Description
Rich chocolate crinkle cookies filled with creamy Biscoff spread.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar, plus extra for rolling
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup semisweet chocolate chips
- 1/2 cup Biscoff spread, chilled and scooped into small balls
Instructions
- Combine the softened butter, 1 1/2 cups sugar, cocoa powder, baking powder, and salt in a large bowl. Beat until smooth.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually mix in the flour until just combined. Fold in the chocolate chips.
- Chill the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop about 1 tablespoon of dough, flatten it slightly in your palm, place one chilled Biscoff ball in the center, and wrap the dough completely around the filling.
- Roll the dough ball thoroughly in extra granulated sugar until fully coated.
- Place the coated balls 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes. The edges should look set, but the centers will still look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the Biscoff filling prevents it from melting out during baking.
- Roll the dough balls very evenly in sugar for the best crinkle effect.
- Store cooled cookies in an airtight container at room temperature.
- Prep Time: 25 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 25
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
- Cholesterol: 45
Keywords: Biscoff cookies, chocolate crinkle cookies, filled cookies, cookie recipe, dessert