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Biscoff Stuffed Chocolate Chip Cookies broken in half stacked on top of each other on a purple plate with a pink napkin on a wood board

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


Units Scale
  • 8oz (1 cup/ 2 Sticks) Unsalted Butter, softened
  • 150 grams (3/4 cup) Dark Brown Sugar
  • 50 grams (1/4 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
  • 3/4 tsp baking soda
  • 1 1/2 tsp cornstarch
  • 6oz (1 1/2 cups) Chocolate Chips (Milk or Semi-Sweet)
  • 6oz (1 cup) Biscoff Spread (or TJ's Cookie Butter)


  1. Preheat oven to 350F/180C and heavily grease a regular size muffin pan.
  2. 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. 
  3. In a small bowl combine flour, baking soda and cornstarch.
  4. Add dry mixture to wet mixture, mix until just combined thne fold in chocolate chips.
  5. Scoop 1 1/2 tablespoons of dough and press it down into prepared pan and place 1 tablespoon of Biscoff Spread. Then placed a second 1 1/2 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.
  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 10
  • Cook Time: 14
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: chocolate chip cookie cups recipe, cookie butter recipes, stuffed with cookie butter

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