Yield: 12 Large Cookies
Stuffed Biscoff Cookies
Soft, chewy Biscoff cookies stuffed with molten cookie butter, crushed Biscoff cookies, and dark chocolate. Pure cookie magic in every bite!
Ingredients
- 2 ½ cups (375 grams) all purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (1 1/2 sticks) unsalted butter, room temperature
- ⅔ cup (133 grams) granulated sugar
- ⅔ cup (133 grams) brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 8 Biscoff cookies, coarsely crumbled, plus more for topping if desired
- 3 ½ oz dark (or white) chocolate bar, roughly chopped
- ¾ cup Biscoff cookie butter, plus more for drizzling if desired
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Instructions
- Line a small baking sheet or large plate with parchment paper. Using a small cookie scoop (about 1 tablespoon worth), scoop out 12 portions of Biscoff cookie butter onto the prepared parchment paper. Freeze for 1 hour.
- Whisk together the flour, baking soda, baking powder, and salt in a medium bowl.
- Using a hand mixer on medium speed, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy in a large bowl. Beat in the eggs one at a time, mixing well after each addition, then add in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and there are no longer any big streaks of flour. Do not over-mix the batter! Fold in the crumbled Biscoff cookies and dark chocolate chunks.
- Divide the dough into 12 equal portions. Roll each portion into a ball. Make a well in the center of each ball using your thumb, pressing down to create a space for the Biscoff butter.
- Place frozen cookie butter into the thumbprint indentation. Bring the edges of the dough up and around the cookie butter, pinching and sealing to fully enclose the filling.
- Place the assembled cookies onto a parchment-lined baking sheet or plate. Cover with plastic wrap and chill for at least an hour, or for up to 24 hours.
- Preheat oven to 375°F. Separate the cookies onto two parchment lined baking sheets. Leave about 2 inches of space between each cookie. Bake for 12 to 14 minutes, until the edges are golden brown.
- Remove from the oven and allow the cookies to cool on the baking sheet for about 5 to 10 minutes to firm up. Serve warm or transfer the cookies to a wire rack to cool completely.
- Optional Toppings: Place a few tablespoons of Biscoff cookie butter in a small microwave-safe bowl. Microwave in 5-second intervals, stirring after each, until melted and smooth. Drizzle over the top of the baked cookies and then add a little crushed Biscoff cookies to take these cookies over the top!
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Notes
Store: Transfer cooled cookies to an airtight container and store at room temperature for up to 4 days. Or freeze for up to 3 months in a freezer-safe airtight container. Thaw at room temperature.
Nutrition
Serving: 1 cookie, Calories: 562kcal, Carbohydrates: 78g, Protein: 8g, Fat: 24g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 63mg, Sodium: 243mg, Potassium: 145mg, Fiber: 2g, Sugar: 35g, Vitamin A: 419IU, Calcium: 52mg, Iron: 4mg