These Biscoff-filled chocolate crinkle cookies are pure holiday magic - crisp on the outside, molten cookie butter inside, and easy to freeze or gift!
These are even better than my Caramel Stuffed Snickerdoodles. 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. Not today.
This dough is pretty soft (like my sugar cookies with pumpkins) when first mixed because of the melted chocolate, so it's important to let it rest 10 minutes or so to firm up a little while I crush the Biscoff cookies (and eat some).
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.
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Why You'll Love This Recipe
- Taste: Nice soft chocolate cookie with REAL melted chocolate in the dough and a melty cookie butter center.
- Ease: Intermediate since there is stuffing required. Once you practice it's not too difficult though .
- Time: About 10-15 to mix and rest dough, 10 to stuff, 10 to bake and a few more minutes to cool. About 40-45 minutes start to finish.
🛒 Key Ingredients
- Biscoff Cookies - or speculoos are a Belgian cookie that taste like buttery brown sugar cookies with a little cinnamon now widely found all over the world in many grocery stores.
- Cookie Butter - made from Biscoff cookies!
See the recipe card below for full information on ingredients and quantities.
✏️ Substitutions & Variations
- Use peanut butter instead of cookie butter!
- You could also try nutella, but I would freeze it into teaspoon sized portions first.
- Use crumbled graham crackers (cinnamon or chocolate) to use as the crumbly outside.
🧑🍳 Instructions
- Step 1. In a mixing bowl combine butter, brown sugar and white granulated sugar and mix on high speed with an electric mixer until light and creamy, about 3 minutes. Scrape sides of bowl as needed.
- Step 2. Add eggs one at a time and mix on high speed until light and fluffy. Add vanilla and salt and mix well.
- Step 3. Melt ⅓ cup (50g) chocolate chips in microwave in 30 second increments mixing well in between. Once fully melted, pour into batter.
- Step 4. 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.
- Step 5. Last, add in mini chocolate chips and mix until combined. Dough will be soft. Let sit for 10 minutes to firm slightly.
- Step 6. 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.
- Step 7. 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.
- Step 8. Crumble the 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. Roll dough ball into very fine Biscoff cookie crumbs to coat evenly.
- Step 9. Place 12 dough balls on prepared baking sheet and bake at 350 F for 9-11 minutes, the edges and tops will crack. Cool for at least 10 minutes before serving. Best served warm!
TIP: Underbaked is best. Bake for 9 minutes and if the cookies are juuust starting to crack, take them out!
📌 Troubleshooting
- Crumbly: too dry of dough or overbaked. Fix - add a teaspoon or two of milk to the dough and mix, make sure to bake just until cracks start to form. Underbaked is best with this cookie.
❄️ Make Ahead, Store, and Freezing Tips
Room temp: in an airtight container up to 3 days.
Freeze: raw or baked for up to 3 months.
Bake from frozen : if raw, add 2-4 minutes onto the baking time.
❓Frequently Asked Questions
Yes! It would work the same as the cookie butter.
You can freeze teaspoon sized portions ahead of time to put into the dough, or just make sure you don't overbake the cookies and have the correct amount of dough to cookie butter.
Freeze up to 3 months raw, then bake from frozen by adding 2+ minutes onto the bake time.
🍪 More Delicious Cookie Recipes
Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!
📝 Printable Recipe
Biscoff Filled Chocolate Crinkle Cookies
Ingredients
- ½ cup salted butter
- ½ cup brown sugar
- ½ cup white granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- ½ teaspoon salt
- ⅓ cup semi sweet chocolate chips
- ½ cup cocoa powder
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- ½ cup mini chocolate chips
- Biscoff cookie butter about ½ cup
- 15 Biscoff cookies for rolling
Instructions
- In stand mixer with paddle attachment combine ½ cup salted butter, ½ cup brown sugar, and ½ cup white granulated sugar and mix on high speed until light and creamy, about 3 minutes. Scrape sides of bowl as needed.
- Add 2 large eggs one at a time and mix on high speed until light and fluffy. Add 1 teaspoon vanilla and½ teaspoon salt and mix well. Melt ⅓ cup (50g) semi sweet chocolate chips, in microwave in 30 second increments mixing well in between. Once fully melted, Pour into the batter.
- Add in ½ cup cocoa powderand mix into the batter with the melted chocolate on low speed. Add2½ cups all purpose flour and 1 teaspoon baking soda and mix on low speed until well combined and no flour pockets are left. Last, add in ½ cup 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 15 Biscoff cookies for rolling into very fine crumbs by either placing in resealable bag and crushing with a rolling pin, or pulsing in blender until fine crumbs.
Filling process:
- 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. 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!
Notes
Nutrition
Hi, I'm Sara!
Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.
Asmaa says
I made these today and they were perfect, not too sweet just right!! I did omit the chocolate, but they were still Fabolous