These Vegan Biscoff Stuffed Cookies are stuffed with molten cookie butter spread, spiced with cinnamon, and bake up super chewy. They are surprisingly easy to make, and the cookie dough requires no chilling!
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Biscoff cookie butter is one of my favorite ingredients to bake with. Its brown sugar and cinnamon flavor creates the most delicious baked goods. I've made it into a Vegan Biscoff Cake and Vegan Biscoff Blondies, and I've even made breakfast recipes with it like Biscoff Pancakes.
But today we're talking cookies. Vegan Biscoff Stuffed Cookies, to be exact. These cookies are full of warm, cinnamony Biscoff spread flavor, and the gooey cookie butter center is so decadent. They bake up soft and chewy, and the dough requires no chilling, so they are also pretty quick and easy to make!
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Why You'll Love This Recipe
- This recipe uses simple ingredients.
- And it's easy to make, so it's great for beginners.
- These Vegan Biscoff Stuffed Cookies are stuffed with molten cookie butter spread.
- And they bake up super chewy with a crisp edge and gooey center.
- But most importantly, they are incredibly delicious!
Ingredients
Biscoff Spread: This recipe utilizes Biscoff cookie butter in the cookie dough as a cookie stuffing for maximum flavor in every bite. And if you already love cookie butter as much as I do, make my Vegan Biscoff Cupcakes or Biscoff Overnight Oats!
Non-Dairy Milk: I used oat milk, but any non-dairy milk works.
Cinnamon: To complement the cinnamon flavor of the cookie butter.
Non-Dairy Butter: I like Country Crock Plant Butter Sticks. They taste great and are easy to find.
Brown Sugar: Brown sugar complements the warm, rich flavor of the cookie butter in these Vegan Biscoff Spread Stuffed Cookies.
Special Equipment
You'll need a stand mixer for this recipe. You can use a hand mixer if that is all you have, but stand mixers are much faster!
You'll also need a 3-tablespoon cookie scoop to scoop the cookie dough.
How to make Vegan Biscoff Stuffed Cookies
Step 1. First, scoop the Biscoff cookie butter stuffing.
Scoop 20 heaped teaspoons of cookie butter onto a parchment-lined baking sheet.
Place the baking sheet in the freezer until the cookie butter is firm, about 30 minutes.
Step 2. Next, mix the cookie dough. In a stand mixer fitted with the paddle attachment, cream the non-dairy butter, Biscoff cookie butter spread, and brown sugar until light and fluffy.
Step 3. Then, add non-dairy milk and vanilla extract and mix on low until combined.
Step 4. Now, add flour, cinnamon, baking powder, baking soda, and kosher salt.
Mix on low to form the cookie dough.
Step 5. Then, using a 3-tablespoon cookie scoop, scoop the cookie dough onto a parchment-lined baking sheet.
Next, remove the Biscoff balls from the freezer. To stuff the cookies with Biscoff spread, press a well into the center of each cookie dough mound and insert a ball of Biscoff cookie butter.
Use your hands to close the cookie dough around the cookie butter, rolling the cookie dough into a ball.
Step 6. Roll 8 cookie dough balls in granulated sugar and place them onto another parchment-lined baking sheet, leaving plenty of space between each cookie.
Bake the cookies in a 350*F oven for 14-16 minutes or until the cookies are just starting to brown around the edges.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to continue cooling.
RECIPE faqs
Store them in an airtight container and keep at room temperature for up to 4 days.
Or freeze for up to a month.
Cookie butter is made of ground Biscoff cookies! It is smooth and creamy and delicious.
Cookie butter tastes like brown sugar and cinnamon.
Top Recipe Tip
Preheat the oven when you are stuffing the cookies. This gives the cookie butter stuffing a few minutes to thaw before baking.
Bake the Vegan Biscoff Stuffed Cookies one tray at a time! Loading the oven with multiple trays of cookies makes them bake more slowly, take much longer to finish baking, and can cause them to spread differently.
Looking for More Easy Baking Recipes?
If you tried this Vegan Biscoff Stuffed Cookies recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Biscoff Stuffed Cookies
Equipment
- 1 Stand Mixer with Paddle Attachment
- 1 Rubber Spatula
- Measuring Cups and Spoons
- 3 Baking Sheets
- Parchment Paper
Ingredients
To Stuff The Cookies
- ½ Cup Biscoff Cookie Butter
For the Cookie Dough
- 8 tablespoon Non-Dairy Butter, room temperature
- ⅓ Cup Biscoff Cookie Butter
- 1 Cup Light Brown Sugar, tightly packed
- ¼ Cup Non-Dairy Milk
- 2 teaspoon Vanilla Extract
- 2 Cups All-Purpose Flour
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
To Roll the Cookies
- 2 tablespoon Granulated Sugar optional
Instructions
Scoop the Biscoff Stuffing
- Line a baking sheet with parchment paper. Using a heaped teaspoon, scoop 20 mounds that are each about 2 teaspoons of cookie butter onto the lined baking sheet. Freeze for at least 30 minutes, or until hard.½ Cup Biscoff Cookie Butter
Make the Cookie Dough
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the non-dairy butter, Biscoff cookie butter, and brown sugar until fluffy. And non-dairy milk and vanilla, and mix on low until combined.8 Tbsp Non-Dairy Butter, room temperature, ⅓ Cup Biscoff Cookie Butter, 1 Cup Light Brown Sugar, tightly packed, ¼ Cup Non-Dairy Milk, 2 tsp Vanilla Extract
- Add the flour, cinnamon, baking powder, baking soda, and salt, and mix on low to form the cookie dough.2 Cups All-Purpose Flour, ½ tsp Baking Powder, ½ tsp Baking Soda, ½ tsp Kosher Salt, 1 tsp Ground Cinnamon
Stuff the Cookies
- Preheat oven to 350*F. See note!
- Line a baking sheet with parchment. Use a 3-tablespoon cookie scoop to scoop all of the cookie dough onto the baking sheet. You should get about mounds of dough. Use your thumbs to press a well into the center of each cookie dough mound.
- Remove the Biscoff stuffing from the freezer and place one in each well. Now, use your hands to press the cookie dough to cover the stuffing and roll the dough into a ball. Return to the baking sheet and repeat.
- Roll 8 cookie dough balls in granulated sugar and place them onto another parchment-lined baking sheet, leaving plenty of space between each cookie.2 Tbsp Granulated Sugar
- Bake in a 350* F oven for 14-16 minutes, or until the edges are set and starting to brown. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to continue cooling.
- Repeat with the remaining cookies.
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