Biscoff Stuffed Chocolate Chunk Cookies
Biscoff Stuffed Chocolate Chunk Cookies
Ingredients
For the Cookies
- 115 g European-style unsalted butter, cold and cubed
- 135 g Biscoff cookie butter, room temperature
- 140 g brown sugar
- 30 g granulated sugar
- 1 large egg, cold
- 1 egg yolk, cold
- 2 teaspoons vanilla bean paste
- 1 teaspoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 290 g all-purpose flour
- 3/4 cup semi sweet chocolate chips, good-quality
- 3/4 cup Biscoff cookies, roughly crushed
For the Stuffing
- 8-10 g Biscoff cookie butter, per cookie
For Finishing
- as needed Biscoff cookie crumbs, extra
- as needed semi sweet chocolate pieces, extra
- as needed flaky sea salt
Instructions
- 1
Line a small tray with parchment paper. Scoop 8–10 g portions of Biscoff cookie butter onto the parchment, flatten slightly into discs, and freeze for 20–30 minutes until firm. This makes stuffing easier and helps prevent the filling from disappearing while baking.
⏱️ 5 min
- 2
Add the cold cubed butter, room temperature Biscoff cookie butter, brown sugar, and granulated sugar to a stand mixer. Beat until creamy and combined.
⏱️ 5 min
- 3
Add the cold egg, egg yolk, and vanilla bean paste. Mix on medium-low until combined, scraping the bowl as needed.
⏱️ 3 min
- 4
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and kosher salt.
⏱️ 2 min
- 5
Add the dry ingredients to the butter mixture in two additions, mixing on low until the flour just disappears. The dough should be thick and soft. Do not over mix.
⏱️ 3 min
- 6
Fold in the semi-sweet chocolate chips and roughly crushed Biscoff cookies until just combined.
⏱️ 2 min
- 7
Divide the dough into 8–10 portions. Flatten each portion, place a frozen Biscoff cookie butter disc in the center, cover completely with dough, seal the edges, and gently roll into a ball.
⏱️ 10 min
- 8
Place the stuffed cookie dough balls on a parchment-lined baking sheet and freeze for 1–2 hours (or overnight).
⏱️ 5 min
- 9
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 10
Bake the cookies straight from frozen for 15–17 minutes, until the edges are set and the centers are still soft.
⏱️ 17 min•🌡️ 350
- 11
Immediately after baking, top with extra chocolate pieces, Biscoff crumbs, and flaky sea salt.
⏱️ 1 min
- 12
Let cool for 10–15 minutes before serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Biscoff Stuffed Chocolate Chunk Cookies
For the Cookies
- 115 g European-style unsalted butter, cold and cubed
- 135 g Biscoff cookie butter, room temperature
- 140 g brown sugar
- 30 g granulated sugar
- 1 large egg, cold
- 1 egg yolk, cold
- 2 teaspoons vanilla bean paste
- 1 teaspoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 290 g all-purpose flour
- 3/4 cup semi sweet chocolate chips, good-quality
- 3/4 cup Biscoff cookies, roughly crushed
For the Stuffing
- 8-10 g Biscoff cookie butter, per cookie
For Finishing
- as needed Biscoff cookie crumbs, extra
- as needed semi sweet chocolate pieces, extra
- as needed flaky sea salt
Instructions
- 1
Line a small tray with parchment paper. Scoop 8–10 g portions of Biscoff cookie butter onto the parchment, flatten slightly into discs, and freeze for 20–30 minutes until firm. This makes stuffing easier and helps prevent the filling from disappearing while baking.
⏱️ 5 min - 2
Add the cold cubed butter, room temperature Biscoff cookie butter, brown sugar, and granulated sugar to a stand mixer. Beat until creamy and combined.
⏱️ 5 min - 3
Add the cold egg, egg yolk, and vanilla bean paste. Mix on medium-low until combined, scraping the bowl as needed.
⏱️ 3 min - 4
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and kosher salt.
⏱️ 2 min - 5
Add the dry ingredients to the butter mixture in two additions, mixing on low until the flour just disappears. The dough should be thick and soft. Do not over mix.
⏱️ 3 min - 6
Fold in the semi-sweet chocolate chips and roughly crushed Biscoff cookies until just combined.
⏱️ 2 min - 7
Divide the dough into 8–10 portions. Flatten each portion, place a frozen Biscoff cookie butter disc in the center, cover completely with dough, seal the edges, and gently roll into a ball.
⏱️ 10 min - 8
Place the stuffed cookie dough balls on a parchment-lined baking sheet and freeze for 1–2 hours (or overnight).
⏱️ 5 min - 9
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 10
Bake the cookies straight from frozen for 15–17 minutes, until the edges are set and the centers are still soft.
⏱️ 17 min•🌡️ 350 - 11
Immediately after baking, top with extra chocolate pieces, Biscoff crumbs, and flaky sea salt.
⏱️ 1 min - 12
Let cool for 10–15 minutes before serving.
⏱️ 15 min