Thick, soft cookies filled with warm and melty cookie butter that make for the ultimate cozy treat. These are one of my absolute favorite cookies and although I make them occasionally, they are a major hit!
Many of us have tried the famous Biscoff cookies and can recognize these mighty, but powerful crisp spiced cookies from air travel. If you love Biscoff cookies, you will be obsessed with what cookies come out of this recipe. These stuffed Biscoff cookies are pure comfort in every bite. You will feel like you have your own little bakery right at your own house.
These are perfect for slow weekends, sharing with friends, and go well with a nice big glass of milk.
Biscoff Stuffed Cookies
Ingredients
Equipment
Method
- First, start by preheating the oven to 375 degrees F. Then, you will line your cookie sheet with parchment paper or silicone baking mats. You will probably cook a few batches. I suggest only putting one cookie sheet in the oven at a time for even baking.
- In a food processor, blend about half of the cookies that are in the 8.8 oz package. Blend them until you have a very fine powder and then set aside. If you would like to make the cookies look extra cute and professional, you can break the rest of the cookies in half and use them as a garnish once your cookies are done baking.
- In your mixing bowl, beat and cream the butter, then add in both of your sugars and continue beating until the butter and sugar are combined.
- Now, add the 2 large eggs in the mixing bowl, as well as the vanilla extract and beat again. Make sure you scrape the sides of the bowl, so that everything gets incorporated correctly.
- You can now add the 1 cup of cookie butter and mix until it is combined.
- Once the previous step is done, add in all of your dry ingredients. This is your flour, the fine Biscoff cookie powder you made, cornstarch, baking soda, baking powder, and the salt. Mix on slow in the beginning to avoid everything flying out of the mixing bowl and onto your counters. Scrape the sides so everything is in the center of the bowl again and then you can start mixing on medium until everything is combined.
- Now, add in your white chocolate chips. I suggest the 1 1/2 cups, but if your heart is saying more then add those chocolate chips in to your hearts content! Mix for a few moments longer to incorporate the chocolate chips into the dough.
- After your dough is made, get yourself a decent sized spoon and scoop about 3 tablespoons worth of dough out into your hands. Rip the dough ball in half and place one half onto the cookie sheet.
- Use a spoon to push into the dough that is on the cookie sheet to create a small cavity in it, then put about 2 tsps. of cookie butter on/in the cavity. Then slightly flatten the other half of the dough just enough to put on top of the dough on the cookie sheet and seal the edges to form the first stuffed cookie. Do this however many times it takes for you to use up the rest of your dough.
- Now you can stick your cookie sheet into the oven and bake for about 8-10 minutes depending on your oven. You want the edges to be slightly crisp looking, but the middle to still look a little bit soft.
- Once they are cooked to your satisfaction, remove them from the oven and let them sit and cool for about 5 minutes. If you want to stick a cookie half into the top of your cookie for a garnish, do so after you take out of the oven, while it is still very soft. Enjoy!
Storage and Freezing
- Store in an airtight container for up to 4 days
- Freeze baked cookies for up to 2 months
- Freeze dough balls and bake fresh anytime
Save for Later
Pin this recipe so you can make these delicious stuffed cookies again and again. You will thank yourself later!
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