These are the best stuffed Biscoff cookie butter cookies! And easy recipe featuring chewy, tender cookie butter cookie stuffed with a gooey cookie butter filling.
These Biscoff-filled cookies are truly the best cookie butter cookies. They not only have cookie butter in the dough, but there’s a rich creamy surprise inside with every bite.
Why You Will Love this Recipe
- Holiday-Worthy – An easy sugar cookie base, these special cookies are perfect for holiday baking; like Thanksgiving and Christmas.
- Crowd-Pleaser – Buttery cookies packed with sweet and creamy Biscoff cookie butter! Who doesn’t love that?!
- Not-Your-Average Cookie – Stuffed cookies are extra special when you bite in and get an unexpected sweet surprise loaded with Biscoff flavor!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
If you love these cookies, you will love this Granola Butter recipe (think cookie butter but with granola), the warmth of these Mini Apple Pies with sugar cookie crust and these popular Crumbl Chocolate Chip Cookies.
Key Ingredients for Cookie Butter Cookies
Butter | I used salted butter, you may use unsalted butter; just add ¼ teaspoon additional salt.
Sugar | I used light brown sugar and all-natural cane sugar to give it the best chew, white sugar is fine to use also.
Cookie Butter | I tested using Lotus Biscoff Cookie Butter and Trader Joe’s Speculoos Cookie Butter. Use your favorite brand of cookie butter. I also tested using creamy and crunchy, they both work great.
Vanilla | No cookie is complete without vanilla extract.
Eggs | I use large eggs in all of my baking, bring them to room temperature before adding to the recipe, they will incorporate better into the dough.
Flour | All-purpose flour gives the cookie its soft structure. I use unbleached all-purpose flour.
Baking soda and powder | Leavening agents are what help the cookies rise. Make sure yours is fresh, if your cookies are flat, it could be your baking soda or powder.
Salt | We will add a little kosher salt to enhance flavors and optional fleur de sel or flaky sea salt to sprinkle on top after baking.
How to Make Biscoff Stuffed Cookies Recipe
Step 1 | Scoop Cookie Butter Balls and Freeze
Scoop about 24 1-tablespoon dollops of cookie butter onto the prepared baking sheet. I like using a small cookie scoop for this. Transfer to the freezer and let them chill for about half an hour or until firm. This will use up most of a jar of cookie butter.
Fresh Tips
- I found it easier to wrap a cookie butter ball with the dough, I used a small scoop for the best results. You can also use a spoon and do a quick roll with your hands before adding to the cookie dough.
Preheat the oven to 350° F (175° C) and line a baking pan with parchment paper or a silicone mat.
Step 2 | Make Cookie Butter Cookie Batter
In the meantime, combine the butter, granulated sugar, and brown sugar in a large bowl or the bowl of a stand mixer or use a hand mixer. Beat with a paddle attachment on medium-high speed for 3-4 minutes until creamed and light and fluffy.
Add the leftover (about ½-1 cup) cookie butter to the batter and mix until combined. Set aside a couple of tablespoons to drizzle on top of the cookies at the end, if desired.
Then, crack two large eggs into the bowl, add the vanilla extract, and beat for one minute on medium-high speed.
Whisk the flour, baking soda, baking powder, and kosher salt in a medium bowl. Then, with the mixer on low add the flour mixture to the wet ingredients, about ⅓ of a cup at a time. Mixing on low until fully incorporated, scrape the sides of the bowl if needed. The dough will be on the soft.
Step 3 | Stuff Cookie Dough Balls
Next, divide the cookie dough into 24 balls using a medium to large cookie scoop. Remove the firm cookie butter scoops from the freezer (see tips below).
Wrap the soft cookie dough around a scoop of cookie butter, ensuring it is completely and evenly covered. Place on parchment-lined cookie sheets, I could only fit about 8 on a sheet.
Cookie Butter Tips
- Cookie butter will soften quickly when you pull it from the freezer; work in batches, only removing the number of cookie butter balls you need for the cookies you are baking.
- If you are stuffing all of your cookies at once, place them on a parchment-lined pan in the fridge until ready to bake.
Bake cookies in the oven for 10 to 12 minutes.
Baking time will vary based on your oven and altitude adjustments; mine were perfect at 11 minutes at high altitude, and my sea level tester found them better at 12 minutes; start checking at about 9 minutes. They should no longer be shiny on top, with a hint of golden brown. Don’t overbake.
Finally, allow the baked cookies to cool on the baking sheet for two minutes, then transfer them to a wire rack.
Oven Temps
Ovens vary in temperature, know your oven! If your cookies are flat, or cakey it could be due to your oven temp being off. Most ovens run 25° hot or cold. Use an oven thermometer to determine if yours is off.
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If you loved these stuffed Biscoff cookies, try more of my scrumptious cookie recipes, like these popular Crumbl Oreo Cookies, these refreshing Soft Lemon Crinkle Cookies, or these Crumbl Salted Caramel Cheesecake Cookies.
Variations & Substitutions
Drizzle melted cookie butter on the cookies for a picture-perfect look, then sprinkle with crushed Biscoff cookies and a little flaky sea salt – Yum!
Extra Crunchy Texture: Make each bite a bit crunchy to contrast the gooey centers by mixing Biscoff cookie crumbs into the cookie dough after adding the dry ingredients.
Light or Dark Brown Sugar: If you’d like, swap the light brown sugar with dark brown sugar for a richer molasses flavor and an overall sweeter cookie.
High Altitude Biscoff Stuffed Cookies Recipe
- Increase flour by 2 tablespoons
- Decrease brown sugar to ¾ cups and white sugar to ⅓ cup.
- Bake at 375° F (190° C) oven for 10-12 minutes (mine were perfect at 11 minutes)
Copycat Cookie Butter White Chip Crumbl Cookies
One of the best Biscoff Cookie Recipes is created by the incredible gourmet cookie company Crumbl. If you want to adjust this recipe to resemble Crumbl’s Cookie Butter White Chip cookie, stir half a cup of white chocolate chips into the cookie dough. Easy!
Recommended Tools
- My favorite baking sheets
- Electric hand mixer or stand mixer
- Small Cookie Scoop and Medium Cookie Scoop
Storage Tips
Store at Room Temperature – Store on the countertop in an airtight container or tightly sealed with plastic wrap for about 4 days.
Refrigerate – Store them in an airtight container for about 5-7 days for longer freshness. Then, serve chilled fresh from the fridge or set the cookies on the counter to come to room temperature.
To freeze cookie butter cookies, cool completely, then place in airtight baggie or container and freeze up to 3 months. These cookies are great to send in a college care package!
Rewarm Biscoff stuffed cookies by placing on a baking sheet in a 350° F (175° C) oven for 3 minutes, enjoy immediately.
Frequently Asked Questions
Cookie butter, made from ground Biscoff or speculoos cookies, resembling milder gingerbread, is a creamy spread. Crushed and transformed, it becomes a sweet treat for bagels, toast, and more. Brands like Lotus Biscoff and Trader Joe’s offer variations in taste, from chunky to creamy. Find it near peanut butter in stores.
Yes! It’s just branding; Biscoff is the original spread made from the popular Biscoff cookies. It’s also called Biscoff spread, Speculoos spread, cookie butter spread, Biscoff cookie spread, or Biscoff cookie butter.
Also known as the “airline cookie” Biscoff cookies are thin, crisp caramelized biscuit cookies similar to gingerbread, but a bit more mild. Made in Belgium, these cookies are vegan, non-GMO and are perfect to dip in your coffee or tea.
First, make sure the cookie butter is frozen. Second, when wrapping the cookie dough around the chilled scoops of cookie butter, ensure it is completely enclosed to prevent it from leaking out of the middle of the cookie as it bakes. Third, placing the cookie dough ball seam side down will also help.
Make Ahead Cook Butter Cookies Tips
Make and bake the cookies as directed, allow them to cool completely, and store them in an airtight container. Depending on when you need to serve them, the cookies will be kept in the freezer for about two to three months, 4 days on the counter, or 5 to 7 days in the fridge.
Freeze Cookie Dough Balls to Bake Later
Make the dough and wrap the cookie butter into the dough balls. Place cookie dough balls on a parchment-lined sheet and freeze for one hour until firm. Remove and place in an airtight container or ziplock baggie and freeze dough balls up to 3 months.
To bake, allow cookie dough balls to come to room temperature (or slightly chilled) while the oven preheats; bake as directed. Or thaw cookie dough balls in fridge overnight.
What to serve with cookie butter cookies
- Enjoy these with a warm cup of chai.
- If would also be delicious with some hot chocolate or some wassail hot cider.
TOP TIP
- Remember to let the cookies cool for a few minutes before transferring them to a wire rack to prevent them from crumbling apart due to their soft and chewy texture.
More Biscoff recipes you will love!
- Pumpkin Cheesecake Bars with a Biscoff Cookie Crust
- Chewy Cookie Butter Snickerdoodles
- Graham Cracker Crumble Topping (Swap the Graham crackers for Biscoff Cookies!)
Best Cookies Recipe Ideas for Cookie Exchange
Below are a few cookie recipes that are always on my holiday cookie tray and are great for a cookie exchange or gifting to friends and family!
- Gluten-free Chewy Peanut Butter Cookies
- Best shortbread recipe (ever!) super simple, amazing shortbread cookies every time.
- 5-ingredient Raspberry Cheesecake Thumbprint cookies
- Pfeffernusse; our favorite German spice cookie
- Salted Caramel Crumbl Cheesecake Cookies
- Best Copycat Crumbl Chocolate Chip Cookie Recipe
- Best Ever High Altitude Chocolate Chip Cookies
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Print Pin Save RateEquipment
Ingredients
- 1 cup salted butter room temperature, if using unsalted add ¼ teaspoon additional salt.
- 1 cup light brown sugar packed (reduce to ¾ cups for high altitude)
- ½ cup granulated sugar reduce to ⅓ cup for high altitude
- 21-28 ounces cookie butter 1 ½ – 2 jars divided, use your favorite cookie butter; creamy or crunchy both work
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature, (if forgot, submerge eggs in bowl of warm water for 5-7 minutes)
- 3 cups all-purpose flour I used unbleached (plus 2 tablespoons for high altitude)
- 1 teaspoon baking soda reduce to ¾ teaspoon for high altitude
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- Flaky sea salt for topping
Instructions
- Preheat the oven to 350°F (175° C) for high altitude, 375° F (190° C) and line a baking sheet with parchment paper. If making high altitude see tips below.
- Spoon 24 (1 heaping tablespoon) dollops of cookie butter on a wax paper or parchment-lined baking sheet. Chill in the freezer for 20-30 minutes or until firm.
- While the cookie butter is in the freezer, prepare the cookie butter cookie dough. Cream together the butter (1 cup), granulated sugar (½ cup), and brown sugar (1 cup) in a large mixing bowl or bowl of a stand mixer until light and creamy, about 4-5 minutes.
- Add the remaining Biscoff cookie butter (between ½-1 cup), mixing until just combined; reserve 1-2 tablespoons for drizzling if desired.
- Add the eggs (2 eggs) and vanilla extract (1 teaspoon), beating on medium-high speed for 2 minutes.
- In a medium bowl, whisk together flour (3 cups), baking soda (1 tsp), kosher salt (½ tsp) and baking powder (½ tsp) until combined. Then with the mixer on low, add the flour mixture ½ cup at a time, mixing until just combined.
- Divide the cookie dough into 24 large balls (I used a medium cookie scoop) and wrap the cookie dough around the dollops of cookie butter, ensuring the cookie butter is fully enveloped.
- Bake your cookies for 10-12 minutes. Allow the cookies to cool 2 minutes on the baking sheet before removing them to a cooling rack. If desired, drizzle with a little melted cookie butter (1-2 tablespoons microwaved for 20 seconds and stirred until pourable)
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Notes
-
- Baking time will vary based on your oven and altitude adjustments; mine were perfect at 11 minutes at high altitude, and my sea level tester found them better at 12 minutes; start checking at about 9 minutes. They should no longer be shiny on top, with a hint of golden brown. Don’t overbake.
- Cookie butter will soften quickly when you pull it from the freezer; work in batches, only removing the number of cookie butter balls you need for the cookies you are baking.
- If you are stuffing all of your cookies at once, place them on a parchment-lined pan in the fridge until ready to bake.
- Drizzle melted cookie butter on the cookies for a picture-perfect look, then sprinkle with crushed Biscoff cookies and a little flaky sea salt – Yum! But they are just as delicious plain with a little sea salt.
-
- Increase flour by 2 tablespoons
- Decrease brown sugar to ¾ cup and white sugar to ⅓ cup.
- Bake at 375° F (190° C) oven for 10-12 minutes (mine were perfect at 11 minutes)
- Store at Room Temperature – Store on the countertop in an airtight container for 4 days. In fridge up to one week and freeze up to 3 months.
- Rewarm Biscoff stuffed cookies by placing on a baking sheet in a 350° F (175° C) oven for 3 minutes, enjoy immediately.
Nutrition
Patty
These cookies are amazing!! So delicious, and really simple to make! Thank you for the detailed instructions, especially the info on oven temp. These came out perfectly and will definitely be on repeat at our house. I’ve never had the Crumbl cookie version…but now why would I?! My husband even said they were one of his most favorite cookie I’ve evee made. Yum!!
Why would you!!? Thank you for your kind comments!
Vicki P
Truly a Beautiful Gift Giving, and Delicious cookie! This recipe is on my “Favorite” list for sure! I will be certain 2 jars of Cookie Butter will always be in my pantry for this recipe (and it allows me to use some for apple dipping while I make these). I did the Drizzle with Flakes is Salt as the finish.
That’s awesome Vicki! Yeah we love them!!
Amy
Wow, these cookies are the real deal! This is my favorite flavor of Crumbl cookies but it’s almost never there. Now I can make them any time I want! Thanks!
Thanks, Amy!!
Cathleen
Biscoff is one of my FAVORITE things EVER. I am so excited to try this recipe, this will be my weekend baking. Thank you so much for sharing this recipe 🙂
Thank you!!!
Dannii
Anything biscoff is good with me, but these cookies were next level. SO good.
Thank you!
Kristen
These cookies turned out so good! Thank you for the recipe!
So glad you liked them!
Tara
Oh yum! Such delicious flavors packed into these cookies. I especially love the drizzle over the tops.
Thanks so much, Tara!
Ned
Oh my! What amazing cookies!! I only got one because my family loved them so much! Thank you for the awesome recipe.
Haha!! Guess you’ll have to bake another batch and hide a couple. Thank you, Ned!
Jules
These cookies are over the top delicious! I love trying new recipes and this one is absolutely amazing.
Thank you so much!!
Janelle
YUM! These were a huge hit and look amazing too! Thanks for the recipe.
Thank you!!
Rebecca
Mmmmmm I love Biscoff Cookie Butter cookies and these are so soft and so full of flavor that we plan to make them again real soon. Great recipe!
Thank you, Rebecca!
Debi
These cookies did not last long on the counter. Every time someone came by they snagged one.
Haha! I love it!
Sue Ringsdorf
Holy moly! My family loved these Biscoff cookies. What a treat!
Yay!! So happy to hear that, Sue!
Eliza
Kathleen, my son says these might be the best cookies he’s ever eaten in his life! They are incredibly buttery and delicious. Thanks for sharing this amazing recipe.
You are the best! Thank you, Eliza for making my day!