Homemade Biscoff Stuffed Cookies Recipe
Looking for the ultimate indulgent treat? These Homemade Biscoff Stuffed Cookies are the perfect combination of rich white chocolate chip cookies and creamy Lotus cookie butter centers. With their gooey filling and crunchy topping, they’re guaranteed to be a hit!
Print Share on Twitter Share on FacebookServings: 24 serving
Calories: 393kcal
Ingredients
- For the Dough:
- 1 cup unsalted butter room temperature
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 1 cup Lotus cookie butter for mixing into the dough
- 2 large eggs room temperature
- 1 egg yolk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup white chocolate chips
- For the Filling:
- 1/2 cup Lotus cookie butter chilled for easier handling
- For the Topping Optional:
- 10 Biscoff cookies crushed
- 1/2 cup vanilla melting wafers or chopped almond bark melted, for drizzle
Instructions
- Preheat your oven: Set your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Make the dough: In a large mixing bowl, cream the unsalted butter, light brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes. Mix in 1 cup of Lotus cookie butter, followed by the eggs, egg yolk, and vanilla extract until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the white chocolate chips.
- Prepare the filling: Scoop chilled Lotus cookie butter into small balls (about 1 teaspoon each) and place them on a parchment-lined plate or tray. Chill in the freezer for at least 15 minutes to firm up.
- Assemble the cookies: Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place a frozen Lotus cookie butter ball in the center and wrap the dough around it, sealing completely. Roll into a ball and place on the prepared baking sheet. Repeat with the remaining dough and filling, spacing the cookies about 2 inches apart.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft. Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack.
- Add toppings (optional): Drizzle the cooled cookies with melted vanilla wafers or almond bark and sprinkle with crushed Biscoff cookies for an extra layer of flavor and texture.
Video
Notes
Yield: About 24 cookies.
- Cookie Butter: Easily available at most grocery stores, including Walmart, Target, or online retailers like Amazon (look for the Lotus brand). Alternatively, you can use Trader Joe's Speculoos Cookie Butter or any store-brand version, typically located near the peanut butter aisle.
- Make-Ahead Option: You can refrigerate the Biscoff cookie dough for 1-2 days before baking.
- Freezing Instructions: Freeze cookie dough balls or fully baked cookies in an airtight, freezer-safe container for up to 3 months.
Nutrition
Calories: 393kcal | Carbohydrates: 50g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 45mg
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.