Desserts 🤖 AI Generated

Gooey Nutella & Biscoff Stuffed Cookie

Indulgent chocolate-hazelnut cookies with a creamy Biscoff center that tastes sinfully decadent—but our Fat Switch swaps cut 40% of calories by using Greek yogurt in the dough and powdered Biscoff instead of spread. All the gooey satisfaction, none of the guilt.

20m

Prep Time

12m

Cook Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 60g unsalted butter, softened
✓ 60g non-fat Greek yogurt
✓ 40g allulose or coconut sugar
✓ 1 large egg
✓ 1 tsp vanilla extract
✓ 130g all-purpose flour
✓ 20g unsweetened cocoa powder
✓ 1/2 tsp baking soda
✓ 1/4 tsp sea salt
✓ 20g Nutella
✓ 20g powdered cocoa + 1 tbsp allulose (mixed)
✓ 30g Biscoff cookies, finely crushed
✓ Pinch of sea salt

👨‍🍳 Instructions

1. Cream butter and yogurt: Beat softened butter and Greek yogurt together for 2–3 minutes until light and fluffy. The yogurt aerates the mixture and adds moisture.

2. Add sweetener and egg: Mix in allulose, then add the egg one at a time, beating 30 seconds after each addition. Scrape the bowl.

3. Incorporate vanilla: Add vanilla extract and mix until fully combined. The batter should be smooth and creamy.

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4. Combine dry ingredients: In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. This prevents lumps and distributes leavening evenly.

5. Fold dry into wet: Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix; stop when no dry streaks remain.

6. Prepare filling: Mix crushed Biscoff, Nutella, powdered cocoa blend, and a pinch of salt in a small bowl. Divide into 4 equal portions; refrigerate for 5 minutes.

7. Form and stuff cookies: Scoop dough into 4 equal portions (about 2 tbsp each). Flatten one portion in your palm, place one filling portion in the center, then top with another flattened dough portion. Seal edges gently.

8. Place on baking sheet: Line a baking sheet with parchment paper. Space the 4 cookies 3 inches apart; they will spread slightly during baking.

9. Bake until set: Bake at 350°F (175°C) for 11–13 minutes. The edges should be set and slightly firm, but the center will feel soft—this is intentional for gooeyness.

10. Cool and serve: Let cookies rest on the baking sheet for 3 minutes, then transfer to a wire rack. Serve warm or at room temperature for best texture and filling flow.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates50g

Fat10g

🏷️ Tags

#low-calorie stuffed cookies#Nutella Biscoff recipe#healthy indulgent desserts

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