Biscoff Sandwich Cookies

Name: Biscoff Sandwich Cookies
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 12 cookie sandwiches
Ingredients: ½ cup unsalted butter; ½ cup creamy Biscoff spread; ½ cup sugar; ½ cup packed light brown sugar; 1 large egg; 1 teaspoon pure vanilla extract; 1 cup all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon baking powder; ½ teaspoon salt; 1 cup quick cooking oats; 3 tablespoons unsalted butter; 1 cup confectioners' sugar; ½ cup creamy Biscoff spread; 2 ½ tablespoons heavy whipping cream

User Reviews

4.5

75 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings
12 cookie sandwiches
Course
Baked Goods

Biscoff Sandwich Cookies

Iris Warren

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Biscoff Sandwich Cookies are made up of two Biscoff-flavored oatmeal cookies and a creamy Biscoff filling. They’re sweet and indulgent and absolutely perfect for anyone who loves cookie butter!

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Ingredients

Servings

½ cup unsalted butter softened
½ cup creamy Biscoff spread cookie butter
½ cup sugar
½ cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 cup quick cooking oats

For the Filling

3 tablespoons unsalted butter softened
1 cup confectioners' sugar
½ cup creamy Biscoff spread cookie butter
2 ½ tablespoons heavy whipping cream

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Instructions

Preheat oven to 350°F. Line cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream together 1/2 cup butter, 1/2 cup Biscoff spread until light and fluffy - about 2 minutes. Gradually add in sugar, brown sugar, and vanilla, mixing until well combined. Add egg and beat well.
In another bowl, combine flour, baking soda, baking powder, and salt. Add dry ingredients to the creamed mixture. Stir. Add oatmeal, mixing until well combined.
Use a medium cookie scoop and drop dough onto prepared baking sheet. Bake in preheated oven for 10 minutes, or until cookies are a light brown. Allow cookies to cool on pan for 5 minutes before moving them to a wire rack to cool completely.
To Make Filling: Cream together 3 tablespoons butter 1/2 cup Biscoff spread. Gradually add in confectioners' sugar, mixing until creamy and thoroughly combined. Add in cream and beat for 1 minute. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.