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Biscoff Filled Chocolate Crinkle Cookies recipe. You read it right. No chill & mini chocolate chips because MORE CHOCOLATE. Holiday, weekend, anytime cookies.
INGREDIENTS
- ½ cup salted butter
- ½ cup cup brown sugar
- ½ cup white granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- ½ teaspoon salt
- ⅓ cup (50g) semi sweet chocolate chips, melted
- ½ cup cocoa powder, sifted
- 2-½ cups all purpose flour, sifted
- 1 teaspoon baking soda
- ½ cup mini chocolate chips
- Biscoff cookie butter for filling (about ½ cup)
- 15 Biscoff cookies for rollin
INSTRUCTIONS
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In stand mixer with paddle attachment combine butter, brown sugar and white granulated sugar and mix on high speed until light and creamy, about 3 minutes. Scrape sides of bowl as needed.
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Add eggs one at a time and mix on high speed until light and fluffy. Add vanilla and salt and mix well. Melt ⅓ cup (50g) chocolate chips in microwave in 30 second increments mixing well in between. Once fully melted, mix into batter until well combined.
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Add in cocoa powder and mix well on low speed. Add flour and baking soda and mix on low speed until well combined and no flour pockets are left. Last, add in mini chocolate chips and mix until combined. Dough will be soft. Let sit for 10 minutes to firm slightly.
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Meanwhile, preheat oven to 350 F. and prepare baking sheet with parchment paper, baking mat or spray with cooking spray.
Crumble Biscoff cookies into very fine crumbs by either placing in resealable bag and crushing with a rolling pin, or pulsing in blender until fine crumbs.
Filling process:
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