Filled donuts have become our go-to dessert!
I recently published ‘filled cake mix donuts,’ and they’ve become a go-to dessert at our house! Then when we were out grocery shopping, I saw a jar of cookie butter - and an idea struck. Could I make Biscoff stuffed donuts?
Turns out - the answer is yes! They’re quick, simple, and delicious - and my 3 year old can help make them!
Those tiny kitchen helpers, man. My little one is always SO excited to help mama in the kitchen. (“Help mama the KITCHEN pwease!!”) Here's the thing though. Said help isn’t of much actual help, at least at this point. Just because of life circumstances, we had our kids later in life. I was 32 when my first was born. So - somewhat unfortunately - I’ve had a lot of time to get set in my ways and move at my own pace in the kitchen.
I saw a post the other day that hit me hard - “I used to always want to keep my kids out of the kitchen, thinking, “they’ll slow me down.” … but maybe that’s the whole point.”
Learning to slow down to the speed of a 3 year old has been a process! She really CAN do a lot of the things that I do. But every step needs set up help, explanation and coaching, and often clean-up help afterwards. Little hands - and little brains - need a lot of teaching, and they take time to figure things out!
So recipes that are easy enough that mom's not stressed about the process means I have more brain space free for teaching. And this recipe is one of those!
Why you'll love this Biscoff Stuffed Donuts recipe -
- Super quick and simple dessert - great when you a treat to go together quickly!
- Plus - a super easy drizzle of melted cookie butter dresses these up so they look cool and fancy!
- Ring donuts with filling aren't super common (though I don't know why). So they're a pretty special and unique treat!
- And honestly - can you beat Biscoff cookie butter anything? Especially in a donut topped with cream cheese icing?
Couple of quick tips before we get to the Biscoff donut recipe...
- First, I really really recommend greasing your donut pan well! These are a real bugger to get out of the pans without breaking if they stick. As the idiot who forgot the baking spray and had to try, consider yourself duly warned.
- Next, don't be surprised if the mixture is really thick! Mix until it's well-combined and looks uniform. It should have almost a cookie dough texture, but that texture makes it shape-able so you can add half to the pan at a time to add the cookie butter ring in the middle.
- Finally, easy does it on the baking! I've tried 8, 10, and 12 minutes in my oven. 8 wasn't quite enough; they were a touch doughy. 10 didn't look like enough on the first try; I almost left them in longer. But I pulled a pan at 10 minutes and left the other pan for an additional 2 minutes, and the 10 minute ones were the best! The 12 minute ones were just a little more brown and more dry.
(Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!)
Don't forget to pin this recipe for later!
Biscoff Stuffed Donuts
Biscoff stuffed donuts - a handful of ingredients make the absolute best homemade donuts ever. So easy my 3 year old can help!
Equipment
- Donut pan(s) (linked is a set of 2 6-donut pans by Wilton)
- Baker's floured cooking spray (optional)
- 2-tablespoon cookie scoop (optional)
Ingredients
Donuts
- 1 Vanilla cake mix
- ¼ cup unsalted butter (½ stick, melted and cooled)
- ½ cup Biscoff cookie butter (melted and cooled)
- 2 eggs (room temperature)
Filling
- ¾ cup Biscoff cookie butter (don't melt 1/2 cup for the filling; you'll eventually melt the last 1/4 cup for the topping)
Glaze
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 1-3 Tablespoons milk (if needed)
Instructions
Donuts
- Preheat oven to 350°F. Grease donut pan(s) with baker’s floured cooking spray (or grease and sprinkle with a bit of flour). (Don't skip this step; they're a nuisance to get out of the pans if they stick!)
- Melt butter and cookie butter together and allow to cool (so the mixture doesn't cook the eggs).
- Whisk eggs in a large mixing bowl, and when butter/cookie butter mixture is cool beat together with eggs until fully combined.
- Add cake mix to the bowl. (I switch to a spoon or spatula at this point.) Mix until completely combined and even in texture. (The mixture will be very thick; this is normal.)
- Fill the base of each donut ring with 2 Tablespoons of donut mixture, and press it down into the base and slightly up the sides, creating space in the center for the cookie butter filling.
Filling
- Transfer 1/2 cup of cookie butter (unmelted) to a piping bag. Cut a hole in the tip of the bag about the size of a pencil. Pipe a ring of cookie butter into each donut, filling the space you made in the step above. (Use as much as you'd like; just bear in mind the more filling you use the more likely it is to leak out of the donuts as they bake.)
- Add another 2 Tablespoons of donut mixture to the top - I did this in sections to keep the cookie butter filling inside.
Baking
- Bake at 350 ℉ for 10-12 minutes, until each donut is no longer sticky in the center and a toothpick comes out clean (other than the cookie butter). (10 minutes was perfect in my oven; they may look a little underdone.)
Frosting
- Beat cream cheese until smooth. Beat in sugar until well-combined, and add milk if needed to achieve a glaze-like consistency.
- (You can add a bit more powdered sugar or milk if your glaze seems too thin or thick. A thick syrup-like consistency worked well for me. Too thick and it won't stick to the donuts; too thin and it runs *everywhere.*)
- Glaze donuts either by dipping upside down in the bowl, or by transferring glaze to a piping bag and drizzling over the donuts.
- Melt remaining 1/4 cup of cookie butter, and transfer to a piping bag with a small (skewer-sized) hole in the top. Drizzle the top of the glazed donuts - I found it looked the best when I did the drizzling in two directions.
Video
Notes
(Please note nutrition information is an estimate, and may not be exactly accurate. Counts will be lower in all fields if not all the glaze is used.)
Nutrition
Serving: 1donutCalories: 355kcalCarbohydrates: 40gProtein: 8gFat: 14g
Tried this recipe?Let us know how it was!