These delightful Stuffed Cookies are a perfect blend of rich black cocoa powder, a melted butter cookie dough and a delightful surprise of Biscofff cookie butter inside each cookie.
Table of Contents
Ingredients and substitutions for Stuffed Cookies
- Butter: Unsalted butter is used for the cookie, but if all you have on hand is salted, that works as a fine substitute, just leave out any salt suggested in the recipe.
- Sugars: The brown sugar helps to make the cookies chewy, and superfine or caster sugar helps balance the sweetness alongside the black cocoa. These make a great combination, though you could completely replace with brown sugar.
- Eggs: The egg binds and adds structure to our cookies resulting in that soft interior that compliments the sugar and butter.
- Flour: Plain or all purpose flour is best for a nice light cookie crumb.
- Black cocoa powder: Black cocoa powder was used here otherwise known as Dutch processed which does taste different from regular cocoa powder in that it has a real deep cocoa taste that lends itself to being more earthy which makes it work perfectly with the white chocolate chunks. See FAQโs if you can replace with regular cocoa powder.
- Baking powder: This helps our cookies rise so they are not stodgy.
- Biscoff spread: The spiced cookie butter adds gives our cookies a lightly spiced undertone that is further intensified with the Biscoff crumbs. You could substitute with peanut butter, if you do not have biscoff spread on hand, though this will change the flavor profile, but still be tasty!
See recipe card for quantities.
How to make Stuffed Cookies:
Step 1: Scoop and freeze: Scoop up equal portions of biscoff spread onto a lined tray and freeze.
Step 2: Whip it: Beat the butter and sugars until pale and fluffy.
Step 3: Egg it: Add in the vanilla extract and egg and beat until well combined and fluffy.
Step 4: Dry mixture: Toss the dry ingredients into a separate bowl and stir together. Toss into the wet mixture and beat on low until just combined.
Step 5: Scoop and fill: Scoop up a portion of dough, flatten it out in the palm of your hand and fill with a portion of the frozen biscoff.
Step 6: Cover and roll: Cover the biscoff with the dough and roll into a ball before coating in sugar and placing onto your baking tray.
Step 7: Bake: Lightly press onto your baking tray and bake.
Step 8: Cool it: Remove and allow to cool fully.
Step 9: Serve: Grab one and enjoy!
FAQโs for the best Stuffed Cookies
You absolutely can, however, and this is important, the black cocoa powder tends to have a finer texture and when I tried this recipe with the exact same quantity of regular cocoa powder I found the cookie dough was much drier so it is recommended to replace with less cocoa powder weighing 48 grams / ยฝ cup - 1 tablespoon and if the dough still feels a little too dry then toss in 10 grams / 2 teaspoons milk to the cookie dough to create the texture needed here.
This recipe was tested a total of four times. The first two times used room temperature butter which resulted in good cookies, but not quite the right dough texture to bake up right. The third time used melted butter, but a different ratio of biscoff cookie spread which again wasnโt the sweet spot. The amount of cookie spread here adds real flavor with less making these low on 'stuffed' quality.
More cookies youโll love
Stuffed Cookies
Ingredients
- 130 grams / 4.58 ounces butter melted
- 135 grams / โ cup brown sugar
- 110 grams / ยฝ cup + 2 teaspoons superfine/caster sugar
- 55 grams / 1 large egg room temperature
- 1 teaspoon vanilla extract
- 214 grams / 1 โ cups plain flour
- 6 grams / 1 ยฝ teaspoons baking powder
- ยผ teaspoon sea salt
- 56 grams / ยฝ cup Dutch processed cocoa powder sifted
- 240 grams / 8.46 ounces biscoff spread
Instructions
- Scoop out teaspoon portions of biscoff spread onto a tray evenly (if weighing, these were 15 grams per each portion) and place in the freezer for at least 20 minutes.
- Preheat the oven to 180C/350F and line a baking tray with parchment paper.
- Place the butter, brown sugar and 60 grams / โ cup superfine/caster sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the egg and vanilla extract and continue to beat until well combined, beating for 1 minute.
- Toss in the flour, cocoa powder, baking powder and salt into a separate bowl and stir together.
- Add to the wet ingredients and combine on low until no dry portions remain in your bowl.
- Place the remaining 50 grams / ยผ cup superfine sugar into a small bowl and set aside on your work surface.
- Take a tablespoon portion of the dough and roll into a ball, pressing the dough flat in the palm of your hand to spread out to be approximately 2 x larger than the ball of dough you began with.
- Remove the biscoff spread from the freezer and carefully transfer one scoop of biscoff into the center of your cookie dough.
- Press the edges of your cookie together, working from the center of your dough outwards, kind of in the shape of an Asian dumpling.
- Then roll in the palm of your hand to shape into a ball again.
- Toss into the bowl of sugar, coating fully.
- Press lightly to flatten and place on your tray.
- Repeat with the remaining dough, allowing a 1 ยฝ inch gap between each cookie.
- Bake for 9 minutes or until the exterior has no gloss to its appearance.
- Allow to sit on your baking tray for 5 minutes before transferring to a cooling rack.
- Allow to cool completely.
- Serve with a glass of milk.
- Dig in!
Notes
- Black cocoa powder: Black cocoa powder was used here otherwise known as Dutch processed which does taste different from regular cocoa powder in that it has a real deep cocoa taste that lends itself to being more earthy which makes it work perfectly with the white chocolate chunks.
- Biscoff spread: The spiced cookie butter adds gives our cookies a lightly spiced undertone that is further intensified with the Biscoff crumbs. You could substitute with peanut butter, if you do not have biscoff spread on hand, though this will change the flavor profile, but still be tasty!
- Replacing the black cocoa powder with regular unsweetened cocoa powder: Black cocoa powder tends to have a finer texture and when I tried this recipe with the exact same quantity of regular cocoa powder I found the cookie dough was much drier so it is recommended to replace with less cocoa powder weighing 48 grams / ยฝ cup - 1 tablespoon and if the dough still feels a little too dry then toss in 10 grams / 2 teaspoons milk to the cookie dough to create the texture needed here.
- Ice Cream Scoop: The scoop used here creates medium cookies with a diameter of 5cm/1.97 inches.
Nutrition
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