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Biscoff Stuffed Sugar Cookies

Bursting with Biscoff from the batter to the filling to the topping, these Biscoff stuffed sugar cookies are sure to please any cookie butter lover in your life.
Course: Cookies, Dessert
Cuisine: cookies, Dessert
Keyword: biscoff, candy stuffed cookies, cookie butter, cookies, speculoos
Servings: 19

Ingredients

For the Cookie Dough:

  • 1 Cup Salted Butter, softened to room temperature
  • 1 Cup Granulated Sugar
  • 2 Large Eggs
  • 2 Cups All Purpose Flour
  • 1 Cup Crushed Speculoos Cookies
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 1 ½ Teaspoons Pure Vanilla Extract

For the Rolling:

  • ½ Cup Granulated Sugar
  • ½ Cup Crushed Speculoos Cookies

For the Drizzle:

  • ⅓ Cup Cookie Butter, melted

Instructions

  • For the Fillings:
    Place a piece of parchment paper onto a small baking sheet or dish. Scoop out full and rounded teaspoons of cookie butter, and place them on the parchment paper. Freeze them for 10 to 15 minutes, or until mostly solid.
  • For the Dough:
    Begin by creaming the butter and sugar until smooth, about 30 seconds. Add the eggs and the vanilla, and mix for another 30 seconds. Now add your dry ingredients: the flour, speculoos cookie crumbs, baking soda, and salt. Mix until no power remains, about 30 more seconds.
  • Using a 3 tablespoon cookie scoop, scoop out cookie dough balls, and place them on the parchment lined cookie sheet. Remove your tray of frozen cookie butter balls from the freezer. Make a hole in the dough ball with your thumbs, and place one frozen cookie butter ball in the center. Gently form the dough so it covers the cookie butter. Roll the dough in your hands until it’s a circle, and then toss the dough ball in the cookie crumb / sugar mixture. Repeat with the remaining cookie dough and frozen cookie butter. 
  • Place the dough balls back on the parchment lined cookie sheet and bake at 375° for 8-10 minutes. Mine were perfectly done at nine minutes. 
    Allow the cookies to cool slightly on the sheet. Drizzle with warm cookie butter and cool completely before storing. Serve warm or cold! Store any leftovers in an airtight container for up to four days. 

Notes

See blog for dietary substitutions on dairy and gluten.