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+ servings
biscoff chocolate cookies stacked on top of each other

Chocolate Biscoff Cookies

These stuffed chocolate biscoff cookies are soft, fudgy, and chocolatey, and filled with gooey cookie butter throughout!
Course Dessert
Cuisine American, European
Diet Low Lactose, Vegetarian
Prep Time 1 hour 45 minutes
Bake Time 10 minutes
Total Time 1 hour 55 minutes
Servings 16 cookies
Calories 205kcal
Author Gabby


  • ½ cup butter (vegan or regular)
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • ½ tablespoon vanilla extract
  • 1 egg
  • ¾ cup unsweetened cocoa powder
  • 1 cup flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup biscoff cookie butter


  • Scoop 16 heaping teaspoons of cookie butter on a baking sheet or plate lined with parchment paper. Place in the freezer for 1 hour, or until the cookie butter is frozen. When it's ready, leave in the freezer while you make the cookie dough.
  • Preheat oven to 325°F and line 2 baking sheets with parchment paper.
  • In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy.
  • Add in the eggs and vanilla extract, and beat until just combined (do not over-mix!).
  • Mix in the cocoa powder, flour, baking soda, and salt until a dough forms. Don't over-mix!
  • Scoop 2 Tablespoon sized balls of dough and place them on the baking sheet. Make a small teaspoon-sized indent in each one.
  • Remove the cookie butter from the freezer and place one ball into each of the indented cookie dough balls. The cookie butter will start to soften right away so try to move quickly! If possible, assemble 5-6 cookies at a time, placing the plate of cookie butter back into the freezer in between.
  • Seal the biscoff balls but wrapping the cookie dough around them and roll the dough into a ball. Bake for 8-11 minutes, or until the edges and tops look set. Don't over-bake or else the cookies will not stay soft.
  • Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.



Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above, under the "Metric" tab.
Measuring Flour: It's important to properly measure the flour and cocoa powder in these cookies. Either weigh your flour using a kitchen scale, or use the proper scooping method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out.
Storage and Freezing Instructions: These cookies should be stored in an airtight container at room temperature and will stay fresh for up to 4 days. They are freshest the day that they are baked though. 


Calories: 205kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 161mg | Potassium: 94mg | Fiber: 2g | Sugar: 22g | Vitamin A: 285IU | Calcium: 19mg | Iron: 1mg