Name: Biscoff Stuffed Cookie Pies Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup light brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; 2 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup Biscoff spread, chilled (for easier handling); Crushed Biscoff cookies (optional, for topping); White chocolate drizzle (optional); A sprinkle of cinnamon sugar (optional)

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Why You’ll Love This Recipe

These Biscoff Stuffed Cookie Pies bring together the comforting flavors of classic cookies and the irresistible taste of Biscoff spread. The cookie dough itself is soft and buttery, creating the perfect contrast to the rich and creamy Biscoff filling. Baking them until the edges are lightly golden gives a delightful crispness, while the center stays gooey and soft. With optional toppings like white chocolate drizzle and crushed Biscoff cookies, these cookie pies are as beautiful as they are delicious. They’re perfect for gifting, parties, or as an indulgent treat for yourself!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookie Dough:

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

For the Filling:

1/2 cup Biscoff spread, chilled (for easier handling)

Optional Toppings:

Crushed Biscoff cookies
White chocolate drizzle
A sprinkle of cinnamon sugar

Directions

Step 1: Prepare the Dough

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 2: Chill the Dough and Filling

Cover the cookie dough and refrigerate for 30 minutes to make it easier to handle.

Scoop small spoonfuls of Biscoff spread onto a parchment-lined baking sheet and freeze for 30 minutes. This will help the Biscoff filling hold its shape while baking.

Step 3: Assemble the Cookie Pies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Scoop 2 tablespoons of cookie dough and flatten it slightly in your hand. Place a frozen dollop of Biscoff spread in the center.

Cover the filling with another tablespoon of dough, sealing the edges completely to enclose the filling. Repeat with the remaining dough and filling, making sure the cookie pies are well sealed.

Step 4: Bake the Cookie Pies

Place the assembled cookie pies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are lightly golden but the centers remain soft.

Step 5: Cool and Decorate

Allow the cookie pies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Once cooled, drizzle the cookie pies with melted white chocolate, sprinkle with crushed Biscoff cookies, or dust with cinnamon sugar for an extra touch of sweetness.

Servings and Timing

Servings: 4 servings (approximately 8 cookie pies, depending on size)
Prep Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes (including chilling time)

Variations

Nutty Version: Add chopped nuts, like pecans or walnuts, into the cookie dough for a crunchy texture.
Different Fillings: Swap Biscoff spread for other fillings, such as peanut butter, Nutella, or caramel, to create variations of this treat.
Vegan Version: Use plant-based butter and egg substitutes (like flaxseed meal or aquafaba) to make a vegan-friendly version of this recipe.

Storage/Reheating

Storage: Store the cookie pies in an airtight container at room temperature for up to 3 days. If you have leftovers, place them in the fridge for up to 1 week.
Reheating: Warm them in the microwave for 10-15 seconds or place them in the oven at 350°F (175°C) for about 5 minutes to refresh the cookies.

FAQs

1. Can I use regular peanut butter instead of Biscoff spread?

Yes, you can substitute peanut butter or any nut butter for the Biscoff spread, but it will change the flavor slightly.

2. How can I make these cookie pies ahead of time?

You can prepare the cookie dough and Biscoff filling a day in advance, store them in the fridge, and then assemble and bake the cookies when you’re ready.

3. Can I freeze the assembled cookie pies?

Yes, you can freeze the assembled cookie pies before baking. Place them on a baking sheet to freeze for 1-2 hours, then transfer them to a freezer-safe container for up to 3 months. Bake them from frozen, adding a couple of extra minutes to the baking time.

4. How do I prevent the filling from leaking out while baking?

Make sure the edges of the dough are sealed well around the Biscoff filling to prevent it from escaping during baking. If needed, pinch the edges tightly to ensure they are completely sealed.

5. Can I make these cookie pies smaller or larger?

Yes, you can adjust the size of the cookie pies to your liking. If making smaller ones, reduce the baking time by a couple of minutes. For larger ones, bake a bit longer but watch the edges carefully.

6. Can I make the dough in advance?

Yes, you can prepare the cookie dough ahead of time and refrigerate it for up to 3 days before using. Let it come to room temperature for easier handling.

7. Can I use dark chocolate drizzle instead of white chocolate?

Yes, dark chocolate drizzle would be a delicious option for those who prefer a less sweet topping.

8. How do I make sure the cookie pies stay soft in the center?

Be sure to bake the cookies until the edges are golden brown but the centers are still soft. Overbaking can result in a firmer texture, so check the cookies around the 12-minute mark.

9. Can I use other cookies instead of Biscoff cookies for the topping?

Yes, you can use crushed graham crackers, digestive biscuits, or even crushed chocolate cookies as a topping instead of Biscoff.

10. Can I use a different filling for these cookie pies?

Yes, you can experiment with different fillings such as Nutella, fruit preserves, caramel, or even marshmallow fluff for a fun variation.

Conclusion

Biscoff Stuffed Cookie Pies are the ultimate indulgent treat, combining rich, buttery cookie dough with a creamy Biscoff center that melts in your mouth. Topped with white chocolate drizzle, crushed Biscoff cookies, or a sprinkle of cinnamon sugar, these cookie pies are a showstopper for any occasion. Whether you’re baking for a party or treating yourself to something special, these cookie pies will definitely satisfy your sweet tooth!

Why You’ll Love This Recipe

Ingredients

Directions

Step 1: Prepare the Dough

Step 2: Chill the Dough and Filling

Step 3: Assemble the Cookie Pies

Step 4: Bake the Cookie Pies

Step 5: Cool and Decorate

Servings and Timing

Variations

Storage/Reheating

FAQs

1. Can I use regular peanut butter instead of Biscoff spread?

2. How can I make these cookie pies ahead of time?

3. Can I freeze the assembled cookie pies?

4. How do I prevent the filling from leaking out while baking?

5. Can I make these cookie pies smaller or larger?

6. Can I make the dough in advance?

7. Can I use dark chocolate drizzle instead of white chocolate?

8. How do I make sure the cookie pies stay soft in the center?

9. Can I use other cookies instead of Biscoff cookies for the topping?

10. Can I use a different filling for these cookie pies?

Conclusion

Biscoff Stuffed Cookie Pies Recipe

Description

Ingredients

Instructions

Notes

Nutrition

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