Biscoff Chocolate Cookies
Published Aug 16, 2026
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These Biscoff chocolate cookies are rich, fudgy and perfect for anyone who loves cookie butter. They’re stuffed with a Lotus Biscoff cookie and a dollop of Biscoff, then topped with an extra Biscoff cookie for good measure!
This Biscoff chocolate cookies are big, bakery-style cookies that taste gourmet and are sure to impress anyone who loves cookie butter. The chocolate cookie dough has a rich chocolate flavor and makes cookies that are thick, chewy and verging on fudgy. The cookie dough gets wrapped around a broken Lotus cookie and a dollop of cookie butter. I like to add an extra Biscoff Lotus cookie on top of each cookie too – but that’s optional.
The combination of fudgy chocolate, a crunchy Lotus cookie and gooey cookie butter really makes these cookies impossible to resist. Plus – the gigantic size definitely helps too 😉
A Note About Biscoff
If you’re unfamiliar – Biscoff is a spread that’s made from crushed cookies. Sometimes called cookie butter, it’s typically found somewhere near the peanut butter or Nutella in your grocery store. It’s made from speculoos cookies, which originate in Belgium, and have a delicious brown sugar and cinnamon flavor. I used Lotus brand speculoos cookies and Lotus brand Biscoff spread for this recipe.
Making Cookie Butter Stuffed Chocolate Cookies
- Freeze the Cookie Butter. To make assembling the cookies easier, you’ll first freeze the cookie butter. Drop dollops of cookie butter onto a cookie sheet or plate lined with wax paper or parchment paper, then pop it in the freezer.
- Make the Chocolate Cookie Dough. This is a simple double chocolate cookie dough recipe. You’ll first sift together the dry ingredients: flour, cocoa, baking powder, baking soda and salt. Then in a separate bowl cream the butter and sugars, then mix the eggs and vanilla into the butter mixture. The dry ingredients are then mixed into the butter mixture. Lastly, you’ll stir in the chocolate chips.
- Note: the dough will be thick – that’s expected!
- Assemble the Cookie Dough Balls.
- You’ll scoop out about 3-4 tablespoons of chocolate cookie dough. Flatten into a round disc shape.
- Place about 1/3 of a Biscoff Lotus cookie in the middle of the dough disc, followed by a dollop of frozen cookie butter.
- Pinch the dough around the dollop of cookie butter so that there’s a small dollop of cookie butter exposed. You may need to take a few extra teaspoons of dough to be able to really wrap the dough around the cookie butter. If you want, you can fully encapsulate the cookie butter dollop in dough.
- Freeze the Dough Balls. They’ll need at least 30 minutes in the freezer.
- Bake. The cookies will bake from frozen in your preheated oven.
- Perfect. When the cookies are fresh out of the oven, take a large biscuit cutter (bigger than the cookies in size). Place around each cookie, and gently trace a circle – this will mold each cookie into a perfectly round circular shape. Optionally, place an extra Biscoff Lotus cookie on top of each cookie.
More Biscoff Treats to Try
- Biscoff Brownies
- Biscoff Cookies
- Biscoff Cheesecake
- Biscoff Cake – with Cookie Butter Frosting
Biscoff Chocolate Cookies
These Biscoff chocolate cookies are big, fudgy bakery-style double chocolate cookies, stuffed with a dollop of cookie butter and a Lotus Biscoff cookies.
Equipment
- Cookie Sheets
Ingredients
- ¾ cup Biscoff spread, or any brand of cookie butter
- 2¼ cups all-purpose flour (281 grams)
- 1 cup cocoa powder (90 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (226 grams), cut into cubes
- 1 cup granulated sugar (200 grams)
- 1 cup brown sugar (210 grams), light or dark, I used dark
- 2 teaspoons vanilla extract
- 2 large eggs
- 1½ cup chocolate chips (about 270 grams), semi-sweet or dark
- 20 Lotus cookies
Instructions
- On a plate or cookie sheet lined with parchment paper or wax paper, drop dollops or cookie butter – each about 2 teaspoons in size. Place in the freezer.
- In a large bowl, sift together the flour, cocoa, baking powder, baking soda and salt. Whisk together, then set aside.
- In a separate large bowl, beat together the butter, granulated sugar and brown sugar until combined. There should be no lumps of butter or brown sugar remaining. Be sure to scrape down the bottom and sides of the bowl.
- Add the vanilla into butter mixture, then beat in the eggs 1 at a time. Scrape down the sides and bottom of the bowl after each addition.
- With the mixer on a low speed, mix the dry ingredients into the butter mixture.
- Stir in the chocolate chips. The dough will be thick.
- If the dough feels too sticky to work with, cover the bowl with plastic and refrigerate for 30 minutes.
- To assemble the dough balls, scoop out about 3-4 tablespoons of cookie dough and flatten into a flat disc shape. Break a Lotus cookie in thirds and place a piece of Lotus cookie on top of the chocolate cookie dough. Then place a dollop of frozen cookie butter on top. Only remove 1 frozen dollop from the freezer at a time, so that the cookie butter stays frozen. Pinch the chocolate cookie dough around the filling so that just a tiny dot of cookie butter is shown at the top of the cookie. Alternatively, take another spoon full of cookie dough and entirely cover the Biscoff.
- Place the cookie dough balls in the freezer for at least 30 minutes. Alternatively, freeze the dough balls in a freezer bag for up to 2 months.
- When ready to bake, preheat the oven to 375℉ (190℃). Line cookie sheets with parchment paper.
- Place the frozen cookie dough balls 2½ inches (about 6 cm) apart on the lined cookie sheets. Have the exposed dot of cookie butter on the top.
- Bake from frozen for about 11-14 minutes, or until the cookie dough looks set.
- Remove from the oven and cool the cookies on the cookie sheet. When the cookies are fresh from the oven, take a large, round biscuit cutter (a large glass works too) and place around each cookie. Gently dry a circular shape with the cutter to mold the cookie into a perfect circle – note that the biscuit cutter must be bigger than the circle. You're not cutting the cookie into a circle, but pressing the sides to form a circle. Then place a Lotus Biscoff cookie on top of each cookie, gently pressing down. Cool the cookies fully on the cookie sheet.
Notes
- Biscoff: Any brand of cookie butter will work. I used smooth.
- Storage: Do not stack or store cookies until completely cooled. Use a spatula to transfer cooled cookies to an airtight container. I recommend placing a sheet of wax paper or parchment paper in between cookie layers.
- Nutrition: Details provided are an estimate only based on 1 cookie, assuming each cookie is stuffed with a piece of Lotus Biscoff cookie and a dollop or cookie butter, then topped with another Lotus Biscoff cookie. It assumes the recipe yields 14 uniform cookies. They will be very large.
Nutrition
Calories: 545kcal, Carbohydrates: 76g, Protein: 7g, Fat: 25g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 64mg, Sodium: 220mg, Potassium: 197mg, Fiber: 4g, Sugar: 48g, Vitamin A: 487IU, Vitamin C: 0.1mg, Calcium: 75mg, Iron: 3mg
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