Devil’s Chocolate Speculoos Cookies



(Yields 12 sandwiches)

  • 1 ½ cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ lb butter (1 stick)
  • 8 oz cream cheese
  • 2 heaping tablespoons Speculoos Spread
  • 1 cup and 2 tbsp sugar
  • 1 whole egg
  • 2 tbsp vanilla
  • Additional Speculoos spread to create sandwiches

Inspired by Belgian National Day on July 21st and one of our favorite Belgian treats here at Bleecker Street Bakery, speculoos spread, we created a decadent cookie sandwich. Two rich dark chocolate cookies are spread with a thin layer of speculoos spread to give them a hint of spice and a soft, melt-in-your-mouth texture. You can find speculoos spread at your local LPQ or our online Pantry!


  1. Measure the dry ingredients together in a medium bowl and set aside (keep sugar separate).

  2. In the bowl of a stand mixer (or in a large bowl, if using a hand mixer), place the butter, cream cheese, Speculoos spread & sugar. With the paddle attachment, beat the mixture on medium-high until light & fluffy.

  3. Gradually add the egg and vanilla, beating until the mixture is once again light and fluffy and the egg is completely mixed in.

  4. Add the dry ingredients into the mixer and mix just until they are combined.

  5. Cover the mixing bowl and place the dough in the refrigerator to cool and harden for a minimum of 2 hours.

  6. Preheat your oven to 350F and line a cookie sheet with parchment paper.

  7. Once the dough is cool, roll it into walnut-sized balls and place them at least 2 inches apart on the cookie sheet.

  8. Bake the cookies until they are set, approximately 15 minutes.

  9. Allow the cookies to cool fully. Once cool, you can create cookie sandwiches by liberally spreading the Speculoos spread between 2 cookies.

  10. Store cookies in an airtight container at room temperature for up to 2 days.


Try our Devil’s Chocolate Speculoos Cookie recipe and let us know what you think!

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Devil’s Chocolate Speculoos Cookies Recipe

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