Description
If there was ever a cookie made to feel like a warm hug, it’s this one. These Biscoff filled chocolate crinkle cookies blend the richness of classic chocolate crinkles with the warm, spiced hug of creamy Biscoff spread at the center. With a crackled, sugar-dusted exterior and a gooey surprise inside, every bite tells a story of comfort, celebration, and indulgence.
Chocolate crinkle cookies have long been a nostalgic winter favorite in my family—dusty with powdered sugar and deeply chocolatey, they always made their way onto our Christmas cookie trays. But adding a Biscoff filling? That was a happy accident during one snowy weekend, when I was experimenting with stuffed cookies for my daughter Raihana’s birthday. One bite and we knew it wasn’t just good—it was unforgettable.
Inspired by European spiced biscuits and American chocolate classics, this recipe bridges both traditions. The spiced notes from the Biscoff (also known as speculoos) beautifully contrast with the deep chocolate flavor of the cookie dough. These are ideal for the holidays, but honestly, they’re welcome any time you’re craving something just a little extra.
Ingredients
- For the Biscoff Filling:
- ½ cup creamy Biscoff spread (speculoos)
- For the Cookie Dough:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- For Rolling:
- ¼ cup granulated sugar
- ½ cup powdered sugar
Instructions
- 1. Prep the Biscoff centers
- Line a baking sheet with parchment paper. Scoop small teaspoons of Biscoff spread onto the sheet (about 15–18 portions). Freeze for at least 1 hour, or until solid. This step ensures the filling stays gooey but doesn’t melt into the cookie dough.
- 2. Mix the dough
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In another large bowl, beat together the sugar and oil until smooth. Add eggs and vanilla, mixing until glossy. Slowly stir in the dry ingredients until a sticky dough forms. - 3. Chill the dough
- Cover and refrigerate the dough for at least 1 hour. This makes it easier to work with and helps develop the rich flavor.
- 4. Shape the cookies
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop 1 ½ tablespoons of dough and flatten slightly in your palm. Place a frozen Biscoff ball in the center and wrap the dough around it, sealing completely. Repeat with remaining dough. - 5. Roll and coat
- Roll each dough ball first in granulated sugar, then generously in powdered sugar. This gives the crinkle cookies their signature crackled look.
- 6. Bake and cool
- Place on baking sheets spaced 2 inches apart. Bake for 10–12 minutes, until tops are crackled and edges are just set. The centers will still look soft. Let cool on the baking sheet for 5 minutes before transferring to a rack.
Notes
You can substitute the Biscoff spread with Nutella, peanut butter, or cookie butter alternatives if desired. Keep fillings frozen until the moment they’re wrapped in dough.
Nutrition
- Calories: 165