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Best Biscoff Stuffed Cookie Butter Cookies Recipe

These are the best stuffed Biscoff cookie butter cookies! And easy recipe featuring chewy, tender cookie butter cookie stuffed with a gooey cookie butter filling.

Prep Time
20 mins
Cook Time
20 mins
Total Time
31 mins
Servings: 24 servings
Calories: 331 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

  • 1 cup salted butter room temperature, if using unsalted add ¼ tsp additional salt.
  • 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 eggs 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
  • flaky sea salt for topping

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add the remaining Biscoff cookie butter (between ½-1 cup), mixing until just combined; reserve 1-2 tablespoons for drizzling if desired.
  5. Add the eggs (2 eggs) and vanilla extract (1 teaspoon), beating on medium-high speed for 2 minutes.
  6. 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.
  7. 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.
  8. 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

  • High Altitude Cookie Butter Cookies
  • Crumbl Biscoff Stuffed Cookies | If you want to adjust this recipe to resemble Crumbl’s Cookie Butter White Chip cookie, stir half a cup of white chocolate chips into the cookie dough. Easy!
  • ***See post for more variations and options. 
  • Storage Tips
  • Baking time will vary based on your oven and altitude adjustments; mine were perfect at 11 minutes at high altitude, and my sea level tester found them better at 12 minutes; start checking at about 9 minutes. They should no longer be shiny on top, with a hint of golden brown. Don't overbake. Cookie butter will soften quickly when you pull it from the freezer; work in batches, only removing the number of cookie butter balls you need for the cookies you are baking. If you are stuffing all of your cookies at once, place them on a parchment-lined pan in the fridge until ready to bake. Drizzle melted cookie butter on the cookies for a picture-perfect look, then sprinkle with crushed Biscoff cookies and a little flaky sea salt – Yum! But they are just as delicious plain with a little sea salt.
  • Baking time will vary based on your oven and altitude adjustments; mine were perfect at 11 minutes at high altitude, and my sea level tester found them better at 12 minutes; start checking at about 9 minutes. They should no longer be shiny on top, with a hint of golden brown. Don't overbake.
  • Cookie butter will soften quickly when you pull it from the freezer; work in batches, only removing the number of cookie butter balls you need for the cookies you are baking.
  • If you are stuffing all of your cookies at once, place them on a parchment-lined pan in the fridge until ready to bake.
  • Drizzle melted cookie butter on the cookies for a picture-perfect look, then sprinkle with crushed Biscoff cookies and a little flaky sea salt – Yum! But they are just as delicious plain with a little sea salt.
  •  
  • Increase flour by 2 tablespoons Decrease brown sugar to ¾ cup and white sugar to ⅓ cup. Bake at 375° F (190° C) oven for 10-12 minutes (mine were perfect at 11 minutes)
  • Increase flour by 2 tablespoons
  • Decrease brown sugar to ¾ cup and white sugar to ⅓ cup.
  • Bake at 375° F (190° C) oven for 10-12 minutes (mine were perfect at 11 minutes)
  • Store at Room Temperature - Store on the countertop in an airtight container for 4 days. In fridge up to one week and freeze up to 3 months. 
  • Rewarm Biscoff stuffed cookies by placing on a baking sheet in a 350° F (175° C) oven for 3 minutes, enjoy immediately. 

Nutrition Information

Serving 1cookie Calories 331kcal (17%) Carbohydrates 38g (13%) Protein 4g (8%) Fat 18g (28%) Saturated Fat 7g (35%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.3g 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: 24servings

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.