Biscoff Stuffed Cookies

5 from 1 vote

These no chill biscoff stuffed loaded cookies are baked in a muffin top pan and filled with warm Biscoff spread, crushed biscuits, and melted chocolate. Quick, easy and delicious!

Prep Time10

Cook Time14

Course: Dessert, Snack

Servings:

Calories: 333kcal

Ingredients

Chocolate Chip Cookie

170 gram Unsalted butter just melted and cooled for 5 minutes
180 gram Light brown sugar
120 gram White sugar
1 Egg
1 Egg yolk
1 tablespoon Vanilla extract
260 gram Plain flour
1 teaspoon Bi carb soda
½ teaspoon Baking Powder
¼ teaspoon Salt
360 g Dark chocolate chips

Filling

300 grams Biscoff cookie spread warmed slightly, if too cold
3 Biscoff or speculaas cookies crushed
50 grams Dark chocolate melted, to drizzle

Metric - US Customary

Instructions

Cookies

Heat oven to 180°C/350°F/165°FF
Heat butter in microwave until it's just melted. Set aside while you prep the other ingredients.
Lightly spray a muffin top pan with cooking spray and set aside. (see notes)
Sift the flour, bi carb soda, baking powder and salt together. Set aside
In the bowl of a stand mixer, combine the cooled melted butter and sugars until well blended
Add the egg, egg yolk and vanilla and beat until light and creamy. Beat on medium-high for 5 minutes.
Stop the mixer, add the flour mixture and beat until almost combined
Remove bowl from stand, add chocolate chips, then combine with a wooden spoon or spatula. DO NOT OVERMIX
Using a medium cookie scoop, scoop out balls of cookie dough into prepared muffin top pan, leaving plenty of space to spread.
Bake for 14-15 minutes, until lightly golden
When cooked and lightly golden, remove cookies from oven and immediately use a ¼ cup measuring cup (or similar) to press divots into the hot cookies.
Let cool on tray for 5 minutes, before cooling completely on a cake rack

Filling

Use a small cookie scoop to scoop the biscoff spread into each cookie. Let it sit for a few minutes to get a little melty, then use a small spatula or knife to spread the mixture into a neat puddle.
Sprinkle over the crushed Biscoff cookies.
Place the melted chocolate into a small snaplock bag, seal it, then snip of a small corner to creat a piping bag. Pipe the chocolate over the cookies, then let the whole thing cool completely, before removing the cookies from the pan.

Notes

If you don't have a muffin top pan, you can place the cookie dough balls into an egg ring or tart ring that's placed on a lined baking sheet.
Cookie dough balls can be frozen -simply place a tray of dough balls into the freezer for 10 minutes, then pop them into snap lock bags -make sure you label them with cooking instructions! When you're ready to bake them, pop them into your muffin top pan and bake as usual.

Nutrition