White Chocolate Biscoff Cookies

These Biscoff stuffed cookies are ideal if you’re a major Biscoff fan, like myself!

Soft and chewy white chocolate cookies with a hidden core of Biscoff spread! 100% vegan, 100% full of flavour!

These cookies are THE BEST bakery style white chocolate cookies I’ve ever tried! I am super excited to be sharing this brand new recipe with you all!

I have a Biscoff addiction. I would have it on every meal if I could (I’m not joking either- haha). Biscoff has a delicious caramelised flavour when mixed with white chocolate is a match made in heaven!

What is Biscoff?

Biscoff (aka Speculoos) is a caramelised biscuit, similar flavour and texture of gingerbread. There are cookie versions and also a ‘cookie butter’ version.

Check out my latest Biscoff creation here.. pssst they’re Baked Biscoff Cheesecake Bars (YUM!!!)

Tips for making these cookies:

• I like quite a big cookie with lots of flavour and chunks. If you’re the same, why not add on some extra white chocolate chunks and broken up pieces of Biscoff cookies to the top of each cookie dough ball before baking!

• When it comes to the cookie butter filling, more is more in this situation- haha! I tend to opt for around 1 – 1 & 1/2 teaspoon of Biscoff spread in each cookie. This is variable so choose how much filling you’d like.

• Depending if you want the cookie to be puffed up/ flat or like a bakery style cookie, before you pop them into the oven, with the palm of your hand, give them a little press down. Not too much as you don’t want the Biscoff spread oozing out but enough the flatten them slightly. This will make them spread out more and become thinner making for a crispier cookie.

• Bake them at 180 degrees c fan for 10 minutes. After 10 minutes, depending on the size you’ve opted for, they might need an extra 2-5 minutes or so. Keep an eye on them. You’re looking for them to go a gorgeous light golden colour.

• If you’d like the cookies chewier or richer, why not switch the light brown sugar for dark brown sugar? Either way works beautifully!

Looking for more Biscoff recipes? Look no further:

No-Bake Biscoff Tart

Vegan Biscoff Doughnut Holes

No-Bake Biscoff Cheesecake

Chocolate Biscoff Cake

Easy Biscoff Shortbread Bars

Preparation: 20 minutes

Baking time: 11-12 minutes

Makes: Approximately 10 

Level: Easy

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Ingredients for the cookie

• 170g of dairy-free butter/margarine
• 60ml of dairy-free milk
• 1 teaspoon of vanilla extract
• 30g of light brown sugar
• 30g of caster sugar
• 300g of plain flour
• 1 teaspoon of baking powder
• 2 teaspoons of corn flour
• 80g of dairy-free white chocolate (roughly chopped)

Ingredients for the core

• 1 jar of Biscoff spread (see method 1)

Optional extras (for topping)

• 4 Biscoff biscuits
• 10g of dairy-free white chocolate chips

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Method (Biscoff core)

1. Scoop heaped teaspoons / balls of Biscoff spread onto a lined baking tray and freeze until solid. This usually takes 50 minutes.

Method (cookies)

1. Preheat oven to 180 degrees c fan and line 2 baking trays with grease proof paper. 

2. In a large mixing bowl, cream the dairy-free butter, milk, vanilla extract and both sugars together until light and creamy. I use a stand mixer with a paddle attachment, a wooden spoon / spatula works great too!

3. Sift in the flour, baking powder and cornflour. Fold until the mixture comes together like a cookie dough. It will be quite sticky.

4. Fold in the dairy-free white chocolate chunks/chips.

5. Scoop 50 / 60g balls of cookie dough, divide each ball in half and add a frozen ball of the Biscoff spread, then cover with the other half of dough. Seal in the Biscoff spread by pinching the two cookie doughs together. You’ll be left with balls of cookie dough with Biscoff inside.

Place onto the lined baking trays spread out. 

Flatten each ball slightly with the palm of your hand and top with some Biscoff cookie chunks and chunks of dairy-free white chocolate (optional).

6. Place into the middle of the oven and bake for 11-12 minutes or until golden in colour. The cookies will be soft when first out of the oven, so allow them to rest on the baking tray for 5-10 minutes before serving.

To store:

Store in a sealed container in the fridge and allow to come to room temperature before serving.

Best enjoyed within 3-5 days of making.

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