Mini Rolos Stuffed In Biscoff Cookies
Prep time
Cook time
Total time
Soft & chewy cookies flavoured with Biscoff cookie butter with a lovely crispy sugar coat. The hidden mini rolo gives these cookies a lovely chocolaty caramel centre.
Recipe type: Biscuits / Cookies
Cuisine: British
Serves: 36 cookies
  • 115 grams unsalted butter - at room temperature, (1 stick)
  • 125 grams light brown sugar, (1/2 cup firmly packed)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 225 grams Biscoff cookie butter - smooth or crunchy, (3/4 cup)
  • 170 grams plain flour (all purpose), (1 and ¼ cups)
  • ½ teaspoon baking soda
  • a pinch fine sea salt
  • 36 mini Rolo's
  • About 6 tablespoons granulated sugar for rolling cookies in
  1. Beat the butter and sugar together until it is light and fluffy.
  2. Add in the egg and vanilla extract, and again beat on a medium speed until everything is well combined.
  3. Add the Biscoff cookie butter to the batter and mix on a low to medium speed until you have a smooth creamy batter.
  4. Sieve in the flour, baking soda and salt. If using an electric mixer only mix for a minute for the flour to be incorporated. If doing by hand gently fold in the flour until just combined.
  5. Place the dough in the fridge for a minimum of 30 minutes. This will help firm up the dough so it doesn't spread so much in the oven. It also makes it easier to handle. Leave it in longer if you wish.
  6. Line 2 large baking sheet with baking parchment or silicone mats and preheat your oven to 180C / 350F / Gas mark 4.
  7. Using a measuring tablespoon scoop out the cookie dough, roll it into balls and push a mini rolo into each of them.
  8. If you want to make larger cookies you can but adjust the cooking time accordingly.
  9. Bake them between 12 to 15 minutes, depending on how crunchy you want them. I found 13 minutes to be the best time. But ovens do vary and mine is a slow oven.
  10. After each sheet has baked allow them to sit on the hot sheets for 5 minutes before removing them to a wire rack to fully cool down.
  11. Kept in an airtight tin these cookies will keep well for up to 5 days.
Recipe by Bake Then Eat at