Biscoff Chocolate Chip Cookies

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Chocolate Chip cookies will never be the same!

Prep Time10

Cook Time14

Chill Time45

Total Time54

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 460kcal

½ cup unsalted butter melted & browned
½ cup biscoff spread divided- reserve 2 tablespoons for cookie batter and remaining rolled into 8 balls for inside the cookie.
4 each biscoff cookies broke in half
½ cup brown sugar packed
¼ cup white granulated sugar
1 egg
1 teaspoon vanilla extract
1 ¼ cups all purpose flour spoon and level method
½ teaspoon baking soda
¼ teaspoon salt
1 cup chocolate chips

Line a quarter size baking sheet with parchment paper. Scoop the Biscoff spread into 8 small balls using a teaspoon or small cookie scoop and place them on the lined sheet. Freeze for 30 minutes or until firm.
In a large mixing bowl, combine the browned butter, Biscoff spread, brown sugar, and granulated sugar. Mix until smooth and glossy.
Add the egg and vanilla extract and stir until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring just until a soft dough forms.
Fold in the chocolate chips.
Scoop a heaping tablespoon of dough and flatten it slightly in your hand. Place one frozen Biscoff ball in the center and wrap the dough around it, sealing completely. Repeat with the remaining dough and filling.
Place the stuffed cookie dough balls on the prepared baking sheet, spaced a few inches apart. Chill the assembled cookies in the fridge for another 15–20 minutes while the oven preheats to 350°F (175°C).
Bake the cookies for 13–15 minutes, or until the edges are golden and the centers are just set. Let cool on the pan for 5 minutes before transferring to a wire rack. Top with half a biscoff cookie for presentation.

Serve warm for a gooey Biscoff center or let cool completely to enjoy a soft, chewy texture.