5 from 45 votes
Best Biscoff Stuffed Cookie Butter Cookies Recipe
This recipe creates soft, chewy cookies filled with creamy or crunchy Biscoff cookie butter. The dough balances brown and granulated sugars with butter and vanilla to complement the sweet spiced cookie butter center. Chilling the cookie butter dollops before baking helps maintain the filling's shape. The cookies finish with a sprinkle of flaky sea salt, adding a subtle savory contrast. The texture is tender with a slightly crisp edge, perfect for anyone wanting a rich, spiced cookie with a gooey cookie butter surprise inside.
Prep Time
20 mins
Cook Time
11 mins
Total Time
31 mins
Servings:
24
servings
Calories:
331 kcal
Course:
Dessert, Baked Goods
Cuisine:
American
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)
Cup of Yum
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
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%)
Nutrition Facts
Serving: 24 servings
Amount Per Serving
Calories 331
% 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.