---
title: "Biscoff Stuffed Butter Cookies"
url: https://stacklist.com/card/455269ba-5caa-4667-8889-2fa6f1707da4
source_url: "https://sweetlycakes.com/en/biscoff-butter-cookies/"
stack: https://stacklist.com/stack/00ae712c-6e59-4cd5-9593-e9f349f6172e
summary: "Biscoff Butter Cookies are soft, chewy cookies with a gooey cookie butter center, featuring a bakery-style texture with crisp edges and rich Biscoff flavor. The recipe includes detailed instructions for preparing the dough, freezing the filling, and baking techniques to achieve the perfect soft and melty center."
tags: "biscoff, cookie-recipe, stuffed-cookies, baking, dessert, lotus, cookie-butter"
key_entities: "Biscoff (concept), Lotus (organization), cookie butter (concept), stuffed cookies (concept), bakery-style cookies (concept)"
classification: "tutorial"
content_hash: "sha256:092dd50e5df4ea01b71e89ecff459139c916f787478c6bcfb2b948ac6e4f3cd0"
acp_version: "0.2"
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visibility: public
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status: "final"
---

# Biscoff Stuffed Butter Cookies

Jump to Recipe Cookie butter cookies with a soft, chewy dough and a gooey Biscoff center, also known as stuffed Biscoff cookies or Lotus cookie butter cookies. These cookie butter cookies are soft, chewy Biscoff cookies filled with a gooey cookie butter center, perfect for Lotus Biscoff lovers. I tested this recipe to create thick bakery-style cookie butter cookies with a soft center, crisp edges, and a rich Biscoff flavor in every bite. Why you’ll love these cookies This recipe makes soft cookie butter cookies with a stuffed Biscoff center inspired by bakery-style cookies. Gooey center : Gooey Biscoff cookie butter center that stays soft and melty 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 : Biscoff cookie butter spread (Lotus) 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 You can also make these cookie butter cookies without filling or turn them into classic Biscoff cookies with chocolate chips. 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 More Biscoff recipes Biscoff cheesecake (no bake & creamy) Biscoff brownies Biscoff cookie butter cake Biscoff cupcakes 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 Nutella stuffed cookies Oreo cookies Peanut butter cookies Double chocolate chip cookies I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking! Print clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon Print Recipe Save Recipe Recipe Saved 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. Equipment Airtight container Buy Now →