These Biscoff Stuffed Cookies are truly the best! A bakery-quality chewy cookie with everyone’s favorite cookie butter inside for the gooiest bite. I guarantee everyone will be asking you for the recipe.
⭐️⭐️⭐️⭐️⭐️ One reader raved: “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 flaky sea salt as the finish.” – Vicki
These Stuffed Biscoff Cookie Butter Cookies are truly over the top! When it comes to sweets, my family is always excited about anything that has cookie butter. When developing this easy dessert recipe, I wanted to make sure I used the Biscoff spread both in the cookie dough as well as the gooey surprise filling stuffed inside, extra sweetness = love!
I’ve made these for countless birthday parties and even school bake sales, and they are always the cookie with the most compliments. It’s truly why I keep a couple of containers of the speculoos spread in my pantry at all times!
These may look complicated to make, but I promise they involve no special equipment except for a hand mixer. If you’ve ever made a chocolate chip cookie from scratch, I know you’ll successfully make this recipe. Be sure to also try this Granola Butter recipe (think cookie butter but with granola), Mini Apple Pies, or Crumbl Chocolate Chip Cookies.
Why You Will Love this Recipe
- Easy for Beginner Bakers – Impressive for anyone to make, all you need is an electric mixer and a couple of bowls.
- Crowd-Pleasing Dessert – I’ve served these to all ages and they love them. Be prepared to have no leftovers!
- Not-Your-Average Cookie – The special surprise of stuffing them with cookie butter makes them over the top. Everyone always thinks they’re from a local bakery.
Ingredients
- Butter | I used salted butter; you may use unsalted butter, just increase salt by ¼ teaspoon.
- 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.
Get the full recipe in the recipe card below.
Recommended Tools
- My favorite baking sheets
- Electric hand mixer or stand mixer
- Small Cookie Scoop and Medium Cookie Scoop
How to Make Stuffed Biscoff Cookie Butter Cookies
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 (1 tablespoon #60) for this. Transfer to the freezer and let them chill for about 30 minutes 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 the Cookie Dough
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.
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 soft.
Step 3 | Stuff the Biscoff Butter Cookies
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.
Pro Tip:
- 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 preheated 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.
Expert Tips
- Ovens can vary in temperature, so know your oven! If your cookies are flat or cakey, it could be due to your oven temp being off. Most ovens run 25ºF hot or cold. Use an oven thermometer to make sure yours is accurate.
- 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.
- If your cookie butter balls begin to warm up after chilling, just pop them back into the fridge or freezer for a few more minutes. This is a key step to having these cookies work correctly.
- Use a cookie scoop for easy forming and shaping. This helps both the cookie butter filling as well as the cookies themselves be a uniform size so they bake at the same rate.
- To prevent the filling from leaking, make sure the cookie butter is fully sealed inside the dough and place the cookies seam side down on the baking sheet.
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! Or make up a batch of vanilla buttercream, replacing 4 tablespoons of butter with cookie butter.
- Add 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.
- Use 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.
- Make the famous Crumbl Cookie Butter White Chip Cookies. If you want to adjust this recipe to resemble Crumbl’s, stir half a cup of white chocolate chips into the cookie dough. Easy!
- Brown Butter Cookies: Intensify the flavors even more, brown your butter ahead of time, cool butter completely before adding to the sugars.
- Gluten-Free: I’ve had great luck converting traditional cookies to be gluten-free however; you would have to find or make gluten-free cookie butter. Replace regular flour with a quality cup-for-cup gluten-free flour, allow the cookie dough to rest 15 minutes (fridge is great) to hydrate and then bake a few minutes less time.
- Dairy-Free Cookies: Replace the butter with a good plant-based butter, I like Miyokos and double-check your cookie butter, Lotus and Trader Joe’s brands are both vegan and dairy-free, but some use whey.
High Altitude Baking Instructions
This recipe was tested at 5280 (Denver) feet as well as by recipe testers at sea level around the country.
- 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)
Storage
I hope you have leftover cookie butter cookies to enjoy, they are so good! Store them on the countertop in an airtight container or tightly sealed with plastic wrap for about 4 days.
If you want them to be fresher for longer, store them in the fridge in an airtight container for about 5-7 days. Then serve chilled fresh from the fridge or set the cookies on the counter to come to room temperature.
These cookies also freeze wonderfully. Allow them to cool completely, then place in airtight baggie or container and freeze up to 3 months. These cookies are great to send in a care package!
To rewarm any Biscoff stuffed cookies, place them on a baking sheet in a 350° F (175° C) oven for 3 minutes, enjoy immediately.
Make Ahead Cookie Butter Cookies
One of my best tips for quick and easy cookies, especially if you’re having people over at the last second, is to make and freeze cookie dough balls to bake straight from frozen!
Make the dough and wrap the cookie butter into the dough balls. Place the cookie dough balls on a parchment-lined sheet pan and freeze for one hour until firm. Remove and place in an airtight container or ziplock baggie and freeze the 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.
FAQs
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.
More Delicious Cookie Recipes:
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Equipment
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, (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.21 – 28 ounces cookie butter
- While the cookie butter is in the freezer, prepare the cookie butter cookie dough. Cream together the butter, granulated sugar, and brown sugar in a large mixing bowl or bowl of a stand mixer until light and creamy, about 4-5 minutes.1 cup salted butter, 1 cup light brown sugar, ½ cup granulated sugar
- 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 and vanilla extract, beating on medium-high speed for 2 minutes.1 teaspoon vanilla extract, 2 large eggs
- In a medium bowl, whisk together flour, baking soda, kosher salt and baking powder 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). Sprinkle with flaky sea salt and if you have them a few crushed Biscoff cookies.Flaky sea salt for topping
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
J
21-28oz of cookie butter, does it make a difference how much we use? Please let me know. Looks delicious by the way and I am excited to try it!
Hi J, you will love them! The amount varies based on how you scoop. You’ll freeze about 24 1 tablespoon dollops for the inside of the cookies. And it depends on how much you want to use in your cookie dough (I used ½ cup). Bottom line you’ll need two jars for this recipe.
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!