Biscoff Stuffed Snickerdoodles

Is there anything better than a fresh, hot from the oven cookie? Probably not. Well, maybe if it’s stuffed with Biscoff… right? These jumbo Biscoff Stuffed Snickerdoodles are rich, chewy and simply delicious!

BIscoff Stuffed Snickerdoodles |


Who can say no to something called “cookie butter”? Especially when it’s baked into such treats as Caramel Biscoff Brownies, Crunchy Biscoff Pretzel Cups, or Biscoff Buttercream Cupcakes? The taste is similar to a sophisticated peanut butter, but this delicious spread is made from cookies, not nuts. It was born in Belgium on a reality television show and became wildly popular almost overnight. Soon, recipes for sweets made with Biscoff
cookies spread went viral and Americans everywhere were clamoring for the stuff. Lotus Bakeries obliged, and the spread is now available nationwide.

BIscoff Stuffed Snickerdoodles |

My sweet bloggy friend, Katrina, author of the new cookbook The Biscoff Cookie & Spread Cookbook: Irresistible Cupcakes, Cookies, Confections, and More and owner of the blog, In Katrina’s Kitchen has created the ultimate snickerdoodle!  This cookie is filled with Biscoff Cookie Spread and covered in cinnamon and sugar.  Every bite oozes with the irreplaceable flavor of cookie butter deliciousness.

We can’t forget to mention that these Biscoff Stuffed Snickerdoodles are JUMBO size!  One cookie is equal to at least 2, probably 3 regular size cookies.  So you really only need one to satisfy your cravings! (Okay… maybe 2!)

BIscoff Stuffed Snickerdoodles |

Katrina’s recipe is super easy to follow.  Her directions are simple and straight to the point and a truly no-fail.  A beginner or a seasoned baker could make these cookies with no problem!

A few tips I took note of when I made these cookies…

  • Use an ice cream scoop to measure out the entire amount of dough you’ll need for 1 cookie.  Divide that in half and make two discs of dough then fill one disc with Biscoff and place the second half on top. Finishing the cookie as Katrina describes. Making one cookie from start to finish seemed easier than doing each step one at a time for all the cookies.
  • I baked for exactly 12 minutes and they were perfect.  Sprinkling extra sugar/cinnamon on top made the top of the cookies even more scrumptious looking too!
  • The recipe said it would make 18 cookies, but I only got 16.  Maybe mine were a little too big.  Oh well :)

BIscoff Stuffed Snickerdoodles |

Make sure to follow Katrina & Biscoff on the web for more deliciousness!
In Katrina’s Kitchen:  Blog | Facebook | Twitter | Pinterest | Instagram | Google+
Biscoff:  Website | Facebook | Twitter | Pinterest

BUY Katrina’s cookbook here: The Biscoff Cookie & Spread Cookbook: Irresistible Cupcakes, Cookies, Confections, and More

Biscoff Stuffed Snickerdoodles
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 18
  • 3 cups all-purpose flour
  • 1tsp baking soda
  • 2tsp ground cinnamon
  • ¼tsp salt
  • 2tsp cream of tartar
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1tsp vanilla extract
  • ½ cup Creamy Biscoff Spread
  • Cinnamon sugar (1/3 cup granulated sugar + 2tsp ground cinnamon)
  1. Preheat oven to 375F degrees.
  2. Whisk together the flour, baking soda, cinnamon, salt and cream of tartar. Set aside.
  3. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2 minutes until light and fluffy.
  4. Add the egg and vanilla and mix until incorporated.
  5. Slowly add in the dry ingredients to the wet and mix until just combined.
  6. (See my notes above). Using a cookie scoop, place 6 rounded tablespoons on an ungreased cookie sheet lined with parchment paper or a silicone baking mat. Gently press dough into discs. Top with approximately 1tsp of Biscoff Spread then top with another disc of cookie dough. Pinch the seam with your fingers to seal in the Biscoff Spread. Roll in cinnamon sugar and return to the baking sheet.
  7. Bake for 10-12 minutes. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely. Sprinkle each cookie with more cinnamon sugar if desired.


Want to make more of Katrina’s delicious Biscoff recipes?  Enter to win a copy of her book by simply filling out the widget below!

One winner will be sent a copy of The Biscoff Cookie & Spread Cookbook: Irresistible Cupcakes, Cookies, Confections, and More by Katrina Bahl.  Open to all who have a USA mailing address.  Winner will be announced on January 16, 2015.

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Biscoff White Chocolate Chip Banana Bread

Twice a year, a vendor from Belgium visits USAG Bavaria here in Grafenwoehr, Germany and brings with him several cases of Biscoff Speculoos cookie butter spread along with dozens of brands of Belgium. Of course, I stock up on Biscoff and my husband stocks up beer.

Biscoff White Chocolate Chip Banana Bread |

This time, however, his visit came at a perfect time for me to make a quick bread since I had several over ripe bananas on my counter.  I had never made a Biscoff bread before, but I knew that I could use the spread the same way I used peanut butter… so the Biscoff White Chocolate Chip Banana Bread was born!

Biscoff White Chocolate Chip Banana Bread |

If you’ve never used Biscoff cookie butter spread before, you can find it in many US grocery stores, although it’s a bit harder to find here in Germany.  In Europe, the spread goes by it’s parent company name Lotus and is called Speculoos.  I used the crunchy version of the Speculoos in this recipe which added a slight more texture to the bread.

Biscoff White Chocolate Chip Banana Bread |

This quick bread has a uniquely delicious flavor.  The caramel tone from the Biscoff spread shines through the strong banana taste white the white chocolate chips add a hint of creamy sweetness.  It’s a delicious break from a traditional banana bread.

It was a huge hit in my house!

Biscoff White Chocolate Chip Banana Bread |

Biscoff White Chocolate Chip Banana Bread
Prep time
Cook time
Total time
Recipe type: Quick bread
Serves: 1 loaf
  • 2 cups all-purpose flour
  • ¾ tsp baking soda
  • ½ tsp salt
  • ½ tsp nutmeg
  • 3-4 large over ripe bananas
  • ½ cup sugar
  • ½ cup light brown sugar, lightly packed
  • ½ cup Biscoff Crunchy Spread (this is also called Speculoos or Cookie Butter)
  • ⅓ cup whole milk
  • ¼ cup vegetable oil
  • 1½ tsp vanilla extract
  • 2 large eggs
  • 1 cup white chocolate chips (dark chocolate would be excellent too)
  1. Preheat your oven to 350F degrees. Grease and line a 9x5 loaf pan. I also like to line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt and nutmeg.
  3. In a large bowl, mash the bananas with a fork. I like my bananas chunky, but you can make them more mushy - it's up to your preference. Add the sugars and whisk until smooth.
  4. Mix in the Biscoff, milk, oil, extract and eggs and beat with a whisk or wooden spoon until completely incorporated and smooth.
  5. Fold in the flour mixture until just incorporated. Add the chips and fold until no more flour can be seen and the chips are even through the batter. Do not over mix.
  6. Pour the batter evenly into the prepared pan.
  7. Bake for about 75 minutes or until a toothpick comes out clean and the bread is a dark golden brown color.
  8. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Recipe slightly adapted from Girl Versus Dough.


Chocolate Dipped Spoons and Cookies

Spread the love this Valentine’s Day with these simple, delicious chocolate dipped treats for your family and friends!

Valentine Chocolate Dipped Biscoff Cookies & Spoons |

There’s nothing I love more than a hot cup of coffee mid-morning.  I have a routine everyday… wake up, eat breakfast (cereal with berries – every morning!), play with Matty, get some work done and then mid-way through the morning I treat myself to coffee!

Not just any coffee though.  My cup is always full of a chocolate flavored or pumpkin spice or something delicious topped off with whatever seasonal creamer is in stock at the commissary.   And my coffee is always served in a Starbucks mug.  ALWAYS.   It’s one of my most favorite times of the day… coffee time.

Valentine Chocolate Dipped Biscoff Cookies |

About two weeks ago, my friend Margot dropped off a bag full of chocolate goodies to go along with my morning coffee.  She had included a few chocolate dipped cookies and a few lollipop style chocolates on sticks.  I think it only took me two cups of coffee to enjoy it all.  But, her treats gave me the idea to recreate them as gifts for Emily’s teachers for Valentine’s Day!

I had already made the White Chocolate Dipped Valentine Fortune Cookies for her teachers.  But now they could have a few days worth of goodies to go with their morning coffee at school with these Chocolate Dipped Spoons and Cookies! Perfect!

Valentine Chocolate Dipped Spoons |

You could really make these in so many different ways.  Any type of cookie or biscuit could be used.  Any kind of chocolate could be used!  I chose the Biscoff cookies because they go so wonderfully well with coffee and dipped them in a dark chocolate.  My favorite dark chocolate is one that is 60-70% cocoa.  Not too bitter, but still smooth and oh so chocolaty!

The spoons I dipped are just from the grocery store, but you could easily used colored spoons or even order cute wooden spoons!  Instead of pink and red sprinkles, green could be used for St. Patrick’s Day or brown for Thanksgiving.  The possibilities are really endless!

Matthew | JavaCupcake.comAnd of course, Matty had to try a chocolate spoon too.  Okay… he didn’t really ask for permission before he grabbed this spoon.  But how can I bet mad at that face?  I’m just happy he loves chocolate!!

So, get creative and start dipping things in chocolate!  Valentine’s Day treats don’t have to be difficult… just delicious and fun!


Chocolate Dipped Spoons and Cookies
Prep time
Serves: 12 treats
  • 12 Plastic spoons
  • 24 Biscoff cookies
  • 12-15oz high quality dark chocolate (I used Lindt 70% cocoa chocolate)
  • Valentine nonpareils and heart shaped sprinkles
  • Valentine M&M candies
  • Wax paper
  • Double boiler
  1. Lay out a piece of wax paper on your counter.
  2. Chop chocolate into very small chunks and place in a double boiler.
  3. Over medium-high heat, melt the chocolate until smooth.
  4. Dip the spoons into the chocolate making sure that the spoon cavity is full of chocolate. Holding the spoon horizontally flat, tap any excess chocolate off. Lay the spoon on the wax paper. NOTE: If the chocolate spills out, prop the end of the handle up with an Oreo or other cookie (or whatever you have) so that the chocolate stays in the spoon cavity.
  5. Immediately place a M&M candy and heart shaped sprinkles into the chocolate. Optionally, sprinkle with the Valentine nonpareils.
  6. Dip the Biscoff cookies into the chocolate until ½-2/3 of the cookie is covered.
  7. Tap the wrist of the hand holding the cookie so that the excess chocolate dripped off the cookies. Gently scrape the bottom of the cookie on the side of the bowl to remove any excess chocolate.
  8. Place dipped cookie onto the wax paper and sprinkle with Valentine nonpareils.
  9. Allow spoons and cookies to dry completely before packaging - about 3-4 hours.
Nutrition Information
Serving size: 1 spoon and 2 cookies

Original Karamelgebäck Creme Cupcakes

Enjoy a taste of Belgium with these Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes made from the creamy, rich caramel spread from the Lotus Bakery!

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by

You’ve heard of Cookie Butter, right? Trader Joes sells it.  It’s also been called Speculoos, Biscoff or Karamelgebäck Creme.  Well, that Cookie Butter is a knock-off of the creamy, caramel cookie spread made by The Lotus Bakery from Belgium!    The Original Karamelgebäck Creme is a spread made from their popular Lotus Bakeries caramel cookie (often called a Biscoff cookie) that is commonly served in restaurants and hotels in Europe with coffee.  It’s similar to peanut butter or Nutella in it’s uses, but the flavor is so distinct.

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by

I’ve had a few jars of  in my pantry for a few weeks now.  Before then, the only time I could get this delicious cookie spread was when the cute lttle old man from Belgium would come to the PX on post and set up a booth to sell his beers, cheeses and the Speculoos…. at €8 a jar.  So, when the local grocery store was selling them for €3, I picked up a few jars.  And, I was lucky enough to get a Choco Speculoos too!

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by

Back in the USA, this spread is known as Cookie Butter and can be found at stores like Whole Foods and Trader Joes.  But, I’ve heard stories from a few of my readers that it’s a hot commodity and is even rationed in some places and VERY expensive.  So if you can get your hands on a jar… savor EVERY BITE, because it’s unlike anything you’ve ever had before!

With this spread, I made Original Karamelgebäck Creme Cupcakes.  The base of the cupcake is dense, moist and full of the sweet caramel flavor of the Biscoff cookie.  The frosting is made with the Choco Speculoos and is so light and fluffy.  I could have eaten this frosting by the spoonful.  Oh, who I am kidding.  I totally did eat it by the spoonful.   Topping this cupcake is crushed Biscoff cookies, which I think adds the perfect little crunch to the cupcake!

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by

It’s like a Belgian explosion in my mouth with each bite of this cupcake.  SO GOOD!

Don’t worry though, if you can’t find  Original Karamelgebäck Creme in any stores in the USA, just run to Trader Joes and try to find cookie butter.  And the Choco Speculoos… you probably won’t find that in the USA either, but you could use Nutella or more  Original Karamelgebäck Creme and add some cocoa powder.


Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by

Original Karamelgebäck Creme Cupcakes
Prep time
Cook time
Serves: 18 cupcakes
Original Karamelgebäck Creme Cupcakes
  • ¾ cups flour
  • 2¼ tsp baking powder
  • ¼ tsp salt
  • 1¼ cups dark brown sugar, packed
  • 5 tablespoons unsalted butter, room temperature
  • ½ cup Original Karamelgebäck Creme (aka Biscoff, Cookie Butter or Speculoos)
  • 1 cup whole milk
  • 1 tsp vanilla
  • 3 large eggs
Choco Speculoos Buttercream
  • 1 cup unsalted butter, room temperature
  • 1 cup Choco Speculoos (any chocolate spread could be substituted)
  • 3 cups powdered sugar
  • ⅛ tsp salt
  • ¼-1/2 cup heavy whipping cream
  • Karamelgebäck cookies (Speculoos cookies), crushed - for garnish
Original Karamelgebäck Creme Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In the bowl of your stand mixer, combine the flour, baking powder, salt and sugar on low speed.
  3. Add the butter, peanut butter, milk and vanilla and mix on medium high speed until the batter is smooth - about 30 seconds.
  4. Add the eggs, one at a time, and mix until just incorporated. Scrape the sides & bottom of the bowl the ensure everything is combined. NOTE: The batter may appear to have lumps of butter in it... no worries, they will melt and bake into the cupcakes perfectly!
  5. Fill cupcake liners ⅔ full and bake for 17-19 minutes or until a toothpick comes out clean.
  6. Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Choco Speculoos Buttercream
  1. In the bowl of your stand mixer, cream together the butter and Choco Speculoos until smooth.
  2. Add the powdered sugar one cup at a time, beating until smooth after each addition.
  3. Mix in the salt.
  4. Scrape the sides of the bowl and add ¼ cup of the heavy whipping cream and beat until smooth. Check the consistency, if you want it looser, add more cream. Once it's the consistency you want, beat on high for 2 minutes or until the color lightens.
  1. Using a Wilton 1M closed star tip fitted on a piping bag, pipe swirls of frosting onto each cupcake.
  2. Garnish the top of the frosting with crushed Karamelgebäck cookies.

If you like these cupcakes, check out the Chocolate cupcakes with Biscoff Milka Cream Cheese Frosting I made last year!

Chocolate Biscoff Cupcakes by JavaCupcake


Chocolate Cupcakes with Biscoff Milka Cream Cheese Frosting

Ok.  I’ll have to admit.  Before today I had never tasted a Biscoff cookie.  I’d seem them at the German restaurants and in the stores but had never tasted one.  To be honest, I didn’t even really know what flavor to even expect.  But today, once I actually tried one I realized what the obsession with Biscoff is.  Caramel.   Yup.  These cookies taste like caramel!!  NO WONDER!

I looked all over the internet for someone else who had made a Biscoff cupcake and I really wasn’t impressed with what I had found.  None incorporated the cookie into the batter, just the spread and none of them had the appearance I was looking to achieve.  So, I set out to make a recipe of my own.

Peanut butter is a lot like Biscoff spread in texture and consistency, so I researched peanut butter cake recipes.  I found this recipe for Peanut Butter Cake by Paula Deen that called for crushed graham crackers in the cake and thought that could be easily substituted for crushed Biscoff cookies and the peanut.  So I made it the batter, altered the sugar to include some brown sugar, substituted Biscoff for the peanut butter and crushed Biscoff cookies for the graham crackers.  The recipe FAILED miserably.  I think there was too much leavening (baking powder) in this recipe and the cupcakes all sank like the Titanic.

I seriously hate it when recipes fail.  I mean REALLY hate it.  It feels like such a waste of ingredients and like I should of known better or something.  Seems like lately I’ve just had too many epic fails with recipes.  (Most of those I don’t even mention on the blog or Facebook, btw.)

Well… I had about 2/3 cup of Biscoff spread left and decided to try again, but this time I’d make my chocolate cupcakes and top it with Biscoff buttercream.  I bought Milka chocolate cream cheese at the German store and thought that’d pair well with the Biscoff in the buttercream.  Damn.  This buttercream is so good…  definitely glad I decided to go with the chocolate cake though…. pairs perfectly with it!!

I created cute little tags and attached them to these cups with some ribbon and gave a cupcake to each of Emily’s 7th grade teachers at her Open House last night.  They were all very shocked and surprised and loved them!! I’m pretty sure that Emily’s teachers will be getting treats from me until she graduates from college!!

Chocolate Cupcakes with Biscoff Milka Cream Cheese Frosting
Decadent chocolate cake topped with a smooth frosting bursting with Biscoff flavor!
Serves: At least 12 cupcakes
Chocolate Cupcakes
  • 1 cup flour
  • ½ cup dark chocolate cocoa powder
  • 1 cup sugar
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp espresso powder (optional)
  • ½ cup vegetable oil
  • 1 egg
  • 2 tsp vanilla
  • ¾ cup hot water
Biscoff Milka Cream Cheese Frosting
  • 1 package Philadelphia Cream Cheese with Milka
  • ½ cup unsalted butter, room temperature
  • ⅔ cup Biscoff spread
  • 1lb powdered sugar
  • 2 tsp vanilla
  • 2 Tbsp heavy cream
  • crushed Biscoff cookies (for garnish)
Chocolate Cupcakes
  1. Preheat oven to 375 F degrees. Line cupcake pan with 12 liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt.
  3. In a small bowl, whisk together the oil, egg and vanilla.
  4. Make a well in the center of the flour mixture and pour in the oil mixture. Whisk until you can't anymore.
  5. Add the hot water and whisk until smooth.
  6. Fill liners ⅔ full with batter. Bake about 16-18 minutes or until a toothpic comes out clean.
  7. Cool completely before frosting.
Biscoff Milka Cream Cheese Frosting
  1. Cream together the cream cheese, butter and Biscoff spread. Scrape the sides of the bowl.
  2. Add the sugar, vanilla and heavy cream. Mix until combined and crape the sides of the bowl again.
  3. Beat on high for 4-5 minutes or until light and fluffy.
  4. Pipe a swirl of frosting onto each cupcake and rim the sides with crushed cookies.