Vegan Biscoff Stuffed Cookies

5 from 1 vote

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!

Prep Time40

Cook Time14

Total Time54

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cookies

Calories: 204kcal

Author: Megan Calipari

Cost: $4

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.

Notes

If you have a tiny, approximately 1.5-teaspoon cookie scoop, feel free to use it to scoop the Biscoff cookie butter. I used a heaped teaspoon and pressed it out of the spoon onto a parchment sheet with my finger.

Preheat the oven when you are stuffing the cookies. This gives the cookie butter stuffing a few minutes to thaw before baking.

Bake the 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.

Nutrition