Cookie butter is making another appearance in my amazing Lotus biscoff stuffed cookies. These cookies are heavenly and every single bite melts in your mouth. This spread is known very well in the UK, and is slowly gaining popularity here in the US. I absolutely love it!
A larger than life moist cookie with creamy white chocolate chips and stuffed with rich cookie butter is where it is at! It's time to start the new year off right with this amazing cookie!
This recipe is near and dear to my heart as I make it a lot for my fans at our local Farmer's market. I have been making stuffed cookies for over 2 years now and my regulars have come to love some Lotus Biscoff. I have made some variations of this cookie, but this one is my favorite!
Why you will love these cookies!
- They are larger than life sized cookies
- Super moist
- Filled with warm cookie butter
- Are perfect for any occasion
- All-purpose flour
- Brown sugar
- Granulated sugar
- Unsalted butter
- Lotus Biscoff cookie butter
- White chocolate chips
Step by step instructions
In a medium mixing bowl, whisk together all the dry ingredients. In another mixing bowl, cream together the butter and sugars until light and fluffy. Mix in eggs one at a time and mix well after each addition. Add in vanilla extract.
Pour dry ingredients into butter/sugar mixture and mix until well combined. Add in milk and mix until all incorporated. Fold in white chocolate chips. Wrap dough in press and seal and refrigerate overnight.
Remove cookie dough from fridge and let it sit out for 20-30 minutes at room temperature. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
With a ice cream scooper, scoop a large amount of the dough and put in your hands. Flatten out the cookie dough into a disk. Add in 1 tablespoon of cookie butter spread and then then wrap the cookie dough around the cookie butter and shape into a ball. Place 6 balls of cookie dough on each prepared baking sheet.
Bake for 16-18 minutes or until the edges are golden brown. Cool on baking sheet. Serve and enjoy. See video below on how to shape each cookie with a small bowl to make them round.
Substitutions and variations
- Browned butter for this recipe really enhances the flavor of the cookie as well
- Use different chocolate chips in the recipe or make chocolate cookie dough
- Drizzle cookie butter on top of each cookie
- Frost the top of each cookie to change things up
Frequently asked questions
It solidifies the fat in the cookies and will keep them from spreading out too much during baking.
It has a rich caramel flavor and warming spices that melt in your mouth
Lotus Biscoff stuffed cookies
- 1 Electric mixer
- 1 spatula
- Mixing bowls
- Measuring cups and spoons
- 2 Baking sheets
- Parchment paper
Lotus biscoff stuffed cookies
- 2½ cups all-purpose flour
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 cup unsalted butter softened
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 2 teaspoon vanilla extract
- 2 large eggs
- 1 cup white chocolate chips
- 1 tablespoon 2% milk
- ½ cup cookie butter
For the cookies
- In a medium mixing bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
- In a large mixing bowl, cream together butter and both sugars until smooth and creamy. Add in eggs one at a time and mix well after each addition. Mix in vanilla extract.
- Add the dry ingredients to wet ingredients and mix until well combined. Add in 1 tablespoon of milk. Fold in white chocolate chips. Put cookie dough in fridge overnight to chill.
- Remove dough from fridge and let it sit at room temperature for about 30 minutes. Preheat oven to 350° and prepare baking sheets with parchment paper. Set aside.
- Once dough is soft enough, take out dough with ice cream scooper and put into your hands. Flatten dough into disk and place about 1 tablespoon of cookie butter into center of cookie. Wrap cookie dough around the cookie butter until you have a large ball of dough. Place each ball of dough onto prepared baking sheet (6 to sheet).
- Bake for 16-18 minutes in oven. Let cool on sheet. Serve and enjoy.
- Store cookies in airtight container at room temperature for up to 5 days.
- Freeze cookie dough for 3 months. Thaw in fridge overnight.
Spiced recipes to enjoy!
- Homemade cinnamon sugar cake donuts
- Carrot cake loaf with cream cheese frosting
- Ginger molasses bundt cake
- Cinnamon apple amish bread
Fun fact of the day
Owls don't have eyeballs!