I decided to make a cookie version of the Fudgy Biscoff Swirl Brownies that we love. It’s a soft chocolate cookie with chocolate chips in it and Biscoff Cookie Butter Spread as a filling in the “thumbprint” that I made with a pastry tamper, but you can use your thumb if you don’t have one.
I didn’t measure how
much Biscoff I put on each cookie. I just took a spoon and partly filled the indent
that I made. You don’t want to fill it with too much.
Biscoff Chocolate Cookies
3/4 c. unsalted
butter, softened
1/2 c. light brown sugar, packed
1/4 c. granulated sugar
2 large eggs
1 t. vanilla extract
1 (3.7-oz.) pkg. instant chocolate pudding mix
1/4 c. cocoa
2 c. flour
1 t. baking soda
1/2 t. salt
1 (12-oz.) bag semi-sweet chocolate chips
1/3 – ½ c. Biscoff
Cookie Butter Spread
In mixing bowl combine the butter, sugars, eggs, vanilla, and beat on medium-high speed until creamed. After scraping down the sides of the bowl, add the pudding mix and cocoa, and mix on low until combined.
In a separate bowl, mix the flour, baking soda, and salt. Add to other
ingredients and mix on low just until combined.
Scrape down the sides of the bowl and add the chocolate chips. Mix on low only for about 30 seconds.
Measure 2.5 ounces on a kitchen scale or about 1/4 cup for each cookie. Form
into balls of dough and flatten slightly. Make indentation in the middle of
each cookie. Put spoonful of Biscoff Cookie Butter Spread in indentation. Refrigerate
for at least 1 hour.
Preheat oven to 350°. Spray cookie sheets with cooking spray or use parchment paper. Place cookie dough on baking sheet, at least 2 inches apart and bake for 10 minutes, or until edges have set. Cool cookies on cookie sheet for about 10 minutes before placing on cooking rack.
