These Brown Butter Biscoff Stuffed Chocolate Chip Cookies are chewy, decadent, and filled with Biscoff Cookie Butter. The brown butter adds notes of nutty and caramel-like flavors, and the Biscoff Cookie Butter enhances those warm flavors. They're every Biscoff lover's dream cookie!
These Biscoff Stuffed Cookies are a perfect transition cookie into the fall season. The warm flavors from the Biscoff Cookie Butter, and the deep caramel & nutty notes from the brown butter makes these cookies exceptionally cozy. Grab your blanket and a stack of these Biscoff Chocolate Chip Cookies, and turn on some Gilmore Girls!
These cookies were adapted from my Pistachio Chocolate Chip Cookies recipe. For more Biscoff recipes, try my Biscoff Chocolate Cake, Biscoff Tiramisu, Biscoff Blondies, Banana Cupcakes, Biscoff Pumpkin Pie, and Biscoff Chocolate Cookies.
What is Biscoff?
Lotus Biscoff cookies are crunchy cookies with caramel-like flavor. They contain warm spices like cinnamon and are made with brown sugar for deeper flavors. Biscoff spread is made of crushed Biscoff (Speculoos) cookies and has the consistency and texture of peanut butter, but tastes like Lotus Biscoff cookies. It's delicious, with cozy and warm notes of caramel, and it goes perfectly in this Biscoff Stuffed Cookie recipe.
Why You'll Love This Recipe
Biscoff Cookie Butter: These Biscoff Chocolate Chip Cookies are stuffed with Biscoff Cookie Butter, making them the ideal Biscoff Lover's cookie!
Brown Butter: The addition of brown butter adds a depth of flavor. It gives these cookies a toffee, nutty flavor and works perfectly in this cookie recipe.
Chewy & Crispy: The cookies have an outer crisp layer, but they're chewy and almost fudgy in the center from the Biscoff spread.
Large cookies: This recipe makes 8 large cookies. These cookies need to be large because of the amount of Biscoff Cookie Butter that is being stuffed into them.
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Ingredient Notes
- Brown Butter: Using brown butter in this Biscoff Stuffed Cookies recipe gives the cookies an even greater nutty flavor. It really takes a chocolate chip cookie to new heights when you take that extra step and brown the butter!
- Flour: Best to use all purpose flour. Make sure to properly measure.
- Baking soda: Using only baking soda will result in a cookie that spreads a little more with crispy edges.
- Salt: To add flavor and balance.
- Sugar: I highly recommend dark brown instead of light because has more flavor and with these cookies, I am all in with the flavor!
- Egg: Make sure your egg is at room temperature.
- Vanilla extract: Use as much as you like. More flavor, the better.
- Chocolate: I use 70% chocolate, chopped. You can use dark or semi-sweet, and swap out the bar for chips.
- Biscoff Cookie Butter: You can use the Biscoff brand, or any other Speculoos brand that you want. Trader Joe's has a great brand that I also like.
- Biscoff Cookies: You can chop up some speculoos cookies and add them to the batter, or crush them and sprinkle on top. Or leave it out all together.
See recipe card for quantities.
Step-by-step instructions
These Biscoff Stuffed Chocolate Chip Cookies are relatively easy to make.
Brown the Butter
Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes.
You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. Continue stirring and remove from the heat and pour into a heat-proof bowl and let cool slightly before continuing with recipe.
Make Biscoff Stuffed Cookies
Prep: scoop Biscoff Cookie Butter spread into 8 tablespoon on a parchment-lined plate and place in the freezer until ready to use. I usea. round 1 tablespoon measuring spoon.
Step 1: In a bowl, combine the brown butter and sugars and mix.
Step 2: Add the egg and vanilla extract and combine.
Step 3: Add the dry ingredients, the chocolate and mix until combined.
Step 4: Form a hole in the center of each ball and drop the chilled Biscoff Cookie Butter ball into the center.
Step 5: Form the dough around the Biscoff Cookie Butter ball, then add chocolate chunks.
Step 6: Once chilled, place on a baking tray and bake at 350 degrees for 12 minutes.
Hint: To get round cookies, use a spoon to scoot the edges inward RIGHT when you take them out of the oven. A cookie cutter won't work with these cookies because of the filling.
Tip: Once chilled, the Biscoff Cookie Butter will solidify a bit. If you want it to ooze, warm the cookie in the microwave for about 15 seconds when you're ready to enjoy.
Substitutions
Brown sugar: You can use light brown sugar if you don't have any dark brown, but I highly recommend using dark brown sugar.
Biscoff Cookie Butter: You can use any different brand of Cookie Butter you like.
Variations
Pistachio: These Biscoff Cookies were adapted from my Pistachio Stuffed Chocolate Chip Cookies. They're stuffed with pistachio cream and they make the best filling!
Peanut Butter: These cookies would be excellent stuffed with peanut butter!
No Filling: You can completely leave out the filling all together.
Spices: You can add a bit of spices to the dry ingredients when mixing, like cinnamon and nutmeg, to create warmer notes with spiced flavors. If you were to do that, I would probably add ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg.
Equipment
Cookie Scoop: I love using a large ice cream scoop to get the large cookies.
Storage
Room temperature: These cookies will last at room temperature in an airtight container or ziploc bad for 3-4 days.
Freeze: You can freeze these cookies for 2-3 months.
Pro Tips
Measure Ingredients Correctly: As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Don't burn the brown butter: Once the brown butter starts to pop, foam, and form specs at the bottom of the pan, remove it. Otherwise you could burn it and it will end up tasting bitter.
Don't over mix: Using a spatula instead of a hand mixer reduces the chances of over mixing, but once your ingredients come together, stop mixing.
Chill the dough: Make sure to chill the cookie balls once stuffed, otherwise they'll spread too much in the oven.
Don't over bake: These cookies are perfect at 12 minutes!
Parchment paper: To avoid sticking, make sure to line the pan with parchment paper.
Round cookies: To get round cookies, use a spoon to scoot the edges inward RIGHT when you take them out of the oven. A cookie cutter won't work with these cookies because of the filling.
High quality chocolate: I like using Ghirardelli, Lindt, or Guittard because I know they all taste wonderful in recipes. Here's more info on baking with the right chocolate.
FAQ
If your cookies spread too much, it's possible you didn't chill them enough. It's also possible you didn't measure the dry ingredients properly, or added too much butter.
To achieve those delicious pools of melted chocolate, use high quality bars of chocolate that you chop. Since chocolate chips contain less cocoa butter, they are made to keep their shape and they don't melt very well in a cookie.
To get round cookies, use a spoon to scoot the edges inward RIGHT when you take them out of the oven. A cookie cutter won't work with these cookies because of the filling.
📖 Recipe Card
Biscoff Stuffed Cookies
Ingredients
- 8 tablespoon Biscoff Cookie butter
- 10 tablespoon (140g) unsalted butter
- ¾ cup (150g) dark brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cup (180g) all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 3.5 oz. dark chocolate, chopped reserve some for top
- Biscoff Cookies optional
Instructions
- Prep: Scoop Biscoff Cookie Butter into 8 tablespoon on a parchment-lined plate and place in the freezer until ready to use.8 tablespoon Biscoff Cookie butter
For the Brown Butter
- Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes.10 tablespoon (140g) unsalted butter
- You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. Continue stirring and remove from the heat and pour into a heat-proof bowl and let cool slightly before continuing with recipe. The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat.
For the Cookies
- Once brown butter is slightly cooled, add the sugars (both brown and granulated) into the bowl of the brown butter, and mix with a spatula. Add the egg and vanilla extract and stir until combined. Add the flour, salt, and baking soda, and stir.¾ cup (150g) dark brown sugar, ¼ cup (50g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1½ cup (180g) all purpose flour, ½ teaspoon salt, ½ teaspoon baking soda
- Pour in the chopped chocolate and and mix until incorporated. Then scoop into 8 large balls.3.5 oz. dark chocolate, chopped
- Form a hole in the center of each ball and drop the chilled Biscoff cookie butter ball into the center and form the dough around it. Top with extra chocolate, then place in the fridge for at least an hour.
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- Place the chilled cookie balls on the lined baking sheet, making sure to spread them quite a bit apart. These cookies are extra large and will touch each other if they're too close. Bake for 12 minutes. Once baked, I like to scoop the edges inward with a spoon to create round cookies.Biscoff Cookies
- TIP: To get round cookies, use a spoon to scoot the edges inward RIGHT when you take them out of the oven. A cookie cutter won't work with these cookies because of the filling.
- Once chilled, the Biscoff Cookie Butter will solidify a bit. If you want it to ooze, warm it in the microwave for about 15 seconds.
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