Introduction

These Lotus Biscoff Stuffed Cookies are soft, chewy, and filled with creamy Biscoff spread and crunchy cookie bits. Perfect for those who love a sweet surprise inside their cookies, this recipe is easy to make and sure to impress.

Lotus Biscoff Stuffed Cookies Recipe - Recipe Image

Ingredients

1 cup unsalted butter (softened)
3/4 cup granulated sugar
3/4 cup brown sugar (packed)
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1 cup Lotus Biscoff spread
1/2 cup crushed Lotus Biscoff cookies (for added texture)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon if using. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
Step 2: Using a cookie scoop or tablespoon, take a portion of dough and flatten it in your hand. Place about 1 teaspoon of Lotus Biscoff spread in the center, then sprinkle a bit of crushed Lotus cookies on top. Fold the dough over the filling and roll it into a ball, sealing well. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Step 3: Bake the cookies for 10-12 minutes until the edges are lightly golden. The centers may look slightly soft but will firm up as they cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 4: Serve the cookies warm or at room temperature. They go wonderfully with a glass of milk or a hot cup of coffee.

Tips & Variations

For extra gooey centers, add a little extra Biscoff spread before sealing the cookies.
You can substitute cinnamon with a pinch of nutmeg for a different warm spice flavor.
Use dark brown sugar to deepen the cookie’s flavor.
Chill the dough for 30 minutes before shaping to prevent spreading while baking.

Storage

Store leftover cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months; thaw at room temperature before serving. To refresh, warm them briefly in the oven or microwave for a soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of Lotus Biscoff spread?

While peanut butter works as a filling, it will change the flavor profile significantly. Lotus Biscoff spread provides a unique spiced caramel taste that’s central to this recipe.

Do I need to chill the dough before baking?

Chilling is optional but recommended if you want thicker, less spread-out cookies. It helps the dough firm up for easier handling and better shape during baking.

Lotus Biscoff Stuffed Cookies Recipe

Print Recipe

★★★★★

4.7 from 82 reviews

Delight in these homemade Lotus Biscoff Stuffed Cookies, featuring a soft and chewy cookie dough filled with creamy Lotus Biscoff spread and crunchy crushed Lotus cookies for added texture. Perfectly baked to golden perfection, these cookies are a treat for any occasion and pair wonderfully with milk or coffee.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cookie Dough:

1 cup unsalted butter (softened)
3/4 cup granulated sugar
3/4 cup brown sugar (packed)
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)

For the Filling:

1 cup Lotus Biscoff spread
1/2 cup crushed Lotus Biscoff cookies (for added texture)

Instructions

Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined. In another bowl, whisk together the all-purpose flour, baking soda, salt, and optional cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined without overmixing.
Assemble the Cookies: Using a cookie scoop or tablespoon, take a portion of the cookie dough and flatten it in your hand. Place about 1 teaspoon of Lotus Biscoff spread in the center and sprinkle some crushed Lotus cookies on top. Enclose the filling by folding the dough over and rolling it into a ball. Place each dough ball on the prepared baking sheet, spacing them about 2 inches apart.
Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool. Remove from oven and allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Serve: Enjoy the cookies warm or at room temperature. They are perfect when served with a glass of milk or a cup of coffee for a delightful treat.

Notes

Do not overmix the dough to keep cookies tender.
Use parchment paper to prevent cookies from sticking to the baking sheet.
For an extra touch, chill the dough for 30 minutes before baking to help cookies hold their shape.
If you prefer crunchier cookies, increase crushed Lotus cookies in the filling.
Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Lotus Biscoff cookies, stuffed cookies, homemade cookies, soft cookies, creamy filling, dessert, easy cookie recipe, baked cookies