These soft cookie butter cookies are stuffed with crushed Biscoff cookies and gooey white chocolate chips with molten cookie butter centers and crisp chewy edges. They’re unbelievably vegan and dairy free too!

stacked cookie butter cookies

I’ve been currently loving all stuffed cookies. In fact, I even introduce a series about it on Instagram to express my deep love of this trend.

We have brownie stuffed cookies, pistachio stuffed cookies, cheesecake stuffed pumpkins cookies, and now these delightful cookie butter stuffed cookies. YUM.

These might be the most crave-worthy cookies yet. These cookie butter cookies are STUFFED with molten Biscoff cookie butter. Not to mention loaded with crushed Biscoff cookies and melty vegan white chocolate chips (I use Enjoy Life).

close up of vegan cookie butter cookie

Anddd I couldn’t help myself. We’re using vegan browned butter. Oh, did I mention that all of these cookies are vegan? Yep, dairy free and no eggs whatsoever. Amazing right?

If you’ve never heard of Biscoff or speculoos cookies, then you’re in for a treat.

They’re these wonderfully crisp cinnamon brown sugar cookies that originated from Belgium and the Netherlands. Cookie butter is the “peanut butter” version of the cookies- it’s like the cookies were blended into a creamy spread that’s ridiculously spoon-able.

And the best part? They’re all naturally vegan- no eggs and no dairy. Thank goodness!

Now, neither Biscoff cookies nor cookie butter are gluten-free, so keep that in mind!

bitten cookie butter cookie

Step by Step: How to make cookie butter cookies:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

Britt’s Kitchen Tip:

Chill the dough. The longer you chill the dough, the taller the cookies will be, and the sturdier.

If you were to just make these cookie butter cookies without chilling the dough, they would flatten like pancakes.

I recommend chilling for at least 30 minutes, but honestly, an hour is best.

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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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stuffed cookie butter cookies

‘Brown Butter’ Biscoff Stuffed Cookie Butter Cookies – Vegan!

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  • Author: Britt Berlin
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 10 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

These soft cookie butter cookies are stuffed with crushed Biscoff cookies and gooey white chocolate chips with molten cookie butter centers and crisp chewy edges. They’re unbelievably vegan and dairy free too!


Ingredients

Scale
  • 16 biscoff cookies, crushed
  • 10 tbsp biscoff cookie butter
  • 3/4 cup (170 g) unsalted vegan butter, melted and cooled to room temperature
  • 1/4 cup (57 g) dairy free yogurt, room temperature
  • 3/4 cup (150 g) packed brown sugar
  • 1/2 cup (100 g) organic granulated sugar
  • 1 tbsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 2 cups (250 g) all purpose flour*
  • 12 tbsp dairy free milk
  • 1 cup (180 g) vegan white chocolate chips

Instructions

  1. Prep: Line three baking sheets with parchment paper. Make sure the biscoff cookies are crushed into a crumb.
  2. Brown the butter: In a medium saucepan, heat the vegan butter on medium heat, constantly stirring until melted. Continue heating until light brown flecks appear in the butter. Then remove from heat and pour into a large bowl to cool for 10-15 minutes.
  3. Freeze the biscoff cookie butter: Take one baking sheet, and spoon the biscoff cookie butter into 10 individual tablespoons. Place the baking sheet into the freezer while you make the cookie dough.
  4. Make the dough: Once the butter has cooled slightly, add in the brown sugar, sugar, dairy free yogurt, vanilla extract, baking soda, and sea salt. Whisk together until combined. Then add in the flour. Switch to a silicone spatula and fold the dry ingredients into the wet ingredients JUST until mixed. Use the dairy free milk to help if the dough is not coming together easily.
  5. Fold in the Biscoff cookies and white chocolate chips: Add in the crushed Biscoff cookies and white chocolate chips. Fold until the cookies and chocolate chips are evenly distributed throughout the dough.
  6. Chill the cookie dough: Cover and place the cookie dough into the fridge to chill for 20-30 minutes. While the dough is chilling, preheat the oven to 375F.
  7. Scoop the dough: Use a medium cookie scoop (1.5 tbsp) to scoop the dough into your palm. Press your thumb into the dough ball to create a cavity for the frozen Biscoff cookie butter. Place one Biscoff cookie butter tablespoon into the center. Then scoop another cookie dough ball, indent the ball again to create another cavity and place it on top of the cookie butter. Seal the edges of the cookie dough ball together to form one large cookie, and place onto the cookie sheet, spacing the cookies about 2 inches apart. You should yield 10 large cookies.
  8. Bake: Place the cookie sheets into the oven to bake for 15 minutes, or until the edges are golden brown.
  9. Cool: Allow the cookies to cool for 5-10 minutes before enjoying. You can scoot the edges into the cookies while they’re still warm to get a more perfect round shape.
  10. Serve and enjoy! Serve the cookies warm and enjoy! Store any leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.

Notes

See blog post for all tips & tricks!