Biscoff Stuffed Chocolate Chunk Cookies
There's something so comforting about the smell of freshly baked cookies wafting through the house. It brings back memories of family gatherings, cozy afternoons, and the joy of sharing sweet treats with loved ones. Today, I'm excited to share with you a recipe for biscoff stuffed chocolate chunk cookies that not only tastes amazing but is also incredibly easy to make. These cookies are the perfect blend of rich chocolate and creamy Biscoff spread, making them a treat you won't forget!
Equipment
- Mixing bowl
- baking sheet
- Parchment paper
Ingredients
For the Cookies
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chunks
- 1/2 cup Biscoff spread
- Additional Biscoff cookies
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Step 3: Beat in the egg and vanilla extract until well combined.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 6: Fold in the chocolate chunks.
- Step 7: Scoop a tablespoon of cookie dough and flatten it slightly in your palm. Place a small dollop of Biscoff spread in the center and fold the dough around it, rolling it into a ball.
- Step 8: Place the cookie balls on a baking sheet lined with parchment paper, leaving enough space between each cookie.
- Step 9: If desired, place a Biscoff cookie on top of each cookie ball before baking.
- Step 10: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Step 11: Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies can be stored in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can freeze them for up to three months. Just make sure to wrap them tightly!