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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.

Ingredients

Scale

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

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