Gooey Chocolate Biscoff Cookies
Rich, deeply chocolatey cookies with molten Biscoff centers! These Ultimate Gooey Chocolate Biscoff Cookies feature a brownie-like texture, crisp edges, and a warm spiced caramel filling that stays gooey inside. Tested over nine times for bakery-perfect results.
- Prep Time: 45 minutes (plus chilling)
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 9 cookies
- Category: Dessert, Cookies, Stuffed Cookies
- Method: Baked
- Cuisine: American
Ingredients
**Biscoff Filling**
9 teaspoons Lotus Biscoff spread (frozen into balls)
**Cookie Dough**
3/4 cup (170 g) unsalted butter, softened
3/4 cup (150 g) light brown sugar
1/2 cup (100 g) granulated cane sugar
2 tablespoons milk (room temperature)
1 teaspoon vanilla extract
1 3/4 cups (220 g) all-purpose flour
3/4 cup (75 g) Dutch-processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chocolate chips (plus extra for topping)
3 crushed Biscoff cookies (for topping)
Instructions
1. Freeze Biscoff filling: Scoop 9 small teaspoons of Biscoff spread onto a parchment-lined plate and freeze at least 30 minutes or until firm.
2. Cream butter & sugars: In a large bowl, beat softened butter, brown sugar, and cane sugar for 2–3 minutes until pale and fluffy.
3. Add liquids: Mix in milk and vanilla extract until smooth.
4. Combine dry ingredients: In a separate bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
5. Mix dough: Add dry ingredients to wet mixture on low speed just until combined. Do not overmix.
6. Rest dough: Cover and let sit 30 minutes at room temperature to hydrate.
7. Preheat oven to 350 °F (175 °C) and line baking sheet with parchment paper.
8. Assemble: Scoop 2 tablespoons (50 g) dough, flatten in palm, place frozen Biscoff ball in center, fold dough around it, and seal edges. Roll smooth.
9. Top & bake: Place dough balls 3 inches apart, press in extra chocolate chips and Biscoff cookie chunks, and bake 10–12 minutes until edges set but centers look soft.
10. Scoot & cool: Use a round cutter to shape cookies immediately after baking. Let rest on sheet 5–10 minutes before transferring to a rack.
Notes
Storage:
• Store cooled cookies in an airtight container at room temperature up to 5 days.
• Microwave 10–15 seconds to re-melt the Biscoff center.
Make-Ahead:
• Prepare dough and refrigerate up to 3 days before baking.
• Freeze assembled cookie dough balls up to 3 months; bake from frozen, adding 2–3 minutes to bake time.
Tips:
• Always freeze Biscoff spread solid before stuffing to prevent leaks.
• Use Dutch-processed cocoa for a rich, smooth chocolate flavor.
• Do not overbake—soft centers ensure gooey perfection.
Find it online: https://pinchofwarmthbakes.com/gooey-chocolate-biscoff-cookies/