Friends, BISCOFF lovers gather round because this one is FOR YOU. Biscoff cookies are honestly one of my absolute favorite cookies of all time. I get genuinely EXCITED when I see them on an airplane because they’re such a treat, especially with a hot cup of coffee. There’s something about that little red package showing up on the snack cart that makes my whole day. So obviously I had to bring that magic into my own kitchen, and these Biscoff Oatmeal Cream Pies are it.
I made these as a fun variation in my oatmeal cream pie series, because you guys are LOVING it as much as I do. Growing up, I was totally obsessed with oatmeal cream pies. Like, packed-in-my-lunch-every-day obsessed. So getting to put my own spin on them and share so many fun flavors with you has been my absolute favorite thing.
And THIS one is truly next level. Two soft, chewy oatmeal cookies stuffed with Biscoff in EVERY POSSIBLE WAY: cookie butter in the dough, crushed Biscoff cookies folded in, Biscoff buttercream in the middle, AND a drizzle of melted cookie butter with crushed Biscoff on top. If Biscoff and oatmeal cream pies had a baby, this would be it. They’d be perfect in a Christmas cookie box, too!
P.S. Microwave your cookie butter for about 20 seconds before drizzling it between the cookies. It needs to be super runny so it spreads across the buttercream and seeps into all the little nooks. Trust me on this one!
Why You’ll Love These Biscoff Oatmeal Cream Pies
- Biscoff four ways: cookie butter in the dough, crushed cookies folded in, Biscoff buttercream AND a melted cookie butter drizzle.
- Soft and chewy for days: a little cornstarch keeps these oatmeal cookies pillowy.
- Nostalgic, but grown up: a fun twist on the oatmeal cream pies you loved as a kid.
- Even better on day 2: they get softer as they sit, so they’re perfect to make ahead.
- Great for gifting: they stack and travel well for cookie boxes and parties.
Ingredients for Biscoff Oatmeal Cream Pies
Here’s what goes into each part and why. Find the exact measurements in the printable recipe card below.
For the Biscoff Oatmeal Cookies
- Unsalted butter: softened to room temperature so it whips up beautifully with the sugars. This is the base of that soft, chewy texture.
- Light brown sugar: adds moisture and a deep caramel flavor that pairs perfectly with the spiced Biscoff. Don’t swap in dark brown.
- Granulated sugar: helps the edges crisp slightly while the middles stay chewy.
- Eggs: bind everything and add richness. Use them at room temperature.
- Vanilla extract: rounds out the warm spiced Biscoff flavors.
- Creamy Biscoff cookie butter: goes right into the dough for Biscoff flavor in every bite. Use creamy, not crunchy.
- All-purpose flour: spoon and level it so you don’t pack it down.
- Baking powder: gives a slight lift so the cookies stay nice and thick.
- Cinnamon: pairs SO beautifully with the warm spices already in Biscoff.
- Cornstarch: my SECRET for the softest, pillowiest oatmeal cookies.
- Crushed Biscoff cookies: crushed to a fine, flour-like crumb and folded into the dough. This is what makes them taste like a real Biscoff cookie in oatmeal form.
- Old-fashioned oats: do NOT use quick oats or steel cut. Old-fashioned rolled oats give you that classic chewy texture.
For the Biscoff Buttercream
- Unsalted butter: room temperature for a smooth, lump-free frosting.
- Biscoff cookie butter: just enough for big Biscoff flavor without making the buttercream too soft.
- Heavy whipping cream: loosens the buttercream to the perfect pipeable consistency.
- Powdered sugar: sweetens and gives structure. Add it slowly until it’s as thick as you like.
- Vanilla extract: adds warmth and depth.
For the Filling and Topping
- Melted Biscoff cookie butter: microwaved until SUPER runny and drizzled over the buttercream.
- Crushed Biscoff cookies: that signature Biscoff crunch right in the middle of every sandwich.
Tips for the Best Oatmeal Cream Pies
- Soften the butter properly. Cold butter won’t whip up and you’ll end up with dense cookies.
- Crush the Biscoff cookies finely. Big chunks mess with the cookie texture. A food processor makes it easy.
- Use a cookie scoop. Same-size cookies mean every sandwich matches.
- Chill the dough if your kitchen is warm. 15 to 20 minutes in the fridge keeps the cookies from spreading.
- Cool the cookies completely. Warm cookies melt the buttercream into a sad puddle.
- Warm the cookie butter right before assembling so it stays nice and runny.
What Is Biscoff Cookie Butter?
Biscoff cookie butter is a creamy spread made from the same warm, spiced cookies you get on airplanes. It tastes like cinnamon, caramel and brown sugar blended into a dreamy, spreadable form. You can find it in most grocery stores in the peanut butter aisle! The cookies themselves come in a red package labeled “Lotus Biscoff,” and any crunchy speculoos cookie works if you can’t find them.
Make Ahead Tips
Bake the cookies up to 2 days ahead and store them in an airtight container. Make the buttercream up to 3 days ahead and keep it covered in the fridge, then let it come to room temperature and re-whip before piping. Assemble the day you plan to serve them for the prettiest sandwiches.
Substitutions and Variations
- Crunchy cookie butter: works if creamy isn’t available, but creamy gives a smoother dough.
- Fall spice: swap the cinnamon for pumpkin pie spice.
- Add-ins: fold ½ cup white chocolate chips or chopped Biscoff cookies into the dough.
- Dairy-free: use dairy-free butter and a dairy-free cream in the buttercream.
- Minis: scoop smaller cookies for bite-size sandwich cookies at parties.
More Oatmeal Cream Pie Flavors to Try
- Salted Caramel Gingerbread Oatmeal Cream Pies
- Brown Butter Pumpkin Oatmeal Cream Pies
- Salted Caramel Apple Oatmeal Cream Pies
- Salted Caramel Espresso Oatmeal Cream Pies
- Triple Chocolate Oatmeal Cream Pies
- Salted Caramel Carrot Cake Oatmeal Cream Pies
- Salted Caramel Banana Bread Oatmeal Cream Pies
- Birthday Cake Oatmeal Cream Pies
- Blueberry Cheesecake Oatmeal Cream Pies
- See every oatmeal cream pie flavor
Equipment You’ll Need
- Stand mixer with paddle attachment: for a light, fluffy butter and sugar mixture.
- Mixing bowls and a whisk: for the dough and dry ingredients.
- Rubber spatula: for folding in the oats without overmixing.
- Food processor: for crushing the Biscoff cookies (or use a zip-top bag and rolling pin).
- Cookie scoop: for uniform cookies.
- Baking sheets and parchment paper
- Wire cooling rack: so the cookies cool completely before sandwiching.
- Piping bag: for clean buttercream. A zip-top bag with the corner snipped works too!
Biscoff Oatmeal Cream Pies (Soft & Chewy)
Video
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup creamy Biscoff cookie butter
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 teaspoon fine grain salt
- ¼ cup Biscoff cookies crushed to flour consistency
- 3 cups old fashioned oats
For the Biscoff Buttercream:
- ½ cup unsalted butter room temperature
- ⅛ cup Biscoff cookie butter
- 2 tablespoons heavy whipping cream
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For the Filling:
- ¼ cup Biscoff cookie butter melted
- ⅛ cup Biscoff cookies crushed
Instructions
- Preheat your oven to 350 degrees and line two baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, beat the softened butter, light brown sugar, and granulated sugar on medium for 3-5 minutes, until light and fluffy.
- Add in the eggs, vanilla, and Biscoff cookie butter, and mix again until fully combined and smooth.
- Crush the 1/4 cup of Biscoff cookies into a fine flour-like consistency using a food processor or a zip top bag and rolling pin.
- In a separate bowl, whisk together the flour, salt, baking powder, cinnamon, cornstarch, and crushed Biscoff cookie flour.
- Fold the dry ingredients into the wet ingredients until just combined. Then fold in the old fashioned oats.
- Scoop the dough into 24 equal sized balls (about 2 tablespoons each) and place on the prepared baking sheets, leaving 2 inches between each cookie.
- Bake at 350 degrees for 11-13 minutes, until the edges are set and the tops look slightly underdone. They will set as they cool.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool COMPLETELY before assembling.
- While the cookies cool, make the buttercream. In the stand mixer, beat the room temperature butter, Biscoff cookie butter, and vanilla together until smooth.
- Add the heavy whipping cream and mix to combine. Then slowly add the powdered sugar a little at a time, mixing until you reach your desired piping consistency.
- Transfer the buttercream to a piping bag.
- Microwave the 1/4 cup of Biscoff cookie butter for 20 seconds, or until super runny.
- To assemble, place 12 of the cookies bottom-side-up on your work surface. Pipe a generous swirl of buttercream onto each one, then drizzle with about half a teaspoon of melted Biscoff cookie butter and sprinkle with about half a teaspoon of crushed Biscoff cookies.
- Top with the remaining 12 cookies, bottom-side-down, and gently press to sandwich together. Enjoy!!
How to Store Biscoff Oatmeal Cream Pies
- Counter: store assembled cookies in an airtight container for up to 3 days. They get even softer on day 2.
- Fridge: store airtight for up to 1 week. Let them sit out for 15 to 20 minutes before serving.
- Freezer: freeze assembled or unassembled cookies for up to 2 months. Thaw overnight in the fridge or for a few hours at room temperature.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned oats?
I really don’t recommend it. Quick oats give you a flatter, cakier cookie without that signature chewy texture.
Why are my cookies spreading too much?
Usually your butter was too soft or the dough was too warm. Pop the dough in the fridge for 15 to 20 minutes before scooping.
Can I freeze these?
Yes! They freeze beautifully assembled or unassembled. Thaw overnight in the fridge or a few hours at room temperature.
My buttercream is too soft. What do I do?
Beat in a little more powdered sugar, or chill it for 10 to 15 minutes and whip it again.
Can I use homemade cookie butter?
Yes, as long as it’s smooth and spreadable. Thicker cookie butters may need a few extra seconds in the microwave for the drizzle.
More Biscoff Recipes You’ll Love
- Biscoff Cinnamon Rolls
- Biscoff Cookie Butter Crumble Buns
- Creamy Biscoff Cookie Butter Cheesecake
- Pumpkin Cheesecake with Biscoff Crust
- White Chocolate Biscoff Cookies
- Pumpkin Spice Cookie Butter Pudding
- Biscoff Cookie Butter Latte
- Biscoff Recipes Every Cookie Butter Lover Needs to Try
If you make these, please tag me @munchiesbymallory on Instagram and TikTok so I can see your gorgeous sandwich cookies!! And let me know which oatmeal cream pie flavor you want next. If you want every recipe ad-free plus my monthly baking guides, join the Baking Club. 🍪
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