These Biscoff Stuffed White Chocolate Chip Cookies are sweet, chewy and delicious! If you like Biscoff spread and white chocolate, this easy cookie recipe is perfect for you!
Biscoff Stuffed White Chocolate Chip Cookies
Wow, summer came to a screeching hault….my boys are back in school this week. It’s a bit bittersweet, I could have used another 4 weeks of summer with them, but at the same time I am thrilled to get back in the routine of things.
To celebrate school starting for us, I created a sinful stuffed cookie with my newest favorite ingredient right now….Biscoff Spread. I know I’ve said it before and I’ll say it again, you’ve GOT to try this stuff. I am such a fan and I can’t even buy it at my grocery stores yet. I am positive that it’s just a matter of time, but I still have to order mine online. AND it’s worth every penny 🙂
Hope you enjoy my latest cookie creation, have a beautiful day!
Your glorious cookie ingredients 🙂
How to Make Biscoff Stuffed White Chocolate Chip Cookies
You know the drill, start by creaming your butter and sugars.
Add your eggs and vanilla.
Once mixed, add your dry ingredients.
Time to toss in your white chips. Feel free to go chocolate if you’d rather. I just kinda like the white chocolate with Biscoff 🙂
Best darn cookie dough!
Use a nice big cookie scooper and place onto your baking sheet.
Use your thumb to press into each cookie.
This will be your stuffing 🙂
Place a small scoop of Biscoff into center of each cookie.
Just like so 🙂
Another fabulous scoop of cookie dough on top please.
Pick the cookies up and press gently. The Biscoff will not be completely enclosed. Yum!
This is what you’ll get when they come out of the oven!
Wait until you break them in half. Ooey gooey and delicious.
Biscoff Stuffed White Chocolate Chip Cookies
- 2 sticks unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tbsp pure vanilla extract
- 4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 1/2 cups white chocolate chips
- 2 cups Biscoff spread
- Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
- In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla beating until well combined.
- Place flour, baking soda and salt into a large mixing bowl. Stir to combine. Slowly add to wet ingredients along with white chips until just combined.
- With a medium cookie scoop, scoop dough onto prepared baking sheet about 1 inch apart. With your thumb, press into each cookie making a little well for the Biscoff.
- Using a small cookie scoop, scoop about 1 tablespoon Biscoff into each pressed cookie. Place another scoop of cookie dough on top and press edges gently. Biscoff will not be completly enclosed and will be visible around edges.
- Bake for 12-15 minutes, until edges are just golden brown. Let cool for 10 minutes on baking sheet then transfer to a cooling rack to cool completely. Best served with a tall glass of milk.
Enjoy! Come back soon 🙂
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Hi am I hoping to make this recipe today. I see the recipe calls for 2 sticks of butter is that 2 – 1/2 cup sticks or 2-1/4 cup sticks thanks so much.
Thanks so much for sharing this! I’ve been seeking out more recipes so I can use all of the cookie butter I’ve been making at home–this is definitely next on my list.
I had to come back to say that I made them again with dried blueberries and instead of Biscoff, I used strawberry / blueberry jam in the middle. They were amazing. This base recipe is the best white chocolate cookie recipe I’ve ever used and I’m not going to bother with others from now on. I can’t wait to try a lemon or lime version. Or with strawberry jam!
I made these with a blogger pal today and they are AMAZING! Making cookies with white flour is always a gamble in Germany because the flour is different. But these came out perfectly! For anyone else living in Germany, use half 550 and half 405 and you’ll get yourself some fat and chewy cookies. 🙂
I was really anxious to try recipe since I love the Biscof product. I don’t know if it was me, but the dough was really dry & two cups of the chips was overwhelming. After baking, the final product was hard & dry. Please help, I want to give these another chance, but what should I do to improve my final out come. Thank you.
Hi there! I just found trader joes brand of biscoff spread in southern calif! Yay! It’s called speculoos cookie butter. I found it in their “new at tjs” section. $3.99
I know I’m hugely late on this, but I just discovered your blog and Biscoff! I really want to try this recipe (and the cupcakes, for sure!) but I’m wondering if you have any ideas on how to include the spread in the cookie dough? How much do you think I should use? I’d like to try Biscoff cookies!
I found the Biscoff Spread at my local Wal-Mart just a few days ago and it was less than $4. I had already called around and looked in so many stores for it – can you imagine my surprise when I found it right there next to the peanut butter in the WalMart! 🙂
P.S. The recipe says 2 Cups of Biscoff…I’m wondering if the whole jar equals 2 cups? Thanks!
These look fantastic!! I have to ask though- where did you get those cute mini milk glasses? I have been looking everywhere for them and I can’t seem to find the ones I want… and when I do- they are being sold online from Aus. or NZ.. humph! I have a party coming up and I would love to have the glasses.. any help would be appreciated!
Biscoff spread???? I hope this comes to my grocery store soon. It sounds amazing!!! Thanks for sharing another great recipe 😉
I just bought my first jar of Biscoff…I haven’t even made the cookies and ran straight back to the grocery store to buy 3 more jars! I have eaten half the jar by myself with a spoon! My son asked me for his own personal jar! Can’t wait to make the cookies!
Just made these. They are fantastic. Came out perfectly. Thanks so much for the great recipe!
Saw your comment. I always try to give credit where credit is due. I just didn’t remember where I saw these, I thought it was Cooks.com. I did add a link back to you.
I made these today with white chocolate – pb instead of biscoff and they are fantastic! My store was sold out of the biscoff spread unfortunately but I will try them again when I can get a jar.
That just looks so wonderful! But I still haven’t had time to make the oreo cookie squares, after this weekend I will and this will be next on the list! Still love the blog!
I baked these yesterday, and they were awesome! You are the Queen of the stuffed cookie! So many wonderful combinations. I used a combo of mini-white chips and chopped up white chocolate, because that is what I had on hand. I made them a bit smaller, and got about 30 cookies ( I probably would have gotten a few more if I hadn’t sampled so much of the dough). I sprinkled a little sea salt on the tops to cut the sweetness of the white chocolate. Next time I think I will try adding some pecans to the dough. Also, I didn’t use anywhere near 2 cups of the Biscoff spread. Really yummy! Thanks for the recipe.