These Biscoff chocolate cookies are rich, fudgy and ideal for anyone who loves cookie butter. Each cookie is filled with a Lotus Biscoff biscuit and a spoonful of cookie butter, and optionally topped with an extra Lotus cookie.
These Biscoff chocolate cookies are large, bakery-style treats with an indulgent double-chocolate base and a gooey cookie-butter center. The dough produces thick, chewy, almost fudgy cookies. I wrap the dough around a broken Lotus cookie plus a small frozen dollop of cookie butter. For an extra touch, you can place a whole Lotus cookie on top of each baked cookie—this is optional but adds a pleasing crunch and presentation.
The contrast of fudgy chocolate, crunchy Lotus biscuit, and molten cookie butter makes these cookies hard to resist. Their generous size ensures they feel special—perfect for gifting, sharing, or serving at a cozy gathering.
A Note About Biscoff
Biscoff, often called cookie butter, is a smooth spread made from crushed speculoos cookies. It typically has warm brown sugar and cinnamon notes and is frequently stocked near other spreads such as peanut butter or chocolate-hazelnut spreads. For this recipe I used Lotus brand cookies and Lotus Biscoff spread, but any cookie-butter brand will work.
Making Cookie Butter–Stuffed Chocolate Cookies
- Freeze the cookie butter. Drop small dollops (about 2 teaspoons each) of cookie butter onto a parchment- or wax-paper–lined tray and freeze until solid. Freezing makes handling and assembling easier.
- Prepare the chocolate cookie dough. This is a straightforward double-chocolate cookie dough. Sift together the dry ingredients: all-purpose flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, cream the cubed butter with granulated and brown sugars until smooth. Add vanilla, then beat in the eggs one at a time, scraping the bowl between additions. With the mixer on low, slowly incorporate the dry ingredients, then fold in the chocolate chips. Note: the dough will be thick and slightly sticky—that’s expected.
- Assemble the dough balls.
- Scoop about 3–4 tablespoons of dough and flatten it into a small disk.
- Place roughly one-third of a Lotus cookie (or a broken piece) in the center of the dough disk, then set a frozen dollop of cookie butter on top.
- Pinch the dough around the filling so a tiny dot of cookie butter is visible on top. If you prefer, fully enclose the filling in dough so the cookie butter is completely covered.
- Freeze the dough balls. Place the assembled cookie dough balls on a tray and freeze for at least 30 minutes. You can freeze them in a bag for longer storage—up to two months.
- Bake from frozen. Preheat the oven to 375°F (190°C). Line cookie sheets with parchment paper. Arrange frozen cookie dough balls about 2½ inches (6 cm) apart, with any exposed dot of cookie butter facing up. Bake from frozen for about 11–14 minutes, until the cookies look set around the edges but still soft in the center.
- Shape and finish. Remove the cookies from the oven and let them cool briefly on the sheet. While still warm, press a large round biscuit cutter or a rim of a glass gently around each cookie to neaten its edges and form a round shape—do not cut, just press the sides into a circle. Optionally press a whole Lotus cookie onto the top of each cookie for a finished look. Allow cookies to cool completely on the sheet before transferring.
More Biscoff Treats to Try
- Biscoff brownies
- Biscoff cookies stuffed with cookie butter
- Biscoff cheesecake
- Biscoff cake with cookie-butter frosting
Biscoff Chocolate Cookies
Equipment
- Cookie sheets
Ingredients
- 3/4 cup Biscoff spread (or any cookie butter)
- 2 1/4 cups all-purpose flour (281 g)
- 1 cup cocoa powder (90 g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (226 g), cut into cubes
- 1 cup granulated sugar (200 g)
- 1 cup brown sugar (210 g), light or dark
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 1/2 cups chocolate chips (about 270 g), semi-sweet or dark
- 20 Lotus cookies
Instructions
- Drop 2-teaspoon dollops of cookie butter onto parchment and freeze until solid.
- Sift together flour, cocoa, baking powder, baking soda, and salt; set aside.
- Cream butter, granulated sugar, and brown sugar until smooth. Add vanilla and beat in eggs one at a time, scraping the bowl.
- Mix in dry ingredients on low speed until just combined, then stir in chocolate chips. If dough is too sticky, chill 30 minutes.
- For each cookie, scoop 3–4 tablespoons of dough, flatten, add a piece of Lotus cookie and one frozen cookie-butter dollop, then wrap the dough around the filling. Freeze assembled balls for at least 30 minutes.
- Preheat oven to 375°F (190°C). Bake frozen dough balls 11–14 minutes until set. While warm, press a large round cutter around each cookie to shape and, if desired, press a Lotus cookie on top. Cool completely on the sheet before storing.
Notes
- Any brand of cookie butter works; smooth texture is easiest to work with.
- Allow cookies to cool completely before stacking. Store in an airtight container with parchment between layers.
- Nutrition values are estimates per cookie and assume the recipe yields 14 large cookies with a broken Lotus piece and a cookie-butter dollop inside and a Lotus cookie on top.
Nutrition (estimated per cookie)
Calories: 545 kcal · Carbohydrates: 76 g · Protein: 7 g · Fat: 25 g