Biscoff Stuffed Cookies
These Biscoff stuffed cookies are soft and chewy with a melty Biscoff center. They're made with dark cocoa powder and rolled in sugar for a beautiful shiny look. They're great for holiday baking or when you need a quick cookie fix!
Equipment
- Kitchen Scale
- Stand Mixer
- 2 oz (60 ml) Cookie Scoop
- Small Baking Sheet
- Large Baking Sheet
Ingredients
- 9 tbsp Biscoff cookie butter divided
- 300 g (2 ½ cups) all-purpose flour spooned and leveled
- 50 g (½ cup) dark cocoa powder spooned and leveled
- ½ tsp espresso powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- 226 g (1 cup) unsalted butter softened
- 150 g (¾ cup) granulated sugar
- 150 g (¾ cup) dark brown sugar packed
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
For Rolling:
- 50 g (¼ cup) granulated sugar
Instructions
- Measure out ½ tbsp portions of Biscoff spread, placing them on a freezable pan. You should have 18 balls of Biscoff spread. Place in the freezer for 1 hour or until completely frozen.
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, cream the butter, granulated sugar, and dark brown sugar together on medium speed for 1-2 minutes or until light and fluffy.
- Add the eggs one at a time, mixing each one completely before adding the next. Mix in the vanilla extract.
- On low speed, add the flour in three additions until just combined. Remove the bowl from the stand mixer and scrape down the sides and bottom with a rubber spatula to ensure everything is thoroughly mixed. Don't overmix.
- Use a 2 oz (60 ml) cookie scoop to portion out the dough then flatten into a disc. Remove the Biscoff spread from the freezer and place a ball of spread in the middle of each cookie disc. Wrap the dough around the Biscoff spread and roll into a ball.
- Place on a cookie sheet and chill in the fridge for 1 hour. About 20 minutes before taking them out, preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
- For rolling, place the 50 g (¼ cup) of sugar in a shallow bowl and roll each chilled cookie in the sugar until completely covered.
- Place each cookie 2-3 inches apart on the prepared baking sheet and bake for 12-14 minutes or until the edges have small cracks and the centers are puffy.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use the spoon and level method when measuring your flour with cups. Compacted flour could result in a dry cookie.
- If you have leftover cookies, place them in the microwave for 15-20 seconds to reheat the melty center.
- Nutrition information is only an estimate
Nutrition
Serving: 1 cookie | Calories: 282kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Sodium: 153mg | Fiber: 1g | Sugar: 22g
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