If you’re a fan of rich, gooey cookies that deliver serious flavor in every bite, these Bakery-Style Dark Chocolate Biscoff Stuffed Cookies will become a favorite. With crisp edges, a soft and chewy center, and a decadent pocket of creamy Biscoff spread hidden inside, they taste like something straight out of a high-end bakery. The combination of bittersweet dark chocolate and caramelized cookie butter is indulgent, comforting, and utterly irresistible. These cookies are made with eggs for that perfectly chewy, golden-brown texture that holds everything together so beautifully. Whether you’re baking for a special occasion or just craving a luxurious treat, this recipe is the ultimate cookie upgrade.
Why You Need These Ingredients?
- All-Purpose Flour
The base of the cookie — it provides structure and the right chewiness. Measure correctly to avoid dry or cakey cookies. - Baking Powder & Baking Soda
A combo of leaveners gives the cookies lift and ensures a balanced spread — light in the center, crisp on the edges. - Cornstarch
Softens the cookie texture and helps create that bakery-style tenderness. - Milk Powder
A secret bakery trick! Adds a rich, creamy flavor and contributes to the chewy texture. - Salt
Enhances flavor and balances the sweetness and chocolate. - Butter
Adds flavor, richness, and helps the cookies spread perfectly. Use softened, unsalted butter for control over salt levels. - Dark Brown Sugar
Moisture + deep caramel flavor = chewy, flavorful cookies. - Caster Sugar
Helps the edges get crisp and balances the molasses flavor of brown sugar. - Egg
Binds the dough and contributes to structure and chew. Room temperature is best for even mixing. - Vanilla Extract
Elevates all the other flavors and adds warmth. - Dark Chocolate Chunks
Bittersweet chunks give deep cocoa notes and create pockets of molten chocolate. Use a good-quality bar and chop it yourself for the best melt. - Biscoff Spread
The star of the show! Freezing it allows for easy stuffing and ensures it stays molten inside after baking.
Tips for Perfect Cookies
- Freeze the Biscoff!
Scoop and freeze the Biscoff into 1-tablespoon mounds ahead of time. This makes it easier to stuff the dough and keeps it gooey post-bake. - Chill the Dough
For the best texture and flavor, chill the cookie dough for at least 1 hour, or overnight. This prevents over-spreading and develops a deeper taste. - Weigh Your Ingredients
Precision is key for consistent results. Use a kitchen scale whenever possible. - Don’t Overbake
Cookies should look slightly underdone in the center when they come out. They’ll continue baking from residual heat and stay soft. - Use Chunky Chocolate
Instead of chips, use chopped chocolate. It melts better and creates gooey pockets throughout the cookie.
Ingredients
Instructions
- Instructions:
- Freeze the Biscoff:
- Line a small tray with parchment paper. Scoop out 6 tablespoons of Biscoff spread and freeze until firm (about 1 hour or overnight).
- Make the Dough:
- In a bowl, whisk together flour, baking powder, baking soda, cornstarch, milk powder, and salt. Set aside.
- Cream the Butter & Sugars:
- In a large bowl, beat the softened butter, brown sugar, and caster sugar together until light and fluffy (about 2–3 minutes).
- Add Egg & Vanilla:
- Mix in the egg and vanilla until well combined.
- Combine Wet & Dry:
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined — don’t overmix.
- Fold in Chocolate Chunks:
- Stir in the chocolate chunks evenly throughout the dough.
- Chill the Dough:
- Cover the dough and refrigerate for at least 1 hour (or overnight for more flavor).
- Shape the Cookies:
- Scoop about 125 g of dough. Makes about 6 cookies. Flatten it slightly, place a frozen Biscoff center in the middle, and wrap the dough around it completely. Roll into a ball. Be careful when you seal your cookies, make sure Biscoff balls are well covered with the cookie dough so that they don’t leak while baking.
- Bake:
- Preheat oven to 175°C (350°F). Place cookies on a lined baking tray with space between them. Bake for 12–15 minutes or until the edges are golden and the centers look slightly soft.
- Cool:
- Let cookies cool on the tray for 5 minutes, then transfer to a wire rack. Enjoy warm for ultimate gooeyness!
