Cookie butter snickerdoodles stuff irresistible Biscoff cookie butter into a buttery snickerdoodle cookie dough. They are the coziest gourmet cookies! Recipe includes a how-to video!
Cookie Butter Stuffed Snickerdoodles
This one’s for the cookie butter lovers, the gourmet-cookie lovers, and those of you chomping at the bit to get started on your Christmas cookie trays. These cookie butter snickerdoodles are my new favorite way to eat Biscoff cookie butter (by the spoonful is my usual method of choice). They’re soft, chewy, and that molten cookie butter center is such a sweet surprise!
We’ll be stuffing these cookies very similarly to my Nutella stuffed cookies or strawberry cheesecake cookies. The method is easy, but there are a few steps involved (nothing you can’t handle, I’d say on the difficulty scale this is just a tiny notch above beginner level).
Why You’ll Love This Recipe
- Winning flavor combo! Warm, cozy cookie butter pairs SO well with the cinnamon sugary taste of snickerdoodles.
- The dough is great for making in advance, which makes these cookies perfect for holiday baking! If you need more Christmas cookie inspiration, check out my 12 Days of Cookies email series!
- Easy to make, despite the gourmet appearance. I have quite a few more gourmet cookie recipes, if you like over-the-top cookie recipes like this one (check out my apple pie cookies next!).
- Perfectly soft and chewy texture. Thanks to my tried-and-true baking technique. We’ll slightly underbake the cookies in the oven and let them finish on the hot cookie sheet outside the oven. This makes for tender, chewy, and soft results–every single time!
Ingredients
- Cookie butter. This is usually sold right near peanut butter and Nutella in most grocery stores. You can use Biscoff, Speculoos, or whatever brand you like (fun fact: I actually prefer the generic cookie butter sold at my grocery store 🤷🏼♀️)! Keep in mind specialty flavored cookie butters will affect your final result, so try to pick one that goes will with the cinnamon notes in this dough.
- Cinnamon sugar. We’ll whisk this up and use it for rolling our cookies. I recommend making your own cinnamon sugar for the proper ratio, but you could use a pre-made version if you already have it on hand.
- Cream of tartar. An essential snickerdoodle ingredient–do not skip it! You can learn more about this not-so-creamy ingredient in my post on cream of tartar.
- Egg + egg yolk. Instead of two eggs, we’ll use one egg and one egg yolk. This creates a sturdier dough, which is especially important since we are stuffing these cookies with cookie butter! Make sure your eggs are at room temperature so you can incorporate them into the dough easily; if you forget, you can use my trick to quickly bring eggs to room temperature.
- Corn starch. This helps the dough hold its shape in the oven. I use this in many of my cookie recipes, but especially my stuffed cookies like my cheesecake stuffed cookies and churro cookies.
SAM’S TIP: Instead of discarding your egg white, use it to make candied almonds or candied pecans! They are tasty any time of year, but especially during the holidays.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Cookie Butter Snickerdoodles
Scoop the filling
Drop dollops of cookie butter onto a wax paper lined plate or baking sheet and place in the freezer for at least 20 minutes. They need to be nice and firm so you can easily wrap the cookie dough around them.
I do 2-teaspoon sized dollops, you could do a Tablespoon for larger cookies (or just use the same amount of cookie dough and you’ll have more filling in the center, just note it can be trickier to wrap the dough evenly all the way around the filling).
Make the dough
Cream the sugars and butter until light and fluffy, then stir in the eggs and vanilla.
Whisk the dry ingredients together in a separate bowl, then gradually stir them into the dry ingredients. I do this in 3-4 parts and recommend you do the same; if you add all the flour mixture at once the dough becomes dry and crumby and difficult to work with.
Fill, freeze, and bake the cookies
Roll a scoop of dough between your palms, then make an indent/nest in the center. Press a frozen cookie butter dollop into the indent, then fold/roll/smooth the dough over to completely conceal it. Repeat with the remaining dough and filling.
Roll the dough balls in cinnamon sugar before placing in the freezer for 15 minutes. This step helps the cookies keep their shape and hold in that filling in the oven, otherwise it could leak out the side or bottom.
Bake on parchment lined baking sheets until the edges start to turn light golden brown (the centers will still look underdone, this is actually KEY to ensuring the cookies stay soft and chewy for days). Let cool completely on the baking sheet–these cookie butter snickerdoodles are very fragile when warm!
SAM’S TIP: Just like with my Nutella stuffed cookies, the filling will be molten hot when the cookies come out of the oven, so if you try to eat them too early, they will 1) burn you and 2) fall apart on you. Make sure to let them cool completely before enjoying!
Frequently Asked Questions
Yes, these actually freeze very well and are great for your Christmas cookie prep! I recommend freezing after filling and rolling in cinnamon sugar. The cookies can last for several months if frozen properly; I provide detailed instructions on how to do this in the recipe notes below.
These cookies will fall apart if you remove them from the baking sheets too soon (they need to cool completely on the baking sheets, they’re fragile when they’re warm!) or if you try to dig into them while they’re still warm. Have patience, and you will be rewarded!
If this happens, most likely the cookie butter isn’t well-centered in the ball of cookie dough, not enough cookie dough was used and there’s just a very thin layer of cookie dough around it (allowing it to leak through as the cookie bakes), or your dough was too warm.
Enjoy!
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Cookie Butter Snickerdoodles
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Servings: 20 cookies
Calories: 288kcal
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Instructions
Filling
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Line a small baking sheet or a plate with wax paper and set aside.
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Scoop biscoff by 2 teaspoon (11g) sized scoops and dollop onto prepared sheet. Place in the freezer while you prepare your cookie dough (at least 20 minutes).
1 cup (220 g) Biscoff/ cookie butter
Cookie Dough
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Combine butter and sugar in a large mixing bowl and use an electric mixer (or a stand mixer with paddle attachment) to beat until light and creamy and well-combined.
1 cup (226 g) unsalted butter, 1 cup (200 g) granulated sugar, ⅓ cup (66 g) light brown sugar
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Add egg, egg yolk, and vanilla extract and stir well.
1 large egg + 1 egg yolk, ½ teaspoon vanilla extract
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In a separate, medium-sized mixing bowl whisk together flour, cream of tartar, cornstarch, baking soda, cinnamon, and salt.
3 cups (375 g) all-purpose flour, 1 ½ teaspoons cream of tartar, 1 teaspoon cornstarch, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ¾ teaspoon table salt
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Gradually (in 3 or 4 parts) add the dry ingredients to the wet, stirring until all flour mixture is completely incorporated.
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Scoop dough by 2 Tablespoon-sized (44g) scoops, gently roll between your palms to make a smooth ball, and press your thumb into the center to make a deep indent into the center of the dough. Retrieve a cookie butter ball from freezer and press into the indent. Form the dough over the cookie butter to completely conceal it and roll between your palms again to make a smooth, even ball.
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In a small bowl, whisk together sugar and cinnamon. Roll dough balls through the mixture, evenly coating the cookie with cinnamon and sugar. Place dough balls on a wax paper lined plate or baking sheet in the freezer for at least 15 minutes before baking.
¼ cup (50 g) granulated sugar, 1 Tablespoon ground cinnamon
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Meanwhile, preheat your oven to 350F (175C) and line several baking sheets with parchment paper.
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Once dough has chilled, transfer cookie dough to prepared baking sheet, spacing cookies at least 2” (5cm) apart.
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Transfer to center rack of 350F (175C) oven and bake for 12-13 minutes, until edges are just beginning to turn a very light golden brown.
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Allow to cool completely on the baking sheet before enjoying!
Notes
Storing
Store in an airtight container at room temperature for up to 4 days.
Making the cookie dough in advance
The cookie dough may also be prepared in advance and frozen until ready to use. After rolling the cookie dough through cinnamon/sugar, transfer to the freezer and chill for 15 minutes, then remove from the freezer and either wrap each ball individually in plastic wrap and transfer to an airtight container or ziploc bag in an even layer to freeze for up to 5 months or just place directly in an airtight container or plastic bag to freeze for up to 1 month. Cookies may require a minute or a few minutes longer in the oven when baking from frozen.
Nutrition
Serving: 1cookie | Calories: 288kcal | Carbohydrates: 37g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 33mg | Sodium: 148mg | Potassium: 70mg | Fiber: 1g | Sugar: 20g | Vitamin A: 297IU | Vitamin C: 0.02mg | Calcium: 15mg | Iron: 1mg
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.