These homemade biscoff cookies are loaded with white chocolate and crushed biscoff cookies. But the best part is that they are stuffed with biscoff cookie butter spread. It’s a flavor explosion in every bite!
If you are a fan of cookie butter, you are going to go crazy for these cookies. I think they are even better than the Biscoff cookies served at Crumbl, and you can make them right in your own kitchen.
Here’s what makes this biscoff cookie recipe out of this world:
- Tons of yummy biscoff flavor in the dough. Not only do you use some cookie butter spread in the dough, it’s also loaded with biscoff cookie crumbs and chunks.
- White chocolate baking chips add a perfect amount of sweetness that pairs perfectly with the slightly spicy flavor of the biscoff cookies.
- You have the crunch of the cookie bits paired with the soft cookie butter. A perfect blend of texture in every mouthful!
- OOEY GOOEY MIDDLE – When you bite into the cookie, there is a surprise filling of soft biscoff (aka cookie butter). Seriously, it’s cookie heaven in every bite!
What is biscoff spread?
Biscoff spread is a sweet peanut butter type spread that has a deep caramel flavor with a hint of spice. It is often called cookie butter because it is made with finely ground Lotus Biscoff cookies.
I have used both the Lotus Biscoff and Trader Joe’s Speculoos cookie butter with great results.
What are biscoff cookies?
Biscoff cookies are a small, crisp, rectangle cookie made in Belgium. They taste similar to a ginger cookie but with a more sweet and mild flavor. Airlines such as Delta sometimes serve them as flight snacks.
They are perfect for dipping in coffee and hot chocolate, or just eaten plain. And of course they are delightful in recipes. We love using them for crust, like in my Key Lime Pie.
HOW TO MAKE STUFFED COOKIE BUTTER COOKIES
- PREP – Drop teaspoonfuls of biscoff spread on parchment paper and freeze for 30 minutes. This step is optional, but does make for a more ooey gooey cookie filling.
Break 6 cookies into small pieces; finely crush the rest. Preheat oven to 350 degrees.
- WET INGREDIENTS- Beat butter, cookie butter spread, and sugars in a large mixing bowl for 3-5 minutes or until very smooth and creamy. Beat in eggs and vanilla.
- DRY INGREDIENTS – In a small bowl, whisk together flour, cornstarch, baking soda, and salt. Stir into wet ingredients.
- EXTRA INGREDIENTS – Add white chocolate, cookie bits and crumbs; stir into the dough till just combined.
- FORM – Scoop a tablespoon of dough and roll into a ball. Flatten slightly with your palm. Place a frozen biscoff dollop in the middle.
Roll and flatten another tablespoon of dough. Place on top and seal the edges. Repeat with remaining dough.
- BAKE – Place stuffed cookie dough balls on cookie sheets lined with silicone liners or sprayed with cooking spray. Bake at 350° for 12-13 minutes, or until lightly browned on the edges and set in the middle.
- COOL – Let cookies cool on the pan for 3-4 minutes, then carefully remove to cooling racks. We love them best served warm, but they are also good at room temperature.
PRO TIP: For pretty bakery style cookies, press white chocolate chips and chunks of biscoff cookie into the tops of the cookies as soon as you remove them from the oven.
- I have also made these cookies without stuffing them. I made them using just a tablespoon of dough and got about 45 cookies. They only need to bake for 8-9 minutes.
- Instead of stuffing the cookies, you can drizzle the tops with softened biscoff spread. It’s a little messier though. 🙂
- Feel free to try butterscotch chips in place of the white chocolate chips. Or chocolate chips if that’s your thing,
How to store leftover cookies?
You can store cookies at room temperature for 4-5 days if you keep them in an airtight container. I like to heat them in the microwave for a few seconds before eating.
These cookies also freeze well. I like to store them in heavy duty ziplock freezer bags. They will keep for 3-4 months in the freezer. It’s best to let them thaw at room temperature because the filling heats up faster than the cookie.
MORE TASTY HOMEMADE COOKIES:
- Almond Sugar Cookies
- Gingerbread Man Cookies Recipe
- Chocolate Peppermint Cookies
- Cinnamon Chip Oatmeal Cookies
- Caramel Chip Cookies
- Whole Wheat Chocolate Chip Cookies
BISCOFF COOKIE RECIPE
- 1 cup salted butter, softened to room temperature
- 1 14 ounce jar Biscoff Cookie Butter Spread, divided
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 1/2 cups all purpose flour
- 1 Tbsp cornstarch
- 1 tsp baking soda
- 3/4 tsp salt
- 9 biscoff cookies, divided
- 1 1/2 cups white baking chips
- Drop 24 teaspoon sized dollops of biscoff onto parchment paper and freeze for at least 30 minutes. Break six of the Biscoff cookies into small pieces. Finely crush the remaining three. Set aside.
- Preheat oven to 350 degrees.
- In a large bowl, beat butter, 1/2 cup of biscoff spread, and sugars for 3-5 minutes or until smooth and creamy.
- Beat in eggs and vanilla.
- Whisk together flour, cornstarch, baking soda, and salt in a small bowl. Stir into wet ingredients.
- Add crushed and powdered cookies and white chocolate; stir just till combined.
- Scoop tablespoons of dough and roll into balls. Flatten two cookie dough balls with your palm. Place a frozen teaspoon of biscoff in the center of one. Cover with the other flattened cookie dough ball and seal the edges. Repeat with remaining dough.
- Place stuffed cookie dough balls on cookie sheets lined with silicone or sprayed with non stick cookie spray.
- Bake cookies at 350° for 12-13 minutes, or until lightly browned on the edges and barely set in the middle.
- Let cookies sit on the pan for 3-4 minutes, then carefully remove to wire racks to cool completely.
You may have a bit of Biscoff Spread left over. That's just fine.
Recipe inspired by Lifestyle of a Foodie.
Amount Per Serving: Calories: 276Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 42mgSodium: 262mgCarbohydrates: 36gFiber: 1gSugar: 14gProtein: 3g