Biscoff Filled Chocolate Crinkle Cookies. You read it right. No chill crinkle cookies, recipe makes 2 dozen. Holiday, weekend, anytime cookies.
Oh my children. Cookies are my jam. Soft, chewy, make me fat cookies. These are even better than my Caramel Stuffed Snickerdoodles. We ate these in less than two days. Let that sink in. They are dangerously delicious.
I made this crinkle cookie recipe no-chill because waiting overnight for these cookies (or even 2 hours in the fridge) isn’t my favorite thing to do. Waiting for the dough to chill for pies or pastry makes sense but cookies?? Nuh bruh.
Pro Tip: Instead of chilling the dough like most other recipes, I add melted dark chocolate to the batter to help that lovely rich chocolate flavor shine through.
Bonus Tip: Fill the cookie dough with cookie butter while the dough is still inside the scoop! I use two spoons to put the cookie butter inside the dough so I don’t get my fingers super messy.
How to make no chill Biscoff filled chocolate crinkle cookies:
- Cream together the butter and sugars. Add eggs one at a time and mix well until fluffy.
- Add vanilla, salt, and melted chocolate.
- Add cocoa powder, flour and baking soda and mix until combined. Mix in mini chocolate chips.
- Let the dough sit for 10 minutes to firm and prepare the cookie crumbs.
- Follow the process picture for the filling. Use a 1.5 inch scoop and a 1 teaspoon measuring spoon to press a hollow into the dough, and fill with Biscoff cookie butter. Close the ball by pinching the ends together, then roll to seal in. Roll cookie dough ball in cookie crumbs until well coated.
- Bake at 350 F for 10-12 minutes until edges and tops crack.
This dough is pretty soft when first mixed because of the melted chocolate, so I like to let it sit for 10 minutes or so to firm up a little while I crush the Biscoff cookies (and eat some).
I usually pulse the Biscoff cookies in my single serve blender to get fine cookie crumbs, but a plastic bag and a rolling pin work just fine too. I also like to bake these in rows of 3 and 2 so that 13 fit on a pan instead of 12.
They’re best served warm but are delicious the next day. I warm them up in the microwave for a few seconds to make the cookie butter all nice and melty again but it’s personal preference. This is definitely our new holiday cookie recipe.
Biscoff Filled Chocolate Crinkle Cookies
Biscoff Filled Chocolate Crinkle Cookies recipe. You read it right. No chill & mini chocolate chips because MORE CHOCOLATE. Holiday, weekend, anytime cookies.
- 1/2 cup salted butter
- 1/2 cup cup brown sugar
- 1/2 cup white granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/3 cup (50g) semi sweet chocolate chips, melted
- 1/2 cup cocoa powder, sifted
- 2-1/2 cups all purpose flour, sifted
- 1 teaspoon baking soda
- 1/2 cup mini chocolate chips
- Biscoff cookie butter for filling (about 1/2 cup)
- 15 Biscoff cookies for rolling
In stand mixer with paddle attachment combine butter, brown sugar and white granulated sugar and mix on high speed until light and creamy, about 3 minutes. Scrape sides of bowl as needed.
Add eggs one at a time and mix on high speed until light and fluffy. Add vanilla and salt and mix well. Melt 1/3 cup (50g) chocolate chips in microwave in 30 second increments mixing well in between. Once fully melted, mix into batter until well combined.
Add in cocoa powder and mix well on low speed. Add flour and baking soda and mix on low speed until well combined and no flour pockets are left. Last, add in mini chocolate chips and mix until combined. Dough will be soft. Let sit for 10 minutes to firm slightly.
Meanwhile, preheat oven to 350 F. and prepare baking sheet with parchment paper, baking mat or spray with cooking spray.
Crumble Biscoff cookies into very fine crumbs by either placing in resealable bag and crushing with a rolling pin, or pulsing in blender until fine crumbs.
Use a 1.5 inch scoop to scoop a ball of dough. For less mess, use a 1 teaspoon measuring spoon to press a DEEP indent/hole into the dough while dough is still inside the scoop.
Place 1 teaspoon of Biscoff cookie butter into the hole ( I use two spoons so I don't get my fingers messy). Pinch together the dough to seal all edges, and squeeze out of cookie scoop. You may need to roll dough ball in hands a little bit to seal edges properly.
Roll dough ball into very fine Biscoff cookie crumbs to coat evenly. Place 12 dough balls on prepared baking sheet and bake at 350 F for 10-12 minutes, the edges and tops will crack. Cool for at least 10 minutes before serving. Best served warm!
Store at room temperature in airtight container for up to 3 days.
Can freeze once baked and cooled for up to 3 months and thaw at room temperature before serving.