Biscoff-Stuffed Chocolate Chunk Cookies

Ingredients

• 115 g European-style unsalted butter (Cold and cubed)
• 135 g Biscoff cookie butter (Room temperature; used in the dough)
• 140 g Brown sugar
• 30 g Granulated sugar (The source also states 1 tsp in addition to the 2 tbsp)
• 1 Large egg (Cold)
• 1 Egg yolk (Cold)
• 2 tsp Vanilla bean paste
• 1 tsp Cornstarch
• 0.5 tsp Baking powder
• 0.25 tsp Baking soda
• 0.5 tsp Kosher salt
• 290 g All-purpose flour
• 150 g Semi-sweet chocolate chips (Good-quality; used in the dough)
• 75 g Biscoff cookies (Roughly crushed)
• 8 g Biscoff cookie butter (Per cookie; use 8–10 g per cookie for stuffing. Freeze as discs.)
• Extra Biscoff cookie crumbs (For finishing)
• Extra semi-sweet chocolate pieces (For finishing)
• Flaky sea salt (For finishing)

Steps

1. 1

   Line a small tray with parchment paper. Scoop 8–10 g portions of Biscoff cookie butter onto the tray, flatten each portion slightly into a disc, and freeze for 20–30 minutes, until firm.

2. 2

   Add the cold cubed butter, room-temperature Biscoff cookie butter, brown sugar, and granulated sugar to a stand mixer. Beat until creamy and combined.

3. 3

   Add the cold egg, cold egg yolk, and vanilla bean paste. Mix on medium-low speed until combined, scraping down the bowl as needed.

4. 4

   In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and kosher salt.

5. 5

   Add the dry ingredients to the butter mixture in two additions, mixing on low speed until the flour just disappears. The dough should be thick and soft; do not overmix.

6. 6

   Fold in the chocolate chips and roughly crushed Biscoff cookies until just combined.

7. 7

   Divide the dough into 8–10 portions. Flatten each portion, place a frozen Biscoff cookie butter disc in the center, cover it completely with dough, seal the edges, and gently roll each portion into a ball.

8. 8

   Place the stuffed cookie dough balls on a parchment-lined baking sheet and freeze for 1–2 hours, or overnight.

9. 9

   Bake the dough balls straight from frozen at 350°F (175°C) for 15–17 minutes, until the edges are set and the centers are still soft.

10. 10

    Immediately top the baked cookies with extra chocolate pieces, Biscoff crumbs, and flaky sea salt. Let cool for 10–15 minutes before serving.

Notes

The source specifies 8–10 cookies and 8–10 g of filling per cookie, so the exact total filling depends on the number made. Freeze the shaped cookies overnight if desired, then bake directly from frozen. The source does not specify a baking-sheet size or spacing; avoid overcrowding the sheet.

Nutrition per serving

• dessert
• cookies
• baked
• Biscoff
• chocolate
• stuffed
• vegetarian