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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

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 10
  • Cook Time: 14
  • Total Time: 24 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Soft and chewy chocolate chips cookies are filled with Biscoff Spread making these cookie cups extra decedent.



  • 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 cupBiscoff Spread (or TJ's Cookie Butter)


  1. Preheat oven to 350F 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.
  3. In a small bowl combine flour, baking soda and cornstarch.
  4. Add dry mixture to wet mixture. Fold in chocolate chips.
  5. Scoop 1 1/2 tbsp of dough and press it down into prepared pan and place 1 tbsp of Biscoff Spread. Then placed a second 1 1/2 tbsp 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.

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

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