Biscoff Sandwich Cookies with Biscoff Cookie Butter Filling

Enjoy the most delicious Biscoff Sandwich Cookies, made with soft and chewy Biscoff cookies and the best Biscoff cookie butter filling.

Biscoff Sandwich Cookies

I’m so excited for you to try my new Biscoff Sandwich Cookies. I created this recipe on a whim one lazy Sunday afternoon and my family went bananas for them! The cookies are made with Biscoff cookie crumbs and Biscoff cookie butter. Two of these delicious soft and chewy cookies are combined with a soft and creamy Biscoff cookie butter filling. Sounds delicious, right?! THEY ARE!

I won’t even bore you with a long blog post. Everything you need to know about these cookies is in the recipe and instructions. They’re super easy to make and will be snatched up by your family and guests in minutes!

Biscoff Sandwich Cookies

5 from 36 votes
Soft and chewy Biscoff cookies with Biscoff cookie butter filling.


For the cookies

  • 16 (125 g) Biscoff cookies, pulverized to a crumb
  • 2 ½ cups (300 g) all-purpose flour
  • 1 teaspoon (6 g) baking soda
  • ½ teaspoon (3 g) baking powder
  • 1/2 teaspoon (3 g) salt
  • 3/4 cup (169.5 g) unsalted butter, slightly cold
  • 1/2 cup (120 g) smooth Biscoff cookie butter
  • 1 cup (220 g) brown sugar, packed
  • 3/4 cup (150 g) granulated sugar
  • 2 eggs, cold
  • 1 teaspoon (4.2 g) vanilla extract

For the Filling

  • 3/4 cup (169.5 g) unsalted butter, slightly cold
  • ¾ cup (180 g) smooth Biscoff cookie butter
  • 2 cups (250 g) powdered sugar, measured then sifted


For the Cookies

  • Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper. Set aside.
  • In a medium size mixing bowl, whisk together the Biscoff cookie crumbs, flour, baking soda, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cookie butter until smooth.
  • Add the brown sugar and granulated sugar and mix until, fluffy and smooth, about 2 minutes.
  • Stir in the eggs and vanilla until well blended.
  • With the mixer on low speed, add the dry ingredients and mix until just combined.
  • Using a spoon or cookie scoop, form tablespoon size balls of cookie dough. This recipe will make 70 individual cookies, 35 full cookie sandwiches.
  • Place the cookie dough about 1 to 2 inches apart on the cookie sheet. (I fit 20 on each of my pans).
  • Bake the cookies for 8 to 10 minutes. Remove from oven and allow the cookies to cool completely before adding the filling.

For the Filling

  • In the bowl of a stand mixer, beat the butter and cookie butter on medium-high speed until smooth.
  • Stir in the powdered sugar and beat for an additional two minutes.
  • Using a piping bag, pipe buttercream onto one of the cookies and sandwich it with a second cookie.
Cuisine Cookies
Course Dessert
Keyword biscoff, Biscoff cookies, Biscoff sandwich cookies

Courtney Rich

I’m a self-taught baker, obsessed with cake.

I long ago ditched box mixes in pursuit of melt-in-your-mouth, to-die-for flavor combinations, fillings and textures. I believe cake must be decadent, life-changing and worthy of celebration! And I believe anyone should be able to bake that kind of cake – and I’m here to teach you just that!

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Recipe Rating


  1. 5 stars
    So good! I just love biscoff and these are super soft and delicious. Love that it makes so many mini cookies and when they are sandwiched together it makes for a great bite or 2❤️

  2. Just curious, could we omit the egg? My little one is allergic. We have an egg replacement, but just wondering if you had any thoughts or ideas of what to add or do more of when omitting the egg.

  3. 5 stars
    I made these for a holiday cookie exchange and they were a huge hit! I’ll definitely be making these again.
    This was also my first time making one of your recipes, and I can’t wait to try more.

  4. I’m making the biscoff cookies with filling.
    The cookie dough doesn’t seem to have enough liquid. Is it normal to have to press dough together? I tried a trial bake the cookie isn’t flat, should it be? The taste is good but not the shape. Any ideas?
    Thank you