Biscoff Stuffed Chocolate Cookies Recipe

Introduction

These Biscoff Stuffed Chocolate Cookies combine rich, fudgy chocolate dough with a luscious, spiced Biscoff filling for a delightful treat. Perfectly soft and gooey, they offer a surprise center that will satisfy any cookie lover’s craving.

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, mix the Biscoff spread with the crushed Biscoff cookies if using, until well combined.
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 cookies about 2 inches apart.
9. Step 9: Bake for 10–12 minutes, until the edges are set but the centers are still slightly soft.
10. Step 10: Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
11. Step 11: Serve warm or at room temperature for best flavor and texture.

Tips & Variations

• For an extra crunch, add finely chopped nuts to the Biscoff filling or cookie dough.
• If you prefer a sweeter dough, increase the brown sugar by 2 tablespoons.
• Use peanut butter or Nutella as alternative fillings for a different twist.
• Make larger cookies by increasing dough and filling amounts accordingly, and bake a few minutes longer.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave for 10–15 seconds to enjoy the gooey center warm again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of Biscoff spread?

Yes, peanut butter works well as a filling and provides a nice contrast to the chocolate dough, though it will change the flavor profile.

Why are my cookies spreading too much during baking?

Make sure your butter is softened but not melted, and avoid overmixing the dough. Chilling the dough for 30 minutes before baking can also help control spreading.

Biscoff Stuffed Chocolate Cookies Recipe

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★★★★★

4.6 from 396 reviews

Delight in these decadent Biscoff Stuffed Chocolate Cookies that combine rich cocoa-flavored cookie dough with a gooey Biscoff spread center. Perfectly soft with a slightly crisp edge, these cookies offer a luscious blend of chocolate and spiced cookie butter in every bite, ideal for cozy afternoons or special treats.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Biscoff Filling

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

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set aside this dry mixture.
3. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and packed brown sugar until the mixture becomes light and fluffy, approximately 2 to 3 minutes, to create a smooth base for the dough.
4. Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter and sugar mixture, mixing thoroughly until fully combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
6. Prepare Biscoff Filling: In a small bowl, combine the Biscoff spread with the finely crushed Biscoff cookies if using, mixing until uniform to add texture and flavor to the center filling.
7. Assemble Cookies: 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 carefully fold the dough around it, sealing the edges completely. Roll the filled dough into a smooth ball and place it on the prepared baking sheet.
8. Repeat and Space: Continue this process with the remaining dough and filling, spacing each cookie approximately 2 inches apart to allow for spreading during baking.
9. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and the centers remain slightly soft, ensuring a chewy texture.
10. Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely, which prevents them from becoming soggy.
11. Serve: Enjoy the cookies warm for a gooey treat or at room temperature for a firmer bite.

Notes

• For a crunchier texture, be sure to include the crushed Biscoff cookies in the filling.
• Make sure the butter is softened properly to achieve the right cookie dough consistency.
• If you prefer a stronger Biscoff flavor, add a bit more Biscoff spread inside each cookie.
• These cookies can be stored in an airtight container at room temperature for up to 5 days.
• To maintain softness, reheat the cookies briefly in the microwave before serving.

Keywords: Biscoff cookies, stuffed cookies, chocolate cookies, cookie butter, dessert recipe, easy cookie recipe, homemade cookies