Biscoff Stuffed Spice Cake Mix Cookies

Biscoff Stuffed Spice Cake Mix Cookies

Soft spice cookies filled with cookie butter, topped with Biscoff crumbs and a cookie butter drizzle.

Makes: 8-20 medium/large cookiesOven: 350°F

Ingredients

• 1 box (15.25 oz) spice cake mix, vegan-friendly if desired

• ⅓ cup vegetable oil

• ¼ cup applesauce

• ½ cup Biscoff spread, for filling

• 4–6 Biscoff cookies, crushed

• ¼ cup Biscoff spread, for drizzling

Directions

1. Freeze the filling: Drop 8-10 portions of Biscoff spread, about 2 teaspoons each, onto a parchment-lined plate. Freeze for 45–60 minutes, or until firm enough to handle.

2. Make and chill the dough: Mix the dry spice cake mix, vegetable oil and applesauce until a thick dough forms. Cover and refrigerate for 30–45 minutes.

3. Stuff the cookies: Preheat the oven to 350°F and line a baking sheet with parchment paper. Divide the dough into 8-10 portions. Flatten each portion in your palm, place a frozen Biscoff filling in the center and gently wrap the dough around it. Pinch the seams closed so the filling is completely enclosed.

4. Add the crumbs: Arrange the cookies about 3 inches apart, using two baking sheets if needed. Gently press each cookie down slightly, keeping the filling sealed inside. Sprinkle with crushed Biscoff cookies and lightly press the crumbs into the tops.

5. Bake: Bake one sheet at a time for approximately 12–15 minutes, until the edges are set and the tops no longer look wet. The centers should still feel soft. Let cool on the baking sheet for 10–15 minutes before transferring to a cooling rack.

6. Drizzle: Microwave the remaining ¼ cup Biscoff spread in 10-second intervals, stirring until pourable. Drizzle over the baked cookies.

Tip: Keep the filling in the freezer until you’re ready to use it. If the dough becomes sticky while shaping, refrigerate it for another 10–15 minutes or add more flour

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