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Biscoff Cookies

ByJackie

Stuffed Biscoff cookies made with cookie butter, cinnamon, and crushed Biscoff cookies mixed into the dough. Thick, soft, and loaded with flavor.

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Biscoff lovers, this one’s for you! These soft, gooey, Biscoff Cookies are loaded with crushed butter cookies and stuffed with a melty spoonful of cookie butter right in the center. They’re buttery and chewy like your favorite bakery cookie, and IMO, way better than Crumbl ($5 for a single cookie? In this economy?!). I love dunking one in my coffee on a (semi) quiet Sunday morning.

Close-up of the cookies with a caramelized drizzle, highlighting their rich texture.

How to Make Biscoff Cookies

For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.

Dollops of Biscoff spread on a lined baking sheet.
Step 1: 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 allow the cookie butter to set and harden.
Cookies broken into pieces inside a ziplock bag.
Step 2: Place the Biscoff cookies in a large sealable bag and break them into chunks. Set aside.
Parchment paper covering a baking sheet, prepped for cookies.
Step 3: You may need two baking sheets, depending on the size of your cookie dough balls. This is a small batch recipe, but the cookies are larger.
– Flour and spices mixed in a glass bowl.
Step 4: In a large bowl, sift together the flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside.
Butter, sugars, and Biscoff spread in a mixing bowl.
Step 5: In the bowl of your stand mixer or a large bowl using a hand mixer, add the unsalted butter, cookie butter, brown sugar, and white sugar.
Beaten Biscoff butter with two eggs in the center.
Step 6: Cream the butters and sugars.
Add the egg yolk, egg, and vanilla. Continue mixing to combine.
Flour mixture added to wet ingredients.
Step 7: Add in your sifted flour mixture ⅓ at a time, and continue mixing until a smooth dough forms. Turn the speed up on your stand mixer as necessary.
Cookie dough combined with crushed cookies.
Step 8: Add the broken cookie bits and fold or mix until they’re evenly distributed throughout the cookie dough.

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Perfectly shaped dough balls on a baking tray.
Step 9: 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.
Thumbprint-style indentations made in cookie dough.
Step 10: Use the remaining dough balls to wrap the cookie butter inside the dough balls.
Place 5 on a large baking sheet at a time, evenly spaced apart.
Biscoff-filled dough balls ready to bake.
Step 11: Bake the cookies until the edges are a golden brown. Cool on a wire rack.
Soft, stuffed cookies drizzled with Biscoff spread and topped with crushed biscuits.
Step 12: Once cooled, drizzle warmed cookie butter or Nutella on top. Or both!
Soft, stuffed cookies drizzled with Biscoff spread and topped with crushed biscuits.
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Biscoff Cookie Recipe

These Biscoff cookies are filled with a frozen scoop of cookie butter that melts into the center while they bake, with crispy Biscoff chunks throughout.
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Author Jackie
Servings 10 cookies
Course Snack
Calories 323
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

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Equipment

Cookie Sheet
Mixing bowls
Hand Mixer

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 large 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!

Notes

  1. Don’t eyeball the flour. Use the spoon-and-level method to measure it out. Too much flour and your cookies will turn out tough.
  2. Use your eyes, not just the timer. Every oven is a little different (some are just liars), so instead of relying on time, watch for those golden brown edges.
  3. Let. Them. Rest. These cookie butter filled cookies are THICK, so they’ll look extra gooey at first. Let them sit at least 15 minutes so the centers can set properly.
  4. Make them your own! Toss in chocolate chips, leave out the filling (I disagree, but okay), or drizzle with Nutella. These Biscoff cookie butter cookies are hella flexible.
Storing Your Cookies: Let them cool completely, then store them in an airtight container at room temp. They’ll stay soft and chewy for up to 4 days. Please don’t leave them uncovered!
Freezing Baked Cookies: Biscoff butter cookies freeze really well after baking. Let them cool fully, then stash them in a freezer-safe bag or container with parchment between the layers. They’ll keep for up to 2 months.
Freezing Raw Cookie Dough: You can freeze it for up to 2 months. Assemble the cookie dough balls with the frozen cookie butter already stuffed inside. Place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag or airtight container with a layer of parchment between to keep them from sticking. When you’re ready to bake, toss them straight from the freezer onto a baking sheet and add 1-2 extra minutes to the baking time.
Quick Reheat Tip: Want that warm, melty, “I just baked this” feel? Pop a cookie in the microwave for 10-15 seconds!

Nutrition

Serving: 1 cookie, Calories: 323kcal, Carbohydrates: 41g, Protein: 5g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 61mg, Sodium: 434mg, Potassium: 53mg, Fiber: 1g, Sugar: 15g, Vitamin A: 336IU, Vitamin C: 0.01mg, Calcium: 34mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

Quick Recipe Help and Common Questions

Why didn’t my Biscoff stuffed cookies spread?

Probably because your butter was too cold or you packed the flour in too tightly.

Can I use all all-purpose flour instead of cake flour?

You can, but the texture will be denser. You can also try replacing 1 tablespoon of all-purpose with cornstarch for every cup. It’s not perfect, but it’ll get you close!

Why did my cookie butter cookies turn out flat?

They might need a bit more flour. Add 1-2 extra tablespoons next time and that should help them hold their shape.

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A parchment-lined surface with cookie butter cookies drizzled in melted Biscoff spread.

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