These might just be the BEST cookies you’ll ever eat! 🤤
I can’t tell you how OBSESSED I am with these Biscoff Stuffed Brownie Cookies! Imagine biting into a rich, fudgey brownie cookie with crisp edges and a perfectly chewy centre, only to discover a warm, gooey scoop of creamy Biscoff spread hidden inside. They’re chocolatey, decadent, and packed with that irresistible caramelised biscuit flavour we all know and love.
Why you’ll love this recipe…
These cookies are guaranteed to impress, whether you’re baking for friends, family, or simply treating yourself. Served warm, the Biscoff centre becomes deliciously molten, making every bite pure heaven. Fair warning though… once you’ve had one, it’s almost impossible to stop at just one! They might just be the best cookies you’ll ever eat. 🤤
Recipe FAQs:
Yes! This brownie cookie dough is naturally quite sticky because of the oil and eggs. Try handling the dough as little as possible, and if needed, lightly wet your hands or wash them between shaping each cookie.
Freezing the Biscoff makes it much easier to wrap the cookie dough around the filling and also helps the cookies hold their shape. If it’s too soft, it will squish out of the cookie dough and be difficult to handle.
Yes! You could swap the Biscoff spread for Nutella or crunchy Biscoff spread instead.
The Biscoff spread becomes quite runny when heated so you need to give the cookies time to cool and set a little before eating.
Storage:
Store in an airtight container at room temperature for up to 3 days.
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Biscoff Stuffed Brownie Cookies
These might just be the BEST cookies you'll ever eat! 🤤
Ingredients
- 90 g vegetable or canola oil
- 200 g caster sugar
- 2 eggs
- 1 tsp vanilla extract/essence
- 175 g plain flour
- 50 g cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 8 heaped teaspoons of Biscoff Spread approx. 250g
Instructions
- Preheat your oven 180°C.
- Start by scooping 8 heaped teaspoons of Biscoff spread onto a plate or tray lined with baking paper. Place into the freezer while you prepare the cookie dough.
- In a large bowl (or stand mixer), mix together the caster sugar, oil, vanilla and salt. Beat in the eggs one at a time.
- Sieve in the flour, baking powder and cocoa powder and mix until incorporated.
- Using 2 spoons, scoop the dough into 8 portions (~75g each). Flatten a portion of cookie dough into your hand and place a ball of Biscoff spread into the centre. Wrap the cookie dough around the Biscoff and roll into a ball. Place the cookies onto a large baking tray lined with baking paper. They will spread a little but not a huge amount so you should be able to fit all 8 on one large tray. (The cookie dough will be quite sticky so it helps to handle each of the cookies as little as possible; you may need to wash your hands in between every few cookies).
- Place the cookies into the freezer for 10 minutes, then bake for 15 minutes.
- Allow the cookies to cool for at least 20 minutes (to allow the Biscoff to set slightly), then enjoy!
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