These Biscoff Cheesecake Stuffed Cookies are the ULTIMATE cookie for any Biscoff lovers. Think crisp edges, soft centres, chunks of white chocolate and a creamy Biscoff core. These are a serious hit of decadence for those who are bored of regular cookies.
This is a super simple cookie recipe in itself, just needing a little chill time to firm the dough. This is what allows the cookies to keep a good shape and texture. I recommend a minimum of 30 minute chill time, but of course you could make ahead and let chill overnight to bake the next day. I know even I dislike finding a recipe to see I need to let something hand out in the fridge. However, chilling a cookie allows the butter to firm up again, preventing it from leaking during the baking process. This gives the cookies their thickness and non-cake-like texture.
The brown sugar and vanilla are crucial to deep flavours and the gorgeous texture. Once the dough has chilled and the cheesecake filling is made, the assembly is simple! Press balls of dough completely flat on a baking tray, then add the Biscoff filling. Then form the dough into balls around the filling. No need to press down before baking. Bake as balls after rolling the cheesecake filling into the cookies.
TOP TIPS FOR THE BEST Biscoff Cheesecake Stuffed Cookies
- Butter: Fully melted, unsalted butter is best!
- Sugars: The combination of light brown and granulated sugars really contributes to a chewy centre and perfect bake.
- Filling: I roughly chop a few bars of white chocolate, but chips work great too.
- Cheesecake Filling: Make this once your cookie dough goes into the fridge, and then chill it too so it is easier to handle.
- Assembly: Place the balls of dough onto a baking sheet then flatten entirely. Add a teaspoon of the filling to each and then use your hands to form back into balls. Make sure the filling is sealed in.
- Chill Time: This really does help to make the best cookies! 30 minutes is the minimum to let the dough form up, meaning the butter doesn’t ‘leak’ whilst baking. If you are making ahead, overnight is great!
- Bake Time: Take the cookies out when they are just turning gold at the edges as they continue to bake even when removed from the oven due to residual heat. This means they retain a little of that fudgy/soft centre that is just perfect to bite into.
I bake these Biscoff Cheesecake Stuffed Cookies on classic sheet pans (like these). For more baking inspiration, head on over to my Instagram.
Biscoff Cheesecake Stuffed Cookies
Ingredients
- 125 g Unsalted Butter Melted
- 120 g Light Brown Soft Sugar
- 100 g Granulated Sugar
- 1 Medium Free Range Egg
- 2 tsp Vanilla Extract
- 275 g Plain Flour
- 3 tsp Baking Powder
- 100 g White Chocolate Roughly Chopped
For the Biscoff Cheesecake Filling
- 2 tbsp Biscoff
- 150 g Full Fat Cream Cheese
Instructions
- In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
- Add the flour, baking powder, white chocolate and fold until combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!). Place in fridge to chill for 30 minutes.
- Meanwhile, mix together the cheesecake filling and refrigerate .
- Preheat the oven to 200C/180C Fan/Gas 6. Line 2-3 large baking trays. Roll into about 7 balls (use a tablespoon to scoop balls of dough). Place on lined baking sheets. Press down to be really flat, then place about a teaspoon of the cheesecake filling in the centre. Use your hands to roll the dough into balls, wrapping around the filling to keep it all in.
- Place about 3 cookies on each baking tray – they spread a lot! Bake 12-14 minutes, until golden at the edges. Remove and let cool before eating!
