prep time: 30 min | bake time: 15 min | total time: 1 hr
Home » Chocolate Biscoff Cookies
If cookies could talk, they would be saying “I’M THE BEST, EAT ME” at every cookie exchange and holiday gathering! These Chocolate Biscoff Cookies have a rich, deep chocolate flavor and are stuffed with a luscious Biscoff spread center, creating a perfect balance of chocolatey goodness and spiced caramel sweetness. I topped the cookies with chunks of Biscoff cookies for a little crunch. As if that wasn’t enough I added a few chocolate chips so you’ve got that gooey chocolatey goodness on the top in every bite. The cookies stand out and are show stopping! If you are going to a cookie exchange, part of a bake sale or just in the mood for a little indulgence around the house you need to make them. They are soft and chewy on the inside and have a slightly crisp edge that makes every bite unreal.
Biscoff, also known as Lotus Biscoff, is a spiced caramel-flavored cookie that originated in Belgium. Its signature flavor comes from a blend of cinnamon, caramelized sugar, and spices, making it a cozy, sweet treat. When turned into a creamy spread, it becomes the perfect filling for baked goods like these Chocolate Biscoff Cookies, adding a luscious, spiced twist to every bite.
Scoop Biscoff spread into small portions and freeze until firm. This step ensures the filling stays gooey inside the cookies while baking.
Cream butter and both types of sugar until light and fluffy, then add the milk and vanilla. Mix the dry ingredients separately and fold them into the wet mixture to create a soft cookie dough. Let the dough rest for 30 minutes to enhance the flavors and make it easier to handle.
Flatten a portion of the dough, place a frozen Biscoff scoop in the center, and wrap the dough around it. Ensure the filling is fully enclosed before topping with chocolate chips and Biscoff cookie chunks.
Bake the cookies at 350°F (175C) until the edges are set, but the centers remain soft. Use a round cutter to gently reshape the cookies for a bakery-style look as soon as they come out of the oven.
There are so many reasons to love these cookies. They look unreal, they taste delicious and they are easy and fun to make! These cookies combine the richness of chocolate with the spiced sweetness of Biscoff for a dessert that’s indulgent yet comforting. They’re soft, chewy, and gooey in the center, with a delightful crunch from the Biscoff cookie topping. Plus, this recipe is egg-free and easily adaptable for vegan diets. Last but not least, they come together relatively quickly which means that you can make them before a gathering and enjoy freshly baked cookies without the stress!
Yes! Freeze the dough balls (with the Biscoff filling) on a baking sheet until solid, then transfer them to a freezer-safe container. Bake directly from frozen, adding an extra 2–3 minutes to the baking time.
Yes! You can make the dough up to 2 days ahead and store it in the fridge. Let it sit at room temperature for about 30 minutes if it becomes too firm to scoop and shape.
Freezing the Biscoff filling helps keep it from melting too quickly during baking, so it stays gooey inside the cookie. It’s a recommended step but not essential. If you skip it, the filling may spread more.
Absolutely! If you don’t have or don’t like Biscoff spread, you can use a different cookie butter spread, nutella or peanut butter.
It is not necessary but chilling the dough for about 30 minutes helps prevent the cookies from spreading too much in the oven, giving them a thicker, gooier center.
As soon as the cookies come out of the oven, use a round cookie cutter slightly larger than the cookie to gently “scoot” or rotate around the edges. This helps create a thicker, more uniform, rounded shape while the cookies are still warm.
I would never say no to this! You can mix extra chocolate chips or chunks directly into the dough, or sprinkle more on top for an extra indulgent treat.
Leave a rating and review below to let me know how you liked them! Try these cookies next:
2 Responses
Hello Saloni, I tried this recipe, I used caster sugar in place of cane sugar coz I was under the impression that cane sugar and caster sugar are the same, can you let me know if my understanding is right or wrong, also for cocoa powder I used the Hershey’s cocoa powder which we get in Mumbai, would that be the same as Natural cocoa powder?
Hi Aisha
Cane sugar can be replaced in 1:1 ratio with castor sugar in all my recipes. Yes you can use Hershey’s cocoa powder in this recipe. I will suggest to sift the cocoa powder thoroughly before mixing it with the dough. I hope you enjoy the cookies.