Introduction Stuffed Biscoff Cookie Butter Cookies with White Chocolate Ganache are a decadent twist on classic spiced cookies, offering a perfectly crispy exterior paired with a rich, creamy center. These cookies combine the beloved caramelized, cinnamon-spiced flavor of Biscoff cookie butter with a luscious white chocolate ganache filling that melts in your mouth, creating an indulgent treat that is as beautiful as it is delicious. The balance between the crunchy cookie and smooth ganache makes every bite a satisfying contrast of textures and flavors, ideal for special occasions, gifting, or simply elevating your everyday cookie game. Whether enjoyed with coffee, tea, or as a standalone dessert, these stuffed cookies provide an irresistible sensory experience that celebrates the iconic Biscoff flavor in a fresh and luxurious way.
The History of Biscoff Cookie Butter and Stuffed Cookies Biscoff cookie butter, also known as Speculoos spread, originated from the traditional spiced shortcrust cookies called Speculoos or Biscoff, which have roots in Belgium and the Netherlands dating back centuries. These crisp, caramelized cookies were enjoyed especially during the holiday season for their warm spices like cinnamon, nutmeg, and cloves. The innovation of grinding these cookies into a creamy spread brought cookie butter to global popularity in the early 2000s, pioneered by brands like Lotus Bakeries. Stuffed cookies themselves are a classic bakery concept, evolving from filled pastries and thumbprint cookies, offering a surprise inside that elevates the simple cookie into a gourmet delight. Combining Biscoff cookie butter with a silky white chocolate ganache centers around marrying old-world flavors with modern dessert techniques, resulting in a cookie that’s rich in history but contemporary in appeal.
Ingredients Breakdown The cookie dough features unsalted butter for richness and structure, complemented by creamy Biscoff cookie butter that delivers the signature spiced caramel flavor. Brown sugar adds moisture and a subtle molasses note, while granulated sugar balances sweetness and promotes crisp edges. Eggs bind the dough and contribute to texture, and vanilla extract enhances aroma and flavor depth. All-purpose flour forms the sturdy base, and baking soda helps with gentle rise and spread, while salt balances the sweetness and amplifies the flavors. For the ganache, high-quality white chocolate provides a creamy, sweet contrast to the spiced cookie, and heavy cream ensures a smooth, luscious consistency. Optional additions such as crushed Biscoff cookies or a pinch of cinnamon can amplify the flavor profile, and finishing touches like a sprinkle of flaky sea salt on top of the ganache elevate the complexity of the bite.
Step-by-Step Recipe Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large bowl or stand mixer, cream together ½ cup unsalted butter and ½ cup Biscoff cookie butter until smooth and fluffy. Add ⅔ cup packed brown sugar and ¼ cup granulated sugar, mixing well. Beat in 1 large egg and 1 teaspoon vanilla extract until fully combined. In a separate bowl, whisk together 1½ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough. Chill the dough in the refrigerator for at least 30 minutes to firm up. Meanwhile, prepare the white chocolate ganache by heating ½ cup heavy cream until just simmering, then pouring it over 8 ounces of chopped white chocolate. Let sit for a few minutes before stirring until smooth and glossy. Allow the ganache to cool and thicken until pipeable. Once the dough is chilled, scoop out tablespoon-sized portions and flatten each slightly. Place a small spoonful of ganache in the center, then fold the dough around it, sealing to form a ball. Place the stuffed dough balls on the baking sheet spaced about 2 inches apart. Bake for 10–12 minutes or until the edges are golden brown but the centers remain soft. Let the cookies cool completely on the baking sheet to allow the ganache to set before enjoying.
Tips for the Perfect Stuffed Cookie Make sure your dough is well chilled to prevent spreading and losing the ganache during baking. Use high-quality white chocolate for the ganache to ensure a rich, creamy texture. Don’t overfill the cookies with ganache—just enough to create a soft center without breaking through the dough. Seal the dough around the filling tightly to avoid leaks. Baking time can vary based on your oven, so watch closely for golden edges while keeping the center soft. Let the cookies cool completely on the pan to allow the ganache to set properly. For easier handling, chill the stuffed dough balls before baking if your kitchen is warm. Optionally, sprinkle flaky sea salt over the top just before serving to balance sweetness.
Variations and Customizations You can swap white chocolate ganache for dark or milk chocolate ganache for a different flavor profile. For extra texture, add finely chopped toasted nuts like pecans or almonds to the dough. Incorporate a pinch of cinnamon or nutmeg into the dough to enhance the spice notes. For a boozy twist, mix a tablespoon of rum or bourbon into the ganache. Try rolling the dough balls in crushed Biscoff cookies before baking for a crunchy coating. For a dairy-free option, use coconut cream and dairy-free white chocolate. Mini versions can be made for bite-sized treats perfect for parties.
Health Considerations and Nutritional Value These cookies are a rich dessert, high in sugar, fat, and calories due to the butter, cookie butter, and white chocolate ganache. One cookie (depending on size) can contain approximately 180–220 calories with significant amounts of saturated fat and sugar, making them best enjoyed in moderation. They are not suitable for gluten-free or dairy-free diets unless modified. People with allergies to dairy, eggs, or gluten should avoid this recipe or make appropriate substitutions. While indulgent, you can reduce sugar or use lower-fat butter alternatives to make a lighter version, though this may affect texture and flavor. Balance your treat with fresh fruit or nuts on the side to add fiber and nutrients.
FAQ Can I prepare the ganache ahead of time? Yes, ganache can be made up to 2 days in advance and stored in the refrigerator. Warm gently before filling if too firm. Can I freeze these cookies? Yes, freeze unbaked stuffed dough balls or fully baked cookies in an airtight container for up to 3 months. Thaw at room temperature before baking or serving. What if the ganache leaks during baking? Make sure the dough is well chilled and fully sealed around the filling. Use less ganache per cookie if needed. Can I use store-bought cookie dough? Fresh homemade dough works best for texture and flavor, but you can experiment with plain dough and add cookie butter flavor separately. Why are my cookies spreading too much? Dough may be too warm—chill before baking. Also, avoid too much butter or overmixing. Is there a vegan option? Substitute dairy-free butter, white chocolate, and cream alternatives, and use flax or chia eggs instead of regular eggs.
Stuffed Biscoff Cookie Butter Cookies with White Chocolate Ganache
Ingredients
- 32 Biscoff cookies divided
- 1 cup 227g cold salted butter, cubed
- 1 cup 200g packed light brown sugar
- ½ cup 100g granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup 250g Biscoff cookie butter, plus extra for stuffing if desired
- 2¾ cups 387g all-purpose flour, scooped and leveled
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ cups white chocolate chips plus extra for decorating
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats. In a food processor, pulse 16 of the Biscoff cookies until they form about 1 cup of fine crumbs; set these crumbs aside. Roughly break another 8 cookies into chunks and set those aside as well. Reserve the remaining 8 whole Biscoff cookies for decorating the tops of the cookies after baking.
- In a large bowl, cream together 1 cup cold salted butter, 1 cup packed light brown sugar, and ½ cup granulated sugar for 3 to 4 minutes until fluffy. Add 2 large eggs and 2 teaspoons vanilla extract, then beat again, pausing to scrape down the sides and bottom of the bowl to ensure even mixing. Stir in 1 cup of Biscoff cookie butter until fully incorporated.
- Next, add 2¾ cups all-purpose flour, the reserved 1 cup of finely crushed Biscoff cookie crumbs, 2 teaspoons cornstarch, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Mix on medium-low speed just until everything is combined, stopping occasionally to scrape down the bowl. Fold in the reserved cookie chunks along with 1½ cups white chocolate chips.
- Using a large ¼-cup cookie scoop, portion out the dough into evenly sized balls. If you want perfectly uniform cookies, gently roll each dough ball between your hands. Arrange the dough balls on the prepared baking sheets, spacing them a few inches apart to allow room for spreading during baking. (See notes if you plan to stuff the cookies with extra cookie butter.)
- Bake the cookies for 8 to 10 minutes, just until they are set around the edges but still slightly soft in the center, so they remain chewy. Remove the baking sheets from the oven and immediately press half of one of the reserved whole Biscoff cookies onto the top of each cookie, along with a few extra white chocolate chips. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.