Single Serve Stuffed Biscoff Cookie
Cinnamony, buttery and SO indulgent: this single serve white chocolate biscoff cookie is stuffed with cream cheese, it is crispy on the outside, so soft and chewy on the inside and it is just so so good ♡
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If you’re not very good with self control, this single serve white chocolate biscoff cookie is stuffed with cream cheese might be kind of dangerous for you because it’s so easy to make, you’ll want to make it every single day. It’s eggless, takes under 15 minutes from start to finish and there’s no chilling required + you can even make it in the airfryer.
The centre stays soft and fudgy, while the outside gets perfectly crispy. And the best part? There’s biscoff in every single bite. Biscoff spread goes into the cookie dough, chopped Lotus biscoff biscuits get mixed in and once it’s baked, we top it with even more biscoff biscuit and a drizzle of the spread. Add in white chocolate chips and a hint of vanilla and cinnamon and you get the dreamiest mix of caramelly, nutty, creamy flavour in one rich, gooey cookie.
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Things to note:
- Don't overmix the dough after adding the dry ingredients: this ensures your cookie stays nicely soft and chewy instead of tough.
- Make sure to freeze your cream cheese for at least 30 minutes in advance. Just spoon it onto a piece of parchment paper and put it in the freezer, this helps it stay creamy in the centre after baking.
- Airfryer hack: Fold the corners and edges of your parchment paper slightly to weigh it down, this prevents it from flying up or gathering around the cookie, allowing your cookie to spread perfectly!
- Shape the cookie with a bowl when it is hot and soft after being airfried to get that perfect round shape.
- The cookie will look slightly underbaked when done: that's exactly what we want! It continues cooking as it cools and gives you that perfect chewy centre with a crispy exterior.
- Add the biscoff spread and press the biscoff biscuit into the cookie while it’s still hot and soft, this way, the biscuit settles in properly and the spread melts slightly, making everything even better.
Looking for more eggless single serve cookie recipes?
- Single Serve Matcha Cookie
- Single Serve 5 Ingredient Brookie
- Single Serve Red Velvet Brookie
- Single Serve Chocolate Chip Cookie (in your microwave!)
- Single serve Red Velvet Cookie
- Single Serve Strawberry Chocolate Chip Cookie
- Single Serve Gajar ka Halwa Cookie
- Single Serve Brookie (brownie + cookie)
- Single Serve Chocolate Chip Cookie (airfryer/oven)
- Chocolate Chip Cookie (30g protein)
- 6 Ingredient Single Serve Biscoff Brookie
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Single Serve Stuffed Biscoff Cookie
servings
1
prep time
5 min
cook time
10 min
Ingredients
- 1 tbsp (15 g) butter, melted
- 1 tbsp (13 g) brown sugar
- 1 tsp (4 g) powdered white sugar
- 1/2 tbsp (7 g) biscoff spread
- 3/4 tbsp (10 g) milk
- 1/2 tsp vanilla essence
- 3 tbsp (24 g) all purpose flour
- 1/2 tsp (1.5 g) cornstarch
- 1/8 tsp (0.5 g) cinnamon
- 1/16 tsp (0.25 g) baking soda
Mix Ins + Stuffing
- 1 tbsp (15 g) white chocolate chips + callets
- 1 biscoff biscuit, chopped
- 1 tbsp (15 g) cream cheese, frozen
Top
Instructions:
- Melt butter in a bowl and mix in the biscoff spread, brown sugar and white sugar until well combined. Add milk and vanilla and whisk again.
- Sift in flour, cornstarch, cinnamon and baking soda. Mix gently until just combined and then fold in white chocolate chips and callets, break in a Lotus biscoff biscuit and fold that in as well.
- Scoop 3/4th of the dough onto parchment paper, add a frozen dollop of cream cheese in the centre and then cover it with the remaining dough. Use a spoon or your fingers to gently spread the top dough around so the cream cheese is sealed in.
- Bake: Oven: 180°C for 8-10 mins ; OTG: 180°C for 10-13 mins ; Airfryer: 170°C for 7-9 mins
- While the cookie is still hot and soft, press half a biscoff biscuit into the centre and spoon over some biscoff spread so it melts slightly. Sprinkle flaky sea salt on top and let it cool completely or serve warm with some vanilla ice cream , enjoyy!
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