Chocolate Chip Biscoff Cookies – Deliciously thick and chewy Biscoff cookies that are loaded with chocolate chips, and have a surprise Biscoff centre!
I looove Biscoff spread. It’s something I could definitely eat straight out the jar, but when I’m not doing that, I like to bake with it. So, today I’m bringing you these mouthwatering cookies – Chocolate Chip Biscoff Cookies! ↓
These cookies are loaded with Biscoff in two ways. I’ve added the spread to the cookie dough, and if that wasn’t already delicious enough, I’ve stuffed them with a Biscoff centre! SO good. Add a load of chocolate chips, and these cookies become even more heavenly.
If you love Biscoff as much as I do, you are gonna love these cookies – trust me.
More stuffed cookies to try!
- Cheesecake Stuffed Pumpkin Cookies
- Chocolate Chip Peanut Butter Cookies
- Cheesecake Stuffed Double Chocolate Cookies
- Nutella Stuffed Chocolate Chip Cookie Pies (MUST try!)
- 2 cups plain/all-purpose flour 250g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter 115g, melted
- 1/2 cup light brown sugar 100g
- 1/4 cup caster/granulated sugar 50g
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1/2 cup Biscoff spread 130g
- 1 cup chocolate chips 175g, and some extra for topping
- 22 - 24 half teaspoons Biscoff spread
Scoop out 22 - 24 half teaspoons of Biscoff, and place them on a baking tray lined with parchment paper or a silicone mat. Freeze until solid - at least 1 - 2 hours.
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
Whisk together the flour, baking powder, baking soda, cornflour, cinnamon, and salt. Set aside.
Whisk together the butter and sugars until combined. Add the egg, vanilla, and Biscoff, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
Roll the dough into 1.5oz balls, and flatten them out. Place the frozen Biscoff into the centres, then roll the dough back into balls. Place onto the prepared baking tray, and press the extra chocolate chips on top.
Bake for 10 - 12 minutes. Do not over-bake, they will firm up as they cool. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.
Take a photo and share it on Instagram with the hashtag #marshasbakingaddiction, or tag me at @marshasbakeblog. I would love to see!