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Biscoff Filled Chocolate Crinkle Cookies

Indulge in the ultimate dessert experience with Biscoff Filled Chocolate Crinkle Cookies. Combining the rich decadence of chocolate with the creamy, spiced allure of Biscoff cookie butter, these cookies are a guaranteed showstopper. Perfect for holidays, cozy weekends, or any time your sweet tooth calls, they bring together a medley of textures and flavors. No chilling is required, mini chocolate chips enhance the chocolate factor, and the signature crinkled surface adds a rustic charm. Whether you’re a seasoned baker or a home cook looking for an easy yet impressive treat, this recipe will elevate your cookie game.

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Biscoff Filled Chocolate Crinkle Cookies

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A little bit of crunch, a lot of sweetness! Biscoff-filled chocolate crinkle cookies are perfect for any occasion. 🎁🍪 #ChocolateCrinkle #BiscoffFilled #BakingFun #SweetAndCrunchy #CookieLovers #HolidayBakes #YummyInMyTummy #BiscoffMagic #BakedTreats #FamilyFavorite

  • Total Time: 42 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale

Cookie Dough

  • ½ cup salted butter
  • ½ cup brown sugar
  • ½ cup white granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ⅓ cup (50g) semi-sweet chocolate chips, melted
  • ½ cup cocoa powder, sifted
  • 2½ cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • ½ cup mini chocolate chips

Filling and Coating

  • ½ cup Biscoff cookie butter (for filling)
  • 15 Biscoff cookies (crumbled into fine crumbs for coating)

Instructions

1. Prepare the Cookie Dough

  1. Cream the Butter and Sugars: In a stand mixer with the paddle attachment, beat the salted butter, brown sugar, and white granulated sugar on high speed until light and creamy, about 3 minutes. Scrape down the sides as needed.
  2. Incorporate Eggs and Flavorings: Add eggs one at a time, mixing on high speed until light and fluffy. Stir in vanilla extract and salt.
  3. Melt and Add Chocolate: Melt ⅓ cup (50g) of semi-sweet chocolate chips in the microwave, heating in 30-second increments and stirring until smooth. Add the melted chocolate to the batter and mix thoroughly.
  4. Add Dry Ingredients: On low speed, blend in the sifted cocoa powder, followed by the flour and baking soda. Ensure the dough is fully combined with no flour pockets remaining.
  5. Mix in Mini Chocolate Chips: Stir in the mini chocolate chips, allowing them to distribute evenly throughout the dough. Let the dough rest for 10 minutes to firm up slightly.

2. Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare a baking sheet with parchment paper, a silicone baking mat, or lightly coat it with cooking spray.

3. Prepare the Biscoff Coating

  1. Crush the Cookies: Place Biscoff cookies in a resealable bag and crush them with a rolling pin, or pulse them in a blender until they form fine crumbs. Set aside for coating.

4. Assemble the Cookies

  1. Shape the Dough: Use a 1.5-inch cookie scoop to portion out the dough. Keep the dough ball inside the scoop for the filling step.
  2. Create an Indent: Use a 1-teaspoon measuring spoon to press a deep hole into the center of the dough ball.
  3. Add the Filling: Spoon 1 teaspoon of Biscoff cookie butter into the indentation. Use two spoons to avoid getting your hands messy.
  4. Seal the Dough: Pinch the dough together to seal the edges, then roll the ball between your hands for a smooth finish.

5. Coat and Bake

  1. Coat the Dough Balls: Roll each filled dough ball in the prepared Biscoff crumbs to coat evenly.
  2. Bake: Place 12 coated dough balls onto the prepared baking sheet, leaving space for spreading. Bake for 10-12 minutes, until the tops and edges crack beautifully.
  3. Cool and Serve: Let the cookies cool on the baking sheet for at least 10 minutes. Serve warm for the ultimate gooey, chocolatey experience.

Notes

  • Achieving the Perfect Crinkle: Ensure your oven is fully preheated before baking, as the initial burst of heat helps create the signature cracks.
  • Filling the Cookies: Using two spoons for the Biscoff butter minimizes mess and ensures precision.
  • Rolling the Dough: For even coating, roll the dough balls gently in the cookie crumbs, pressing lightly to adhere.
  • Author: Rosa
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes

Ingredients

  • ½ cup salted butter
  • ½ cup brown sugar
  • ½ cup white granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ⅓ cup (50g) semi-sweet chocolate chips, melted
  • ½ cup cocoa powder, sifted
  • 2½ cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • ½ cup mini chocolate chips

Filling and Coating

  • ½ cup Biscoff cookie butter (for filling)
  • 15 Biscoff cookies (crumbled into fine crumbs for coating)

Step-by-Step Instructions

  1. Cream the Butter and Sugars: In a stand mixer with the paddle attachment, beat the salted butter, brown sugar, and white granulated sugar on high speed until light and creamy, about 3 minutes. Scrape down the sides as needed.
  2. Incorporate Eggs and Flavorings: Add eggs one at a time, mixing on high speed until light and fluffy. Stir in vanilla extract and salt.
  3. Melt and Add Chocolate: Melt ⅓ cup (50g) of semi-sweet chocolate chips in the microwave, heating in 30-second increments and stirring until smooth. Add the melted chocolate to the batter and mix thoroughly.
  4. Add Dry Ingredients: On low speed, blend in the sifted cocoa powder, followed by the flour and baking soda. Ensure the dough is fully combined with no flour pockets remaining.
  5. Mix in Mini Chocolate Chips: Stir in the mini chocolate chips, allowing them to distribute evenly throughout the dough. Let the dough rest for 10 minutes to firm up slightly.

2. Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare a baking sheet with parchment paper, a silicone baking mat, or lightly coat it with cooking spray.

3. Prepare the Biscoff Coating

  1. Crush the Cookies: Place Biscoff cookies in a resealable bag and crush them with a rolling pin, or pulse them in a blender until they form fine crumbs. Set aside for coating.

4. Assemble the Cookies

  1. Shape the Dough: Use a 1.5-inch cookie scoop to portion out the dough. Keep the dough ball inside the scoop for the filling step.
  2. Create an Indent: Use a 1-teaspoon measuring spoon to press a deep hole into the center of the dough ball.
  3. Add the Filling: Spoon 1 teaspoon of Biscoff cookie butter into the indentation. Use two spoons to avoid getting your hands messy.
  4. Seal the Dough: Pinch the dough together to seal the edges, then roll the ball between your hands for a smooth finish.

5. Coat and Bake

  1. Coat the Dough Balls: Roll each filled dough ball in the prepared Biscoff crumbs to coat evenly.
  2. Bake: Place 12 coated dough balls onto the prepared baking sheet, leaving space for spreading. Bake for 10-12 minutes, until the tops and edges crack beautifully.
  3. Cool and Serve: Let the cookies cool on the baking sheet for at least 10 minutes. Serve warm for the ultimate gooey, chocolatey experience.

Flavor Profile and Texture

Imagine biting into a warm, freshly baked cookie with a crisp outer shell that gives way to a tender, chocolatey center. The rich, fudgy notes of cocoa are elevated by the melted chocolate chips and complemented by the spiced sweetness of the Biscoff cookie butter filling. Each bite offers a medley of textures—from the crumbly Biscoff coating to the soft and chewy interior. These cookies are the perfect harmony of decadence and comfort.

Tips for Success

  1. Achieving the Perfect Crinkle: Ensure your oven is fully preheated before baking, as the initial burst of heat helps create the signature cracks.
  2. Filling the Cookies: Using two spoons for the Biscoff butter minimizes mess and ensures precision.
  3. Rolling the Dough: For even coating, roll the dough balls gently in the cookie crumbs, pressing lightly to adhere.

Substitutions and Variations

  1. Alternative Fillings: Swap the Biscoff butter with Nutella, peanut butter, or even caramel for a unique twist.
  2. Different Coatings: Use crushed Oreos, graham crackers, or finely chopped nuts instead of Biscoff crumbs.
  3. Gluten-Free Option: Replace the all-purpose flour with a gluten-free baking blend.

Storage and Freezing

  • Storage: Keep the cookies in an airtight container at room temperature for up to 3 days.
  • Freezing: Once baked and cooled, freeze the cookies in a single layer. Thaw at room temperature before serving, or reheat for a freshly baked taste.

Serving Suggestions

  • Pair these cookies with a hot cup of coffee, tea, or a tall glass of milk for a comforting treat.
  • For an extra indulgent dessert, serve warm cookies with a scoop of vanilla ice cream.

Biscoff Filled Chocolate Crinkle Cookies are a must-try for anyone who loves the combination of chocolate and spice. These cookies deliver a gourmet experience that’s surprisingly easy to recreate at home. With their rich flavor and stunning presentation, they’re sure to become a favorite in your baking repertoire. Happy baking!

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