Best Biscoff Stuffed Cookie Butter Cookies Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
11 mins
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Total Time
31 mins
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Servings
24 servings
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Calories
331 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Best Biscoff Stuffed Cookie Butter Cookies Recipe
Description
Best Biscoff Stuffed Cookie Butter Cookies combine a buttery cookie dough with a luscious center of cookie butter. The dough includes butter, brown and granulated sugars, eggs, vanilla, and leavens with baking soda and baking powder. The cookie butter is portioned into chilled dollops, then wrapped inside the dough before baking. The cookies are baked until the tops lose their shine and edges are lightly golden, resulting in a soft and chewy texture with a molten center.
The recipe uses either creamy or crunchy cookie butter, allowing variation in texture. A finishing touch of flaky sea salt atop the baked cookies balances the sweetness and intensifies flavor. Adjustments for high altitude baking involve reducing sugars, increasing flour slightly, and baking at a slightly lower temperature to maintain cookie structure and softness.
These cookies can be stored at room temperature in an airtight container for up to four days, refrigerated for a week, or frozen up to three months. Reheat slightly before serving to restore the gooey filling. Optional drizzles of melted cookie butter and crushed Biscoff cookies add decorative and flavorful accents. The recipe also suggests stirring in white chocolate chips for a variation mimicking a Crumbl cookie.
Ingredients
- 1 cup butter room temperature, if using unsalted add ¼ tsp additional salt, salted
- 1 cup light brown sugar packed (reduce to ¾ cups for high altitude)
- ½ cup granulated sugar reduce to ⅓ cup for high altitude
- 21-28 ounces cookie butter 1 1/2 - 2 jars divided, use your favorite cookie butter; creamy or crunchy both work
- 1 teaspoon vanilla extract
- 2 large egg at room temperature, (if forgot, submerge eggs in bowl of warm water for 5-7 minutes
- 3 cups all-purpose flour I used unbleached (plus 2 tablespoons for high altitude)
- 1 teaspoon baking soda reduce to ¾ teaspoon for high altitude
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- sea salt flaky, for topping
Instructions
- Preheat the oven to 350°F (175° C) for high altitude, 375° F (190° C) and line a baking sheet with parchment paper. If making high altitude see tips below.
- Spoon 24 (1 heaping tablespoon) dollops of cookie butter on a wax paper or parchment-lined baking sheet. Chill in the freezer for 20-30 minutes or until firm.
- While the cookie butter is in the freezer, prepare the cookie butter cookie dough. Cream together the butter (1 cup), granulated sugar (½ cup), and brown sugar (1 cup) in a large mixing bowl or bowl of a stand mixer until light and creamy, about 4-5 minutes.
- Add the remaining Biscoff cookie butter (between ½-1 cup), mixing until just combined; reserve 1-2 tablespoons for drizzling if desired.
- Add the eggs (2 eggs) and vanilla extract (1 teaspoon), beating on medium-high speed for 2 minutes.
- In a medium bowl, whisk together flour (3 cups), baking soda (1 tsp), kosher salt (½ tsp) and baking powder (½ tsp) until combined. Then with the mixer on low, add the flour mixture ½ cup at a time, mixing until just combined.
- Divide the cookie dough into 24 large balls (I used a medium cookie scoop) and wrap the cookie dough around the dollops of cookie butter, ensuring the cookie butter is fully enveloped.
- Bake your cookies for 10-12 minutes. Allow the cookies to cool 2 minutes on the baking sheet before removing them to a cooling rack. If desired, drizzle with a little melted cookie butter (1-2 tablespoons microwaved for 20 seconds and stirred until pourable)
Notes
- Chill cookie butter dollops in the freezer until firm to keep the filling intact during baking.
- Monitor baking time closely; check cookies beginning at 9 minutes to avoid overbaking; tops should lose shine and edges turn golden.
- Store cookies in an airtight container at room temperature for up to 4 days, refrigerate up to one week, or freeze up to 3 months.
- Rewarm cookies on a baking sheet at 350°F (175°C) for 3 minutes to soften the cookie butter center before serving.
- For a Crumbl-style variation, fold ½ cup white chocolate chips into the dough before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 331kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 173mg | 7% |
| Potassium | 37mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 21g | 42% |
| Vitamin A | 259IU | 5% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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