These Gooey Biscoff Stuffed Cookies are literally to die for. Especially if you are a lotus biscoff spread fan + a cookie fan = this is your dream made true. The recipe is super simple and easy to make. Can also be easily doubled.
This is the ultimate food porn recipe. If you want to impress your guests or family, this recipe is perfect. A very naughty cookie recipe, but so tasty!
We love lotus biscoff spread in our household. We thought to do something really naughty and stuff biscoff into cookies.
It was quite easy, and the result was show-stopping.
The texture is soft gooey, and slightly crispy on the outside. ‘melty’ center packed with a bold lotus flavor. It’s the perfect lotus biscoff cookie dream!
With the use of household staples and a few extras in this recipe, these cookies are made to perfection with effortless touch.
How To Make Biscoff Stuffed Cookies:
You will need:
1. Lotus Biscoff Spread – either crunchy or smooth
2.All-purpose flour
3.Sugar – brown and white
4.Butter
5.Egg
6.Powdered Sugar
Add biscoff spread in a bowl with some powder sugar, then mix. It will form a dough. Shape into 8 balls, then put in the freezer for 1 hour.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy either using an electric whisk or manually.
Add in the egg, and beat again. Add the flour. Fold the ingredients well.
Chill the dough for 1-hour minimum.
Shape 5 medium-sized balls out of the dough, and either roll them using a rolling pin, or spread each ball with your hand, and place 1 of the biscoff balls in the middle of each flattened ball. Close off the edges and roll it into a ball shape again.
Add the stuffed balls onto the 2 baking sheets leaving plenty of space between each ball.
Bake for about 13-15 minutes until golden on the edges. Leave to cool for 10 minutes before cutting or eating.
That’s it!
Full recipe and ingredients measurement below.
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Gooey Biscoff Stuffed Cookies
Ingredients
- 1/3 cup/80g butter at room temperature
- 1/3 cup/70g brown sugar
- 1/3 cup/70g of white sugar
- 1 small egg
- 1 cup/140g plain flour
- For the biscoff melt:
- 1/2 cup/100g of biscoff spread
- 2-3 tbsp of powdered sugar
Instructions
- Preheat the oven to 350F/175C. Line 2 baking trays with parchment paper and set aside.
- For the biscoff melt - add the biscoff spread in a bowl with 2-3 tbsp of powdered sugar, then mix. It will form a dough. Shape into 8-9 small balls, then put in the freezer for 1 hour.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy either using an electric whisk or manually.
- Add in the egg, and beat again. Add the flour. Fold the ingredients well.
- Chill the dough for 1-hour minimum.
- Shape 8-9 small-to-medium-sized balls out of the dough, and either roll them using a rolling pin, or spread each ball with your hand, and place 1 of the biscoff balls in the middle of each flattened ball. Close off the edges and roll it into a ball shape again.
- Add the stuffed balls onto the 2 baking sheets leaving plenty of space between each ball.
- Bake for about 12-15 minutes until golden on the edges. Leave to cool for 10 minutes before cutting or eating.
Notes
Nutrition
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