There’s nothing quite like biting into a warm, soft cookie oozing with rich, spiced cookie butter. The Biscoff Cookie Butter Stuffed Cookies Recipe is my go-to when I want that perfect balance of gooey filling and tender crumb — it’s a total crowd-pleaser every time.
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 first made these cookies on a chilly afternoon when I wanted something cozy and indulgent. The way the biscoff cookie butter lingers inside like a soft surprise blew me away — and I knew I had to share the magic with you. It’s one of those recipes that feels fancy but is surprisingly simple to pull off.
- Unique Filling: Stuffing the cookie with rich Biscoff cookie butter adds an irresistible gooey center that keeps you coming back for more.
- Perfect Texture: The cookie dough is soft and tender with just a hint of cinnamon, making every bite a comforting treat.
- Crunch and Creaminess: Crushed biscoff cookies inside and on the outside give a delightful texture contrast you won’t find in ordinary cookies.
- Great for Gifting: These cookies hold up well and look impressive, perfect for bringing to parties or giving as a homemade gift.
Ingredients & Why They Work
This recipe is built around simple pantry staples elevated by the star ingredient — biscoff cookie butter. Everything plays well together, from the soft butter sugar mix to the aromatic cinnamon and crisp biscoff crumbs that add that extra magic.
- All Purpose Flour: Forms the perfect sturdy yet tender base for these cookies.
- Cornstarch: Helps keep the cookies soft and cakey by tenderizing the dough.
- Baking Powder & Baking Soda: These leaveners give just enough rise so the cookies aren’t too dense.
- Cinnamon: Adds subtle warmth that compliments the biscoff flavor beautifully.
- Butter: Use softened, high-quality butter for rich flavor and softness.
- Brown Sugar & Granulated Sugar: Brown sugar adds moisture and chewiness, while granulated sugar helps with structure and slight crispness.
- Sea Salt: Balances sweetness and enhances flavors.
- Egg & Egg Yolk: The yolk adds extra richness and tenderness to the dough.
- Vanilla Extract: Rounds out the flavor with a touch of warmth and depth.
- Biscoff Cookie Butter: The star of the show — creamy, spiced, and irresistibly sweet filling center.
- Biscoff Cookies: Crushed into the dough and rolled on top, they add crunch and that signature biscoff spiced flavor.
Make It Your Way
I love to personalize this Biscoff Cookie Butter Stuffed Cookies Recipe depending on the occasion. Sometimes I sneak in chopped nuts for crunch, or swap regular cinnamon for a hint of cardamom for a twist. Don’t be shy about making it your own!
- Nutty Variation: Adding chopped pecans or walnuts into the dough gives an extra textural surprise I swear adds another layer of yum.
- Chocolate Lover’s Twist: Fold in mini chocolate chips or dip the finished cookie in melted chocolate for a double indulgence.
- Gluten-Free Option: I’ve tried substituting the all-purpose flour with a 1:1 gluten-free blend, and it worked well — just chill the dough longer for best results.
Step-by-Step: How I Make Biscoff Cookie Butter Stuffed Cookies Recipe
Step 1: Prep Your Ingredients and Crushed Biscoff
Start by lining your baking sheet with parchment paper — trust me, this makes cleanup so much easier. Crush about 10 biscoff cookies into medium-coarse crumbs; I usually pop them in a zip-top bag and give them a few gentle whacks with a rolling pin. Set this aside because we’ll need it for both the dough and coating later.
Step 2: Mix the Dry Ingredients
In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, and cinnamon. Then stir in a quarter cup of those crushed biscoff crumbs. Mixing these thoroughly now ensures even flavor in every bite — and who doesn’t want that?
Step 3: Cream Butter and Sugars
In a separate bowl or stand mixer, beat the softened butter with brown and granulated sugars, plus the sea salt, until it’s light, fluffy, and a little dreamy — around 2 minutes. Remember to scrape down the sides halfway, so nothing gets left behind!
Step 4: Add Eggs and Vanilla
Next, beat in your egg, egg yolk, and vanilla until everything looks pale and fluffy — about 1 minute. This helps give your cookies that tender, melt-in-your-mouth texture you want.
Step 5: Combine Wet and Dry
Slowly add the dry ingredients to your wet mixture and stir until just combined — stop mixing as soon as you don’t see dry streaks. Overmixing can make your cookies tough, and we want soft, not dense!
Step 6: Form Your Cookie Dough Balls
Weigh out about 2 ounces of dough per cookie — if you don’t have a kitchen scale, a large 3-tablespoon scoop works just fine. Now, here's the fun part: take two dough portions and flatten them each into little disks. Place half a biscoff cookie on each, then top one with a heaping tablespoon of biscoff cookie butter. Press the other dough disk on top, sealing the edges carefully so the cookie butter stays inside.
Step 7: Coat and Chill
Roll your stuffed cookie balls in the remaining crushed biscoff cookies until coated. This adds that signature crunch and flavor punch. Then pop the tray into your fridge for at least 6 hours or freezer for 3 hours. Trust me, this chilling step really helps the cookies keep their shape and the filling to stay gooey without oozing.
Step 8: Baking Time!
Preheat your oven to 190°C (375°F). Bake only two cookies at a time for 10 to 13 minutes. I’ll admit, it’s a bit slow if you want to make a big batch, but it’s worth the extra care for perfect cookies. Cool them on the sheet for 10 minutes, then finish on a wire rack. Pro tip: Serve slightly warm for that irresistibly molten biscoff center.
Top Tip
After making these biscoff-stuffed beauties several times, I’ve learned a few things that helped me get the best results every single time. If you keep these tips in mind, your batch will turn out like bakery perfection.
- Chill Time Is Key: Don’t skip the chilling step — it prevents spreading and keeps that luscious cookie butter where it belongs, right in the center.
- Seal Edges Well: Take your time to pinch the dough edges tightly; this avoids any cookie butter leaking during baking.
- Use Room Temperature Eggs: They blend better and help with a smooth, even dough texture.
- Don’t Overbake: The cookies might look a tad underdone when you pull them out, but they’ll firm up as they cool — keeping the filling nice and soft.
How to Serve Biscoff Cookie Butter Stuffed Cookies Recipe
Garnishes
I like to sprinkle a little extra crushed biscoff cookie on top right after baking, just for that aesthetic crunch. Sometimes a light dusting of powdered sugar adds a festive touch. For a sophisticated twist, a drizzle of melted dark chocolate pairs wonderfully with the spices.
Side Dishes
These cookies are perfect with a big mug of coffee or a warm chai latte — the spices in the cookie butter and cinnamon really pop when paired with those drinks. For brunch or dessert spreads, they also go well with creamy vanilla ice cream or a dollop of whipped cream.
Creative Ways to Present
For holiday gifting or special events, I like to wrap these cookies individually in parchment and tie with twine or a festive ribbon. They also make for a stunning layered cookie jar gift — just alternate with crushed biscoff crumbs and cookie butter dollops inside the jar for a fun surprise.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, I store leftover cookies in an airtight container at room temperature for up to 3 days. They stay soft and just as delicious as when freshly baked. If you prefer slightly softer, pop them in the microwave for 10 seconds before enjoying.
Freezing
For longer storage, these cookies freeze well both before and after baking. I usually shape and chill the dough balls, then freeze them on a tray. Once solid, transfer to a freezer bag and bake from frozen; just add a few extra minutes to the bake time. If frozen after baking, seal tightly and thaw at room temperature or warm gently in an oven before serving.
Reheating
To reheat, I pop one or two on a microwave-safe plate for about 10 seconds to revive that molten cookie butter center. If you want a crispier outside with soft insides, a quick 3-5 minute warm-up in a 175°C (350°F) oven works wonders.
Frequently Asked Questions:
Absolutely! While Biscoff is classic and has that signature spiced flavor, you can experiment with other cookie butters like speculoos or even peanut butter for a fun twist. Just watch how they affect sweetness and texture.
Chilling firms up the dough and the cookie butter inside, reducing cookie spread while baking. This helps keep that yummy gooey center intact without it leaking out, giving you cookies with perfect shape and texture.
You can swap the butter for a dairy-free alternative like coconut oil or vegan butter. The texture might be slightly different—usually a bit less tender—but still delicious. Just make sure your cookie butter is dairy-free too!
Make sure to form a tight seal around the cookie dough edges when enclosing the cookie butter. Also, chilling the dough balls properly helps. Using too much cookie butter can make sealing tricky, so stick to the recommended amount for best results.
Final Thoughts
This Biscoff Cookie Butter Stuffed Cookies Recipe quickly became a favorite in my kitchen because it hits all the right notes — soft, sweet, spiced, and wonderfully gooey. It’s a recipe I reach for when I want a little homemade magic to brighten the day. I’m confident you’ll enjoy making and sharing these cookies just as much as I do. Go ahead, give them a try and get ready for some serious cookie love!
Print
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
Deliciously soft and gooey cookie butter cookies filled with creamy biscoff cookie butter and crunchy biscoff cookie crumbs. These thick, bakery-style cookies are packed with warm cinnamon flavor and a perfect balance of sweetness and spice, making them an irresistible treat for any cookie butter lover.
Ingredients
Dry Ingredients
- 2 ½ cups all purpose flour (300g)
- ½ tablespoon cornstarch (arrowroot starch also works)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ cup crushed biscoff cookies
Butter Mixture
- 1 cup butter (softened)
- ¾ cup brown sugar (packed)
- ¼ cup granulated sugar
- ¼ teaspoon sea salt
Wet Ingredients
- 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 crushing and filling)
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 them into a bag and crush with a rolling pin.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, and cinnamon. Stir in ¼ cup of the crushed biscoff cookies. Mix well and set aside.
- Cream Butter and Sugars: In a separate large bowl or stand mixer, beat the softened butter, brown sugar, granulated sugar, and sea salt until light and fluffy, about 2 minutes. Scrape down the bowl halfway through to ensure even mixing.
- Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla extract to the butter mixture. Beat until very light and fluffy, approximately 1 minute. Scrape down the bowl halfway through.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined and a dough forms. Stop as soon as no dry streaks remain to avoid overmixing.
- Portion Dough: Weigh out 2-ounce portions of cookie dough or use a large 3-tablespoon cookie scoop. Take two portions and flatten each with your hands.
- Assemble Cookies: Break a biscoff cookie in half and place one half on each flattened dough disk. Add a heaping tablespoon of biscoff cookie butter on top of the cookie halves. Place the second dough disk on top and seal the edges carefully, enclosing the filling. Keep the cookie butter at the top of the cookie ball.
- Coat in Cookie Crumbs: Roll the sealed cookie balls in the remaining crushed biscoff cookies to coat the outside. Place them on the parchment-lined baking sheet.
- Chill Dough: Refrigerate the cookie dough balls for 6 hours or freeze for 3 hours to prevent spreading and filling leakage during baking. Overnight chilling is also recommended for enhanced flavor.
- Bake Cookies: Preheat the oven to 190°C (375°F). Bake two cookies at a time for 13 minutes. After baking, let cookies 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 biscoff filling enjoyment.
Notes
- Use arrowroot starch as a cornstarch substitute if needed.
- Chilling the dough is essential to prevent excessive spreading and keep the filling intact.
- If you prefer a more intense cinnamon flavor, increase cinnamon to 1 ½ teaspoons.
- For best texture, use room temperature eggs and butter.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Serving the cookies slightly warm enhances the gooey texture of the biscoff filling.
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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