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Cookie Butter Stuffed Cookies

Imagine biting into a soft and thick cookie only to be greeted with a generous dollop of rich, gooey, and luscious cookie butter. How amazing would that be? It’s really hard not to fall in love with these cookie butter-stuffed cookies.

  • Total Time: 20 to 25 minutes



No. of cookies: 8-9

  • 160170 g Biscoff cookie butter (a) 
  • 180 g All-purpose flour
  • ½ tsp Baking soda
  • 100 g Salted butter 
  • 30 g Castor sugar
  • 70 g Brown sugar
  • 20 g Eggs 
  • ½ tsp Vanilla essence
  • Biscoff cookie butter (b), as required
  • Biscoff cookies, as required


  1. In a tray lined with butter paper, pipe 8 – 9 dollops of cookie butter weighing 20 g each.
  2. Freeze them for at least 1 – 2 hours or until they turn into a hard shell-like texture.
  3. In a bowl, cream butter and both the sugar with a spatula or an electric hand beater until they are pale in color and fluffy in texture.
  4. In this, add in eggs and vanilla essence, then mix again to combine properly.
  5. In the same bowl, sift in the dry ingredients, which are all-purpose flour and baking soda. And mix everything to get a smooth dough.
  6. Now divide the dough into 8 – 9 parts weighing 60 g each.
  7. Take one dough ball onto your palm and flatten it a little; place one frozen cookie butter and place it in the center. And seal the dough around it. Seal in such a way that it cannot be seen. Make sure that you seal it properly so that cookie butter does not leak out during baking.
  8. Repeat the same with the rest of the dough balls.
  9. Place them in the lined baking tray, leaving three finger spaces between each cookie. And freeze them for 15 – 20 minutes.
  10. After 15 – 20 minutes, bake them at 180° C or 350° F (OTG mode: lower rod + upper rod + fan) for around 10 – 12 minutes or until the sides of the cookies turn golden brown.
  • Author: Chef Aruna
  • Prep Time: 5 to 10 minutes
  • Cook Time: 10 to 12 minutes