There’s something downright irresistible about biting into a cookie filled with rich, gooey Biscoff goodness. This Biscoff Cookie Butter Stuffed Cookies Recipe is all about that perfect combo of soft, thick cookie dough wrapped around a luscious cookie butter center—pure comfort with a little spice kick from cinnamon.
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
I’ve made plenty of cookie recipes, but there’s something magical about stuffing that smooth Biscoff cookie butter right inside. Every bite feels indulgent yet cozy—like the perfect hug from your favorite bakery treat, made fresh at home.
- Decadently Gooey Center: The cookie butter filling melts slightly when baked, creating that dreamy ooey-gooey texture.
- Crunch Meets Softness: Crushed Biscoff cookies in the dough add a subtle crunch and deepen the signature spiced cookie flavor.
- Easy to Make: Despite looking fancy, assembling these stuffed wonders is straightforward—even if you’re new to baking.
- Great for Sharing: Impress friends and family with something unique yet universally loved—cookies stuffed with cookie butter, yes please!
Ingredients & Why They Work
Each ingredient plays a special role in building flavor and texture for these Biscoff Cookie Butter Stuffed Cookies Recipe. The spices, dough components, and cookie butter center all blend for that unbeatable balance.
- All-purpose flour: The base structure for tender yet sturdy cookies.
- Cornstarch: Helps create a softer, melt-in-your-mouth cookie texture.
- Baking powder & baking soda: Leavening agents that keep the cookies perfectly risen but not cakey.
- Cinnamon: Adds warmth and enhances the Biscoff cookies’ spiced notes.
- Butter (softened): Key for richness and that soft, chewy bite.
- Brown & granulated sugar: Brown sugar gives moisture and depth, while granulated sugar adds the right amount of crispness.
- Sea salt: Intensifies flavors and balances the sweetness beautifully.
- Egg & egg yolk: Eggs provide moisture and help bind everything with richness; the yolk adds extra tenderness.
- Vanilla extract: A must-have for subtle sweet aroma and flavor boost.
- Biscoff cookie butter: The star filling delivering creamy, spiced caramel notes.
- Biscoff cookies: Crushed into crumbs and used for rolling the cookie exterior—adds delightful crunch and flavor contrast.
Make It Your Way
I love playing around with the cookie butter filling—for example, swirling in a few chocolate chips or adding a hint of espresso powder to the dough for a grown-up twist. Adjust the cinnamon to your taste; I like just enough to feel those fragrant notes without overpowering the cookie butter.
- Variation: Once, I tried swapping half the white sugar for coconut sugar, which added a delicious caramel-like complexity that paired beautifully with the biscoff.
Step-by-Step: How I Make Biscoff Cookie Butter Stuffed Cookies Recipe
Step 1: Get those Biscoff cookies ready
Start by lining your baking sheet with parchment—trust me, it’s a game changer for easy cleanup. Then crush 10 Biscoff cookies into those perfect medium-coarse crumbs. I usually whizz them up in my food processor, but if you don’t have one, just place the cookies in a zip bag and crush with a rolling pin. It’s oddly satisfying and a nice sensory intro to cookie baking.
Step 2: Mix the dry ingredients
Sift together the flour, cornstarch, baking powder, baking soda, and cinnamon into a bowl, then stir in a quarter cup of the crushed Biscoff crumbs. This addition to your crumb and flour mix gives the dough a gentle spice crunch throughout.
Step 3: Cream butter and sugars
In another bowl or your stand mixer, beat softened butter with brown and granulated sugar plus the sea salt until light and fluffy—about two minutes. Scraping down the bowl halfway keeps everything evenly mixed.
Step 4: Add eggs and vanilla
Drop in the egg, egg yolk, and vanilla extract, and beat again until very light and fluffy—this will make your dough silky smooth. Another scrapping halfway ensures nothing gets left behind, which is something I learned after my first batch turned a bit uneven.
Step 5: Combine wet and dry ingredients
Slowly add your dry ingredients into the wet mixture, stirring just until everything comes together with no dry flour streaks left. Be careful not to overmix—stop once the dough forms.
Step 6: Shape and stuff the cookies
Weigh out 2oz portions of dough or use a large 3-tablespoon scoop. Take two dough portions and flatten them by hand. Break a Biscoff cookie in half and stack halves on each dough disk. Then, add a heaping tablespoon of cookie butter on top. Sandwich the cookie butter by placing the second dough disk on top and carefully seal the edges, making sure the cookie butter stays nestled inside.
Step 7: Roll in crumbs and chill
Roll each dough ball in the remaining crushed Biscoff cookies to coat. Chill the balls in the fridge for at least 6 hours or the freezer for 3 hours. This step is crucial—it prevents spreading and messy oozing, plus intensifies flavor. Overnight chill is my go-to when time allows.
Step 8: Bake and enjoy
Preheat your oven to 190°C (375°F). Bake two cookies at a time for 10-13 minutes. After baking, let the cookies rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool fully. Serving slightly warm keeps that center melty and blissful—trust me, it’s like cookie butter heaven in every bite.
Top Tip
After baking these cookies a handful of times, I’ve learned a few tricks that really help nail perfect baked goods every time:
- Chill Is Essential: Skipping the chilling step results in cookies that spread too much and thin out the filling, so don’t rush this part—it’s worth the wait!
- Measure Wisely: Using a kitchen scale for cookie dough portions keeps the sizes consistent and the baking times predictable—a little precision goes a long way.
- Seal the Edges Well: Take the time to pinch the dough edges firmly around the filling to avoid any cookie butter leaks during baking.
- Serving Warm: For that melty center texture, reheat cookies for just 10 seconds in the microwave before enjoying leftovers.
How to Serve Biscoff Cookie Butter Stuffed Cookies Recipe
Garnishes
I keep it simple with crushed Biscoff cookie crumbs on top—adds just enough crunch and ties the beautiful spice theme together. Sometimes, I drizzle a bit of melted white chocolate as a sweet contrast, which gives an elegant touch especially for sharing.
Side Dishes
Pair these cookies with a scoop of vanilla ice cream or a hot cup of coffee—especially a latte with a cinnamon sprinkle. It brings out the warm spices and balances the sweetness perfectly.
Creative Ways to Present
For holiday gatherings, I’ve arranged the cookies on a platter lined with gingerbread spice leaves or candied orange slices for a festive vibe. Wrapping each cookie in cellophane tied with twine makes them adorable favors, too!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container at room temperature for up to 3 days. The cookie butter center keeps the cookies soft and moist, so no worries about them drying out quickly.
Freezing
These cookies freeze beautifully. I wrap each cookie individually in plastic wrap, then place in a freezer-safe bag. Thaw at room temperature for a couple of hours before reheating gently to revive that melty cookie butter.
Reheating
Pop a leftover cookie in the microwave for about 10 seconds—it softens the dough and warms the cookie butter center without melting the cookie too much. It’s just like having a fresh-baked cookie again.
Frequently Asked Questions:
You can absolutely use crunchy cookie butter if you prefer some texture inside. Just keep in mind the crunchy bits might make the filling a bit chunkier, but it’s delicious and adds an unexpected surprise in each bite.
Yes! You can make the dough and shape the stuffed cookie balls, then chill or freeze them for baking later. Just add a few extra minutes to the baking time if baking from frozen and keep an eye on them.
Chilling the dough balls for at least 6 hours or overnight is key to keeping the cookie butter inside. Also, make sure to seal the dough edges well so nothing escapes in the oven.
You can try using a sugar alternative, but keep in mind it may change the texture and flavor. Brown sugar is important for moisture and chewiness here, so consider using coconut sugar or maple sugar for a similar effect.
Final Thoughts
This Biscoff Cookie Butter Stuffed Cookies Recipe has fast become one of my favorite ways to combine that iconic spice and caramel flavor of Biscoff with classic cookie comforts. Every step, from crushing those cookies to sealing the buttery center, feels like a little happy dance in the kitchen. I hope you’ll give these a try and enjoy every gooey, crunchy bite as much as I do—I promise, they’re worth every minute of prep and chill time. Happy baking!
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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 rich biscoff cookie butter and crispy biscoff cookie crumbs. The dough is infused with cinnamon and packed full of biscoff flavor, making these cookies the ultimate indulgence for any cookie butter lover.
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
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
Additional
- 16 biscoff cookies (about half a pack, for filling and rolling)
Instructions
- Prepare the baking sheet and crumbs: Line a baking sheet with parchment paper and crush 10 biscoff cookies into medium-coarse crumbs using a food processor or place them in 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 cookies. Set aside.
- Cream butter and sugars: In a separate large bowl or stand mixer, beat together softened butter, brown sugar, granulated sugar, and sea salt until light and fluffy, about 2 minutes, scraping down the bowl halfway.
- Add eggs and vanilla: Beat in the egg, egg yolk, and vanilla extract until the mixture is very light and fluffy, about 1 minute, scraping the bowl halfway.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet ingredients, mixing until a dough forms and no dry streaks remain. Do not overmix.
- Portion cookie dough: Weigh or scoop 2-ounce portions of dough (about 3 tablespoons), dividing the dough into pairs for each cookie.
- Assemble filled cookies: Flatten two dough portions. Break a biscoff cookie in half and place each half on one flattened dough portion. Add a heaping tablespoon of biscoff cookie butter on top. Cover with the second flattened dough piece and seal edges well to encase the filling, keeping the cookie butter near the top.
- Roll in crumbs: Roll the filled cookie balls in the remaining crushed biscoff cookies to coat the outside. Place them on the parchment-lined baking sheet.
- Chill: Chill the cookie dough balls in the refrigerator for 6 hours or freezer for 3 hours (or overnight) to prevent spreading and filling leakage, and to enhance flavor.
- Bake: Preheat oven to 190°C (375°F). Bake two cookies at a time for 13 minutes. Allow the cookies to cool on the baking sheet for 10 minutes.
- Cool and serve: Transfer cookies to a cooling rack with a spatula and cool completely. Serve slightly warm for extra gooey filling.
Notes
- Chilling the dough is essential to prevent the cookies from spreading too much and to keep the biscoff filling inside.
- You can crush the biscoff cookies using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
- For best results, use room temperature eggs to ensure even mixing.
- If you don't have a kitchen scale, a large 3-tablespoon cookie scoop works well for portioning.
- These cookies are thick and rich; to store, keep them in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- 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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