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.
Yield: 9 cookies
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Equipment
- 1-2 Baking Sheets
- Cookie Scoop You'll need both 1 & 2 tbsp scoops
Ingredients
Chocolate Cookie Ingredients
- 110 g Butter*
- 100 g Light Brown Sugar
- 60 g Cane Sugar or castor sugar
- 45 ml Milk* room temperature
- 1 tsp Vanilla Extract
- 150 g All Purpose Flour
- 22 g Cocoa Powder, sifted 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
Instructions
- 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.