Single serve Biscoff stuffed cookie: the complete guide for gooey

Name: Single serve Biscoff stuffed cookie
Prep time: 5 min
Cook time: 17 min
Total time: 37 min
Yield: 1
Ingredients: 60 grams soft butter; 35 brown sugar; 10 granulated sugar; 1/2 small egg; 87 grams all purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; 1 marshmallow; 1 tablespoon Biscoff spread; 1 Biscoff cookie; 1 teaspoon Biscoff spread

Jump to Recipe·5 from 2 reviews

This single serve Biscoff stuffed cookie is soft, gooey, and filled with warm, spiced flavors. The dough is infused with cinnamon and ginger, wrapping around a melty Biscoff spread and marshmallow center for the ultimate cozy dessert. With crisp edges and a gooey middle, this cookie is perfect when you want a quick, single-serve treat that’s rich, buttery, and irresistibly delicious!

Image of a single-serve Biscoff stuffed cookie held in hand, showcasing the gooey Biscoff spread and marshmallow center, perfect for a delicious Biscoff marshmallow stuffed cookie experience.

Why you’ll love this recipe

Single-Serve Indulgence – No need to make a whole batch; this one-serving Biscoff stuffed cookie is perfect for a quick, personal treat.
Perfect Texture – Crisp edges with a soft, chewy middle for the ultimate cookie experience.
Spiced and Flavorful – Infused with cinnamon and ginger, this cookie has the warm, cozy flavors of classic Biscoff.
Gooey & Melty Center – A delicious combination of Biscoff spread and marshmallow creates a soft, molten filling.
Easy and Quick – Simple ingredients and minimal prep make this a fast and satisfying dessert.

Image of a single-serve Biscoff stuffed cookie being opened in half, revealing the gooey interior with stretchy marshmallow and Biscoff spread, highlighting the delicious, indulgent filling.

Ingredients for the Best One-Serving Biscoff Stuffed Cookie

Butter (softened) – Creates a rich, tender texture and helps the cookie spread perfectly.
Brown sugar And granulated sugar – Adds sweetness and a deep, caramel-like flavor that complements the Biscoff.
Egg – Provides structure and keeps the cookie soft and chewy.
All purpose Flour – The base of the dough, giving the cookie its perfect texture.
Baking powder – Helps the cookie rise slightly for a soft, thick bite.
Cinnamon & ground ginger – Enhance the warm, spiced flavors that make Biscoff so irresistible.
Biscoff spread – The creamy, caramelized filling that melts into the center of the cookie.
Marshmallow – Creates a gooey, melty middle for the ultimate indulgence

Essential Equipment for Making a Single-Serve Biscoff Marshmallow Stuffed Cookie

Food Scale, Ensures precise ingredient measurements for perfect cookie dough.
Bowl, For mixing your dough ingredients together.
Whisk or Spatula, Use a whisk for dry ingredients and a spatula for mixing dough.
Cookie Scoop, Helps form an evenly-sized dough ball and easier to fill with the Biscoff spread and the marshmallow.
Baking Pan, A small pan or baking sheet to bake your cookie.
Oven, Ensures your cookie bakes evenly with a golden, crispy edge and a soft, gooey center.

Image of a single-serve Biscoff stuffed cookie shaped into a round ball on a wooden board before baking and freezing, topped with a dollop of Biscoff spread and a Biscoff cookie for extra flavor.

Best Tips for Making the Perfect Biscoff Marshmallow Stuffed Cookie

— Brown the Butter for Extra Flavor
To give your Biscoff stuffed cookie a deeper, nutty flavor, brown the butter before mixing it into the dough. This adds a rich, caramelized taste that complements the sweet Biscoff spread perfectly.

Browning the butter to enhance the flavor for Cookie Dough Muffins with chocolate

— Chill the Cookie Dough
For the best texture and to prevent excessive spreading, chill the formed dough in the freezer for 15 minutes before baking. This ensures that your single-serve Biscoff cookie stays thick and gooey, especially with that delicious marshmallow-filled center.

— Preheat the Oven
Make sure your oven is preheated to 356°F (180°C) before baking. A properly heated oven ensures your Biscoff marshmallow cookie bakes evenly, with a golden, crisp edge and a soft, marshmallow-filled center.

Image of a single-serve Biscoff stuffed cookie baking in the oven, with the dough turning golden and the edges slightly crisp, showcasing the perfect texture of the Biscoff marshmallow stuffed cookie.

— Shape Your Cookie If It Spreads Too Much
If your cookie spreads too much during baking, grab a circular cookie cutter and gently shape the warm cookie right after it comes out of the oven. This will help give your cookie stuffed with marshmallow and Biscoff a perfect, uniform shape.

— Use a Cookie Scoop for Even Dough and Filling
For consistent-sized cookies, use a cookie scoop to portion the dough. After scooping, make a small indentation in the center, then add the Biscoff spread and marshmallow filling. Close up the dough around the filling to ensure it stays inside while baking.

Image of a cookie scoop with Biscoff spread in the middle and a marshmallow before closing it with more cookie dough, preparing the perfect stuffed Biscoff marshmallow cookie.

— Let the Cookie Cool Before Enjoying
After baking, allow your Biscoff marshmallow stuffed cookie for one to cool slightly before biting into it. This lets the marshmallow center firm up, ensuring it’s not too runny when you take that first bite.

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Variations and Substitutions for Your Biscoff Marshmallow Stuffed Cookie

Switch Up the Spread. If you’re craving something a little different, you can easily substitute Biscoff spread with Nutella or chocolate hazelnut spread for a rich, indulgent twist. The creamy texture and decadent flavor of Nutella will complement the marshmallow filling just as perfectly, making it a chocolate hazelnut stuffed cookie that’s sure to satisfy your sweet tooth.
Brown the Butter for Extra Flavor. For a deeper, nuttier flavor profile, try browning the butter before adding it to your dough. This step intensifies the flavor of your Biscoff marshmallow stuffed cookie and makes the texture even more melt-in-your-mouth delicious. It works well whether you’re using Biscoff spread, Nutella, or even chocolate.
Marshmallow is Optional. While the marshmallow-filled Biscoff dessert is a key feature in this recipe, it’s completely optional!
Make It a Vegan or Gluten-Free Option. If you’re looking for dietary-friendly options, you can easily make your single-serve Biscoff cookie vegan or gluten-free. Use a dairy-free butter substitute and opt for a gluten-free flour blend to make a Biscoff recipe that everyone can enjoy. Swap the marshmallow for a vegan marshmallow if desired.

By experimenting with these variations and substitutions, you can create a wide range of delicious stuffed cookies, from a classic Biscoff marshmallow stuffed cookie to fun new twists that cater to your cravings and preferences!

Image of a freshly baked Biscoff stuffed cookie held in hand, showcasing crispy golden edges and a gooey center with visible Biscoff spread and a Biscoff cookie in the middle, highlighting the delicious, indulgent texture.

FAQs

Can I use Nutella instead of Biscoff?

Yes! Nutella works perfectly as a substitute for Biscoff spread in this recipe, giving your cookie a rich, chocolatey flavor.

Is the marshmallow necessary?

No, the marshmallow-stuffed cookie is optional. You can skip it or use chocolate or peanut butter for the filling.

How do I prevent my Biscoff cookie from spreading too much?

Chill the dough in the freezer for 15 minutes before baking to keep your Biscoff marshmallow stuffed cookie from spreading.

Can I make a batch of Biscoff stuffed cookies instead of a single-serve cookie?

Yes! Just scale up the ingredients and bake according to the recipe for a batch of Biscoff marshmallow cookies. if you don’t stuff the cookie as much as we did you could have more than one cookie with this recipe.

How can I enhance the flavor of my cookie?

Browning the butter intensifies the flavor of your Biscoff marshmallow cookie, adding a nutty, caramelized taste.

How do I store the cookie?

Store in an airtight container at room temperature for up to 4 days, or freeze for longer storage.

What can I substitute for Biscoff spread in a stuffed cookie?

Use cookie butter, Nutella, or peanut butter as alternatives to Biscoff spread in this recipe.

Hello!

If you try this Biscoff marshmallow stuffed cookie recipe, we’d love to hear from you! Please leave a review and share your experience. If you post pictures of your delicious cookies on social media, don’t forget to tag us! We can’t wait to see your creations and hear how they turned out. Happy baking!

Recipe for the best single serve Biscoff stuffed cookie

Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end.

ingredients you need to make a single serve Biscoff stuffed cookie

cookie

60 grams soft butter
35 brown sugar
10 granulated sugar
1/2 small egg
87 grams all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon

stuff

1 marshmallow
1 tablespoon Biscoff spread

decoration

1 Biscoff cookie
1 teaspoon Biscoff spread

step by step to make Biscoff stuffed cookie

1) step one, whisk the sugar with the butter

In a mixing bowl, add the soft butter, brown sugar, and granulated sugar. Whisk the mixture for about 3 minutes until it’s light and fluffy, creating a perfect base for your Biscoff marshmallow stuffed cookie dough.

Image of a wooden bowl with soft butter at the bottom, topped with granulated sugar and brown sugar, before being mixed together to create a fluffy texture for the Biscoff marshmallow stuffed cookie dough.

2) step two, add the egg

Add the egg to the fluffy butter and sugar mixture. Beat again until well incorporated, ensuring a smooth and consistent dough for your Biscoff stuffed cookie.

Image of a wooden bowl with softened butter, granulated sugar, brown sugar, and an egg mixed together, forming a smooth, fluffy texture for the Biscoff marshmallow stuffed cookie dough.

3) step three, add dry ingredients

Add the flour, ground ginger, baking powder, and ground cinnamon to the wet mixture. Stir everything together until all ingredients are fully incorporated.

Image of a wooden bowl containing the mixed wet ingredients—softened butter, granulated sugar, brown sugar, and egg—along with the dry ingredients, including baking powder, flour, ground cinnamon, and ground ginger, being stirred together for the Biscoff marshmallow stuffed cookie dough.

4) step four, Shape and Stuff the Cookie

Scoop the cookie dough with a cookie scoop and form a ball. Create a hole in the center, making sure it doesn’t go all the way through the cookie. Add a dollop of Biscoff spread and a marshmallow in the center, preparing it for a gooey, delicious surprise inside.

5) step five, seal the cookie

Close the cookie around the Biscoff spread and marshmallow with the remaining dough, shaping it into a round ball. Top the cookie with a bit more Biscoff spread and place a Biscoff cookie on top for an extra layer of flavor and texture.

Image of a cookie scoop with Biscoff spread and marshmallow in the center, after being closed with more cookie dough on top

6) step six, freeze and bake

Place the stuffed cookie onto a baking pan and freeze for 15 minutes. Meanwhile, preheat the oven to 180°C (356°F). Once chilled, bake the cookie for 17 minutes, or until golden and the edges are slightly crisp, ensuring your Biscoff marshmallow stuffed cookie is perfectly gooey inside!

7) step seven, Chill and Enjoy

Allow the Biscoff marshmallow stuffed cookie to cool for a bit before digging in. Once it’s slightly chilled, enjoy it with a big glass of milk for the ultimate indulgence!