The Best Biscoff Cookies You’ll Ever Eat

These delicious Biscoff Cookies are made with Biscoff butter, Biscoff cookies, and white chocolate chips in the dough, PLUS, there’s a spoonful of the cookie butter smack in the middle of the cookie too! You are going to love these!

Cookie butter filled Biscoff cookies

Biscoff Cookies

Friends! Oh my goodness, these cookies are about to change your life. These are the kind of cookies you will want to stand on your rooftop and shout to the world about. Haha, ok, maybe that’s a little exaggeration… or maybe not. I’ll let you decide.

These delicious cookies are inspired by my Biscoff Cake. It’s one of my most popular cakes thanks to the Biscoff cake layers, Biscoff filling, and white chocolate buttercream. The combination is killer.

For the cookies, I added Biscoff butter to the cookie dough, along with white chocolate chips and Biscoff cookies, AND I also put two teaspoons of the cookie butter inside each cookie. You’ll want to eat these cookies slightly warm so you can get the full effect of the melted cookie butter with each bite.

Ingredients You Need for Biscoff Cookies

Stock up on Biscoff butter (cookie butter) for these cookies. You’ll need a lot. There’s over a cup of the cookie butter in the dough, plus you’ll need another cup for filling each cookie with two teaspoons of the cookie butter.

  • All-purpose flour
  • Baking soda
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Vanilla
  • Biscoff butter (or other cookie butter brand of your choice)
  • White chocolate chips
  • Biscoff cookies

How to Make the Best Biscoff Cookies

These cookies are super similar to my Irresistible Peanut Butter Cookies. The biggest difference is that we’re adding Biscoff butter to the center of the cookies.

After you’ve made the dough, you’ll then use a large cookie scoop, (mine was about 3.5 ounces) to scoop the cookie dough into 20 cookies. Break each cookie in half, imprint each cookie dough half with your thumb and fill one side with 2 teaspoons of Biscoff butter. Put the two cookie dough halves together and shape into a ball.

Biscoff Cookies

5 from 16 votes
Soft and chewy Biscoff cookies filled with Biscoff cookie butter, Biscoff cookies, and white chocolate chips.
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins

Ingredients
 

  • 1 cup (226 g) unsalted butter, slightly cold
  • 1 1/2 cups (375 g) creamy Biscoff butter, or any cookie butter
  • 1 1/4 cups (275 g) light brown sugar, packed
  • 1 1/4 cups (225 g) granulated sugar
  • 1 tablespoon (13 g) pure vanilla extract
  • 2 large eggs
  • 3 1/2 cups (420 g) all-purpose flour
  • 2 teaspoons (8 g) baking soda
  • 2 teaspoons (6 g) salt
  • 1 1/2 cups white chocolate chips
  • 12-14 Biscoff cookies, broken into chunks
  • 3/4 cup (187.5 g) Biscoff butter, to fill the cookies

Instructions
 

  • Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter, Biscoff butter, brown sugar, granulated sugar, and vanilla. Beat on medium speed until well blended, about one minute. 
  • Add the eggs and beat until just combined.
  • Add the flour, baking soda, and salt and mix on low speed until just combined. 
  • Stir in the white chocolate chips and cookie chunks.
  • Using a large cookie scoop, (mine made 3.5 ounce cookies), scoop the cookie dough into 20 cookies. Break each cookie in half, imprint each half with your thumb and fill one side with 2 teaspoons of Biscoff butter. Put the two cookie dough halves together and shape into a ball. Repeat for all the cookies.
  • Bake for 11 to 12 minutes, or until slightly golden brown on top. Do not over bake. In fact, I like these underdone just a little. Let the cookies cool for about 10 minutes before eating.
  • Makes about 20 large cookies.
Cuisine Cookies
Course Dessert
Keyword biscoff, Biscoff cookies, 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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Everything you need to know about decorating a cake like a pro!

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Comments

  1. 5 stars
    Delicious! My kids had so much fun stuffing them with cookie butter 🙂 The texture almost reminds me of a chewy gingerbread cookie!

  2. I wanted to make these so bad so I search for the cookie butter. Found some and made tonight. I followed your recipe and even made sure my cookies were the same as you made however I’m confused on the two teaspoons of cookie butter inside. The grams amount and cup amount doesn’t compute if you indeed put in two teaspoons in each cookie and there was no way I could fix two teaspoons in each cookie so what did I miss? I ended up doing one reason and gave up and made some just without the filling. I’ve made a few of your cakes and for the most part turn out pretty well with a few adjustments to the grams you list

  3. 5 stars
    The name says it all… truly the best! The cookie butter in the center cannot be skipped, gives it the best flavor/texture. So glad you’ve ventured into cookies, my soul needed this recipe. Made a batch and shared with friends, now they’re gone and we’re on round 2 for company this weekend. This recipe is a keeper!