Gasp, Cookie Butter Stuffed Snickerdoodle Cookies!!
I believe it is my civil duty to share this new recipe with you! These cookies basically speak for themselves, Cookie Butter Stuffed Snickerdoodles! Yup, this will be your NEW favorite cookie. Cookie Butter Stuffed Snickerdoodles were born the other day when the hamsters in my brain got to running. I was actually dipping a shortbread cookie into my Biscoff Cookie Spread Jar and thought, “why haven’t I tried filling a cookie with this stuff?!”. And so my mission began, figuring out how to stuff this buttery, cinnamon cookie spread into my super easy and tasty cookie dough. It actually came out perfectly the first try (which is really amazing considering that rarely happens).
You see, cookies are my number 2 go-to sweet treat. They follow VERY closely behind cake (my first love). My mom is a cookie addict and claims that she has “never met a cookie she doesn’t like”. So, it is for that reason alone, I blame her for my “sit-down and eat an entire batch of freshly made cookies” problem! It is my birth right to eat as much cookie dough as possible before popping those dough balls into the oven. There is a simple explanation for this cookie sickness, let me amuse you…
A long time ago (in the 80’s) when I was 10, it was late in the evening and my mom decided to make chocolate chip cookies. I eagerly helped, knowing I would be indulging in that buttery, sweet dough before bedtime. As the dough was mixing, I quickly turned my head and, in a blink of an eye, my butt length hair got sucked right into the electric stand mixer’s beater! Ahhh, my hair became tangled all the way to my scalp! Seriously, no lie! Here I am with perfectly washed hair, stuck in a very heavy mixer’s beaters and unable to move my head! All I could think about, at that age, was “do I have to go wash my hair again?”. My panic stricken mom called the neighbor to help in my flattering catastrophe. I can’t even imagine what this man thought seeing my head tightly wound in cookie dough (although I believe his only concern was if my mom was going to throw it all away). But to make a long story short, after quite sometime of detangling and shampooings, I was free of my cookie dough treatment. I believe from that moment on, somehow the cookie dough was absorbed into my bloodstream which has created an abnormally large craving for that stuff (wink, wink).
Excuses, excuses, I know. There’s just no self control…
Back on track. These cookies are my super easy Snickerdoodle recipe filled with Biscoff’s Cookie Spread. They are soft and chewy. When these cookies are warm and broken in half they ooze Biscoff Cookie Spread. I pray this cookie spread NEVER goes away because I may find myself paying large sums of money on the black market just to get my hands on a jar. That is for another time, as for now, Biscoff’s cookie spread is widely available in all of my grocer’s stores (except when sold out, which seems to be often). I am a huge coffee drinker and these are probably my favorite coffee accompanying cookies of all time. Let’s get baking!
Cookie Butter Stuffed Snickerdoodles
Yields: 18 cookies
2 sticks of margarine (it must be margarine and it must be made of 80% vegetable shortening)
3/4 cup granulated sugar
3/4 cup light brown sugar
1/2 cup instant vanilla pudding (one box)
2 tsp pure vanilla extract
1 tsp baking soda
1 tsp salt
2 1/3 cups all purpose flour
1 tsp cinnamon
1 jar of Biscoff Cookie Spread
cinnamon & sugar mix (1/4 cup sugar mixed with 1 tbsp cinnamon)
1. Using a 1 tsp disher (mini ice cream scoop or actual tsp measure) scoop out 18-1 tsp size Biscoff Cookie Spread balls and place them on a baking sheet lined in parchment paper. Stick this pan in the freezer about 30 minutes so cookie spread becomes firm.
2. Preheat oven to 375 degrees.
3. In an electric mixer, beat margarine until smooth.
4. Add granulated sugar, brown sugar, cinnamon, and pudding. Mix until smooth.
5. Mix in 2 eggs, until well combined.
6. Add vanilla, salt and soda.
7. Slowly mix flour until it is no longer visible. Remove cookie spread balls from freezer.
8. Using a 2 tbsp disher, scoop a ball of cookie dough and place in your hand. Make a deep hole with your thumb in the center of the dough ball, but do not go all the way through.
9. Place one ball of cookie spread in the hole. Squeeze cookie dough ball sides around the spread and begin to hide the filling.
10. Roll the dough ball between your hands to cover the cookie spread filling.
11. Have some cinnamon sugar mixture in a shallow dish. Dip one side of the cookie into it. Push down gently. Be careful not to mush the filling out.
12. Repeat this process for the rest of the cookie dough balls.
13. Bake at 375 9-11 minutes.
14. Allow to cool on pan for a few minutes. Then eat! These ooze when broken into when they are warm. When they cool, you can still see the cookie spread but it will not be runny.
Y’all know this isn’t the last of my Biscoff cookie spread recipes! I’m sure I will have one or two more up my sleeve. The buttery, cinnamon flavor of my Cookie Butter Stuffed Snickerdoodles will basically cause the entire batch to disappear within a couple of hours (ya best make a double batch). XOXO