Gordon Ramsay Biscoff Cookie Butter Stuffed Cookies Recipe

A thick, chewy brown butter cookie with a pocket of Biscoff cookie butter hidden inside. Break one open while it’s warm and the caramelized spread runs out of the middle. The recipe makes 12 and takes about an hour and a half, most of it chilling time.

It’s my own cookie, not one of Gordon Ramsay’s, but it uses a technique he loves: brown butter. Cooking the butter until it smells nutty gives the dough a toffee-like flavor that goes perfectly with the spiced Biscoff center.

At a glance

• Makes: 12 cookies
• Prep: 25 minutes, plus at least 2 hours to freeze the filling
• Chill: 30–45 minutes
• Bake: 11–13 minutes

Ingredients

For the filling

• 1/2 cup (150 g) smooth Biscoff cookie butter, frozen in a small tray for at least 2 hours

For the brown butter dough

• 1 cup (225 g) unsalted butter
• 1 cup (200 g) brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 large egg plus 1 egg yolk
• 1 teaspoon vanilla extract
• 2 1/4 cups (280 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (85 g) white chocolate chips

To finish

• 4 Biscoff cookies, crushed
• 2 tablespoons Biscoff cookie butter, warmed, for drizzling
• Flaky sea salt

The secret is a frozen center

If the filling goes in soft, it melts and leaks out of the cookie in the oven. Frozen solid, it stays in the middle and turns molten just as the cookie finishes baking. Freeze it the day before if you can.

Method

1. Freeze the filling

Spoon 12 small mounds of cookie butter (about 2 teaspoons each) onto a parchment-lined tray and freeze for at least 2 hours.

2. Brown the butter

Melt the butter in a light-colored saucepan over medium heat, swirling often. After 5–6 minutes it will foam, turn golden amber and smell nutty. Pour it into a bowl straight away, because it burns quickly, and let it cool for 15 minutes.

3. Make the dough

Whisk the cooled brown butter with both sugars until glossy, then beat in the egg, yolk and vanilla. Whisk the flour, baking soda and salt in another bowl and fold them in until just combined. Fold in the white chocolate chips.

4. Stuff and seal

Flatten about 2 tablespoons of dough in your palm, set a frozen Biscoff disc in the middle, and wrap the dough completely around it. Pinch every seam closed and roll it into a ball. Any gap lets the filling escape.

5. Chill

Refrigerate the dough balls for at least 30 minutes so the cookies hold their shape.

6. Bake and rest

Heat the oven to 350°F (175°C). Bake on a lined sheet for 11–13 minutes, until the edges are golden but the centers still look soft. Leave them on the tray for 10 minutes; the center needs that time to firm up enough to hold together when you bite.

7. Finish

Drizzle with warm cookie butter, sprinkle with crushed Biscoff and a pinch of flaky salt, and serve while the middle is still gooey.

Variations

• Darker: use dark or milk chocolate chips instead of white.
• Crunchy center: crunchy Biscoff spread works just as well and adds texture.
• Minis: use 1 tablespoon of dough and half a teaspoon of filling per cookie.
• In a hurry: regular melted butter works instead of brown butter; the cookie will just taste milder.

Storage

Baked cookies keep for 4 days in an airtight container or 2 months in the freezer. Unbaked stuffed dough balls freeze for up to 3 months; bake them straight from frozen, adding 2–3 minutes.

Cookie Recipes

Biscoff Cookie Butter Stuffed Cookies

Thick brown butter cookies stuffed with a molten Lotus Biscoff cookie butter center - the viral cookie butter trend, baked at home.

Chef Gordon Ramsay Recipes

Prep
25 minutes

Cook
12 minutes

Total
1 hour 30 minutes

Serves
12 cookies

🖨 Print Recipe

Ingredients

1/2 cup (150 g) smooth Biscoff cookie butter, frozen in a small tray for at least 2 hours1 cup (225 g) unsalted butter1 cup (200 g) brown sugar1/4 cup (50 g) granulated sugar1 large egg plus 1 egg yolk1 teaspoon vanilla extract2 1/4 cups (280 g) all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1/2 cup (85 g) white chocolate chips4 Biscoff cookies, crushed2 tablespoons Biscoff cookie butter, warmed, for drizzlingFlaky sea salt

Instructions

01

Brown the butter

Melt the butter in a light-colored saucepan over medium heat, swirling often, until it turns golden amber and smells nutty, about 5–6 minutes. Pour into a heatproof bowl and let cool for 15 minutes.

02

Freeze the filling

While the butter cools, spoon 12 small dollops (about 2 teaspoons each) of Biscoff cookie butter onto a parchment-lined tray and freeze until firm, at least 2 hours - this step can be done a day ahead.

03

Mix the dough

Whisk the cooled brown butter with brown sugar and granulated sugar until glossy. Beat in the egg, egg yolk, and vanilla. Whisk the flour, baking soda, and salt in a separate bowl, then fold into the wet ingredients until just combined. Fold in the white chocolate chips.

04

Stuff the cookies

Scoop about 2 tablespoons of dough, flatten in your palm, and press a frozen Biscoff disc into the center. Wrap the dough completely around the filling, sealing the edges well, and roll into a ball.

05

Chill

Place the stuffed dough balls on a tray and refrigerate for at least 30 minutes so they hold their shape in the oven.

06

Bake

Preheat the oven to 350°F (175°C). Bake on a parchment-lined sheet for 11–13 minutes, until the edges are golden and set but the centers still look soft. Let cool on the tray for 10 minutes.

07

Finish and serve

Drizzle the warm cookies with melted Biscoff, sprinkle with crushed cookies and a pinch of flaky salt, and serve while the center is still warm and gooey.

Chef Tips

• Freeze the filling solid - a soft center will leak out during baking instead of staying pooled in the middle.
• Seal the dough completely - pinch every seam shut so no filling peeks through before baking.
• Watch the browned butter closely - it goes from golden to burnt quickly.
• Let them rest after baking - the center needs those 10 minutes to firm up just enough to hold together when bitten.

If you love Biscoff, try my Lotus Biscoff Pancakes. For another stuffed cookie, the Dubai Chocolate Stuffed Cookies hide a crunchy pistachio filling. For something richer, try the Chocolate Mousse Cake.