What is Cookie Butter?
Cookie butter is a creamy, spreadable treat made from crushed speculoos cookies (like Biscoff!). It has a sweet, spiced flavor with hints of cinnamon, caramel, and gingerbread. The texture is similar to peanut butter, making it perfect for spreading on toast, stirring into oatmeal, baking into desserts, or just eating straight from the jar with a spoon. It’s basically dessert in spreadable form!
why you'll love them!
- Center full of cookie butter
- Loaded with chocolate chunks
- They are COOKIES with cookie butter and chocoalte... need I say more??
Biscoff Stuffed Chocolate Chip Cookies Ingredients
- Unsalted butter, melted
- Brown sugar & granulated sugar: adds moisture & chewiness but a crispy edge.
- Egg: binds the dough
- Vanilla extract: enhances the flavor of your cookies
- All-purpose flour: For structure and softness.
- Baking soda: to help the cookies rise
- Chocolate chips & chopped bar: Feel free to use your favorite brand and type. I love semi-sweet chocolate chips by Ghirardelli.
- Cookie Butter: I love Lotus Biscoff Cookie Butter.
Expert Tips
- The cookies might not seem completely done on, but my tip is to let the cookies rest. If they are too gooey, just let them rest longer.
- If you want the cookies to be perfectly round, use a round cookie cutter or glass to shape them.
- Spoon and level flour: spoon the flour into your measuring cup and level it off with the back of a knife.
- You need to let the dough sit in the fridge for at least 30-60 minutes. Since we melt the butter, the dough will be pretty soft.
FAQs
1. Can I use cookie butter instead of Biscoff spread?
Yes! Biscoff spread is a type of cookie butter, so you can use any brand of cookie butter as a substitute. Just make sure it has a similar consistency for the best results.
2. Do I need to chill the dough?
Chilling the dough isn’t required, but if you want thicker cookies with more flavor, you can refrigerate the dough for 30 minutes before baking.
3. Can I use dark chocolate instead of milk chocolate?
Absolutely! You can swap the chocolate chips and chopped chocolate for dark, milk, or even white chocolate—whatever you prefer.
4. How do I store these cookies?
Store your cookies in an airtight container at room temperature for up to 4 days. If you want to keep them fresh longer, store them in the fridge for up to a week or freeze them for up to 3 months.
5. Why did my cookies spread too much?
If your cookies spread too much, it might be because the butter was too warm when mixing or the dough wasn’t chilled. Try refrigerating the dough for 30 minutes before baking to help control the spread.
6. Can I make these cookies without eggs?
Yes! You can replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) or a store-bought egg replacer for a vegan-friendly version.
7. What’s the best way to reheat these cookies?
For that fresh-from-the-oven taste, pop a cookie in the microwave for about 10 seconds. This will make the chocolate nice and melty again!
If you make these Biscoff Stuffed Chocolate Chip Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.Enter your text here...
Biscoff Stuffed Chocolate Chip Cookies
Ingredients
- 3/4 cup unsalted butter, melted
- 1 egg
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 3/4 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup biscoff
- 1 cup chocolate chips
- 1 bar chopped
Instructions
- Line a baking sheet with parchment paper.
- Scoop teaspoon-sized dollops of Biscoff cookie butter onto the sheet and freeze for 20–30 minutes. (This makes stuffing the cookies much easier!)
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until smooth.
- Gradually mix the dry ingredients into the wet ingredients until combined.
- Fold in the chocolate chips. Save some of the chopped chocolate for topping off your cookies.
- Let the dough rest in the fridge for an hour
- Scoop about 2 tablespoons of dough and flatten it in your palm.
- Place a frozen Biscoff scoop in the center, then top with another small piece of dough. Seal the edges and gently roll into a ball.
- Place the stuffed dough balls onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set but the centers still look slightly underbaked.
No Comments