Biscoff Stuffed Cookie Pies

If you’re looking for the ultimate indulgent dessert, look no further than Biscoff Stuffed Cookie Pies. These decadent treats feature a buttery, golden cookie exterior with a gooey Biscoff spread filling that oozes out with every bite. Perfectly sweet, slightly spiced, and irresistibly soft, these cookie pies are a dream for Biscoff lovers and cookie enthusiasts alike.

Whether you’re baking for a party, a holiday gathering, or just to satisfy your sweet tooth, these cookie pies are sure to be a show-stopping treat that will have everyone asking for seconds!

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• Decadent Filling: Gooey Biscoff spread at the heart of every cookie pie.
• Soft and Chewy: Perfectly baked cookies with a tender texture.
• Unique and Impressive: A creative dessert that wows at any occasion.
• Customizable: Add your favorite toppings or mix-ins for a personal twist.

Exciting Story

The first time I made Biscoff Stuffed Cookie Pies, it was for a bake sale, and I wanted to create something that stood out. Inspired by my love for Biscoff spread, I decided to take classic cookies to the next level by adding a gooey center of the beloved spiced cookie butter.

As the aroma of vanilla and cinnamon wafted through the kitchen, I knew these cookie pies would be special. When I unveiled them at the bake sale, they sold out almost instantly, and I’ve been making them for every special occasion since.

Why These Biscoff Stuffed Cookie Pies?

Why You’ll Love This Recipe:

• Rich and Flavorful: Sweet cookie butter combined with a classic cookie dough.
• Fun to Make: The stuffing process is easy and satisfying.
• Perfect for Sharing: A large cookie pie is great for splitting or enjoying individually.
• Biscoff Heaven: A must-try for fans of the iconic cookie spread.

What You Need for Biscoff Stuffed Cookie Pies

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

How to Make Biscoff Stuffed Cookie Pies

Step 1: Prepare the Dough

1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
2. Beat in the eggs one at a time, followed by the vanilla extract.
3. 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

1. Cover the cookie dough and refrigerate for 30 minutes to make it easier to handle.
2. Scoop small spoonfuls of Biscoff spread onto a parchment-lined baking sheet and freeze for 30 minutes.

Step 3: Assemble the Cookie Pies

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Scoop 2 tablespoons of cookie dough and flatten it slightly in your hand. Place a frozen dollop of Biscoff spread in the center.
3. Cover the filling with another tablespoon of dough, sealing the edges completely to enclose the filling. Repeat with the remaining dough and filling.

Step 4: Bake the Cookie Pies

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

Step 5: Cool and Decorate

1. Allow the cookie pies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
2. Drizzle with melted white chocolate, sprinkle with crushed Biscoff cookies, or dust with cinnamon sugar if desired.

Tips for Biscoff Stuffed Cookie Pies

1. Chill the Filling: Freezing the Biscoff spread makes it easier to handle and ensures it stays gooey in the center.
2. Don’t Overbake: Slightly underbaking keeps the cookies soft and fudgy.
3. Seal Well: Make sure the edges are fully sealed to prevent the filling from leaking out.

Substitutions and Variations

• Nutty Twist: Add chopped pecans or almonds to the cookie dough.
• Chocolate Version: Use Nutella or a chocolate spread instead of Biscoff.
• Dairy-Free: Substitute butter with a plant-based alternative.

Make a Healthier Version

• Less Sugar: Reduce the sugar by 1/4 cup and use a sugar substitute if desired.
• Whole-Grain Flour: Replace half the all-purpose flour with whole-wheat flour for added fiber.
• Smaller Portions: Make mini cookie pies for a lighter treat.

Closing for Biscoff Stuffed Cookie Pies

And there you have it—Biscoff Stuffed Cookie Pies, a dessert that combines the best of cookies and gooey fillings in one indulgent treat. Whether you’re making them for a celebration, gifting them to a loved one, or simply enjoying them with a cup of coffee, these cookie pies are sure to be a hit.

Happy baking, and enjoy every decadent bite!

Frequently Asked Questions for Biscoff Stuffed Cookie Pies

1. Can I make the dough ahead of time?
   Yes, refrigerate the dough for up to 2 days or freeze for up to 3 months.
2. What if I can’t find Biscoff spread?
   Substitute with another cookie butter or even Nutella for a delicious alternative.
3. Can I freeze the baked cookie pies?
   Absolutely! Store them in an airtight container and freeze for up to 3 months.
4. How do I keep the filling from leaking?
   Ensure the dough fully encloses the filling and seal the edges well.
5. What other toppings can I add?
   Try caramel drizzle, sea salt flakes, or chopped nuts for extra texture and flavor.
6. Can I make these smaller?
   Yes, use smaller portions of dough and filling for bite-sized cookie pies.
7. How do I store leftovers?
   Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Enjoy creating and sharing these decadent treats that are sure to delight! 🍪✨