Biscoff Sandwich Cookies
Soft and chewy Biscoff cookies with Biscoff cookie butter filling.
Ingredients
For the cookies
- 16 (125 g) Biscoff cookies, pulverized to a crumb
- 2 1/2 cups (300 g) all-purpose flour
- 1 teaspoon (6 g) baking soda
- 1/2 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
- 3/4 cup (180 g) smooth Biscoff cookie butter
- 2 cups (250 g) powdered sugar, measured then sifted
Instructions
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.