This recipe combines delicious chocolate cookies with an easy cookie butter frosting to make an indulgent sandwich cookie.
Chocolate Biscoff sandwich cookies are a decadent treat. They look impressive, but are incredibly simple to prepare. Rich, soft, chocolate cookies and an easy Biscoff {cookie butter} frosting combine to make an excellent cookie!
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Please tell me I'm not the only one who loves sandwich cookies. I mean what's better than getting two cookies with frosting and being able to call it one cookie??
This recipe combines my easy cookie butter frosting and an adaptation on my chocolate confetti cookies. The cookies create a thick, chewy and chocolate-y cookie. The frosting is creamy and silky and loaded with Biscoff flavor. The two pair together to make a very delicious sandwich cookie.
WHAT IS BISCOFF OR COOKIE BUTTER?
Cookie butter is a European spread with a consistency like peanut butter, but it is made with spice cookies, called Biscoff or Speculoos. The flavor is reminiscent of a subtle gingerbread with hints of cinnamon, nutmeg and clove. I love all the facts given about Biscoff on the Lotus website!
GET YOUR INGREDIENTS READY
First, the butter needs to be room temperature for the frosting. This is the only fussy part of this recipe. You can speed this process along by cutting the butter into smaller pieces. Set the cut butter on the counter while you make the cookies.
The cookies use cold butter and cold cream cheese. The cookie recipe is simple! It takes about 30 minutes from start to finish on the chocolate cookies. Yay for quick and easy recipes!!
LET'S MAKE THESE SANDWICH COOKIES!
A food processor is what allows the cookies to come together with cold ingredients. I have a Cuisinart that is over 25 years old and it still works like a champion!
Start by combining the flour, cocoa powder, baking soda, baking powder and salt in the bowl of a food processor and pulse to combine.
Next add the cold butter, cream cheese and granulated sugar and pulse until the mixture becomes sandy in texture.
Then add the eggs and vanilla and blend until the dough comes together. If you would like a pictorial of the cookies coming together, please check out this post.
Next roll the dough into 1 ½ inch balls and roll in granulated sugar. The cookies do not spread much so you can space them 1-2 inches apart on your baking sheet. Then flatten the cookie dough to ¼ - ½ inch tall.
Finally, bake the cookies for 9-10 minutes. They may look a little under baked. Allow them to rest on the pan for 2 minutes before removing to a wire rack to cool completely.
MAKE THE BISCOFF {COOKIE BUTTER} FROSTING
While the cookies are cooling, make the frosting.
I typically use a hand mixer, but a stand mixer also works. Combine the room temperature butter, cookie butter and vanilla on medium speed until well combined. This typically takes about 3 minutes.
Then add the powdered sugar and mix on low until it's all incorporated. Make sure to start on low or you'll have a powdered sugar cloud in your kitchen and all over your floor. My maid (me!!) has learned this lesson the hard way.
Next add the heavy cream and whip on high speed until the frosting is light and silky, about 5 minutes.
PUTTING THE CHOCOLATE BISCOFF SANDWICH COOKIES TOGETHER
Once the cookies are cool, pair the cookies up based on their size. Spread or pipe the Biscoff/cookie butter frosting onto the flat side of one cookie and top with another cooled cookie to make a sandwich. I used a Wilton 1M to pipe the frosting on, but you can spread it on with a knife too.
HOW TO STORE THE SANDWICH COOKIES
I found the cookies stayed freshest in an airtight container in the refrigerator. They last up to one week in the refrigerator, but also freeze well. Allow to defrost in the refrigerator overnight after freezing.
CRAVING MORE COOKIE BUTTER OR CHOCOLATE?
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Chocolate Biscoff Sandwich Cookies
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Equipment
Ingredients
- BISCOFF/COOKIE BUTTER FROSTING
- 10 Tablespoons unsalted butter room temperature
- 1 ⅓ cups Biscoff/Cookie Butter
- 2 teaspoons pure vanilla extract
- 2 cups powdered sugar
- 6 Tablespoons heavy whipping cream
- CHOCOLATE COOKIES
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1 cup cold unsalted butter cubed
- ¼ cup 2 ounces cold cream cheese
- 1 ¼ cup granulated sugar plus additional for rolling
- 2 large eggs
- 2 teaspoons pure vanilla extract
Instructions
THE CHOCOLATE COOKIES
- Preheat oven to 375°. Prepare baking pans with silicone baking mats or parchment paper. Set aside.
- Place flour, cocoa powder, baking soda, baking powder and salt in the bowl of your food processor. Pulse a few times to blend.
- Add the cold butter cubes and cold cream cheese as well as the sugar to the flour mixture. Pulse until the mixture becomes sandy in texture.
- Add the eggs and vanilla and blend until the dough comes together.
- Roll dough into 1 ½ tablespoon balls and then roll into granulated sugar.
- Place cookies on prepared baking pans, spacing 1-2 inches apart. Use the bottom of a glass to flatten the cookies to between ¼ and ½ inch tall.
- Bake for 9-10 minutes until they look slightly under baked.
- Allow to rest for 2 minutes on the baking pan. Then transfer to a wire rack to cool completely.
- While the cookies cool, prepare the Biscoff/cookie butter frosting
BISCOFF/COOKIE BUTTER FROSTING
- Using a hand held mixer, or a stand mixer with the paddle attachment; beat butter, cookie butter and vanilla on medium speed until well combined and smooth, approximately 2-3 minutes.
- With the mixer on low speed, add the powdered sugar and mix until well combined. Scrape up and down the sides of the mixing bowl as needed.
- Add the heavy cream and whip on high speed until the frosting is light and silky, approximately 5 minutes.
- Once the cookies are cool, pair the cookies up based on their size. Spread or pipe the Biscoff/cookie butter frosting onto the flat side of one cookie and top with another cooled cookie to make a sandwich. I used a Wilton 1M to pipe the frosting on, but you can spread it on with a knife too.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Kim says
I am a HUGE fan of Biscoff! WE are a nut-free family so it's a perfect substitute for peanut butter in baked recipes. I am making this ASAP!
Tasia says
Thank you Kim! We adore Biscoff at my house too. I hope you love these easy cookies!
Katherine | Love In My Oven says
This would be such a delicious treat!! Cookie butter - just the name is incredible haha! Why not add cookie butter to cookies!?
Tasia says
Thank you Katherine! Yes, if we are being indulgent we may as well go all in, right?!