Biscoff Filled Chocolate Crinkle Cookies
Introduction
I first made these Biscoff Filled Chocolate Crinkle Cookies on a rainy afternoon when I wanted something warm, chocolaty, and a little bit fancy without a long wait. The house smelled like cocoa and toasted cookie butter, and my kids pressed their noses to the oven window as the tops cracked into snowy, powdered-sugar moons. That moment sticky hands, a shared cookie and a slow sip of milk is why this recipe lives in my regular rotation.
I love how the crackled, fudgy exterior gives way to a molten, spiced Biscoff center. If you enjoy classic cookies with a fun hidden surprise, you might also like my take on almond chocolate chip cookies for another twist on comfort baking.
What Makes This Recipe Special
These cookies deliver an irresistible chocolate crumble on the outside and a silky, caramelized Biscoff center on the inside. Key benefits:
- Quick to make with no chilling required, so you can bake the same day.
- Family-approved texture: fudgy inside, crackled top, slightly crisp edges.
- Versatile: swap fillings or make gluten-free easily.
Ingredients You’ll Need
For the Cookies
- 1 3/4 cups (220 g) all-purpose flour use fresh, sift if lumpy.
- 1/2 cup (50 g) unsweetened cocoa powder Dutch-processed gives a deeper flavor.
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 2 tbsp neutral oil (vegetable or canola) to keep the dough tender
For the Filling
- 1/2 cup (150 g) Biscoff cookie butter (speculoos spread) chilled and rolled into 24 small balls
For Rolling and Finishing
- 1/2 cup (60 g) powdered sugar for coating
Notes: For a dairy-free version use vegan butter. For gluten-free, substitute a 1:1 GF flour blend.
How to make Biscoff Filled Chocolate Crinkle Cookies – No Chill Delight!
Step 1: Preheat and prep
– Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. This recipe makes about 24 cookies.
Step 2: Combine dry ingredients
– In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly mixed and no cocoa lumps remain.
Step 3: Cream sugars and fats
– In a large bowl beat the softened butter, granulated sugar, and brown sugar for 2 to 3 minutes until the mixture is lighter in color and slightly fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla and oil.
Step 4: Add dry to wet
– Gradually fold the dry ingredients into the wet mixture until just combined. The dough will be soft and slightly sticky; that texture is ideal for fudgy crinkles.
Step 5: Prepare Biscoff centers
– Roll the Biscoff cookie butter into 24 small balls (about 3/4 teaspoon each). Place on a tray and chill in the freezer for 10 to 20 minutes so they are firm. Chilling prevents the filling from melting out during baking.
Step 6: Assemble cookies (Step-by-step)
– Scoop about 1 tablespoon of dough, flatten it in your palm, place a chilled Biscoff ball in the center, and carefully wrap the dough around to fully encase the filling. Roll into a smooth ball, then roll in powdered sugar until well coated. Place balls 2 inches apart on the prepared sheet.
Step 7: Bake
– Bake for 10 to 12 minutes. Look for set edges and a cracked top; the centers will still look soft. Do not overbake if you want a fudgy interior.
Step 8: Cool
– Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. As they cool, the Biscoff center will be gooey but contained.
Tips & Recipe Variations
- Chill the Biscoff balls: Essential to prevent leakage. If the cookie butter is too soft, freeze for 15 to 20 minutes until firm.
- Use a cookie scoop: For uniform cookies, use a 1-tablespoon scoop for dough and press gently.
- Avoid overbaking: Bake until tops are cracked and edges are set; interiors stay fudgy.
- Make them ahead: Assemble and freeze unbaked balls on a sheet, then transfer to a bag. Bake from frozen, adding 2 to 3 minutes to bake time.
- Variations:
- Nutella or peanut butter centers instead of Biscoff.
- Make gluten-free with 1:1 gluten-free flour and a little xanthan gum if your blend needs it.
- Vegan version: dairy-free butter and an egg replacer such as flax egg will work, though texture will be slightly different.
- Storage: Store in an airtight container at room temperature for up to 4 days or freeze baked cookies up to 3 months. Thaw at room temperature.
How to Serve
- Pair with hot coffee, espresso, or a cold glass of milk to balance the spiced cookie butter center.
- For a dessert platter, dust a little extra powdered sugar and garnish with crushed Biscoff cookies.
- Serving size: 1 to 2 cookies per person for dessert; calorie count will vary by size and filling.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes. Assemble and freeze unbaked cookies on a tray, then store in a freezer bag. Bake from frozen, adding 2 to 3 minutes.
Q: Can I freeze the finished cookies?
A: Yes. Freeze baked cookies in a single layer, then transfer to an airtight container for up to 3 months.
Q: What can I use instead of Biscoff?
A: Nutella, peanut butter, or any thick cookie butter can be used. Chill fillings before enclosing.
Q: How do I prevent the filling from leaking out?
A: Make sure the filling balls are chilled or slightly frozen, and fully enclose them in dough with no seams exposed.
Q: Can I make these dairy-free?
A: Yes. Use vegan butter and a compatible powdered sugar and baking products.
Review
“Absolutely delicious. Crispy, crackly top, and the Biscoff center made these the star of our cookie swap. So quick, no chilling needed. Will make again.” – Jamie P.
Conclusion
These Biscoff Filled Chocolate Crinkle Cookies bring a little drama and a lot of comfort to any cookie plate. They are perfect for when you want a special treat without a long wait. I hope you bake a batch, share them with someone you love, and tell me how the centers turned out.
For another delicious cookie idea with a creamy twist, check out Red Velvet Cookies with Cream Cheese Frosting – Fresh April Flours.
Biscoff Filled Chocolate Crinkle Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly mixed and no cocoa lumps remain.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar for 2 to 3 minutes until the mixture is lighter in color and slightly fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla and oil.
- Gradually fold the dry ingredients into the wet mixture until just combined. The dough will be soft and slightly sticky; that texture is ideal for fudgy crinkles.
- Roll the Biscoff cookie butter into 24 small balls (about 3/4 teaspoon each). Chill in the freezer for 10 to 20 minutes.
- Scoop about 1 tablespoon of dough, flatten it, place a chilled Biscoff ball in the center, and carefully wrap the dough around to encase the filling.
- Roll into a smooth ball, then roll in powdered sugar until well coated. Place balls 2 inches apart on the prepared sheet.
- Bake for 10 to 12 minutes until the tops are cracked and edges are set; interiors should stay fudgy.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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