Instructions

For the Nutella Filling:

1. In a medium bowl cream together the Nutella and cream cheese until combined.
2. Add the confectioners' sugar 1 cup at a time alternating with 1 tablespoon of milk at a time until all the sugar and milk have been incorporated.

For the Biscoff/Cookie Butter Filling:

1. In a medium bowl cream together the Biscoff/Cookie Butter and cream cheese until combined.
2. Add the confectioners' sugar 1 cup at a time alternating with 1 tablespoon of milk at a time until all the sugar and milk have been incorporated.

To Assemble:

1. Spoon some of the Nutella filling into a 12-inch piping bag.
2. Spoon some of the Biscoff/Cookie Butter into a 12-inch piping bag.
3. DO NOT FILL THE BAGS TOO FULL
4. Fit a large 16-inch piping bag with a large tip (like a 1M); cut off the end.
5. Cut the ends off the filled bags and slide into the large bag making sure the tips of the piping bags fit into the piping tip.
6. Pipe a swirl on half of the cookies and place another cookie on top.
7. Store in the refrigerator.