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!
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.
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.
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.
— 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.
— 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.
— 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!
FAQs
Yes! Nutella works perfectly as a substitute for Biscoff spread in this recipe, giving your cookie a rich, chocolatey flavor.
No, the marshmallow-stuffed cookie is optional. You can skip it or use chocolate or peanut butter for the filling.
Chill the dough in the freezer for 15 minutes before baking to keep your Biscoff marshmallow stuffed cookie from spreading.
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.
Browning the butter intensifies the flavor of your Biscoff marshmallow cookie, adding a nutty, caramelized taste.
Store in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
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.
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.
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.
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.
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!
Single serve Biscoff stuffed cookie
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Total Time: 37 minutes
- Yield: 1 1x
Description
This one-serving Biscoff stuffed cookie has a crisp exterior and a soft, gooey center filled with melty Biscoff spread and marshmallow.
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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!
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!
Notes
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!
