The Biscoff Cookie Butter Kreme Filled Doughnut is a shell doughnut filled with Biscoff Cookie Butter cheesecake filling, dipped in Biscoff Cookie Butter icing, and topped with Biscoff cookie crumbs and white icing stripes. This is a homemade interpretation designed to get close to the original, not Krispy Kreme’s exact recipe.
Table of Contents
What makes Krispy Kreme’s Biscoff Cookie Butter Doughnut special
Krispy Kreme’s version stands out for its combination of textures and Biscoff flavor in every component. The soft, unglazed yeast doughnut shell is generously filled with a creamy, tangy Biscoff Cookie Butter Kreme—essentially a Biscoff cheesecake filling. The doughnut is dipped in smooth cookie butter icing, then topped with a layer of crunchy Biscoff cookie pieces and finished with three stripes of white icing. Reproducing this at home means blending Biscoff spread with cream cheese for the filling, using crushed Biscoff cookies for topping, and building everything on a fresh, pillowy yeast dough base. Each layer ensures you get that signature cookie butter taste with every bite.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm milk
- 1/4 cup, melted unsalted butter
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 cup (for filling and icing) Biscoff cookie butter spread — Buy on Amazon
- 4 ounces, softened cream cheese
- 1 cup powdered sugar
- 6, crushed Biscoff cookies — Buy on Amazon
- for drizzling white chocolate or white icing
- for frying vegetable oil
Tools you’ll need
- Stand mixer or mixing bowls and a sturdy spoon (for kneading)
- Rolling pin
- 3-inch round cutter
- Piping bag with long filling tip
- Deep fryer or heavy-bottomed pot with thermometer
- Wire rack and sheet pan (for draining and assembling)
How to make it
- Mix dry ingredients: In a large bowl, combine 2 1/4 cups all-purpose flour, 1/3 cup granulated sugar, 2 1/4 teaspoons active dry yeast, 1/2 teaspoon salt, and 1/4 teaspoon nutmeg. Mixing the dry ingredients first ensures even yeast and flavor distribution.
- Add wet ingredients and knead: Stir in 3/4 cup warm milk (about 110°F), 1/4 cup melted unsalted butter, and 1 large egg. Knead until a soft, elastic dough forms—about 8 minutes by hand or 5 minutes with a stand mixer. Proper kneading develops gluten, which is key for a fluffy doughnut shell.
- First rise: Cover and let the dough rise in a warm place until doubled in size and puffy, about 1 hour. This rise creates the light, airy texture needed for a true Krispy Kreme-style doughnut.
- Shape and proof: Roll the dough out to 1/2 inch thick. Cut into 3-inch rounds and place on parchment. Let rise until slightly puffed, 30–45 minutes. This second rise (proof) prevents dense or tough doughnuts.
- Fry the doughnuts: Heat oil to 350°F. Fry each doughnut for about 1 minute per side, until golden brown. Drain on paper towels. Frying at the correct temperature avoids greasy or undercooked interiors.
- Prepare Biscoff Kreme filling: Beat together 1/2 cup Biscoff cookie butter, 4 ounces softened cream cheese, and 1/2 cup powdered sugar until smooth and thick. This blend mimics the tangy, creamy Kreme while keeping it pipeable.
- Fill the doughnuts: Once doughnuts are just cool, use a piping bag with a long tip to fill each with Biscoff Kreme. Filling while slightly warm makes insertion easier and prevents tearing.
- Make the Biscoff icing: Melt 1/2 cup Biscoff cookie butter with 1/4 cup powdered sugar until smooth and spreadable. Dip the tops of filled doughnuts in the icing. The melted spread gives a glossy, cohesive finish.
- Add cookie crunch: Immediately sprinkle each iced doughnut with crushed Biscoff cookies (about half a cookie per doughnut). Doing this while the icing is tacky ensures the crumbs adhere.
- Finish with white icing: Drizzle three stripes of melted white chocolate or prepared white icing across each doughnut. The stripes offer a visual cue and mimic Krispy Kreme’s signature look.
- Let set: Allow the icing to firm up before serving. This prevents smearing and locks in the toppings.
The key ratio is 1 part Biscoff Kreme filling to 1 part doughnut shell, so each bite balances the creamy center with the doughnut base.
How close is it to the original?
This recipe comes close to Krispy Kreme’s limited-time Biscoff Cookie Butter Kreme Filled Doughnut in both flavor and build. The Biscoff Kreme filling delivers the pronounced cookie butter taste and creamy texture, and the topping replicates the signature crunch. Some at-home versions may end up a little denser or less glossy than the commercial product due to differences in dough proofing and icing formulations. Most reviewers of the original doughnut find it rich and full of cookie butter flavor, though a few note it resembles a classic Krispy Kreme with extra Biscoff elements—so this version aims for that same balance.
Troubleshooting
- Doughnuts are dense: Likely under-proofed. Let dough rise until at least doubled—this ensures airiness.
- Filling leaks or splits the doughnut: Usually caused by overfilling or filling when the doughnut is too hot. Fill gently and let doughnuts cool slightly before piping.
- Icing slides off: Doughnuts are too warm or icing is too thin. Wait until doughnuts are cool and use a thicker icing consistency.
- Greasy doughnuts: Oil temperature is too low. Keep oil at 350°F for proper frying.
Variations
- Chocolate drizzle: Replace white icing with dark chocolate for a deeper contrast and less sweetness.
- Alternative cookie butter: Speculoos or other spiced cookie spreads can substitute for Biscoff if unavailable; flavor will be similar but not exact.
- No cream cheese: Use whipped mascarpone or Greek yogurt for a tangy, creamy filling with a slightly different texture.
Storage
Store filled and iced doughnuts in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. Bring to room temperature before serving for best texture. Doughnuts are best eaten fresh.
FAQ
- Does Krispy Kreme have a Biscoff doughnut? Yes, the Biscoff Cookie Butter Kreme Filled Doughnut was available for a limited time starting October 31, 2025.
- How much sugar is in a Biscoff Krispy Kreme donut? According to official nutrition data, each doughnut contains 19 grams of sugar.
- How many calories in a Krispy Kreme Biscoff cookie butter donut? Each doughnut contains approximately 400 calories.
- What are the ingredients in Krispy Kreme Lotus Biscoff donuts? The Krispy Kreme version includes a yeast doughnut shell, Biscoff Cookie Butter Kreme filling, Biscoff cookie butter icing, crushed Biscoff cookies, and white icing stripes. This recipe uses similar components to replicate the original.
Sources
- Krispy Kreme official Biscoff Cookie Butter Kreme Filled Doughnut
- Nutrition data on FatSecret
- Menu launch announcement
Want more doughnut copycats? See our full treats archive or check out copycat drinks for pairing ideas.
Ingredients
2 1/4 cups all-purpose flour
1/3 cup granulated sugar
2 1/4 teaspoons active dry yeast
3/4 cup warm milk
1/4 cup, melted unsalted butter
1 large egg
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup (for filling and icing) Biscoff cookie butter spread
4 ounces, softened cream cheese
1 cup powdered sugar
6, crushed Biscoff cookies
for drizzling white chocolate or white icing
for frying vegetable oil
Instructions
Mix flour, sugar, yeast, nutmeg, and salt in a large bowl.
Add warm milk, melted butter, and egg; knead until a soft, elastic dough forms.
Let dough rise in a warm place until doubled in size and puffy.
Roll out dough to about 1/2 inch thick; cut into rounds and let rise again until slightly puffed.
Heat oil to 350°F and fry doughnuts until golden brown on both sides; drain on paper towels.
For the filling, beat together Biscoff cookie butter, cream cheese, and powdered sugar until smooth and creamy.
Once doughnuts are cool, fill each with Biscoff Kreme using a piping bag fitted with a long tip.
Dip the tops of filled doughnuts in melted Biscoff cookie butter spread to coat.
Sprinkle with crushed Biscoff cookies while the coating is still tacky.
Drizzle with melted white chocolate or white icing in three stripes across each doughnut.
Let set until the icing is firm to the touch.
