These speculoos cookies are crispy on the outside and chewy on the inside. They are delicious on their own, but the salted caramel buttercream puts them over the top.
I made these cookies a few weeks ago, and while I froze some extras, I may or may not have eaten them straight from the freezer. Oops! Next time I’ll make extra cookies without buttercream to use for ice cream sandwiches.
The cookies themselves are crisp on the outside and chewy in the middle. If you slightly underbake them you can keep them completely chewy. The flavor, well, if you like Cookie Butter or Biscoff, you will be in love. They have that great flavor that is somewhere in the middle of a graham cracker and gingersnap with an extra touch of salt. Plus the salted caramel buttercream. Yes, heaven in a cookie sandwich.
- 1 cup (4⅝ ounces) all-purpose flour
- 1 teaspoons baking soda
- ½ cup (1 stick) unsalted butter, softened at room temperature
- 1 cups speculoos of choice (I used Cookie Butter from Trader Joe’s)
- 5⅝ ounces (¾ cup) granulated sugar
- 4⅛ ounces (1/2 cup) packed light brown sugar
- 2 x-large eggs, room temp
- 1 teaspoon vanilla extract
- 8 ounces (2 sticks / 1 cup) unsalted butter at room temperature
- 1 cup powdered sugar
- ¼ cup salted caramel (store-bought or homemade)
- In a medium bowl, whisk together flour and baking soda, set aside
- Using a mixer, in a large bowl beat speculoos, butter and sugars on high until light and fluffy
- Beat in the eggs and vanilla until combined
- Reduce speed to low and stir in flour mixture just until combined
- Chill dough for 24 hours for best results
- After, pre-heat the oven to 350 degrees and line baking sheets with parchment paper
- Use a small cookie dough scoop to place cookie dough balls (about 1 tablespoon each) on top of parchment paper, 1-2 inches apart
- Bake 8-10 minutes and until cookies are lightly browned around the edges
- Beat butter with an electric mixer for several minutes or until light and creamy. Add sugar and beat until light and fluffy. Beat in caramel sauce until combined.
- Pipe or spread buttercream onto bottom halves of half of cookies; place another cookie on top of buttercream and gently press down
If you prefer a chewier cookie, err on the side of underbaking them.
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Ooooooh yes. Obsessed. GENIUS idea!
The flavor combination sounds incredible, and I am in love with the crunchy on the outside, soft in the center aspect!!!
My mouth is open and ready to consume these delights… seriously, I don’t think I’ve heard of a better cookie sandwich.
Thanks, Brian! They are definitely one of my favorite new cookies!
Oh, my. Yes, please!
Oh hello delicious. Can I be sandwiched in between those?
Hahaha, I like the way you think!
Looks great!
I haven’t baked with cookie butter in forever – I am long overdue, and holy yum do these sound good!! Love the salted caramel buttercream in the middle!
I’m going to have dreams about these cookies tonight!
these sound yummy!
Guess we’re on the same wavelength–I just made and posted cookie butter snickerdoodles that I’m sure you’d also love, but I really can’t wait to try your recipe :) bookmarked!
Oh, that sounds amazing… going to check out your cookies!
I’ve been hearing so much about cookie butter and biscoff maybe it’s time I give them a try. These cookies look amazing. I love how you cream filled them.
I just recently tried my first jar of speculoos and I can only imagine how good it must have made these cookies! Your description of the flavor being right between a gingersnap and a graham cracker is spot-on. And I LOVE the addition of the salted caramel buttercream; salted caramel is my weakness. ;)
Cookies + buttercream are always a win in my book. It’s almost the same feeling of cookies and milk–a little sweet extra moisture for the cookie!
Have I ever told you how much of a cookie butter addict I am?! These cookies are my heaven.
Just tried these & I don’t know where I went wrong, but mine were an epic fail! I chilled for 2 hours, but maybe should’ve chilled longer. I used parchment & mine ran into each other…a big gooey blob.
For my second batch, I put them 4 inches apart. The cookies still spread soooo thin. The taste is great, but they look awful. May give one more go & try chilling for 4 hours.
Hi Laura- I’m so sorry they didn’t turn out for you! Did you change anything in the recipe? Also, I used my smallest cookie dough scoop (~1 tablespoon) to make the cookies. Let me know how it goes if you give it another try. The only other thing I can think of is to make sure your oven is fully pre-heated when you make them.
I used half cup of TJ’s cookie butter & half cup of biscoff spread. My oven was fully preheated. I will let you know when I give it another go, I thought my scoop was a tablespoon, but I’d prob chill longer & go even smaller on my scoop.
Any who, they’re still getting eaten b/c the flavor is fantastic. Thanks for your response & sharing the recipe.
Hmm the biscoff / cookie butter split shouldn’t be an issue. Keep me updated! And I’m glad that you still enjoyed the flavor:-)
Just tried these because I had a jar of Biscoff in my pantry. The taste was good, but I found that the cookies just spread too thinly when baking. It was difficult to even pick up, and I ended up not being able to put the creme filling in the bulk of the cookies to make the sandwiches. I think the batter is a bit too thin. I chilled the recipe for 2 hours, but perhaps it needed more? I also used only a small tablespoon scoop.
The caramel filling was good, though. I was sad to have so much left over because I wasn’t able to fill the cookies with them.
I’ve updated the recipe for longer chilling time, so sorry that you had a bad experience with the dough! I’m going to try them again when I have a chance.
Also, you can freeze your extra buttercream for another use (up to 1 month). Defrost it at room temperature and put it back in the mixer if it needs to be “whipped up” a bit before use.
Oh my….these Cookie Butter & Salted Caramel Cookie Sandwiches are calling my name all over. You’ve got me craving for some right now. I adore sweet and savory flavor combination. :) Can’t wait to try these.
Thanks, Amy!
Well these look pretty much like my ideal cookie sandwich!
Talk about love at first sight :) these look amazing!!
Is there really only one cup of flour in the recipe? The butter/sugar/flour ratio seems a little off. looks wonderful otherwise!
Yes, that is the correct amount of flour! Thanks for the comment and let me know if you try them:-)
You had us at cookie butter and caramel! Cookie butter makes cookies so yummy, but adding caramel is going to make the irresistible! Thanks for sharing!
Trina and Tina
Thanks so much!