These Speculoos (A.K.A Cookie Butter) stuffed cookies are a cookie lovers DREAM dessert! The cookie dough is made up with finely crushed Biscoff cookies to give the true flavor of Speculoos. All while being carefully mixed with white chocolate chips and butterscotch chips to give a perfect balance of sweetness. Each cookie is STUFFED with heaping teaspoons of creamy cookie butter, leaving you with a chewy, ooey gooey, delicious inside.
Why You’ll Love This Recipe
Ultimate Comfort:
Have you ever flown Delta airlines? There’s something comforting knowing when you board the plane, you have a delicious pack of Biscoff Cookies waiting for you. Well, why not enjoy biscoff in the comfort of your own home! Spring, Summer, Winter, or Fall, these cookies have the right balance of flavors to be perfect for any season and any occasion.
Perfect Texture:
You get the perfect balance of a crisp edge with a chewy, soft center. Better yet, you have a delicious pool of smooth biscoff spread waiting for you in the center of each cookie.
Freeze now, bake later:
This recipe can EASILY be made in advance! Make the cookie dough completely, including stuffing with cookie with a heaping teaspoon of creamy speculoos filling and place in the freezer for a quick blast freeze. After about 30 minutes, you can transfer the frozen cookie dough calls into a ziplock bag. I recommend only keeping the cookie dough in the freezer for 3 months (I promise they will be gone before then). If you freeze the dough before you bake them, I recommend taking them out of the freezer and allowing them to sit at room temperature while your oven preheats. Alternatively, you can bake the cookies in the oven, once completely cooled, transfer them to a ziplock bag and place them in the freezer to take out and enjoy whenever you want!
Ingredients You’ll Need:
- Butter
- Eggs
- Vanilla Bean extract or Vanilla Extract
- Dark Brown Sugar: using dark brown sugar will create a more deep strong molasses flavor that pairs well with white chocolate and butterscotch.
- Granulated White Sugar
- All Purpose Flour
- Cornstarch: helps keep the cookie dough soft and light.
- Salt
- Biscoff Cookies: this wouldn’t be a biscoff cookie without crushed up biscoff, right? Using crushed biscoff in the cookie dough really helps emphasize the true speculoous flavor.
- Creamy Cookie Butter: Make sure it’s the smooth kind! The key is to make sure the Biscoff spread is frozen solid before removing it from the freezer. You’ll have to work quickly during the “stuffing” process, but having the Biscoff spread frozen will work in your favor when stuffing the cookie dough (I promise!)
- Butterscotch Chips: buttery, sweet, with a strong caramel flavor that compliments speculoous cookies perfectly.
- White Chocolate Chips: adds another level of sweetness that gives subtle notes of rich, creamy, vanilla goodness.
Tips and Tricks for Success
Freeze the Biscoff Filling:
You know that ooey, gooey, delicious biscoff spread that you get in the center of each cookies? In order to get that perfect inside, you HAVE to make sure you spoon out teaspoons of the filling, place it on either wax or parchment paper, and freeze for at least 30 minutes for easily handling. You will thank me later for this, I promise.
Using COLD Temperature Ingredients:
If you want a delicious cookie that is uniform, crisp on the edges, and chewy on the inside, you must use cold temperature ingredients. You might be asking, ” Brittney, what will happen if I don’t follow your advice?” Well, my friend. Your cookie dough will be soft and hard to form into a nice cookie dough ball once you stuff it with the cold teaspoon biscoff spread. Using cold ingredients help reduce the spreading of the cookies while keeping the cookies thick and chewy when freshly out of the oven.
Don’t over-mix the dough:
Let’s face it, it’s easy to get carried away when you’re in the kitchen and you have one hundred different things going off in the background. But don’t do it! Don’t over-mix the dough!
Let’s Start Baking!
Stuffed Cookie Butter Cookies with White Chocolate and Butterscotch
Ingredients
Biscoff Filling:
- 1/4 cup Biscoff cookie spread, divided into 8 teaspoons
Biscoff Cookies:
- 1 cup unsalted butter, cold (226 g)
- 11/4 cup dark brown sugar, (270 g)
- 1/4 cup granulated sugar, (100 g)
- 2 teaspoon vanilla or vanilla bean extract, 7ml
- 2 eggs, cold
- 8 Biscoff Cookies, Pulse cookies into a fine powder in a food processor and then measure out 1/2 cup for the dough. The finer the powder the better for overall cookie texture 80GRAMS
- 3 1/2 cups all purpose flour, spooned and leveled
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon cornstarch
- 1 cup butterscotch chips (180 g)
- 1 cup white chocolate chips, (180 g)
- Biscoff cookies broken in half for decorations OR extra cookie spread for a drizzle
Instructions
Biscoff Filling:
- Start by lining a small baking sheet with aluminum foil. Scoop out 8 teaspoons of Biscoff cookie spread, about 15 grams each, and place them on the lined sheet. Transfer the sheet to the freezer and let the Biscoff harden for at least 30 minutes. This makes it much easier to handle when stuffing the cookies later.
Biscoff Cookies:
- In a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed until it becomes light and fluffy. Add the granulated sugar and brown sugar, then cream the mixture together for about 3 minutes, until smooth and well incorporated.
- Next, scrape down the sides of the mixing bowl with a spatula to ensure everything is evenly mixed. Add in the vanilla extract, followed by the eggs—adding one egg at a time and mixing thoroughly after each addition.
- Once the wet ingredients are combined, add the all-purpose flour, cake flour, Biscoff cookie crumbs, salt, baking soda, and cornstarch. Mix on the lowest speed just until the ingredients come together—do not overmix the dough. Then gently fold in the dark and white chocolate chunks, still using the lowest speed or a spatula.
- Using a medium cookie scoop (size #16), portion out the dough. For each portion, split the dough in half. Place one frozen Biscoff dollop in the center of one half of the dough, then place the other half on top. Press the edges together and roll gently to form a sealed cookie dough ball with the Biscoff hidden inside. Once all the cookies are stuffed and shaped, arrange them on a baking sheet and place them in the freezer for another 30 minutes. This additional chilling step helps the cookies hold their shape and prevents excessive spreading while baking.
- While the dough chills, preheat your oven to 410°F (210°C). Once the oven is ready and the cookies are firm, transfer them to a parchment-lined baking sheet and bake for 14 to 18 minutes. The cookies should be golden on the edges but still gooey in the center. After baking, leave the cookies on the hot pan for 15 minutes. This allows them to finish setting without over-baking in the oven. Once set, transfer them to a wire cooling rack.
- * For an extra Biscoff boost, drizzle the cookies with melted Biscoff cookie spread and/or sprinkle crushed Biscoff cookies on top*
Did you make these?
If you tested out this recipe make sure to leave a comment below letting me know what you think! And as always, make sure you tag me on Instagram @bakedby_brittney