Biscoff Sandwich Cookies
User Reviews
4.5
-
Prep Time
25 mins
-
Cook Time
10 mins
-
Total Time
35 mins
-
Servings
12 cookie sandwiches
-
Course
Baked Goods
Biscoff Sandwich Cookies
Description
Beginning with softened butter and Biscoff spread, the cookie dough incorporates light and brown sugars, egg, vanilla, flour, baking soda, baking powder, salt, and quick-cooking oats. The dough is portioned onto parchment-lined sheets and baked until light brown. After cooling, the filling is made by creaming butter and Biscoff together before adding confectioners' sugar and heavy cream for smoothness and spreadability. The filling is then sandwiched between pairs of cooled cookies.
The resulting cookie sandwiches have a balanced texture with oats providing chewiness and the creamy filling complementing the spices and sweetness of the cookie exterior. Baking at 350°F for 10 minutes ensures a uniform bake without over-browning.
These cookies can be served as a treat alongside tea or coffee.
No additional storage or make-ahead tips are given, but cooling cookies thoroughly before filling helps prevent filling melt.
Ingredients
- ½ cup butter softened, unsalted
- ½ cup Biscoff spread cookie butter, creamy
- ½ cup sugar
- ½ cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract pure
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup oats quick cooking
For the Filling
- 3 tablespoons butter softened, unsalted
- 1 cup confectioners' sugar
- ½ cup Biscoff spread cookie butter, creamy
- 2 ½ tablespoons heavy whipping cream
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.
Notes
- This recipe is adapted from allrecipes.com for Biscoff sandwich cookies featuring oatmeal and a creamy Biscoff spread filling.
User Reviews
Overall Rating
4.5
You'll Also Love
