There’s something truly irresistible about a cookie that surprises you from the inside out, and that’s exactly what makes the Biscoff Cookie Butter Stuffed Cookies Recipe so special. Imagine biting into a soft, cinnamon-kissed cookie packed with a hidden center of gooey, spiced cookie butter — absolute magic 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’m honestly a sucker for any cookie that’s got that perfect balance of soft, chewy, and rich. With this Biscoff Cookie Butter Stuffed Cookies Recipe, you get that and so much more — the biscoff cookie crumbs baked right into the dough add a subtle crunch, and the little center of silky cookie butter? Total game changer.
- Double Biscoff Delight: The dough itself includes crushed biscoff cookies, giving every bite an extra layer of warm spice and caramel notes.
- Perfect Gooey Center: Stuffed with a generous spoonful of cookie butter that stays beautifully soft and creamy after baking.
- Soft and Thick Texture: These cookies stay tender and thick thanks to a chill time that prevents them from spreading too thin.
- Homemade Bakery Feel: You get the joy of making bakery-quality stuffed cookies right in your kitchen, no fancy equipment needed.
Ingredients & Why They Work
Each ingredient in this recipe plays a crucial role in delivering that cozy, satisfying biscoff flavor mixed with irresistible cookie texture. Plus, a few tips on the extras that really level things up.
- All Purpose Flour: The base that gives structure but keeps the cookies tender when balanced right with starch.
- Cornstarch: Helps soften the cookie, giving you that melt-in-your-mouth feel.
- Baking Powder & Baking Soda: Work together to create just the right lift and spread.
- Cinnamon: Adds a warm spice note that complements the biscoff flavor perfectly.
- Butter (softened): Makes these cookies rich, tender, and helps the dough bind well around the cookie butter.
- Brown Sugar & Granulated Sugar: The brown sugar adds moisture and chewiness while granulated sugar keeps the edges crisp.
- Sea Salt: Enhances the sweetness and balances the deep caramel notes of the cookie butter.
- Egg & Egg Yolk: Provide richness and keep the cookies soft and moist.
- Pure Vanilla Extract: Adds a subtle sweetness and rounds out the flavors beautifully.
- Biscoff Cookie Butter: The star ingredient – creamy, luscious, and makes the cookie your new obsession.
- Biscoff Cookies: Crushed into the dough and rolled on the outside for added texture and that unmistakable biscoff crunch.
Make It Your Way
I love sharing recipes but also giving you permission to personalize! With this Biscoff Cookie Butter Stuffed Cookies Recipe, you can tailor the filling or dough to your taste, making it truly your own.
- Variation: Sometimes I swap half the all-purpose flour for whole wheat flour to give a nuttier, more wholesome note — it’s a lovely twist that still keeps the softness intact.
- Dietary Mods: For dairy-free versions, try swapping butter with coconut oil and use vegan biscoff spread – it changes the flavor slightly but still delicious!
- Extra Gooey: Dollop a little extra cookie butter inside if you want that center to ooze even more. Just keep a close watch on baking time to avoid overflow.
- Spice It Up: Add a pinch of nutmeg or ginger to the cinnamon for a warming seasonal variation that’s perfect this time of year.
Step-by-Step: How I Make Biscoff Cookie Butter Stuffed Cookies Recipe
Step 1: Prep the Crumbs and Dry Ingredients
First, line a baking sheet with parchment paper. Use a food processor or a rolling pin to crush about 10 biscoff cookies into medium-coarse crumbs. This not only helps blend the biscoff flavor throughout the dough but gives extra crunch on the outside. In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, and cinnamon, then stir in ¼ cup of those crushed cookie crumbs. Set this dry mix aside for later.
Step 2: Cream Butter and Sugars
In another large bowl or using your stand mixer, beat the softened butter, brown sugar, granulated sugar, and salt until light and fluffy. This takes about 2 minutes — don’t rush it because this step makes your cookies nice and tender. Be sure to scrape down the sides of the bowl halfway through to mix everything evenly.
Step 3: Add Eggs and Vanilla
Add the whole egg, egg yolk, and vanilla extract to the creamed mixture. Beat again for about one minute until super light and creamy — this adds air and helps your cookies rise just right.
Step 4: Combine Wet and Dry Mixes
Add your flour mixture into the wet ingredients. Mix just until combined — you’ll want to stop as soon as you don’t see dry streaks anymore. Overmixing can make the cookies tough, and we want soft, tender bites here!
Step 5: Form the Cookie Dough Balls
Weigh out 2-ounce portions of dough or use a large 3-tablespoon scoop. Take two portions: flatten them into discs in your hands, break a biscoff cookie in half and stack each half on top of one flattened dough piece. Spoon a generous tablespoon of biscoff cookie butter over that stack, then place the second dough disc on top. Seal the edges gently, making sure the cookie butter stays centered and doesn’t leak out. Roll the outside top of this ball in the remaining crushed biscoff crumbs for that classic texture and prep for chilling.
Step 6: Chill the Dough
This step is crucial! Chill your cookie dough balls in the fridge for 6 hours or, if you’re short on time, pop them in the freezer for 3 hours. This helps the cookies hold their shape while baking and keeps that cookie butter filling perfectly gooey — trust me, it’s worth the wait.
Step 7: Bake and Cool
Preheat your oven to 190°C (375°F). Bake two cookies at a time on your parchment-lined sheet for 10-13 minutes. After baking, let them cool on the sheet for 10 minutes before transferring to a wire rack. These cookies are amazing slightly warm, just when the cookie butter center is still wonderfully melty.
Top Tip
From making this recipe many times, I’ve learned that chilling the dough is non-negotiable — skipping this step almost always results in flat cookies and a messy cookie butter meltdown. Here’s a few more pointers that helped me nail it every single time.
- Chill for Stability: Allow at least 6 hours or overnight in the fridge; this step saves the shape and keeps your cookie butter filling perfectly gooey but contained.
- Seal Edges Carefully: When you seal the cookie dough around the filling, don’t rush—make sure the edges are tight to avoid any oozing during baking.
- Don’t Overmix Dough: Overworking the dough leads to tougher cookies, so mix until just combined.
- Check Oven Time: Start checking cookies at 10 minutes; you want them set around the edges but still soft in the center for that perfect chew.
How to Serve Biscoff Cookie Butter Stuffed Cookies Recipe
Garnishes
I usually keep garnishes simple—just a light dusting of powdered sugar or a drizzle of melted chocolate complements these cookies without overpowering their signature biscoff flavor. Sometimes I sprinkle a pinch of cinnamon on top for extra warmth.
Side Dishes
These cookies pair wonderfully with a cup of black coffee or chai tea. For an indulgent twist, have them alongside a scoop of vanilla ice cream or a creamy latte — the warm cookie butter melts beautifully in that context.
Creative Ways to Present
For gatherings, I like to serve these cookies stacked with fresh berries and a small bowl of extra cookie butter on the side for dipping. They also make a charming gift when wrapped individually in parchment paper tied with twine — perfect for cookie exchanges and holidays.
Make Ahead and Storage
Storing Leftovers
Store any uneaten cookies in an airtight container at room temperature for up to 3 days. I recommend placing a piece of parchment paper between layers to keep them from sticking. They maintain their texture surprisingly well, especially if you let them come to room temp before serving.
Freezing
I freeze the formed, unbaked cookie dough balls a lot! Pop them on a baking sheet first to freeze solid, then transfer to a freezer bag. When ready, bake directly from frozen, adding a couple of extra minutes to the baking time. This trick makes last-minute cookies totally doable!
Reheating
To reheat, I pop cookies in a warm oven (about 150°C/300°F) for 5 minutes. This revives that gooey center and soft texture without drying them out, so every bite feels freshly baked again.
Frequently Asked Questions:
Yes! Using crunchy Biscoff cookie butter will add small cookie bits inside the filling, giving an extra textural surprise. Just be aware it may slightly affect how smoothly the cookie butter melts during baking.
Chilling solidifies the fats in the dough which prevents the cookies from spreading too thin in the oven. It also helps lock in the thick, gooey cookie butter center so it doesn’t leak out while baking.
You can swap the all-purpose flour for a gluten-free flour blend with xanthan gum. Be mindful of texture changes; sometimes cookies flatten a bit more but chilling will help maintain shape and gooey centers.
Look for cookies that are set and golden around the edges but still soft in the center. They’ll continue to set as they cool on the baking sheet, so avoid overbaking to keep that soft, chewy texture.
Final Thoughts
I have to say, this Biscoff Cookie Butter Stuffed Cookies Recipe quickly became my go-to for special occasions and midweek treats alike. It’s that perfect combo of simplicity, comfort, and wow-factor that makes baking feel like pure joy. I’m betting once you try it, you’ll be making these cookies again and again—sharing that warm, homemade magic with everyone you love.
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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 stuffed bakery-style treats packed with biscoff cookie crumbs and a luscious biscoff cookie butter filling. Perfect for cookie butter lovers looking for the ultimate indulgence.
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 (from 10 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
- 16 biscoff cookies (about half a pack, for filling and coating)
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 by placing them in a bag and crushing with a rolling pin.
- Mix dry ingredients. In a large bowl, sift together flour, cornstarch, baking powder, baking soda, and cinnamon. Add ¼ cup of the crushed biscoff cookies and mix well. 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, scraping down the bowl halfway through.
- Add eggs and vanilla. Beat in the large egg, egg yolk, and vanilla extract until the mixture is very light and fluffy, approximately 1 minute, scraping down the bowl halfway.
- Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix until just combined and no dry streaks remain. Do not overmix.
- Portion dough. Weigh 2-ounce portions of dough or use a large 3-tablespoon cookie scoop to measure each portion.
- Assemble cookies. Take two dough portions and flatten them with your hands. Break a biscoff cookie in half and place each half on top of one flattened dough disk. Spoon a heaping tablespoon of biscoff cookie butter on top of the biscoff cookie halves. Place the second dough disk over this and seal all edges evenly, keeping the cookie butter on top inside the dough ball.
- Coat cookie dough balls. Roll each sealed dough ball in the remaining crushed biscoff cookies to coat the outside. Place on the prepared baking sheet and repeat with remaining dough portions.
- Chill dough. Refrigerate the dough balls for 6 hours or freeze for 3 hours to prevent spreading and maintain a gooey filling. Overnight refrigeration is also acceptable.
- Bake cookies. Preheat oven to 190°C (375°F). Bake two cookies at a time for 13 minutes. Let them cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. Serve slightly warm for extra gooeyness.
Notes
- Chilling the dough is essential to prevent spreading and to keep the biscoff filling from oozing out.
- You can substitute arrowroot starch for cornstarch if preferred.
- Use room temperature eggs for better mixing and texture.
- Serving the cookies slightly warm intensifies the gooey biscoff filling experience.
- If necessary, crush biscoff cookies finely for coating using a food processor or plastic bag and rolling pin.
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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