Biscoff Stuffed Chocolate Cookies Recipe

Introduction

These Biscoff Stuffed Chocolate Cookies combine rich cocoa flavor with a gooey Biscoff cookie butter center. Perfectly soft and indulgent, they make a delightful treat for any chocolate and spice cookie lover.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup Biscoff spread (or cookie butter)
• 1/4 cup Biscoff cookies, finely crushed (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Step 3: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
4. Step 4: Add the egg and vanilla extract to the butter mixture and mix until well combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Step 6: In a small bowl, combine the Biscoff spread with the crushed Biscoff cookies if using, mixing until well blended.
7. Step 7: Take a portion of the chocolate cookie dough and flatten it in your hand. Place about 1 teaspoon of the Biscoff filling in the center, then fold the dough around it, sealing completely. Roll into a ball and place on the prepared baking sheet.
8. Step 8: Repeat with the remaining dough and filling, spacing each cookie about 2 inches apart.
9. Step 9: Bake for 10–12 minutes, until the edges are set but the centers remain slightly soft.
10. Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Tips & Variations

• For extra crunch, add chopped nuts to the Biscoff filling or dough.
• Use dark or milk chocolate chips in the dough for added texture and flavor.
• If you prefer a stronger Biscoff flavor, increase the filling quantity slightly.
• Chilling the dough before baking can help maintain cookie shape and improve texture.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 2 months. Reheat briefly in the microwave to enjoy the Biscoff filling warm and melty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie butter instead of Biscoff?

Yes, you can substitute with any cookie or speculoos spread of your choice. Just make sure the consistency is similar for easy filling.

How do I prevent the filling from leaking out during baking?

Be sure to seal the dough tightly around the filling and avoid overfilling. Chilling the filled dough balls before baking can also help keep the filling contained.

Biscoff Stuffed Chocolate Cookies Recipe

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★★★★★

4.9 from 137 reviews

Indulge in these decadent Biscoff Stuffed Chocolate Cookies featuring a rich chocolate dough enveloping a creamy Biscoff cookie butter center. Perfectly soft and fudgy with a delightful surprise inside, these cookies are a treat for any chocolate and Biscoff lover.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chocolate Cookie Dough:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract

For the Biscoff Filling:

• 1/2 cup Biscoff spread (or cookie butter)
• 1/4 cup Biscoff cookies, finely crushed (optional)

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined. Set aside.
3. Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
4. Add Wet Ingredients: Beat in the egg and vanilla extract to the butter and sugar mixture, mixing until well combined.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix the dough.
6. Prepare Biscoff Filling: In a small bowl, mix the Biscoff spread with the crushed Biscoff cookies if using, ensuring a smooth and combined filling.
7. Shape Cookies: Take a portion of the chocolate dough and flatten it in your palm. Place about 1 teaspoon of the Biscoff filling in the center, then fold the dough around it, sealing completely to enclose the filling. Roll into a ball.
8. Arrange on Baking Sheet: Place the stuffed dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
9. Bake: Bake for 10–12 minutes until the cookie edges are set but the centers remain slightly soft.
10. Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely or serve warm.

Notes

• Use softened butter to ensure the dough mixes smoothly.
• Do not overmix the dough to keep the cookies tender.
• For extra texture, include the finely crushed Biscoff cookies in the filling.
• Cookies can be served warm for a gooey center or cooled completely for a firmer texture.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Biscoff cookies, stuffed cookies, chocolate cookies, cookie recipe, dessert, baked cookies, Biscoff spread