How to Make Lotus Biscoff Stuffed Chocolate Chip Cookies at Home
There’s something magical about biting into a warm cookie and discovering a gooey centre of Lotus Biscoff spread.
If you’re a fan of rich, New York Chunky Style, stuffed goodies, these Lotus Biscoff Stuffed Chocolate Chip Cookies are about to become your new favourite.
And the best part? They’re made using our Bake it by Giovannellis Chocolate Chip Cookies Baking Mix so they’re super easy, even if you’re short on time!
Whether you’re making a dessert for guests, want a weekend baking project, or are simply obsessed with Biscoff (same), this recipe delivers that perfect balance of lightly crispy edges and soft, gooey centres.
What You’ll Need:
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1 packet of our Chocolate Chip Cookies Baking Mix
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1 jar of Lotus Biscoff Spread Smooth
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Baking paper & a baking tray
Tips Before You Start:
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Freezing your Biscoff spread in small balls before baking is how you get it to stay in the centre of the cookie and not leak out. It's also how you can easily stuff the cookies without having a huge mess.
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Pre-portion and flatten your cookie dough before removing the Biscoff from the freezer it melts fast so we want to be stuffing and rolling right away, you can do this in 2 parts get some out stuff, roll and then get some more out
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Make sure the Biscoff is completely covered when shaping your cookies to prevent it from leaking during baking.
How to Make Lotus Biscoff Stuffed Choc Chip Cookies:
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Freeze the Biscoff
Scoop about 12 teaspoons of Lotus Biscoff spread onto a tray lined with baking paper (or a flat plate). Freeze for 1 hour until firm. -
Make the Cookie Dough
Prepare your Bake it by Giovannellis Choc Chip Cookies according to the instructions on the pack. Preheat your oven as directed. -
Shape the Dough
Instead of rolling the dough into balls, flatten each portion slightly onto your prepared baking tray. -
Stuff the Cookies
Once all dough portions are flattened, remove the Biscoff balls from the freezer. Place one in the centre of each cookie, then gently fold the edges of the dough around it. Roll into a smooth ball, making sure the Biscoff is completely sealed inside. -
Bake
Bake as per the instructions, until the edges are just lightly golden. Allow them to cool for a while before serving so the cookie can set properly so the centres stay soft and gooey.
Storage Tip:
These are best enjoyed fresh, but you can store them in an airtight container for 2–3 days. You can also freeze unbaked stuffed cookie dough for later, just bake straight from frozen and add a couple of extra minutes to the cook time.
Why You’ll Love These Cookies:
If you love our original choc chip cookies, you’re going to adore this twist. The gooey Lotus centre adds a rich, caramelised hit that’s next-level good. Perfect for sharing (or not), they’re a total crowd-pleaser and make an amazing homemade gift, too.
Ready to Bake?
You can get your Choc Chip Cookies Baking Mix right here and whip up a batch of these mouth-watering goodies in no time!
