Biscoff Sandwich Cookies consist of two spiced Biscoff-flavored oatmeal cookies filled with a smooth, creamy Biscoff filling. They’re sweet, indulgent, and ideal for anyone who loves cookie butter.
I’m a fan of sandwich cookies of all kinds. Oreos (especially Double Stuf) are a favorite, and I’ve long enjoyed homemade versions of classic sandwich cookies. There’s something comforting about a stack of sandwich cookies with a cold glass of milk.
These Biscoff Sandwich Cookies combine spiced speculoos flavor with chewy oats and a rich cookie-butter filling — basically cookie butter dreams come true.
WHAT ARE BISCOFF COOKIES?
Biscoff cookies — sometimes called airplane cookies because they’re often served on flights — are a type of speculoos cookie. Speculoos are traditional Belgian spiced cookies, crisp and warmly flavored with cinnamon, ginger, cloves, and cardamom.
WHAT IS COOKIE BUTTER?
Cookie butter — also sold as Biscoff spread — is a spreadable paste made from crushed speculoos cookies. Think of it like Nutella or peanut butter in texture, but with that signature spiced-sugar cookie flavor. It comes in creamy and crunchy varieties and is delicious on toast, fruit, crackers, or straight from the jar.
The idea of turning those spiced cookies into a spread was brilliant — it lets you add that distinct speculoos flavor to lots of baked goods and snacks.
HOW TO MAKE HOMEMADE BISCOFF COOKIES
These Biscoff Sandwich Cookies are built on an oatmeal cookie base loaded with Biscoff flavor. The cookies are enjoyable on their own, but sandwiching them with a creamy spiced filling makes them extra decadent. They’re straightforward to make and great for lunchboxes, snacks, or dessert.
Ingredients for the cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy cookie butter (Biscoff spread)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup quick-cooking oats
Method overview:
- Cream together the butter and cookie butter until light and fluffy. Add both sugars and vanilla, then beat in the egg.
- Whisk together flour, baking soda, baking powder, and salt in a separate bowl. Add the dry ingredients to the wet mixture, then stir in the oats.
- Portion dough with a cookie scoop onto a parchment-lined sheet. Bake at 350°F for about 10 minutes, until lightly browned. Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the filling, cream together softened butter and Biscoff spread, then gradually add confectioners’ sugar until smooth. Add a little heavy cream to loosen the filling and beat until light and fluffy. Spread the filling on half of the cooled cookies and top with the remaining cookies to form sandwiches.
The oats add a pleasant chew and contrast to the buttery, spiced cookie flavor. If you like a richer sandwich, increase the filling a bit or pipe it neatly onto each cookie.
Biscoff Sandwich Cookies
Yield: 12 cookie sandwiches
Prep: 25 mins • Cook: 10 mins • Total: 35 mins
Ingredients
- ½ cup unsalted butter, softened
- ½ cup creamy Biscoff spread (cookie butter)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup quick-cooking oats
For the filling
- 3 tablespoons unsalted butter, softened
- 1 cup confectioners’ sugar
- ½ cup creamy Biscoff spread
- 2 ½ tablespoons heavy whipping cream
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment or with an electric mixer, cream ½ cup butter and ½ cup Biscoff spread until light and fluffy, about 2 minutes. Gradually add granulated sugar, brown sugar, and vanilla, mixing until combined. Add the egg and beat well.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Add the dry ingredients to the creamed mixture and stir to combine. Fold in the oats.
- Use a medium cookie scoop to drop dough onto the prepared baking sheet. Bake 10 minutes, or until cookies are lightly browned. Cool on the pan 5 minutes, then transfer to a wire rack to cool completely.
- To make the filling, cream together 3 tablespoons butter and ½ cup Biscoff spread. Gradually add the confectioners’ sugar and mix until smooth. Add the heavy cream and beat 1 minute until light and spreadable. Spread the filling on half of the cooled cookies and top with the remaining cookies to form sandwiches.
Notes
Recipe adapted from a classic sandwich-cookie formula. Nutrition information will vary depending on exact ingredients and portion sizes.