Description

Soft, chewy chocolate chip cookies stuffed with a molten center of spiced Biscoff cookie butter. These cookies are easy to make, freeze well, and deliver a gourmet bakery-quality experience.

Ingredients

Scale

1 cup (226g) unsalted butter, softened to room temperature
½ cup (100g) granulated sugar
1 cup (200g) light brown sugar, packed
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
2 ¼ cups (280g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups (250g) semi-sweet chocolate chips
1 cup Biscoff cookie butter (for stuffing)
Flaky sea salt (optional, for topping)
Chopped Biscoff cookies (optional, for folding in)

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop 1 teaspoon of Biscoff cookie butter into each cup of a mini muffin tin. Freeze for at least 30 minutes until solid.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (2-3 minutes).
Add the whole egg, egg yolk, and vanilla extract. Mix until just combined and smooth.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture on low speed. Mix until just combined; do not overmix.
Stir in the semi-sweet chocolate chips by hand using a spatula.
Remove frozen Biscoff discs from the muffin tin. Take a 2-tablespoon portion of dough, flatten in palm, place a frozen Biscoff center in the middle, and seal the dough completely around it, rolling into a smooth ball.
Place stuffed cookies on prepared baking sheets, 2 inches apart.
Bake for 10-12 minutes until edges are golden brown but centers still look slightly soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt while warm.

Notes

Freezing the Biscoff centers is crucial to prevent them from leaking out during baking. For best results, use room temperature butter that leaves an indent when pressed but doesn’t squish. Cookies can be frozen unbaked for up to 3 months; bake from frozen adding 1-2 minutes to bake time.

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 large cookie
Calories: 320
Sugar: 28
Sodium: 220
Fat: 16
Saturated Fat: 9
Carbohydrates: 42
Fiber: 1
Protein: 4

Keywords: Biscoff, cookie butter, stuffed cookies, chocolate chip cookies, gooey cookies, dessert, baking, Lotus Biscoff