The ULTIMATE Biscoff cookie butter cookies. Soft bakery style cookies with pieces of Biscoff cookies and white chocolate chips scattered throughout the dough, all while the cookie is stuffed with a generous dollop of Biscoff cookie butter spread and topped with cookie butter drizzle.
Biscoff cookie butter cookies
With a cookie base that stays soft for days, combined with pieces of Lotus Biscoff cookies and white chocolate chips that is all stuffed with cookie butter spread…this is the cookie of my dreams. Except even better…because it’s real. I personally think it tastes better than the Biscoff cookie butter cookies I’ve had at Crumbl or Chip (popular cookie shops). Eat while it’s warm for a gooey experience or wait till it’s cooled for a soft cookie experience. I’m not kidding when I say they stay soft for days either…I just ate one that was 4 days old and it tasted like it was baked that morning.
The secret to that? Cornstarch! You can substitute it with flour if you don’t have any cornstarch, but I can’t promise the same ultimate soft results. I’ve catered these cookies for a wedding and several parties and every time people are amazed and ask what high end bakery they came from. I’m excited to finally bring that high end bakery experience into your own home!
How to make stuffed cookies
Stuffing these cookies is simple! And if you fall in love with stuffed cookies after this, check out my Nutella Stuffed Brown Butter & Sea Salt Cookies. Same process to stuff, same level of delicious results.
These cookies have about 4 oz of dough each + stuffed cookie butter. This is my go to “party” size where it feels like a large generous cookie, but not like my massive 6oz bakery style cookies where you feel like you need to split it with someone. Feel free to make them larger or smaller than 4oz. The process will be the same except for increasing or decreasing the amount of dough you weight out. This is the scale I like to use for baking. Here are the steps
Preheat oven to 375 F. Divide the dough into 2 oz (or about 2 tbsp) portions.
Press down gently to create thick disks.
(Not going for perfection here!)
Scoop out a generous teaspoon of cookie butter & place onto HALF of the dough balls.
Place the dough that does NOT have any cookie butter on top of the ones that DO.
Pinch the ends to seal in the cookie butter and gently reform into a ball as needed. Chill in fridge for about 15 minutes before baking.
After baking, drizzle the tops with melted cookie butter spread.
Keeping them fresh
Keep cookies in an airtight container and they’ll stay fresh for a week. Even better, you can put them in the freezer and they’ll last for a few months. Pop back in the oven at 325 degrees for about 8 minutes to relive the fresh experience.
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Biscoff Cookie Butter Cookies
- 227 g (1 cup) unsalted butter, cold (but not rock solid)
- 150 g (¾ cup) brown sugar
- 100 g (½ cup) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 330 g (2 ¾ cup) all purpose flour (if not using scale - spoon and level; never pack flour)
- 28 g (3 tbsp) corn starch
- 1 tsp baking soda
- 1 tsp salt
- 12 Biscoff cookies, broken up
- (212 g) 1 ¼ cup white chocolate chips
- 8 oz Biscoff cookie butter spread*
- Preheat your oven to 375° F.
- Place butter (cut into chunks) and sugars into a stand mixer and blend well until butter and sugars are fully incorporated.
- Add vanilla. Add eggs one at a time until blended well with the sugar-butter mixture.
- Add the flour, cornstarch, baking soda, and salt. Mix on low until the two are just combined, being careful not to over mix.
- Break up Biscoff cookies into pieces and add to mixture. I do this by placing a couple cookies in my hand at a time and just crunching them with my hand over the bowl of cookie dough, allowing pieces of various sizes. Some will be more like crumbs, and some will be actual small pieces - that's fine. The variety makes it great.
- Add white chocolate chips. Pulse together gently until all mixed in. Again, being careful not to over mix.
- Scoop out portions of dough that all weigh about 2 oz each (about 2 tablespoons). After they are all divided, press down gently on each one, making them thick, flat disks (see picture above). Half of these are going to be the bottom of your cookies, the other half are going to be the tops. (You can make these larger or smaller by the way. To make mini's do about 1 oz each, and to make giant ones like a bakery, do about 3 oz each.)
- Time to add the Biscoff cookie butter spread. Spoon out about 1 tablespoon onto half of the cookie dough disks. Take the empty halves and place them on top of your bottom halves that now have cookie butter scooped on top like a cookie butter sandwich.
- Carefully pinch each one together, pressing around the sides. Use the palms of your hands to gently help reshape into a ball as necessary.
- Once you've done this with all of the dough, place 12 balls per cookie sheet. If you make them the size as instructed, you should get about 12 generous cookies, but it can range from about 8-20 depending on how big you make them.
- Place your cookie sheet in the fridge to chill for about 10-15 minutes to prevent them from spreading too much.
- Place cookies in the oven and bake for 9-10 minutes. Let cookies cool.
- Place about 3/4 cup cookie butter spread in a microwave safe bowl. Microwave for about 15 seconds until thin. Place in a drip bottle or in a plastic bag and cut off the tip to drizzle the tops of your baked cookies with additional cookie butter.
- Enjoy! Store airtight and enjoy fresh for up to 5 days. These also freeze great!