These Biscoff chocolate cookies are rich, fudgy, and ideal for anyone who loves cookie butter. Each cookie is filled with a Lotus Biscoff cookie and a scoop of cookie butter, and optionally finished with an extra Biscoff cookie on top.
These Biscoff chocolate cookies are large, bakery-style treats that deliver a gourmet taste. The dough is a double-chocolate base that produces thick, chewy cookies with a fudgy center. Each cookie is assembled by wrapping chocolate dough around a broken Lotus cookie and a frozen dollop of cookie butter, locking in a crunchy center and a gooey filling. If you like, add a whole Lotus cookie on top for an extra crunch and a pretty finish.
The contrast of intensely chocolatey dough, crisp Lotus biscuit and soft cookie butter creates an irresistible bite. Because these cookies are oversized, they look impressive on a dessert plate and are especially satisfying for cookie-butter fans.
A Note About Biscoff
Biscoff, often called cookie butter, is a spread made from crushed speculoos cookies. It is usually stocked near peanut butter or chocolate spreads in supermarkets. Speculoos cookies originate from Belgium and have a warm brown sugar and cinnamon flavor that pairs beautifully with chocolate. For this recipe, a smooth cookie butter works well, and Lotus brand speculoos cookies are a convenient choice for the crunchy center.
Making Cookie Butter Stuffed Chocolate Cookies
- Freeze the cookie butter: Spoon small dollops (about 2 teaspoons each) of cookie butter onto a parchment-lined plate or sheet and freeze until firm. Freezing makes the cookie butter easy to handle and keeps it from melting into the dough during assembly.
- Prepare the chocolate dough: Whisk together the dry ingredients—flour, cocoa powder, baking powder, baking soda and salt—and set aside. In a separate mixing bowl, cream the cubed butter with granulated and brown sugars until smooth, then beat in vanilla and eggs one at a time, scraping the bowl as needed. With the mixer on low, add the dry ingredients until just combined, then fold in the chocolate chips. The dough will be thick and slightly sticky.
- Assemble the cookie balls:
- Scoop about 3–4 tablespoons of dough and flatten it into a disc.
- Place a broken piece of Lotus cookie (about one-third of a cookie) in the center, then top with one frozen cookie-butter dollop.
- Wrap the dough around the filling, pinching to seal so that a small dot of cookie butter may remain visible on top. If you prefer, fully enclose the filling so no cookie butter shows.
- Freeze the dough balls: Place the formed dough balls on a tray and freeze for at least 30 minutes. You can freeze them longer—store in a sealed bag for up to two months.
- Bake from frozen: Preheat your oven to 375°F (190°C) and line baking sheets with parchment. Arrange frozen dough balls about 2½ inches (6 cm) apart and bake for 11–14 minutes, or until the edges are set and the centers look slightly fudgy.
- Shape and finish: After removing from the oven, gently press a slightly larger round cutter or the rim of a glass around each warm cookie to form a neat round edge (don’t cut—just press to shape). Optionally, press a whole Lotus cookie on top of each baked cookie. Cool completely on the baking sheet before storing.
More Biscoff Treats to Try
- Biscoff Brownies
- Biscoff Cookies stuffed with cookie butter
- Biscoff Cheesecake
- Biscoff Cake with cookie butter frosting
Biscoff Chocolate Cookies
Equipment
- Cookie sheets
Ingredients
- 3/4 cup cookie butter (Biscoff or similar)
- 2 1/4 cups all-purpose flour (281 g)
- 1 cup cocoa powder (90 g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (226 g), cubed
- 1 cup granulated sugar (200 g)
- 1 cup brown sugar (210 g), light or dark
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 1/2 cups chocolate chips (about 270 g), semi-sweet or dark
- 20 Lotus cookies (for filling and optional topping)
Instructions
- Drop 2-teaspoon dollops of cookie butter onto parchment and freeze until firm.
- Sift together flour, cocoa, baking powder, baking soda and salt; set aside.
- Cream butter with granulated and brown sugars until smooth; add vanilla and beat in eggs one at a time, scraping the bowl as needed.
- Mix dry ingredients into the butter mixture on low speed until combined, then fold in chocolate chips. The dough will be thick.
- If the dough is too sticky to handle, chill it in the refrigerator for 30 minutes.
- Form dough balls: scoop 3–4 tablespoons of dough, flatten into a disc, add a broken piece of Lotus cookie and one frozen cookie-butter dollop, then wrap the dough around the filling. Seal by pinching the dough; a small dot of cookie butter may remain visible or you can fully enclose it.
- Freeze assembled dough balls at least 30 minutes (or freeze longer in a sealed bag for up to two months).
- Preheat oven to 375°F (190°C). Line baking sheets with parchment. Place frozen dough balls about 2½ inches apart, with any exposed cookie-butter dot facing up.
- Bake from frozen 11–14 minutes, until the cookies look set but still slightly soft in the center.
- Remove from the oven and let cookies cool on the sheet. While warm, press a slightly larger round cutter or glass around each cookie to shape it into a neat circle, then gently press a Lotus cookie on top if desired. Cool completely before storing.
Notes
- Biscoff: Any smooth cookie butter will work. Choose your preferred brand and flavor.
- Storage: Allow cookies to cool completely before stacking. Store in an airtight container with parchment between layers to prevent sticking.
- Yield & nutrition: The recipe makes about 14 large cookies. Nutrition information (if shown) is an estimate per cookie and will vary depending on exact portion sizes and ingredients used.