Biscoff Cookie Butter Stuffed Cookies Recipe

There’s something undeniably magical about warm, gooey cookies filled with a rich, spiced goodness. This Biscoff Cookie Butter Stuffed Cookies Recipe is an absolute game-changer if you adore that caramelized, cinnamon-kissed flavor in every bite. Trust me, once you try these, you’ll wonder why you ever settled for plain cookies.

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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

Ingredients & Why They Work

Every ingredient in this Biscoff Cookie Butter Stuffed Cookies Recipe plays a role in creating that perfect chewy texture and rich flavor you want. The mix of spices, cookie crumbs, and creamy butter ensures you get layers of flavor balanced perfectly.

• All-purpose flour: The backbone of the cookie, providing structure and chew.
• Cornstarch: Gives a tender, soft bite crucial for bakery-style cookies.
• Baking powder & baking soda: Work together to give a gentle rise without puffiness.
• Cinnamon: Adds warmth and depth, complimenting the biscoff’s caramel notes beautifully.
• Butter (softened): For richness and that melt-in-your-mouth texture.
• Brown and granulated sugar: Brown sugar brings moisture and chewiness, while granulated sugar aids slight crispness at the edges.
• Sea salt: Enhances all the flavors and balances sweetness.
• Egg and egg yolk: Eggs bind everything together; extra yolk boosts chewiness and richness.
• Vanilla extract: Balances the spices and adds complexity.
• Biscoff cookie butter: The star filling; creamy, spiced, and irresistibly sweet.
• Biscoff cookies: Crushed in the dough and rolled on the outside for texture and that signature flavor.

Make It Your Way

One of my favorite things about this Biscoff Cookie Butter Stuffed Cookies Recipe is how easy it is to adapt. Whether you want them spicier, more decadent, or just a little smaller, you’ve got options to make these cookies your own.

• Variation: For an extra festive touch, I sometimes sprinkle flaky sea salt on top before baking—it amps up the flavor and adds a lovely crunch.
• Dietary tweaks: You can swap regular butter for a good quality plant-based alternative if you need dairy-free, though the texture changes slightly.
• Seasonal Add-ins: Chopped pecans or walnuts mix beautifully into the dough for a nuttier spin.

Step-by-Step: How I Make Biscoff Cookie Butter Stuffed Cookies Recipe

Step 1: Crush & Prep Your Cookie Crumbs

Start by crushing about 10 Biscoff cookies into medium-coarse crumbs. I usually use a food processor for a consistent crumb texture, but a ziplock bag and rolling pin work just fine too. These crumbs mix into the dough and add that signature crunch on the outside later, so don’t skip this step!

Step 2: Mix Dry Ingredients

In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, and cinnamon. Then stir in ¼ cup of your crushed Biscoff crumbs to infuse flavor straight into the dough. Set this aside while you prep the wet ingredients.

Step 3: Cream Butter and Sugars

Using a stand mixer or handheld mixer, beat your softened butter with brown sugar, granulated sugar, and sea salt until it’s light, fluffy, and pale – about two minutes. Don’t forget to scrape down the bowl halfway so everything mixes evenly.

Step 4: Add the Eggs & Vanilla

Mix in your room temperature egg, yolk, and vanilla extract until the mixture becomes extra fluffy—about a minute. This step introduces air which helps keep the cookies soft and luscious. Another good moment to scrape the sides and bottom of the bowl.

Step 5: Combine Dry & Wet Ingredients

Slowly add your dry ingredients into the wet mixture, folding gently until the dough comes together with no dry streaks. Be careful not to overmix here—stop as soon as the flour disappears to keep your cookies tender.

Step 6: Assemble the Stuffed Cookie Dough Balls

Divide the dough into 2-ounce portions — I rely on a kitchen scale or a large spoon scoop for consistency. Take two portions and flatten them into disks with your hands. Break one Biscoff cookie in half and place each half on top of the flattened disks. Next, scoop a heaping tablespoon of Biscoff cookie butter onto these cookie halves. Top with the second disk of dough and seal the edges completely, making sure the cookie butter stays nestled inside.

Step 7: Coat & Chill the Dough Balls

Roll each stuffed dough ball in the leftover crushed Biscoff cookies to coat the outside. This extra step adds a delightful crunch and completes the Biscoff flavor profile. Then chill the balls in the fridge for 6 hours or freezer for 3 hours—this chilling step is crucial to prevent spreading and keep that gooey center intact while baking.

Step 8: Bake & Enjoy!

Preheat your oven to 190°C (375°F). Bake two cookies at a time for 10-13 minutes—just until the edges are set but the center is still soft. I wait about 10 minutes on the baking sheet before transferring to a wire rack so they finish gently and remain chewy. Trust me, serving these slightly warm gives you that ooey-gooey Biscoff filling everyone dreams about.

How to Serve Biscoff Cookie Butter Stuffed Cookies Recipe

Garnishes

I love serving these cookies just as they are, but sometimes I sprinkle a tiny pinch of flaky sea salt on top before baking to enhance all the sweet-salty nuances. A light dusting of powdered sugar also looks charming for guests, especially during the holidays.

Side Dishes

This Biscoff cookie treat pairs perfectly with a cold glass of milk or a creamy cappuccino. For a cozy dessert plate, try it alongside vanilla ice cream or a drizzle of caramel sauce for the ultimate indulgence.

Creative Ways to Present

For parties, I like to arrange these cookies on a pretty platter with extra crushed Biscoff crumbs sprinkled around. Another fun idea is serving each cookie on mini parchment squares tied with twine—makes it feel extra special and gift-worthy!

Make Ahead and Storage

Storing Leftovers

Leftover cookies keep well in an airtight container at room temperature for up to 3 days. To maintain their softness, you can add a slice of bread in the container—the moisture helps keep the cookies tender without getting soggy.

Freezing

I always freeze half the dough balls before baking. Just wrap each ball tightly in plastic wrap and place in a freezer bag. When you're ready to bake, pop them straight from the freezer into the oven—add a couple of extra minutes to the baking time and you’re good to go.

Reheating

To warm up leftover cookies, I microwave them for about 10-15 seconds or reheat in a low oven (150°C/300°F) for 5-7 minutes. This brings back that gooey center and freshly baked feel perfectly.

Final Thoughts

This Biscoff Cookie Butter Stuffed Cookies Recipe holds a special place in my collection because it blends everyday ingredients into something utterly indulgent and memorable. Whether sharing them with friends or sneaking a warm bite for yourself, these cookies bring a comforting, joyful moment to any day. Give them a try—you’ll soon see why I call these my “go-to” when I want to impress or indulge with minimal fuss.

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