Biscoff Chocolate Cookies

biscoff chocolate cookie topped with a Lotus cookie

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.

Prep Time30

Cook Time13

Freezing30

Course: Dessert

Cuisine: American

Keyword: Biscoff Chocolate Cookies, Biscoff Cookies

Servings: cookies

Author: Fiona Dowling

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