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Chocolate Biscoff Cookies

prep time: 30 min | bake time: 15 min | total time: 1 hr

These Chocolate Biscoff Cookies are soft, chewy, and packed with rich chocolate and your favorite cookie butter spread. Each cookie is stuffed with the creamy and oh so dreamy Biscoff Cookie Butter Spread and topped with chunks of Biscoff cookies and chocolate chips for extra indulgence. They are easy to make and sure to satisfy your sweet tooth.

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. 

What is Biscoff?

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.

Ingredients for Chocolate Biscoff Cookies

  • Butter: Provides richness and moisture to the cookies, ensuring a soft and chewy texture. For a vegan option, you can use dairy-free butter sticks.
  • Light Brown Sugar: Adds a deep caramel flavor to the cookies that perfectly compliments the biscoff cookie and contributes to their chewy texture.
  • Cane Sugar: Balances the sweetness and helps create a slightly crisp edge while maintaining a tender center.
  • Milk: Used to bind the dough, milk keeps the cookies moist. Plant-based milk, like almond or oat milk, works perfectly for a dairy-free alternative.
  • Vanilla Extract: Enhances the overall flavor of the cookies with its warm and sweet aroma.
  • All-Purpose Flour: Forms the base of the cookie dough, providing structure while keeping the cookies soft and tender. I haven’t tested this recipe gluten free but you could certainly use at all purpose gluten free flour that has xanthan gum in it and I’m sure it will be just as soft and chewy.
  • Cocoa Powder: Adds a rich chocolate flavor and dark color to the cookies. Choose high-quality cocoa powder for the best results.
  • Baking Soda and Baking Powder: A perfect combination for leavening, these ensure the cookies rise slightly while keeping the center soft and gooey.
  • Salt: Balances the sweetness and enhances the chocolate flavor, making every bite more delicious.
  • Chocolate Chips: These add bursts of chocolate flavor and melt beautifully on top of the cookies for extra indulgence. Use dark or semi-sweet chocolate chips for a richer taste.
  • Biscoff Cookies: Crushed Biscoff cookies are sprinkled on top to add a spiced caramel crunch that complements the gooey center perfectly.

How to Make Chocolate Biscoff Cookies

Prepare the Filling

Scoop Biscoff spread into small portions and freeze until firm. This step ensures the filling stays gooey inside the cookies while baking.

Mix the Dough

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.

Stuff and Shape the Cookies

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 to Perfection

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.

Ways to Customize Your Chocolate Biscoff Cookies

  • Add Peanut Butter: Substitute biscoff spread with creamy peanut butter center.
  • Chocolate Explosion: Mix in dark chocolate chunks or white chocolate chips for a triple-chocolate treat.
  • Salted Touch: Sprinkle a pinch of sea salt on top of each cookie before baking for a sweet-salty flavor combo.

Why You’ll Love These Chocolate Biscoff Cookies

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!

How to Store Chocolate Biscoff Cookies

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Freezer: Freeze baked cookies for up to 2 months. Simply thaw at room temperature when ready to enjoy.

Can I Freeze These Cookies?

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.

FAQs for Chocolate Biscoff Cookies

Watch This Video For Chocolate Biscoff Cookies

Pro Tips for the Best Chocolate Biscoff Cookies

  • Use high-quality cocoa powder for a richer chocolate flavor.
  • Ensure your butter is at room temperature for easier mixing.
  • Freeze your Biscoff filling to ensure they do not spread too far when baking.
  • Don’t overmix the dough to keep the cookies soft and tender.
  • Allow the dough to rest—it enhances the texture and makes the cookies easier to shape.
  • Serve warm for the ultimate gooey Biscoff experience!

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Meet Saloni

I’m a former pastry chef with a love for breads, cakes and everything in between! My recipes are easy to follow, egg free and are designed to be shared with others!

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Chocolate Biscoff Cookies

These Chocolate Biscoff Cookies are soft, chewy, and packed with rich chocolate and your favorite cookie butter spread. Each cookie is stuffed with the creamy and oh so dreamy Biscoff Cookie Butter Spread and topped with chunks of Biscoff cookies and chocolate chips for extra indulgence. They are easy to make and sure to satisfy your sweet tooth.
Author: Saloni Mehta
Rate
Yield: 9 cookies
Prep: 30 minutes
Cook: 15 minutes
Total: 20 hours

Equipment

Ingredients

Chocolate Cookie Ingredients

  • 110 g Butter*
  • 100 g Light Brown Sugar
  • 60 g Cane Sugar
  • 45 ml Milk* room temperature
  • 1 tsp Vanilla Extract
  • 150 g All Purpose Flour
  • 22 g Cocoa Powder natural
  • ¼ tsp Baking Soda
  • ¼ tsp Baking Powder
  • ¼ tsp Salt
  • 50 g Chocolate Chips* dark or semi-sweet for topping
  • 3-4 Biscoff Cookies in chunks for topping

Filling Ingredients

  • 9 scoops Biscoff Spread use 1 tbsp cookie scoop or a tablespoon
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Instructions

  • Scoop 9 individual portions of 1 tablespoon each (22g) of Biscoff spread onto a parchment-lined baking sheet, spacing them apart. Freeze for 20–30 minutes, until firm. This makes it easier to stuff the cookies.
  • In a large bowl, beat the butter, light brown sugar, and cane sugar together until creamy and well combined.
  • Add the milk and vanilla extract, and mix until smooth.
  • In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients, mixing until just combined.
  • Cover the dough and let the cookie dough rest for 30 minutes at room temperature
  • Use 2 tablespoons (50g) of cookie scoop to portion the dough and flatten it into a disc in your hand.
  • Place a frozen Biscoff scoop in the center of the disc, then wrap the dough around it, ensuring the Biscoff filling is fully enclosed.
  • Place the cookie dough balls at least 3 inches apart on a parchment-lined baking sheet.
  • Press a few chocolate chips and chunks of Biscoff cookie on top of each dough ball.
  • Preheat your oven to 350°F (175°C). Bake the cookies for 10–12 minutes, or until the edges are set but the centers are still slightly soft.
  • As soon as the cookies come out of the oven, use a round cookie cutter slightly larger than the cookie to gently rotate around the edges.
  • Let the cookies cool on the baking sheet for a few minutes, Serve warm for a gooey Biscoff center!

Notes

  • Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
  • Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
  • Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk
  • Butter: Dairy-free butter sticks or any butter of your choice.
  • Chocolate: Use dark or semi-sweet chocolate chips. For the vegan version, use dark chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.

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2 Responses

  1. 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?

    1. 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.

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