These Biscoff Stuffed Chocolate Chip Cookies start of with a chewy cookie that is filled with a generous scoop of Biscoff Cookie Butter. An extra special cookie treat!
Lately, life has been busy, things have changed for me. But I can honestly say I am happy and change is good. One thing that hasn't changed? My obsession with the humor section on Pinterest, I can scroll through that section all day every day. Each night before bed I can't help but scroll and scroll and scroll. The humor section will be the death of me.
Blogging has taken the back burner in my life. Whoops. Baking hasn't, but I have not baked anything too exciting or something not already on the blog. But these cookie cups. Well, they were new and a great decision I might add. The chocolate chip cookie cup was chewy, soft, chock full of chocolate and the gooey Biscoff spread was perfect. And a cookie cup warm with some vanilla ice cream, is amazing!! I really am drooling at the thought of one now.
The thing is I love chocolate chip cookies. I could eat an abundance of chocolate chip cookies but I try to switch things up for the sake of the other people around me. It forces me to be creative or just make another version of things I have already made. I mean who doesn't love chocolate chip cookies?! A weirdo. Sorry if you are a weirdo, no offense but a hot chocolate chip cookie fresh out of the oven? How on earth can you resist?!?!
I am not a huge peanut butter fan but can defo see myself recreating these with some smooth, creamy peanut buttah! Sounds delish!
How do you make Biscoff Stuffed Chocolate Chip Cookies?
I prefer to make a cookie cup because you get a nice thick cookie with lots of Cookie Butter. You could totally do regular cookies, I have these Cookie Butter Sea Salt Chocolate Chip Cookies that are awesome too.
We are going to start this recipe by preheating the oven to 350F/180C and lightly greasing a regular size muffin tin.
Then in the bowl of an electric mixer (or bowl with a handheld mixer) cream the butter and sugar, until light and fluffy about three minutes. Then add in the egg, egg yolk, and vanilla.
Check out this post on my Cookie Baking Tips
In a small bowl whisk together the flour, baking soda, and cornstarch.
Gently fold the dry mixture into the wet ingredients, then add the chocolate chips.
Scoop 1 ½ tablespoon dough into a muffin cavity and press it down. Then add 1 tablespoon of Biscoff Spread. Then place another 1 ½TBSP of cookie dough on top of the cookie butter, so the cookie butter is fully covered.
Bake the cookie cups for 12-14 minutes, or until golden brown and set. Let them cool for at least ten minutes in the pan on a wire rack before trying to remove them from the pan.
I use my angled spatula/ palette knife to pop them out!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Biscoff Stuffed Chocolate Chip Cookies
Soft and chewy chocolate chips cookies are filled with Biscoff Spread making these cookie cups extra decedent.
- Total Time: 24 minutes
- Yield: 16 1x
Ingredients
- 8oz (1 cup/ 2 Sticks) Unsalted Butter, softened
- 150 grams (¾ cup) Dark Brown Sugar
- 50 grams (¼ cup) Granulated Sugar
- 1 Large Egg, at room temperature
- 1 Large Egg Yolk, at room temperature
- 1 Tbsp Pure Vanilla Extract
- 250 grams (2 cups) All-Purpose Flour
- ¾ tsp baking soda
- 1 ½ tsp cornstarch
- 6oz (1 ½ cups) Chocolate Chips (Milk or Semi-Sweet)
- 6oz (1 cup) Biscoff Spread (or TJ's Cookie Butter)
Instructions
- Preheat oven to 350F/180C and heavily grease a regular size muffin pan.
- In the bowl of an electric mixer cream the butter and sugars for a good 3 minutes. Add in egg, yolk and vanilla and mix until fully combined.
- In a small bowl combine flour, baking soda and cornstarch.
- Add dry mixture to wet mixture, mix until just combined thne fold in chocolate chips.
- Scoop 1 ½ tablespoons of dough and press it down into prepared pan and place 1 tablespoon of Biscoff Spread. Then placed a second 1 ½ tablespoons of dough on top and baked for 12-14 minutes.Let them cool for at least 10 minutes before trying to get them out of the pan. Use an angled spatula to gently remove the cookie cups, store in an airtight container on the counter for up to 3 days.
- Prep Time: 10
- Cook Time: 14
- Category: Dessert
- Method: Bake
- Cuisine: American
My sister wanted to attack these, I don't blame her 😉
Bekki Connolly says
Absolutely delicious!
Bekki Connolly says
Microwaved them for 30 seconds and served with ice cream and they’re even better! Can’t praise these highly enough
Elizabeth Waterson says
The best way to enjoy them is with ice cream LOL
Elizabeth Waterson says
Thanks so much for coming back to review the recipe Bekki, I am so pleased you enjoyed the cookies!! Take care. XX Liz
Jean says
Hi, does anyone have this problem or is it just me? the biscoff spread was oozing out when the cookie was still warm and it looks great! However, when the cookies are cooled down for half-day or longer, the biscoff filling turns hard and even though i reheat them (180C 5min), they are still the same. does anyone face this problem?
Elizabeth Waterson says
Hi Jean, I am so sorry you are having this issue, I have never had that happen and I've made these cookies multiple times. Please let me know if you figure it out or if anyone else has had this issue! XX Liz
M says
Hi Hope you are well
I have tried this and it's delicious.
Could you please tell me what's a good chocolate to use..something that will stay soft n gooey?
Elizabeth Waterson says
Hi M, So glad you like the cookies this is my favorite chocolate to bake with! https://www.amazon.com/dp/B001VSO3Y4/ref=as_sl_pc_qf_sp_asin_til?tag=confession06d-20&linkCode=w00&linkId=6df3c7e08a6b07fe503769f70a31d443&creativeASIN=B001VSO3Y4 XX Liz