These cookie butter cookies are filled with lots of biscoff cookie butter. They’re thick, soft, and gooey stuffed bakery style cookies. The cookie dough has biscoff cookie crumbs and is packed full of ooey gooey cookie butter. It's the ultimate biscoff cookie butter cookie! Truly the perfect cookie for any cookie butter lover.
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🍪 Why you'll LOVE this recipe
- Stuffed: They're packed with cookie butter and biscoff cookies in the middle! Eat them slightly warm so the biscoff filling oozes out.
- Soft: These make soft, large bakery style cookies.
- Easy: These biscoff stuffed cookies are super impressive but very easy and straight forward to make!
If you love cookie butter, you'll love my easy biscoff cheesecake and biscoff cake!
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Biscoff cookie butter/spread: This is the most heavenly spread made from biscoff cookies that tastes like cinnamon and caramelized cookies. I recommend the creamy kind. You can use speculoos cookie spread instead, it just won't be as caramelized.
- Biscoff cookies: You'll need them for the top and filling.
- Butter: Use good quality real butter for best results! The butter flavour really pops. It will work with salted butter but watch out - if the butter is too salty your cookies will also be too salty.
- Brown sugar: Use a lighter brown sugar or old fashioned brown sugar for an even richer flavor. Be sure to pack it in your cup when measuring.
- All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
👩🍳 How to make cookie butter cookies
Step 1: In a large bowl combine sifted flour, cornstarch, baking powder, baking soda, and cinnamon. Add ¼ cup of crushed biscoff. Mix well and set aside.
Step 2: In a separate large bowl or stand mixer, beat together butter, brown and granulated sugar, and salt. Beat until light and fluffy (about 2 minutes), scraping down the bowl halfway.
Add egg, yolk, and vanilla to the butter and sugar mixture. Beat until very light and fluffy, for about 1 minute. Scrape down the bowl halfway.
Step 3: Add dry ingredients into the wet ingredients, mixing well until it all comes together to form a dough. Stop mixing as soon as no more dry streaks of flour remain.
Weigh 2oz portions of cookie dough. If you don’t have a scale, you can use a large, 3 tablespoon cookie scoop to measure out the portions.
Step 4: Take two portions of cookie dough. Flatten both portions with your hands. Break a biscoff cookie in half and stack each half on top of one of the cookie dough disks. Use a measuring spoon or a small cookie scoop to scoop a heaping tablespoon of biscoff cookie butter on top of the stack of biscoff cookies.
Place the second disk of cookie dough on top and use your hands to seal in all the edges, creating an even layer of cookie dough all the way around.
Step 5: Place the rest of the crushed biscoff cookies into a bowl. Roll the filled ball of cookie dough to cover the top outside in crushed biscoff. Set aside onto the parchment lined baking sheet while you put together the rest of the cookies.
Chill the cookie dough balls in the fridge for 6 hours or in the freezer for 3 hours. You can pop them into the fridge overnight if you prefer. This will prevent the cookie from spreading too much and the cookie butter filling from oozing out. It will also make a more flavorful cookie.
Step 6: Preheat oven to 375°F (190°C). Bake two cookies at a time for 10-13 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. Serve the cookie butter stuffed cookies slightly warm for an extra gooey cookie butter filling.
✔️ Expert biscoff tips
- Weigh the flour: This will ensure consistent results and the perfect cookie dough.
- Use biscoff cookie butter: It's my favorite brand of cookie butter with the best caramelized cookie flavor!
- Weigh the cookie dough before stuffing: this will ensure you get even cookies that bake evenly and the filling doesn't burst out.
- Chill the cookie dough: This will help the flavors develop and prevent the cookie from spreading too much.
- Don't overbake the cookies: If you overbake them, the filling will leak out and they won't be as ooey gooey.
🥄 Make ahead and storage
The cookies will keep well in an airtight container at room temperature for up to 4 days. You can freeze them in an airtight bag or container to store for up to 3 months.
You can make ahead the stuffed cookie dough balls and refrigerate (for up to 2 days) or freeze (for up to 2 months) in an airtight bag or container. Bake from frozen and add a few extra minutes to the baking time.
🥫 Where can I buy cookie butter?
I typically order it from amazon but you can find it in grocery stores (check the specialty or spread aisles). If not, check out your local European stores because it is a European invention.
Biscoff and speculoos both have their own types of cookie butter. Biscoff cookie butter is more caramelized in flavor, and speculoos is a lighter, more delicate flavor. I prefer biscoff but both are so delicious!
🥣 How to successfully stuff cookies
You want to start out by weighing each half of your cookie dough ball. Each half is 2oz. If you don't have a scale you can use a 3 tablespoon cookie scoop (a large in most cookie scoops) or use a measuring spoon.
Flatten each half with your hand. Break a biscoff cookie in half and stack it one one flattened cookie round. Top with a heaping tablespoon of cookie butter and place the other cookie dough round on top.
Seal the edges well with your fingers and reshape it into a ball, making sure the cookie butter still stays at the top.
Roll the top in crushed biscoff and set aside while you work on the rest.
Try these blueberry cheesecake cookies and strawberry cheesecake cookies for more stuffed cookie recipes.
📖 Recipe FAQs
Yes you can. Roll them into 2 tablespoon size balls, roll the tops in crushed biscoff cookies, and bake. Watch the baking time - they'll probably be ready sooner. Top them with cookie butter or leave them as is.
Make sure that you seal the filled cookie dough well, chill the cookie dough, and don't over bake. This will help prevent the cookie from breaking and leaking.
This helps shock the cookie, helping ensure that the filling doesn't leak out. Use an oven thermometer to check if the oven is at the correct temperature that it says it is.
Yes! This ensures the cookies are even which is very important with these stuffed cookies. I've tested the baking temperature and time lots of times so that they don't fall apart for that specific cookie size. You can use a three tablespoon cookie scoop to measure if you don't have a scale instead.
Yes yes yes. I know you don't want to but this will insure that the cookies are soft, hold the filling in the middle, and the process runs smoothly.
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📖 Recipe
Cookie Butter Cookies
Equipment
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
- 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
Instructions
- Line a baking sheet with a piece of parchment paper. Crush 10 biscoff cookies into medium-coarse crumbs using a food processor or placing into a bag and crushing with a rolling pin.16 biscoff cookies
- In a large bowl combine sifted flour, cornstarch, baking powder, baking soda, and cinnamon. Add ¼ cup of crushed biscoff. Mix well and set aside.2 ½ cups all purpose flour, ½ tablespoon cornstarch, ½ teaspoon baking powder, ¼ teaspoon baking soda, 1 teaspoon cinnamon
- In a separate large bowl or stand mixer, beat together butter, brown and granulated sugar, and salt. Beat until light and fluffy (about 2 minutes), scraping down the bowl halfway.1 cup butter, ¾ cup brown sugar, ¼ cup granulated sugar, ¼ teaspoon sea salt
- Add egg, yolk, and vanilla to the butter and sugar mixture. Beat until very light and fluffy, for about 1 minute. Scrape down the bowl halfway.1 large egg, 1 large egg yolk, 1 tablespoon pure vanilla extract
- Add dry ingredients into the wet ingredients, mixing well until it all comes together to form a dough. Stop mixing as soon as no more dry streaks of flour remain.
- Weigh 2oz portions of cookie dough. If you don’t have a scale, you can use a large, 3 tablespoon cookie scoop to measure out the portions.
- Take two portions of cookie dough. Flatten both portions with your hands. Break a biscoff cookie in half and stack each half on top of one of the cookie dough disks. Use a measuring spoon or a small cookie scoop to scoop a heaping tablespoon of biscoff cookie butter on top of the stack of biscoff cookies. Place the second disk of cookie dough on top and use your hands to seal in all the edges, creating an even layer of cookie dough all the way around. Make sure the cookie butter stays at the top of the cookie ball (keep track of where it is).½ cup biscoff cookie butter, 16 biscoff cookies
- Place the rest of the crushed biscoff cookies into a bowl. Roll the filled ball of cookie dough to cover the top outside in crushed biscoff. Set aside onto the parchment lined baking sheet while you put together the rest of the cookies.
- Chill the cookie dough balls in the fridge for 6 hours or in the freezer for 3 hours. You can pop them into the fridge overnight if you prefer. This will prevent the cookie from spreading too much and the biscoff filling from oozing out. It will also make a more flavourful cookie.
- Preheat oven to 190°C (375°F). Bake two cookies at a time for 10-13 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack with a spatula to cool completely. Serve the cookies slightly warm for an extra gooey biscoff filling.
Video
Notes
- Weigh the flour for the perfect dough consistency
- Use biscoff cookie butter
- Weigh the cookie dough before stuffing
- Chill the cookie dough
- Don't overbake the cookies
Natalie
Made these over the weekend and they were absolutely sublime! My new go-to cookie recipe for all times. Perfectly soft and yet deliciously chewy, thank you so much for this amazing recipe! Can't wait to try more!
Ann
The best stuffed cookie recipe! Easy yo follow instructions and outcome is to die for! Can’t wait to try the other recipes!
Mary
Thank you so much, I'm so happy you loved them! 😀