These absolutely delicious Stuffed Biscoff (Cookie Butter) Cookies are easy to make and are certain to impress. Filled and swirled with gooey Biscoff spread! These might be considered a Crumbl Copycat recipe, I’ve done a few things differently that make them even better!
- Super Pretty Presentation! While these cookies are absolutely delicious, they are stunning to look at! If you’re bringing these to a party or a cookie exchange you’re guaranteed oohs and ahhs from everyone!
- Easy To Prep! While there is a bit of an extra step “stuffing” these cookies, don’t worry! It’s very simple and can be done ahead so when you’re ready to bake it will all go together quickly!
- Unique! We’re all looking for a cookie recipe that is a little different than the usual, right? These are perfect for a flavor change from the norm, and great for an event if there is a peanut/tree nut allergy!
Yes, Biscoff spread and Cookie Butter are the same. Of course they might be minor ingredient variants, but Biscoff and Cookie Butter are interchangable. Biscoff is a brand name for speculoos cookies, which are gingerbread-like, crispy, buttery cookies. Cookie Butter is just another brand name for the same thing sold by Trader Joe’s!
Ingredients You Need: All Purpose Flour, White Chocolate, Light Brown Sugar, Granulated Sugar, Eggs, Biscoff Spread, Butter, Vanilla Extract, Baking Soda, and Kosher Salt, and Biscoff Cookies
This is a highlight of the ingredients you will need to make these Stuffed Biscoff Cookies. The full ingredient list and instructions list are in the recipe card at the bottom of the post.
- Biscoff Spread (or Cookie Butter). You are going to divide this to use some for stuffing the cookies and the other part for swirling into the cookie dough.
- Salted Butter. I prefer using salted butter in this recipe but you can use unsalted butter if you prefer. I also want to note that I use cold, cubed butter in this recipe to help keep the cookies a bit thicker without having to chill the dough.
- Sugar. You will use both light brown sugar and granulated sugar in this recipe.
- Eggs. I use large eggs in this recipe, as I do in all my baking recipes unless otherwise noted.
- Vanilla Extract. You can also use vanilla bean paste as well to really intensify the flavors!
- Dry Ingredients: All purpose flour, baking soda, and kosher salt!
- White chocolate. You can use white chocolate chips OR chopped white chocolate!
- Biscoff cookies (or Speculoos cookies), broken into pieces. This is optional, but adds for a nice presentation.
Store these cookies airtight at room temperature for up to 3 days for best freshness. You can also freeze these cookies in an airtight container for up to 2 months. Thaw at room temperature.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Description
These delicious Stuffed Biscoff Cookies are easy to make and are certain to impress. Filled and swirled with gooey Biscoff spread they might be considered a Crumbl Copycat recipe, but I’ve done a few things differently that make them even better!
- 1 cup of Biscoff Spread (or Cookie Butter), divided
- 1 cup cold butter, cubed
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract or vanilla bean paste
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 3 cups all purpose flour
- 1 1/2 cups white chocolate chips (or chopped white chocolate)
- 15 – 20 Biscoff cookies (or Speculoos cookies), broken into pieces
- Place 1/3 cup of Biscoff spread into a piping bag. Squeeze approximately 2 teaspoons of the spread into swirls onto a parchment lined plate. (You will get about 18 portions). Place this into a freezer for at least 30 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix together the cold butter and both sugars for 2 minutes. Add in the eggs, vanilla, salt, and baking soda and mix for an additional minute to combine, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing only until just combined. Add in the white chocolate chips, mixing just until evenly distributed.
- Place the remaining Biscoff spread in a microwave safe bowl and heat for 20 seconds, until just lightly melted and pourable.
- Drizzle the Biscoff Spread into the cookie dough and using a wooden spoon or rubber spatula, swirl into the cookie dough. You want ribbons of Biscoff throughout the cookie, so don’t overmix.
- Remove the piped Biscoff from the freezer.
- Using a large cookie scoop (1/4- cup) portion out the dough. Divide each scoop in half and place the frozen Biscoff in the center, forming the dough around the Biscoff middle.
- Place each dough ball onto the prepared baking sheet and bake for 12 minutes, or until the cookies are golden at the edges and just set in the middle.
- When the cookies are done immediately press in a few broken pieces of Biscoff cookies into the top along with more white chips if desired.
- Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.
Notes
Store airtight at room temperature for up to 3 days for best freshness,.
Freeze the cookies in an airtight container for up the 2 months. Thaw at room temperature.
