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!

Prep Time20

Cook Time10

Decorating time25

Total Time55

Course: Dessert

Cuisine: American

Keyword: Biscoff Cake mix donuts, Biscoff cookie butter donuts, Biscoff stuffed donuts, Cake Mix Donuts

Servings: donuts

Calories: 355kcal

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)

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.

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.

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.)

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.

(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.)

Serving: 1donut | Calories: 355kcal | Carbohydrates: 40g | Protein: 8g | Fat: 14g