Biscoff Stuffed Chocolate Cookies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined. Set aside.
- 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.
- Add Wet Ingredients: Beat in the egg and vanilla extract to the butter and sugar mixture, mixing until well combined.
- 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.
- Prepare Biscoff Filling: In a small bowl, mix the Biscoff spread with the crushed Biscoff cookies if using, ensuring a smooth and combined filling.
- 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.
- Arrange on Baking Sheet: Place the stuffed dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake for 10–12 minutes until the cookie edges are set but the centers remain slightly soft.
- 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
Find it online: https://foodbylina.com/biscoff-stuffed-chocolate-cookies-recipe/
