Biscoff Stuffed Chocolate Cookies: A Decadent Treat.

Biscoff Stuffed Chocolate Cookies are the ultimate indulgence for fans of deep, dark cocoa and spiced speculoos. This recipe features a thick, brownie-like chocolate cookie that conceals a molten core of Biscoff spread.

The secret to a perfectly stuffed cookie is freezing the centers beforehand. This prevents the spread from dissolving into the dough, ensuring that when you break the warm cookie open, the Biscoff remains liquid and distinct.

Ingredients

The Biscoff Core

Biscoff Spread (Speculoos): 12 generous teaspoons.

The Chocolate Cookie Dough

All-Purpose Flour: 220g ($1\frac{3}{4}$ cups).
Unsweetened Cocoa Powder: 45g (approx. 1/2 cup), preferably Dutch-processed.
Baking Soda: 1 teaspoon.
Fine Sea Salt: 1/2 teaspoon.¹
Unsalted Butter: 115g (1 stick), softened.
Light Brown Sugar: 150g (3/4 cup), packed.
Granulated Sugar: 50g (1/4 cup).
Large Egg: 1, room temperature.
Vanilla Extract: 1 teaspoon.²
Semi-Sweet Chocolate Chips: 100g.

Instructions

Step 1: Freeze the Biscoff

Line a small tray with parchment paper. Scoop 12 individual teaspoons of Biscoff spread onto the tray. Place in the freezer for at least 30–60 minutes until firm and no longer sticky to the touch.

Step 2: Prepare the Dough

Preheat your oven to 175°C (350°F). In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt. In a separate large bowl, cream the butter and both sugars until light and fluffy. Beat in the egg and vanilla.

Step 3: Combine and Fold

Gradually stir the dry ingredients into the wet until a thick dough forms. Fold in the chocolate chips. Do not over-mix, as this can make the cookies tough.

Step 4: Stuff the Cookies

Divide the dough into 12 equal balls (about 60g each). Flatten a ball in your palm, place a frozen Biscoff disc in the center, and fold the dough over it. Roll it back into a smooth ball, ensuring there are no gaps or cracks where the filling could leak out.

Step 5: The Bake

Place the balls on a lined baking sheet, spaced well apart. Bake for 10–12 minutes. The cookies will look soft and slightly underdone in the center—this is perfect. They will firm up as they cool.

Step 6: The Finishing Touch

Allow the cookies to cool on the tray for at least 10 minutes. While still warm, you can top them with a sprinkle of sea salt or a few crushed Biscoff biscuit crumbs.

Flavor and Texture Notes

These cookies offer a dramatic contrast in textures. The cookie itself has a soft, chewy, fudge-like consistency with a deep chocolate intensity. This is immediately met by the warm, caramelized cinnamon-and-ginger notes of the Biscoff center. The addition of sea salt on top cuts through the sweetness, highlighting the spice of the speculoos.

Tips for Success

Seal them Tight: If the Biscoff is exposed, it will boil over in the oven and burn. Ensure the chocolate dough completely encases the frozen spread.
Don’t Overbake: Chocolate cookies are notoriously easy to overbake because you can’t see them browning. Trust the timer; if they look “set” on the edges but soft on top, they are ready.
Use a Cookie Scoop: For uniform cookies that bake at the same rate, use a standard ice cream or cookie scoop to portion the dough.

FAQ

Question	Answer
Can I use Crunchy Biscoff?	Yes! The crunchy variety adds a nice textural element to the molten center.
Why did my Biscoff leak out?	This usually happens if the Biscoff wasn’t frozen enough or if the dough was too thin at the base.
How do I store these?	Store in an airtight container for 4 days. For that “lava” effect, microwave a cookie for 10 seconds before eating.

Conclusion

Biscoff Stuffed Chocolate Cookies are a masterclass in surprise-inside baking. Their bakery-style appearance and gourmet flavor profile make them an unforgettable treat for any gathering.