These absolutely delicious stuffed biscoff (cookie butter) cookies are easy to make and will impress. Filled with sticky Biscoff spread! These might be considered copycat recipes from Crumbl, but I’ve done a few different things to make them even better.
Super cute presentation! These cookies are really delicious, but they also look amazing. Bring this to a party or cookie exchange and you’re sure to get a lot of “oohs” and “aahs” from everyone! Easy to prepare! There’s a little extra step of “stuffing” these cookies, but don’t worry. It’s super easy and can be made ahead of time, so it’s ready when you’re ready to bake. Unique! Are you looking for a different cookie recipe than usual? These are a great change of flavor from the usual, and also great for events if you have a peanut/nut allergy.
Yes, Biscoff spread and cookie butter are the same. Of course, they may be minor ingredient variations, but Biscoff and cookie butter are interchangeable. Biscoff is the brand name for speculoos cookies, which are crunchy, buttery cookies that resemble gingerbread. Cookie butter is another brand name for the same thing sold at Trader Joe’s.
Here are the highlights of the ingredients needed to make these stuffed biscoff cookies. A complete list of ingredients and instructions can be found in the recipe card at the bottom of the post.
Biscoff spread (or cookie butter). Divide this and use one part to stuff the cookies and the other part to mix into the cookie dough. Salted butter. I prefer to use salted butter in this recipe, but you can use unsalted butter if you prefer. Also note that this recipe uses cold cubed butter to keep the cookies a little thicker without chilling the dough. sugar. This recipe uses both cane sugar and granulated sugar. egg. As with all baking recipes, this recipe uses large eggs unless otherwise noted. Vanilla extract. Use vanilla bean paste for even more flavor! Dry Ingredients: All purpose flour, baking soda, kosher salt! white chocolate. You can also use white chocolate chips or chopped white chocolate! Crushed Biscoff cookies (or speculoos cookies). This is optional, but I add it to make the presentation beautiful.
For best freshness, store these cookies tightly closed at room temperature for up to 3 days. These cookies can also be frozen in an airtight container for up to 2 months. Thaw at room temperature.
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explanation
These delicious Biscoff stuffed cookies are easy to make and guaranteed to impress. Filling and swirling with gooey Biscoff spread might be considered a copycat crumble recipe, but I made a few changes to make it even better.
1 cup Separate Biscoff Spread (or Cookie Butter)
1 cup cold butter, diced
1 cup light brown sugar
1/2 cup granulated sugar
2 big 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 finely crushed biscoff cookies (or speculoos cookies)
Place 1/3 cup of Biscoff spread into a piping bag. Pipe about 2 teaspoons of the spread in a swirl onto a parchment paper-lined plate. (Makes about 18 pieces.) Place this in the freezer for at least 30 minutes.
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix the cold butter and both sugars for 2 minutes. Add the eggs, vanilla, salt, and baking soda and mix for another minute, scraping the sides of the bowl as needed.
With the mixer on low speed, add the flour and mix until just combined. Add white chocolate chips and mix until evenly distributed.
Place remaining Biscoff spread in a microwave-safe bowl and heat for 20 seconds until lightly melted and pourable.
Pour the Biscoff spread into the cookie dough and use a wooden spoon or rubber spatula to swirl it into the cookie dough. You want ribbons of biscoff all over the cookie, so don’t overmix.
Remove the piped biscoff from the freezer.
Use a large cookie scoop (1/4 cup) to scoop out the dough. Divide each spoon in half, place a frozen Biscoff in the center, and form the dough around the middle of the Biscoff.
Place each dough ball on the prepared baking sheet and bake for 12 minutes or until the cookies are golden brown around the edges and just set in the middle.
As soon as the cookies are baked, press a few pieces of crushed Biscoff cookies into the top, along with more white chips if desired.
Let the cookies cool on the baking sheet for 3 to 4 minutes, then transfer to a wire rack to cool completely.
Precautions
For best freshness, store tightly closed at room temperature for up to 3 days.
Cookies can be frozen in an airtight container for up to 2 months. Thaw at room temperature.
