Best Biscoff Stuffed Cookie Butter Cookies Recipe

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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.

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, feel free to click “Jump to Recipe” right under the title of this post, and you’ll 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. 

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 1/2-1 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.

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.

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. 

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

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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

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.

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

I hope you loved this Biscoff Stuffed Cookie Butter Cookie Recipe — if you did, would you share your creation on Instagram, Facebook, and Pinterest? And be sure to comment below!

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Best Biscoff Stuffed Cookie Butter Cookies Recipe

Author: Kathleen Pope

5 from 15 votes

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.

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Prep Time 20 minutes mins

Cook Time 11 minutes mins

Total Time 31 minutes mins

Course Cookies, Sweets

Cuisine American

Servings 24 servings

Calories 331 kcal

Equipment

• ▢
  OXO Good Grips Small Cookie Scoop
• ▢
  USA Pan Half Sheet Baking Pan and Bakeable Nonstick Cooling Rack

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 cup salted butter, room temperature, if using unsalted add ¼ tsp 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 1/2 – 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)

✱ Kathleen’s Tips

• • 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.

•  

High Altitude Cookie Butter Cookies

• • 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)

Crumbl Biscoff Stuffed Cookies | 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!

***See post for more variations and options. 

Storage Tips

• 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

Serving: 1 cookie Calories: 331 kcal Carbohydrates: 38 g Protein: 4 g Fat: 18 g Saturated Fat: 7 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 2 g Trans Fat: 0.3 g Cholesterol: 36 mg Sodium: 173 mg Potassium: 37 mg Fiber: 0.4 g Sugar: 21 g Vitamin A: 259 IU Calcium: 20 mg Iron: 1 mg

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.