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biscoff stuffed chocolate cookie

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Chocolate Biscoff Stuffed Cookies

Recipe by Rose Atwater

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!

  • Total Time39 minutes
  • Yield24 1x

Ingredients

Units Scale
For the cookie outside:
  • 4 oz salted butter, softened (equal to 1 stick)
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 1/4 cup Biscoff Spread (or other cookie butter or peanut butter)
  • 1 egg, lightly beaten
  • 1 tsp. vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp. baking soda
For the filling:
  • 3/4 cup Biscoff Spread (or other cookie butter or peanut butter)
  • 3/4 cup confectioners’ sugar

Instructions

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Cream the butter, sugars, and 1/4 cup of cookie butter in a large mixing bowl.
  3. Add in the egg and vanilla; mix well.
  4. Whisk together the flour, cocoa, and baking soda in a separate smaller bowl.
  5. Add the dry ingredients to the wet ingredients and mix well.
  6. 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.
  7. Place on a parchment-lined cookie sheet.
  8. In another bowl, mix together the confectioners’ sugar with the remaining 3/4 cup cookie butter until smooth.
  9. 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.
  10. Once the cookie butter balls are completely covered, place the cookies back on the prepared cookie sheet with the seam side down.
  11. 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!
  12. Bake at 375° F  for 7-9 minutes or until set.
  13. Place on a wire rack to cool completely. Makes 2 dozen.

Equipment

Notes

  1.  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

Find it online: https://rosebakes.com/chocolate-cookies-biscoff-cookie-butter-filling/

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