Get ready to elevate your Christmas cookie plate with these irresistible Biscoff Butter Chip Cookies stuffed with a luscious layer of cookie butter. Each bite is a heavenly combination of crunchy, gooey white chocolate chips, perfectly spiced cookies and a creamy, indulgent filling that will leave everyone wanting more!

Cookie butter cookies stuffed with cookie butter.

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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.

Recipe Contents show

Why You’ll Love These Cookie Butter Stuffed Cookies

Perfect for the Holidays: These cookies are not only delicious but they also make for a stunning addition to any Christmas cookie platter.
Unique Flavor Combination: The combination of Biscoff cookies, white chocolate chips, and cookie butter creates an irresistible blend of flavors that is sure to impress.
Easy to Make: This recipe is simple and easy to follow, making it perfect for beginner bakers or those short on time.
Perfect Balance of Sweet and Spicy: These cookies have the perfect balance of sweetness from the white chocolate chips and spice from the Biscoff cookies, creating a flavor explosion in every bite

Ingredients to make cookie butter stuffed cookies. — Cookie Ingredients

Biscoff Cookie Butter Cookies Ingredients

*Ingredient amounts are located in the recipe card at the end of this post.

Softened Butter: I prefer to use salted butter, but this is totally a preference. Unsalted butter may also be used. For best results, make sure your butter is softened to room temperature.

White Sugar & Brown Sugar: This adds sweetness to the cookies. The brown sugar helps to give these cookies a soft and chewy texture.

Eggs: Eggs are essential for binding all the ingredients together. Make sure they are at room temperature.

Vanilla Extract: Vanilla extract adds delicious flavor to these cookies. You can also use vanilla bean paste if preferred.

All-Purpose Flour: This is the main flour used in this recipe and can be found on the baking aisle at your local grocery store.

Powdered Milk: The powdered milk adds richness and depth of flavor to these cookies.

Corn Starch: Corn starch helps to make these cookies soft and tender.

Baking Soda: Baking soda helps the cookies rise and gives them their light and fluffy texture.

Salt: Salt helps to balance the sweetness and enhance the flavors in these cookies.

White Chocolate Chips: These add a creamy and sweet element to the cookies. You can also use chopped white chocolate bars if preferred.

Lotus Biscoff Cookies: The star ingredient of this recipe! Crushed Biscoff cookies give these cookies their unique flavor and texture. You will need half of one package.

Lotus Biscoff Cookie Butter: This delicious Biscoff spread made from crushed Biscoff cookies is the perfect addition to these stuffed cookies. It adds an extra layer of indulgence and flavor. It can be found near the peanut butter at most grocery stores. You will use about 2/3 of the jar. You can also use Speculoos cookies & Speculoos cookie butter from Trader Joe’s as well. If you’re a fan of cookie butter, be sure to try this Biscoff cake!

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How to Make Cookie Butter Stuffed Cookies

[Step 1] Cream the room temperature butter, white sugar, and brown sugar in the bowl of a stand mixer or a mixing bowl with an electric mixer until light and fluffy.

Butter and sugar mixed together in a stand mixer. — Step 1

[Step 2] Add the eggs and vanilla extract to the sugar/butter mixture and beat again. Scrape down the sides of the bowl if necessary.

Eggs added to butter and sugar to make cookie dough in a stand mixer. — Step 2

[Step 3] In a separate bowl, sift or whisk together the all-purpose flour, milk powder, cornstarch, baking soda, and salt. Then add the dry ingredients to the the wet ingredients and mix together.

Cookie butter cookie dough on a spoon over a bowl of cookie dough. — Step 3

[Step 4] Crush the Biscoff cookies into course crumbs and add them and the white chocolate chips to the cookie dough. Stir together until combined.

Biscoff cookie crumbs and white chocolate chips added to cookie butter cookie dough. — Step 4

[Step 5] Once the dough is mixed use a two-tablespoon cookie scoop to measure the dough and form a ball. Make an indent in the middle of the cookie dough ball and add about 1/2 – 1 teaspoon of Biscoff cookie butter spread. Fold the cookie dough around the cookie butter, making sure to pinch the dough so that none of the cookie butter is exposed.

A picture collage showing how to add cookie butter to the center of cookie dough balls. — Step 5

[Step 6] Place the cookie dough balls on a baking sheet and refrigerate them for 30 minutes.

Balls of cookie butter cookie dough on a baking sheet. — Step 6

[Step 7] Space the cookie dough balls on a parchment-lined baking sheet about 2 inches apart and bake the cookies at 375 degrees for 8-10 minutes. Remove and allow the cookies to rest on the baking sheet for 5 minutes, then transfer the baked cookies to a cooling rack.

Helpful Kitchen Tools

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How to Store Leftovers

These delicious cookies can be stored in an airtight container at room temperature for up to 3-4 days. They can also be frozen for up to 1 month. Simply thaw at room temperature before enjoying.

You can also freeze the unbaked cookie dough after shaping the cookies. Just freeze the cookie dough balls for 1-2 hours, then transfer to a frezzer-safe bag and keep frozen until ready to bake. You may need to adjust baking time for the frozen dough.

Cookie Recipe Tips and Variations

For a vegan version, use dairy-free butter, egg replacer, and vegan white chocolate chips.
If you’re short on time, you can use pre-made cookie dough instead of making it from scratch. Just follow the instructions for adding the Biscoff cookies and white chocolate chips.
For a fun twist, try using different types of cookies or spreads like Nutella or peanut butter. The possibilities are endless!

Frequently Asked Questions

Can I make these cookies gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend. Keep in mind that the texture and taste may be slightly different.

What if I don’t have a stand mixer or electric mixer?

You can also mix the ingredients by hand using a whisk and spatula. It may take a bit longer.

Can I use regular milk instead of powdered milk?

Yes, you can substitute the powdered milk with an equal amount of regular milk. However, the cookies may not be as rich and flavorful.

What do I do if my cookie dough is too sticky to roll into balls?

Chill the dough in the fridge for 15-20 minutes before shaping into balls. This will help the dough firm up and make it easier to work with.

Can I use different types of chocolate chips?

Yes, you can substitute white chocolate chips for milk or dark chocolate chips if desired.

Biscoff cookie butter oozing out of a cookie butter cookie.

Final Thoughts

Whether you’re a cookie lover or simply looking for a new and delicious dessert to try, these Biscoff stuffed cookies are the best cookie butter cookies and are sure to be a hit. The combination of the crunchy Biscoff cookies, creamy white chocolate chips, and rich cookie butter make for a unique and indulgent treat that is easy to make. Share them with friends and family or keep them all to yourself for a special treat!

More Cookie Recipes

Biscoff Cookie Butter Stuffed Cookies with White Chocolate Chips

Yield: 3 Dozen

Prep Time: 30 minutes

Cook Time: 10 minutes

Additional Time: 30 minutes

Total Time: 1 hour 10 minutes

Ingredients

1 Cup Butter, softened
1/2 Cup Sugar
1 Cup Brown Sugar
2 Eggs
1 Tablespoon Vanilla Extract
3 Cups All-Purpose Flour
1 Tablespoon Powdered Milk
2 Teaspoons Corn Starch
1 Teaspoon Baking Soda
1 Teaspoon Salt
2 Cups White Chocolate Chips
1/2 Package Biscoff Cookies, crushed
2/3 Jar Biscoff Cookie Butter

Instructions

Cream the room temperature butter, white sugar, and brown sugar in the bowl of a stand mixer or a mixing bowl with an electric mixer until light and fluffy.
Add the eggs and vanilla extract to the sugar/butter mixture and beat again. Scrape down the sides of the bowl if necessary.
In a separate bowl, sift or whisk together the all-purpose flour, milk powder, cornstarch, baking soda, and salt. Then add the dry ingredients to the the wet ingredients and mix together.
Crush the Biscoff cookies into course crumbs and add them and the white chocolate chips to the cookie dough. Stir together until combined.
Once the dough is mixed use a two-tablespoon cookie scoop to measure the dough and form a ball. Make an indent in the middle of the cookie dough ball and add about 1/2 - 1 teaspoon of Biscoff cookie butter spread. Fold the cookie dough around the cookie butter, making sure to pinch the dough so that none of the cookie butter is exposed.
Place the cookie dough balls on a baking sheet and refrigerate them for 30 minutes.
Space the cookie dough balls on a parchment-lined baking sheet about 2 inches apart and bake the cookies at 375 degrees for 8-10 minutes. Remove and allow the cookies to rest on the baking sheet for 5 minutes, then transfer the baked cookies to a cooling rack.

Nutrition Information:

Yield: 42 Serving Size: 1 Cookie
Amount Per Serving: Calories: 150Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 130mgCarbohydrates: 19gFiber: 0gSugar: 12gProtein: 2g

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