Elevate your cookie game to a whole new level of deliciousness with our Stuffed Biscoff Cookie Butter Cookies. Stuffed with cookie butter and crunchy cookie bits throughout. Create gourmet bakery style cookies with ease with my step by step instructions.
It is so hard to keep anything "Biscoff" in our house, so I had to be very quick making these cookies! Crunchy, chewy, and so flavorful these are definatly going to be on rotation around here.
For more bakery style cookies check out my Coffee Cake Cookies, Espresso Chip Coffee Cookies, and Cranberry Chocolate Chip Oatmeal Cookies.
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Important Ingredients with Substitutions
- Cake flour - If you don't have a box of cake flour, you can make your own! Check below for instructions.
- Cornstarch - Essential in making this cookie soft and chewy.
- Cinnamon - I love the use of cinnamon, it warms these cookies up a bit.
- Biscoff Cookie Butter - Use the creamy or crunchy variety. Crunchy cookie butter isn't as chunky as chunky peanut butter. The bits are very fine, so either works well. I ended up with crunchy, since that's all my store had.
- Biscoff cookies - Use just the regular biscoff cookie biscuits for mixing into the cookies.
- More cookies for topping - Use the regular biscoff cookie biscuits, OR make these cookies even more extra and swap it up with their sandwich cookies for the topping.
HOW TO MAKE CAKE FLOUR
To make your own cake flour, simply measure out all purpose flour for the amount of cake flour your need. Remove 2 tbsps of all purpose flour and replace it with 2 tbsps of cornstarch. Now you have homemade cake flour!
See the recipe below for the full list of ingredients and quantities.
Instructions for stuffed cookie butter cookies
Step 1: Prepare a parchment paper lined baking sheet. Create ½ tablespoon sized dollops of cookie butter on the baking sheet. Place the sheet in the freezer to let the cookie butter set up while you prepare the dough. This will make it easier to place inside of the cookie dough balls.
Step 2: Place the biscoff cookies in a large sealable bag and break them into chunks. Set aside.
Step 3: In a large bowl sift together the flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside.
Step 4: In the bowl of your stand mixer or a large bowl with using a hand mixer add the unsalted butter, cookie butter, brown sugar, and white sugar. Cream butters and sugars for 3-5 minutes.
Step 5: Add the egg yolk, egg, and vanilla. Continue mixing to combine.
Step 6: Add in your sifted flour mixture ⅓ at a time, and continue mixing until a smooth dough forms. Turning the speed up on your stand mixer as necessary.
Step 7: Add the broken cookie bits and fold or mix until they’re evenly distributed throughout the cookie dough.
Preheat the oven to 375 F.
Step 8: Using a medium scoop, create 20 cookie dough balls. Create an indent in 10 of the dough balls. Remove the cookie butter dollops from the freezer and place one in each indent. Use the remaining dough balls to wrap the cookie butter inside of the dough ball.
Step 9: Place 5 on a large baking sheet at a time, evenly spaced apart.
Step 11: Cookies bake for 12 minutes. Cool on a wire rack.
Level Up with a Top Tip!
Hint: It isn't necessary to form your cookie dough into perfect ball shapes. Keep the tops a little rough around the edges so you end up with that fresh bakery cookie look.
Recipe Variations
Nutella! - Pair tasty cookie butter with our favorite hazelnut spread. Instead of freezing dollops of cookie butter, do the same for dollops of nutella. Fill your cookie with these!
Sweet & Salty - Add chopped salted peanuts to your cookie dough for a sweet and salty treat.
Chocolate Chips - Turn this into a gooey chocolate chip cookie with the addition of semi sweet chips, peanut butter chips, or white chocolate chips.
Storage Recommendations
Store cookies in an airtight container at room temperature for up to a week. They’ll keep longer if stored in the refrigerator. Refrigerating cookies will make them dry out faster.
Can I freeze baked cookie butter cookies? Freeze cooled cookies in a freezer-safe airtight container for up to 3 months. Thaw for a few hours, or microwave for 10-15 seconds before enjoying!
Can I freeze cookie dough balls? Before tossing cookie dough into the freezer. Place cookie dough balls onto a cookie sheet, and set it in the freezer for a couple of hours so the cookie dough can firm up. Then you can store the frozen cookie dough balls in a freezer-safe airtight container or resealable bag for up to 3 months.
Level Up With Expert Tips & Tricks
Cookie topping - Press a broken biscoff cookie into the top of your cookies after baking, and before they cool, for that “finished cookie” look.
For perfect circle cookies - Use a large glass or cookie cutter to manipulate the warm cookie into a circle before they cool completely.
Underbake – It’s okay if you slightly underbake them, they’ll continue to cook while they cool. Undercooking just slightly will give you that soft chewy center.
Use a hand mixer or a stand mixer- Either one of these will make great cookies!
Room temperature ingredients - As always, room-temperature ingredients are ideal. Your batters, doughs, and mixes will all come together more easily if the ingredients are all at the same temperature. Unless otherwise noted, the best practice is room temp ingredients. Set out cold ingredients for at least 30 minutes before starting your recipe.
For even baking - Bake one cookie sheet of cookies at a time. This will result in an even cook.
Recipe FAQs
To prevent the filling from leaking out, make sure the dough is properly sealed around the filling. There isn't too much filling, so there shouldn't be any leaking.
Similar Sweets
Looking for other recipes like this? Try these:
Cookie Butter Cookie Recipe
Print Pin Let me know you LOVE it!Equipment
Ingredients
- 1 ¼ cup All purpose flour sifted
- ¾ cup Cake flour sifted
- 1 teaspoon Cornstarch
- 1 teaspoon Cinnamon
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- ½ cup Unsalted Butter room temperature
- ½ cup Biscoff Cookie Butter creamy or crunchy
- ½ cup Brown sugar packed
- ¼ cup White sugar
- 1 large Egg
- 1 Egg yolk
- 10 Biscoff cookies
Instructions
- Prepare a parchment paper lined baking sheet. Create tablespoon sized dollops of cookie butter on the baking sheet. Place the sheet in the freezer to let the cookie butter set up and become hard. This will make it easier to place inside of the cookie dough balls.
- Place the biscoff cookies in a large sealable bag and break them into chunks. Set aside.
- Two baking sheets may be needed depending on the size of your cookie dough balls. This is a small batch recipe, but the cookies are larger.
- Preheat the oven to 375 degrees Fahrenheit.
- In a large bowl sift together the flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside.
- In the bowl of your stand mixer or a large bowl with using a hand mixer add the unsalted butter, cookie butter, brown sugar, and white sugar. Cream butters and sugars for 3-5 minutes.
- Add the egg yolk, egg, and vanilla. Continue mixing to combine.
- Add in your sifted flour mixture ⅓ at a time, and continue mixing until a smooth dough forms. Turning the speed up on your stand mixer as necessary.
- Add the broken cookie bits and fold or mix until they’re evenly distributed throughout the cookie dough.
- Using a medium scoop, create 20 cookie dough balls. Create an indent in 10 of the dough balls. Remove the cookie butter dollops from the freezer and place one in each indent. Use the remaining dough balls to wrap the cookie butter inside of the dough ball.
- Place 5 on a large baking sheet at a time, evenly spaced apart.
- Cookies bake for 8-12 minutes or until the edges are a golden brown. Cool on a wire rack.
- Once cooled, drizzle warmed cookie butter or nutella on top. Or both!
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