Imagine biting into a warm, soft cookie with a molten center bursting with creamy Biscoff goodness — that’s exactly what this Biscoff Cookie Butter Stuffed Cookies Recipe delivers. It’s comfort in cookie form, perfect for cozy afternoons or sharing with friends.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Biscoff Cookie Butter Stuffed Cookies Recipe
- Top Tip
- How to Serve Biscoff Cookie Butter Stuffed Cookies Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Biscoff Cookie Butter Stuffed Cookies Recipe
Why You'll Love This Recipe
From the first time I baked these cookies, I was hooked. They feel like a secret indulgence — a soft cookie shell with just the right crunch and a ridiculously gooey cookie butter center that melts in your mouth. Plus, they're surprisingly simple to make at home!
- Decadently Gooey Filling: The biscoff cookie butter inside each cookie gives a luscious, melting surprise in every bite.
- Perfect Texture: Soft, thick cookie dough studded with crushed biscoff crumbs creates a lovely balance of tender and crunchy.
- Made for Sharing: These cookies are big, impressive, and sure to win over anyone lucky enough to try one.
- Easy Prep with Big Payoff: A few simple ingredients come together without fuss, but deliver bakery-style results every time.
Ingredients & Why They Work
This recipe strikes a delicious balance between classic cookie components and that special biscoff twist. Each ingredient plays a role in creating buttery softness or that signature spiced sweetness you expect from biscoff flavors.
- All purpose flour: Gives structure while keeping the cookies tender.
- Cornstarch: Adds softness by preventing gluten from forming too much.
- Baking powder & baking soda: The perfect leavening duo for a light, fluffy texture that still holds its shape.
- Cinnamon: Brings out a warm, cozy note that complements the biscoff cookie butter beautifully.
- Butter (softened): Adds richness and that melt-in-your-mouth softness.
- Brown sugar & granulated sugar: Brown sugar lends chewiness and deep caramel notes, while granulated sugar helps with crisp edges.
- Sea salt: Enhances sweetness and cuts through richness for balance.
- Egg & egg yolk (room temperature): The yolk adds decadence and chewiness, while the egg binds everything together.
- Pure vanilla extract: The aromatic finish that rounds out all the flavors.
- Biscoff cookie butter: The star! Creamy, spiced, caramelized spread tucked inside and dotted through the dough.
- Biscoff cookies (crushed and whole): Crushing half adds texture inside the dough, while whole cookies create a base for the cookie butter filling.
Make It Your Way
I love tweaking this recipe depending on my mood or occasion, and you absolutely should make it your own. A slight change can elevate these cookies in a new, fun way!
- Variation: I’ve swapped regular cinnamon for pumpkin pie spice during fall — it layers in some nostalgic autumn vibes that are absolutely delightful.
- Dairy-free option: Use vegan butter and an egg substitute like flax eggs for a dairy-free twist that’s still super tasty.
- Extra crunch: Toss in chopped toasted pecans or walnuts for texture contrasts that add a bit of rustic charm.
Step-by-Step: How I Make Biscoff Cookie Butter Stuffed Cookies Recipe
Step 1: Prep Your Workspace and Ingredients
Start by lining a baking sheet with parchment paper — this saves cleanup and prevents sticking. Next, crush ten Biscoff cookies to medium-coarse crumbs. I usually toss them in a zip-top bag and bash them gently with a rolling pin, but a quick spin in the food processor works too. This crushed biscoff will add little pockets of crunch inside your cookie dough.
Step 2: Mix the Dry Ingredients
In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, and cinnamon. Then stir in ¼ cup of those crushed biscoff crumbs. Mixing these thoroughly ensures every bite has that subtle biscoff spice.
Step 3: Cream the Butter and Sugars
In another bowl or your stand mixer, beat the softened butter with brown sugar, granulated sugar, and sea salt until it’s light and fluffy—usually about two minutes. This step is key for tender cookies with great rise, so don’t rush it! Remember to scrape down the sides of the bowl halfway to mix everything evenly.
Step 4: Add Eggs and Vanilla
Next, add the whole egg, egg yolk, and vanilla extract. Beat until the mixture looks pale and fluffy, about another minute. The extra yolk keeps the cookies soft and moist—trust me, it’s worth the small extra step.
Step 5: Combine Wet and Dry Ingredients
Now, add your dry ingredients to the wet. Mix gently but thoroughly until a dough forms with no visible flour streaks. Overmixing will make the cookies tough, so stop as soon as it comes together.
Step 6: Shape and Stuff the Cookies
Weigh out about 2 ounces of dough per cookie — if you don’t have a scale, a large 3-tablespoon scoop works well. For each cookie, take two portions of dough and flatten them into discs. Break a Biscoff cookie in half and put one half on each disc. Then, pile on a heaping tablespoon of Biscoff cookie butter on top of the cookie halves.
Sandwich the two dough discs together, sealing the edges firmly around the cookie butter filling. Keep track of the top where the biscoff butter sits so it doesn’t leak out when baking.
Step 7: Coat and Chill
Roll each cookie ball gently in the remaining crushed biscoff cookies to coat the outside. Place them on your parchment-lined sheet, spaced apart. Then chill them in the refrigerator for at least 6 hours or freeze for 3 hours. Chilling is crucial—it prevents spreading and keeps that gooey center from oozing out!
Step 8: Bake and Enjoy
Preheat your oven to 190°C (375°F). Bake two cookies at a time for 10 to 13 minutes. When they’re done, let them cool on the baking sheet for 10 minutes before transferring to a rack. I always recommend eating them slightly warm to enjoy the gooey cookie butter center at its best.
Top Tip
From my experience, the trickiest part of this Biscoff Cookie Butter Stuffed Cookies Recipe is making sure the filling stays nicely tucked inside the dough while baking. Here’s what I’ve learned:
- Chill Properly: Don’t skip chilling the dough! It helps firm up the dough and the biscoff butter, so your cookies bake without spreading too much or leaking out.
- Seal the Edges Well: When you’re sandwiching the dough discs, pinch the edges tightly and smooth them over so no gaps remain—this keeps the butter in place.
- Keep Track of the Butter: Always place the cookie butter on the top half of your dough stack so when you roll it in crumbs, it stays contained and evenly coated.
- Don’t Overbake: Bake just until the edges are set and golden but the center looks slightly soft. Overbaking dries out the filling and the cookie texture.
How to Serve Biscoff Cookie Butter Stuffed Cookies Recipe
Garnishes
I usually leave these cookies plain because the biscoff crumbs on the outside make such a pretty, rustic finish. But if I’m feeling fancy, a light dusting of powdered sugar or a drizzle of melted white chocolate adds a lovely sweet contrast without overpowering the cookie butter flavor.
Side Dishes
These cookies pair wonderfully with a simple cup of coffee or chai tea — their warm spices and sweetness complement each other perfectly. For a more indulgent treat, serve alongside vanilla ice cream or whipped cream for even more gooey goodness.
Creative Ways to Present
For special occasions, I’ve arranged these cookies on a tiered dessert tray surrounded by additional Biscoff cookie crumbs and small jars of cookie butter for guests to add extra on top. It’s a crowd-pleaser and makes the treats feel extra special.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container at room temperature for up to 3 days. The cookies remain soft and the biscoff filling stays luscious. If your kitchen is warm, the cookie butter might get very soft, so I sometimes chill them briefly before serving again.
Freezing
These stuffed cookies freeze beautifully! After baking and cooling, I place them in a freezer-safe container with parchment layers between. They stay fresh for up to 2 months — just thaw at room temperature for a couple of hours before enjoying.
Reheating
To bring back that gooey cookie butter magic, heat your cookie in the microwave for about 10-15 seconds or warm briefly in a 300°F (150°C) oven for 5-7 minutes. This softens the center perfectly without drying out the cookie.
Frequently Asked Questions:
Absolutely! While Biscoff has a unique spiced caramel flavor that works wonderfully here, you can substitute with any cookie butter spread like speculoos or even peanut butter for a different twist. Just keep the filling portion the same for gooeyness.
A scale helps with even cookie sizes and baking consistency, but you can use a large 3-tablespoon scoop if you don’t have one. Just try to keep measurements as uniform as possible for best results.
Chilling firms up the dough and the biscoff cookie butter, which prevents the cookies from spreading too much and the filling from oozing out during baking. It also helps develop flavor and improve texture.
You can try substituting a gluten-free all-purpose flour blend that includes xanthan gum for structure. Keep in mind the texture and spread might differ slightly, so chill the dough well and watch the baking time closely.
Final Thoughts
This Biscoff Cookie Butter Stuffed Cookies Recipe has become one of my go-to treats to impress friends or treat myself on a slow afternoon. The balance of crunchy, soft, and gooey all in one cookie is pure joy. I can’t recommend it enough—bake a batch, grab a hot drink, and enjoy that special moment of homemade indulgence. You’ll see why it quickly becomes a favorite!
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Biscoff Cookie Butter Stuffed Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cookie Butter Cookies are thick, soft, and gooey bakery-style treats filled with luscious biscoff cookie butter. The dough contains biscoff cookie crumbs, creating a rich cinnamon-spiced flavor and a delightful texture perfect for cookie butter lovers seeking a decadent homemade cookie experience.
Ingredients
Dry Ingredients
- 2 ½ cups all purpose flour (300g)
- ½ tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ cup crushed biscoff cookies (from 10 cookies)
Wet Ingredients
- 1 cup butter (softened)
- ¾ cup brown sugar (packed)
- ¼ cup granulated sugar
- ¼ teaspoon sea salt
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 tablespoon pure vanilla extract
- ½ cup biscoff cookie butter
- 16 biscoff cookies (about half a pack, for filling and coating)
Instructions
- Prepare baking sheet and crush cookies: Line a baking sheet with parchment paper. Crush 10 biscoff cookies into medium-coarse crumbs using a food processor or place into a bag and crush with a rolling pin.
- Mix dry ingredients: In a large bowl, sift together flour, cornstarch, baking powder, baking soda, and cinnamon. Stir in ¼ cup of the crushed biscoff cookie crumbs. Set aside.
- Cream butter and sugars: In a separate large bowl or stand mixer, beat softened butter, brown sugar, granulated sugar, and sea salt until light and fluffy, about 2 minutes. Scrape down the bowl halfway through.
- Add eggs and vanilla: Beat in the egg, egg yolk, and vanilla extract until very light and fluffy, about 1 minute. Scrape down the bowl again to ensure even mixing.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture and mix until just combined and no dry streaks remain. Avoid overmixing to keep cookies tender.
- Portion dough: Weigh or scoop 2-ounce portions of cookie dough (or use a 3-tablespoon cookie scoop) for consistent cookie sizes.
- Fill cookies: Take two dough portions and flatten each with your hands. Break a biscoff cookie in half and place each half on top of one flattened dough disk. Spoon a heaping tablespoon of biscoff cookie butter on top of the stacked cookies. Place the second dough disk on top and seal the edges completely, creating a dough encasing the filling. Keep the biscoff cookie butter near the top of the dough ball.
- Coat cookies: Roll each filled dough ball in the remaining crushed biscoff cookies to coat the outside. Place on the prepared baking sheet.
- Chill dough: Refrigerate the cookie dough balls for 6 hours or freeze for 3 hours to prevent spreading and preserve filling integrity. You may chill overnight if preferred.
- Bake cookies: Preheat oven to 190°C (375°F). Bake 2 cookies at a time for 13 minutes. Let cool on the baking sheet for 10 minutes.
- Cool and serve: Transfer cookies with a spatula to a rack to cool completely. Serve slightly warm for an extra gooey biscoff center.
Notes
- Chilling the dough is crucial to prevent the cookies from spreading too much during baking and keeps the cookie butter filling from oozing out.
- If you don’t have a scale, use a large 3 tablespoon cookie scoop to portion dough.
- Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
- For a vegan alternative, substitute butter and eggs with plant-based alternatives, but note texture may vary.
- Replacing cornstarch with arrowroot starch works similarly in the dough.
Nutrition
- Serving Size: 1 serving
- Calories: 883 kcal
- Sugar: 48 g
- Sodium: 536 mg
- Fat: 48 g
- Saturated Fat: 24 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 104 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 141 mg
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