If you love Biscoff Cookies and Biscoff Cookie Butter... oh, and chocolate, you've gotta love chocolate, you will love these Chocolate Biscoff Stuffed Cookies! Chewy and soft chocolate cookies stuffed with a creamy Biscoff Cookie butter dough. This may be the best cookie I've ever made!
Originally posted October 2013, updated September 2024.
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Biscoff Stuffed Cookies
I might call these the Ultimate Biscoff Cookie Butter Cookies. Even though they're technically chocolate cookies stuffed with Biscoff, they're seriously the perfect cookie—a recipe for all Biscoff Lovers.
I don't remember where I first got turned on to cookie butter, but I was an instant Biscoff fan. I can eat the stuff by the spoonful straight out of the jar and I just don’t know when to quit.
Chocolate Biscoff Cookies
I was honestly surprised by how much I love cookie butter, especially since I’m not a huge fan of peanut butter. Don’t get me wrong—peanut butter is fine in something like a Reese’s cup or frosting, but beyond that, I could easily go without it.
However, because cookie butter has a similar texture to peanut butter, I figured it would be perfect to use in recipes that typically call for peanut butter.
So I decided I needed some cookie butter recipes. First I made the Biscoff Cookie Butter Swirled Cheesecake Bars. And oh my goodness were are amazing.
Then I knew I had to try to make some cookie butter-stuffed cookies. Because stuffed cookies are life and that combined with cookie butter. Oh-em-gee. And that’s how these Biscoff stuffed cookies were born.
And these are not your everyday, "regular cookies."
Biscoff Chocolate Cookies
First, I found a recipe in an old Taste of Home cookbook for a peanut-butter-stuffed chocolate cookie. I adapted it and changed a few things, making Chocolate Cookies with Cookie Butter Filling—a Biscoff version, if you will.
I cannot tell you how happy I am to share Biscoff recipes and these cookies are my favorite Biscoff recipe.
What is Biscoff?
Before we get too far... are you familiar with Biscoff?
Biscoff refers to the popular brand of cookies and related products made by the Belgian company Lotus Bakeries. The term "Biscoff" is a combination of "biscuit" and "coffee," emphasizing how the cookies are often paired with coffee.
The most well-known Biscoff product is the crispy, caramelized spiced cookie, originally called "speculoos cookies" in Belgium. These Biscoff cookies are known for their warm spice blend (cinnamon, cloves, nutmeg) and rich, buttery flavor.
In addition to the cookies, Lotus Biscoff also produces Biscoff cookie butter, a spread made from crushed Biscoff cookies, which has a similar consistency to peanut butter but with the sweet, spiced flavor of the cookies. The smooth Biscoff spread is pure heaven.
Biscoff products are used in a variety of ways, from being served with coffee to being incorporated into desserts like cheesecakes, milkshakes, and ice cream. And of course... cookies!
Equipment Needed
- Three mixing bowls
- Electric Mixer (hand mixer or stand mixer)
- Cookie sheet lined with parchment paper
- Small and medium cookie scoops (optional)
Note: my medium cookie scoop is a 1.5-tablespoon cookie scoop and my small one is a 2-teaspoon cookie scoop. These are not large cookies but that won't matter. You can just eat a lot of cookies.
Ingredients
These ingredients should be available in all grocery stores or big box stores.
Chocolate Cookie
- Salted butter, softened (if you have unsalted butter, you can use it and add ½ teaspoon of salt)
- White Sugar
- Light brown sugar
- Biscoff Spread (or other cookie butter or peanut butter)
- Egg
- Vanilla extract
- All-purpose flour (plain flour)
- Cocoa powder
- Baking soda
Cookie Butter Filling
- Biscoff Spread (or other cookie butter or peanut butter)
- Confectioners’ sugar
How to Make Chocolate Biscoff-Stuffed Cookies
Chocolate Cookie Dough
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, sugars, and ¼ cup of cookie butter.
- Add in the egg and vanilla; mix well.
- Whisk together the flour, cocoa, and baking soda in a separate smaller bowl.
- Add the dry ingredients to the wet ingredients and mix well.
- Divide into 24 cookie dough balls, and flatten each ball of cookie dough into a 3-inch circle. You could do this in the palm of your hands or with the bottom of a glass.
- Place on a parchment-lined cookie sheet.
Note: I used a scoop to get cookie balls all the same size and then I used my fingers to do flatten the balls. You could also roll them by hand and then flatten them.
Cookie Butter Filling
- In another bowl, mix together the confectioners’ sugar with remaining ¾ cup cookie butter until smooth.
- Using a small cookie scoop, dip out 24 balls of the cookie butter filling. Again, you could roll these by hand – they need to be around 1 inch each or about 2 teaspoons of cookie butter dough.Place the Biscoff balls in the center of each flattened cookie; bring edges over to completely cover it. The dough may crack a little when doing this – just reshape them as needed.
- Once the cookie butter balls are completely covered, place the cookies back on the prepared cookie sheet with the seam side down.
- Slightly flatten each cookie ball with your fingers or you could use the bottom of a glass dipped in sugar. Either way works just fine!
- Bake at 375° F for 7-9 minutes or until set.
- Place on a wire rack to cool completely. Makes 2 dozen.
Find the complete recipe with ingredients measurements in the recipe card below.
Serving Suggestions
These Biscoff Cookies with Chocolate outside are perfect for an after-school snack, dessert on a weeknight, cookie exchanges or the holidays, of course.
Storage Directions
Store any leftover cookies in an airtight container at room temperature for up to 4 days before they start to dry out.
More Delicious Recipes
- Our Favorite Chocolate Chip Cookies
- Butter Crispy Cookies
- Chocolate Pecan Pie Cookies
- Easy 5 Ingredient Butter Pecan Cookies
- Pecan Praline Cookies
- Chewy Peanut Butter Butterfinger Cookies
Recipe
Chocolate Biscoff Stuffed Cookies
- Total Time: 39 minutes
- Yield: 24 1x
Description
If you love Biscoff Cookies and Biscoff Cookie Butter... oh, and chocolate, you've gotta love chocolate, you will love these Chocolate Biscoff Stuffed Cookies! Chewy and soft chocolate cookies stuffed with a creamy Biscoff Cookie butter dough. This may be the best cookie I've ever made!
Ingredients
For the cookie outside:
- 4 oz salted butter, softened (equal to 1 stick)
- ½ cup sugar
- ½ cup packed light brown sugar
- ¼ cup Biscoff Spread (or other cookie butter or peanut butter)
- 1 egg, lightly beaten
- 1 tsp. vanilla extract
- 1-½ cups all-purpose flour
- ½ cup cocoa powder
- ½ tsp. baking soda
For the filling:
- ¾ cup Biscoff Spread (or other cookie butter or peanut butter)
- ¾ cup confectioners’ sugar
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Cream the butter, sugars, and ¼ cup of cookie butter in a large mixing bowl.
- Add in the egg and vanilla; mix well.
- Whisk together the flour, cocoa, and baking soda in a separate smaller bowl.
- Add the dry ingredients to the wet ingredients and mix well.
- Divide the dough into 24 balls and flatten each ball into a 3-inch circle. You could do this in your hands or with the bottom of a glass.
- Place on a parchment-lined cookie sheet.
- In another bowl, mix together the confectioners’ sugar with the remaining ¾ cup cookie butter until smooth.
- Dip 24 balls of the cookie butter filling using a small cookie scoop. Again, you could roll these by hand – they must be around 1 inch each or about 2 teaspoons of cookie butter dough. Place the Biscoff balls in the center of each flattened cookie; bring the edges over to completely cover it. When doing this, the dough may crack a little – just reshape them as needed.
- Once the cookie butter balls are completely covered, place the cookies back on the prepared cookie sheet with the seam side down.
- Slightly flatten each cookie ball with your fingers or you could use the bottom of a glass dipped in sugar. Either way works just fine!
- Bake at 375° F for 7-9 minutes or until set.
- Place on a wire rack to cool completely. Makes 2 dozen.
Notes
- I used a scoop to get cookie balls all the same size and then I used my fingers to do flatten the balls. You could also roll them by hand and then flatten them.
- Prep Time: 30
- Cook Time: 9
- Category: Dessert
- Method: Baking
- Cuisine: American
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