recipe, I use a medium cookie scoop for perfect portions, a muffin top pan (this is the exact one I use), a ¼ cup measuring cup to press divots into the baked cookies, and a small cookie scoop for adding the Biscoff filling.
Storage
Room temp: Airtight container up to 3 days.
Freezer: Freeze baked (unfilled) cookies or dough balls for later -they will last up to 3 months.
Top Tip
Bake the cookies, freeze the cups, and fill fresh when serving. You can also freeze the dough balls and bake from frozen with the same perfect results.
FAQ
Yes! It adds even more texture and crunch.
Definitely. Use a mini muffin pan and reduce bake time to 10-11 minutes.
Yes. You can freeze the baked (unfilled) cookie cups and add the Biscoff filling fresh when serving. The cookie dough can also be frozen in scoops and baked from frozen.
Recipe
Biscoff Stuffed Cookies
Ingredients
Chocolate Chip Cookie
- 170 gram Unsalted butter just melted and cooled for 5 minutes
- 180 gram Light brown sugar
- 120 gram White sugar
- 1 Egg
- 1 Egg yolk
- 1 tablespoon Vanilla extract
- 260 gram Plain flour
- 1 teaspoon Bi carb soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- 360 g Dark chocolate chips
Filling
- 300 grams Biscoff cookie spread warmed slightly, if too cold
- 3 Biscoff or speculaas cookies crushed
- 50 grams Dark chocolate melted, to drizzle
Instructions
Cookies
- Heat oven to 180°C/350°F/165°FF
- Heat butter in microwave until it's just melted. Set aside while you prep the other ingredients.
- Lightly spray a muffin top pan with cooking spray and set aside. (see notes)
- Sift the flour, bi carb soda, baking powder and salt together. Set aside
- In the bowl of a stand mixer, combine the cooled melted butter and sugars until well blended
- Add the egg, egg yolk and vanilla and beat until light and creamy. Beat on medium-high for 5 minutes.
- Stop the mixer, add the flour mixture and beat until almost combined
- Remove bowl from stand, add chocolate chips, then combine with a wooden spoon or spatula. DO NOT OVERMIX
- Using a large cookie scoop, scoop out balls of cookie dough into prepared muffin top pan, leaving plenty of space to spread.
- Bake for 15-17 minutes, until lightly golden
- When cooked and lightly golden, remove cookies from oven and immediately use a ¼ cup measuring cup (or similar) to press divots into the hot cookies.
- Let cool on tray for 5 minutes, before cooling completely on a cake rack
Filling
- Use a small cookie scoop to scoop the biscoff spread into each cookie. Let it sit for a few minutes to get a little melty, then use a small spatula or knife to spread the mixture into a neat puddle.
- Sprinkle over the crushed Biscoff cookies.
- Place the melted chocolate into a small snaplock bag, seal it, then snip of a small corner to creat a piping bag. Pipe the chocolate over the cookies, then let the whole thing cool completely, before removing the cookies from the pan.
Notes
- If you don't have a muffin top pan, you can place the cookie dough balls into an egg ring or tart ring that's placed on a lined baking sheet.
- Cookie dough balls can be frozen -simply place a tray of dough balls into the freezer for 10 minutes, then pop them into snap lock bags -make sure you label them with cooking instructions! When you're ready to bake them, pop them into your muffin top pan and bake as usual.
- You can use either a large or a medium cookie scoop. I prefer a large one, as it will give you 18 large cookies, with beautifully crispy edges.
Nutrition
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Sandra says
My family loved this!