Cookie butter cookies made with a soft, chewy dough and a gooey Biscoff center, finished with a light sprinkle of salt, just like bakery-style stuffed cookies.
Cookie butter cookies are soft and chewy cookies filled with melted Biscoff spread, perfect for cookie butter lovers.
These cookies are one of my most baked recipes when I want bakery-style cookies with a rich Lotus flavor and a gooey center.
Why you’ll love these cookies
- Gooey center: real Biscoff spread stays soft and melty inside
- Chewy texture: thick cookies with soft middles and lightly crisp edges
- Bakery-style: large cookies that look and taste like a bakery treat
Ingredients you need
- Butter: unsalted, softened
- Sugar: granulated sugar and brown sugar
- Egg: large, room temperature
- Biscoff spread: smooth Lotus cookie butter
- All-purpose flour
- Baking soda and baking powder
- Vanilla and salt
- Biscoff cookies: finely crushed
Tips before you start
- Bake slightly under: remove from the oven when edges are set and centers look soft.
- Freeze the cookie butter: scoop small portions and freeze them so the filling stays inside while baking.
- Use softened butter: soft but not melted for a smooth dough and thick cookies.
- Measure flour correctly: spoon and level or use a kitchen scale for the best texture.
- Don’t overmix the dough: stop as soon as everything is combined to keep cookies soft.
How to make cookie butter cookies
This recipe is based on my classic chocolate chip cookie dough adapted here with Biscoff spread and a stuffed cookie butter center.
Freeze small teaspoons of cookie butter on a plate while preparing the dough.
Beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes until creamy and smooth.
Mix in the egg, vanilla extract, and cookie butter until fully combined.
Fold in the flour, baking powder, baking soda, salt, and crushed Biscoff cookies just until a soft dough forms.
Shape the dough into balls, insert a frozen cookie butter center, seal well, and top with Biscoff pieces.
Bake at 350°F / 180°C for 15–17 minutes, until the edges are set and the centers remain soft.
Cool briefly on the baking sheet, then transfer to a wire rack and serve warm.
Storage
Store cookie butter cookies in an airtight container at room temperature for up to 3 days.
Reheat briefly to soften the center if needed.
Freeze baked cookies for up to 2 months and thaw at room temperature before serving.
Recipe Variations
- Chocolate chip cookie butter cookies: add white or dark chocolate chips to the dough
- No-stuffing version: skip the cookie butter center and bake as classic cookie butter cookies
- Extra Biscoff flavor: drizzle melted cookie butter over baked cookies
- Mini cookies: use smaller dough balls and reduce baking time by 2–3 minutes
Recipe Questions
Can I make cookie butter cookies without the filling?
Yes. The dough works perfectly on its own and still has a strong cookie butter flavor.
Why freeze the cookie butter filling?
Freezing helps keep the cookie butter inside the cookies while baking and prevents leaking.
How do I keep cookie butter cookies soft?
Store them in an airtight container and slightly underbake for a soft, chewy texture.
Are cookie butter cookies the same as Biscoff cookies?
Cookie butter cookies are made with Lotus Biscoff spread, also known as cookie butter, which gives them their caramelized, spiced flavor.
More Cookie Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Cookie Butter Cookies (Biscoff Stuffed)
- Total Time: 25 minutes
- Yield: 12 cookies
Description
Soft and chewy cookie butter cookies made with Lotus Biscoff spread, filled with a gooey cookie butter center and topped with crushed Biscoff cookies. (Makes 12 cookies)
Ingredients
- 120 g (½ cup) unsalted butter, softened
- 50 g (¼ cup) granulated sugar
- 100 g (½ cup) brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 100 g (⅓ cup) cookie butter spread
- 190 g (1½ cups) all-purpose flour
- 55 g crushed Biscoff cookies (about 8 cookies)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine or sea salt
- 8 crushed Biscoff cookies (for topping)
- 12 tsp creamy Biscoff spread (for filling)
Instructions
- Scoop small mounds (about 1 teaspoon each) of Biscoff cookie butter onto a plate and freeze for 30 minutes.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar for 2–3 minutes until smooth and creamy.
- Add the egg, vanilla, and cookie butter spread, and mix again to combine.
- Add flour, baking powder, baking soda, salt, and cookie crumbs. Mix with a spatula until just combined.
- Fold in crushed Biscoff cookies.
- Preheat oven to 350°F / 180°C and line baking sheets with parchment paper.
- Shape 12 dough balls and insert a frozen Biscoff center inside each. Seal and place on the tray, leaving space between.
- Bake for 12–15 minutes, until golden at the edges and soft in the middle.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack.
Notes
Storage: Store cookie butter cookies in an airtight container at room temperature for up to 3 days.
Tips:
- Use softened butter, not melted, for thick cookies
- Freeze the filling to prevent leaking
- Do not overmix the dough
- Slightly underbake for a gooey center
- Reheat briefly to soften the filling
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: cookies, biscuits,
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 387
- Sugar: 18.7 g
- Sodium: 353 mg
- Fat: 19.8 g
- Carbohydrates: 51.5 g
- Protein: 4.6 g
- Cholesterol: 47.2 mg
Roy
What size are the dough balls in ounces or grams before you bake them? "Cookie scoop" tells me nothing as cookie scoops come in so many different sizes. I don't own any scoops and prefer to weigh things for accuracy and consistency.
Fadela
Hi, I always use the regular ice cream cookies scoop, it’s about 5 cm in diameter
Samantha
Made these for a Christmas cookie exchange and they were a hit!
LadyMilonguera
Terriblement gourmands ces cookies !
Fadela
Merci beaucoup, beaucoup trop gourmands !!