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Biscoff Sandwich Cookies are made up of two Biscoff-flavored oatmeal cookies and a creamy Biscoff filling. They’re sweet and indulgent and absolutely perfect for anyone who loves cookie butter!

Four biscoff sandwich cookies stacked on a marble countertop

I’m a big fan of pretty much any kind of sandwich cookie.

Oreos are my jam, but only if they’re Double Stuf – heck, I even have a recipe for Homemade Oreos here on My Baking Addiction and I’ll forever be obsessed with my Homemade Oatmeal Cream Pies.

Personally, I think there’s just something about a few sandwich cookies and glass of ice cold milk that just hits different.

By adding in the delicious flavors of cookie butter to create these Cookie Butter Sandwich Cookies, you pretty much have the stuff cookie butter dreams are made of.

Ingredients for biscoff sandwich cookies arranged on a marble countertop


I’ve been an avid fan of Biscoff cookies since the moment I tried them years ago on a flight to California and have affectionately referred to them as airplane cookies ever since.

Never had a Biscoff cookie? Biscoff cookies are speculoos cookies – a traditional, richly spiced Belgian cookie. 

Speculoos cookies are crispy and flavored with spices such as cinnamon, ginger, cloves, and cardamom. 

Spatula stirring creamed biscoff spread and butter in a metal mixing bowl

Depending on where you shop and what brands are available, you may have seen something called “cookie butter” or “Biscoff spread.”

Cookie butter (or Biscoff spread) is made with speculoos cookies and is similar to Nutella or peanut butter. It’s spreadable and full of the flavor of the Biscoff cookies you know and love.

Hand pouring quick cooking oats into a mixing bowl of biscoff cookie dough

I don’t know whose idea it was to turn Biscoff cookies into a spread, but they were clearly a genius. How could something made from Biscoff cookies not be utterly amazing?

Whether it be creamy or crunchy, I’ll happily spread it on just about anything. It’s perfect on toast, fruit and graham crackers – seriously, try it on s’mores. And if you’re feeling a little bit naughty, go ahead and dip your spoon directly into the jar – I won’t tell anyone!

Honestly, I find myself reaching for the jar of cookie butter more than I do the peanut butter. And if you’ve read MBA for any length of time, you know that I am quite the peanut butter addict. (Just check out all of my peanut butter recipes if you aren’t sure!)

Portioned biscoff cookie dough lined up on a parchment-lined baking sheet


These Biscoff Sandwich Cookies are a take on these Peanut Butter Sandwich Cookies

The base cookie is an oatmeal cookie bursting with Biscoff flavor. You can eat the cookies on their own, but I like to make them extra indulgent by sandwiching them with a creamy Biscoff filling. 

They’re simple and perfect for stashing in lunchboxes or served with an ice cold glass of milk as an after-school snack!

Baked biscoff cookies cooling on a parchment-lined sheet pan

To make these Biscoff Sandwich Cookies, you will need:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup creamy cookie butter (aka Biscoff spread)
  • 1/2 cup 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
Bowl of biscoff filling in the foreground with a wire cooling rack of biscoff cookies in the background

Start by creaming together the butter and the cookie butter until light and fluffy. Add in the sugars and vanilla, followed by the egg.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Stir the dry ingredients into the wet ingredients, then stir in the oats.

Use a cookie scoop to scoop the dough onto a lined baking sheet. Bake for about 10 minutes, then let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Biscoff sandwich cookies scattered in a wire cooling rack

These cookies are sweet, buttery, and the spices from the Biscoff spread pair perfectly with the oats. If you want to make them extra rich, whip up the Biscoff filling and spread it onto half the cookies, making sandwiches with the other half.

Wondering how to use up the rest of that jar of cookie butter? Try making some Biscoff marshmallow treats

But if you want to just eat it with a spoon, I won’t tell anyone.

Biscoff sandwich cookies stacked next to a glass of milk on a marble counter
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Biscoff Sandwich Cookies

By: Jamie Lothridge
4.52 from 25 ratings
Prep: 25 minutes
Cook: 10 minutes
Total: 35 minutes
Servings: 12 cookie sandwiches
Biscoff Sandwich Cookies are made up of two Biscoff-flavored oatmeal cookies and a creamy Biscoff filling. They’re sweet and indulgent and absolutely perfect for anyone who loves cookie butter!


  • ½ cup unsalted butter softened
  • ½ cup creamy Biscoff spread cookie butter
  • ½ cup 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 cookie butter
  • 2 ½ tablespoons heavy whipping cream


  • Preheat oven to 350°F. Line cookie sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream together 1/2 cup butter, 1/2 cup Biscoff spread until light and fluffy – about 2 minutes. Gradually add in sugar, brown sugar, and vanilla, mixing until well combined. Add egg and beat well.
  • In another bowl, combine flour, baking soda, baking powder, and salt. Add dry ingredients to the creamed mixture. Stir. Add oatmeal, mixing until well combined.
  • Use a medium cookie scoop and drop dough onto prepared baking sheet. Bake in preheated oven for 10 minutes, or until cookies are a light brown. Allow cookies to cool on pan for 5 minutes before moving them to a wire rack to cool completely.
  • To Make Filling: Cream together 3 tablespoons butter 1/2 cup Biscoff spread. Gradually add in confectioners’ sugar, mixing until creamy and thoroughly combined. Add in cream and beat for 1 minute. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.


Recipe adapted from


Serving: 1cookie sandwich, Calories: 392kcal, Carbohydrates: 48g, Protein: 3g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 12g, Cholesterol: 47mg, Sodium: 213mg, Fiber: 1g, Sugar: 30g

Nutrition information is automatically calculated, so should only be used as an approximation.


  1. marcie@flavorthemoments says:

    These look amazing…I would be in Biscoff heaven!

    1. Jamie says:


      Thank you so much, they are amazing! Have a wonderful day!