Chocolate Biscoff Sandwich Cookies

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?

• Cookie Butter Cake
• Chocolate Cut-Out Sugar Cookies
• Chocolate Confetti Cookies

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